Scuola Toscana

Officially recognized by Italian Ministry of Education
Italian Language School SCUOLA TOSCANA

COFFEE AND BARISTA COURSE - ITALIAN FOR BARISTI, CAFFÈ AND BAR

ITALIAN LANGUAGE AND COFFEE & BARISTA COURSE

ITALIAN LANGUAGE AND COFFEE & BARISTA COURSE

Italian for baristi Barista course SCA Italian Barista Method

New course!! - In collaboration with "Espresso Academy"

Coffee is an important part of Italian culture. Espresso and Cappuccino are symbols of the Italian way of life.

Nowaday, as the culture of coffee is becoming popular all over the world, more and more people want to get to know it first hand.

For them, scuolatoscana teamed up with the renowned Espresso Academy to offer a brand-new, specialized course.

In addition to the Italian language, necessary if you want to be at home in this field, you will learn all the secrets of this extraordinary drink, and also the techniques and the art of the bartending.

We offer three different formats:

  • Basic course: 2 weeks
  • Professional course with SCA Italian Barista Method Certification: 4 weeks
  • Professional course with Internship: 6 months

Do you have special needs? Let us know, and we will build the course together suitable for you! : Contact us

BASIC COURSE: 2 WEEKS, ITALIAN LANGUAGE AND COFFEE & BARISTA COURSE

BASIC COURSE: 2 WEEKS, ITALIAN LANGUAGE AND COFFEE & BARISTA COURSE
PRICES 2020
2 weeks€ 800
4 days a week 4 hours a day of Italian Language and Culture course
1 full-immersion day a week of coffee & barista course

NO SURPRISE PRICE Everything included: course, materials, certificate of attendance at the end of the course!

PROGRAM

Italian language course
The Italian language course is available on six different levels, 2 hours grammar + 2 hours of conversation, from absolute beginners up to perfecting, see "Course levels"
Coffee & barista course
Day1
  • What is coffee, a bit of history and knowledge of the different species : Arabica, robusta and other hybrids.
  • The coffee process: picking, stripping, washed and dry method.
  • Introduction to roasting and blending. Visit to a roasting plant.
  • Tasting of a good and a bad espresso. Tasting different Arabicas and Robustas, finding differences.
  • The preparation of Espresso, dosing, grinding and tamping.
  • The Cappuccino in theory and in practice. Milk frothing: the SCA standards, more or less frothy, more or less hot.
  • The classic Italian preparations: Latte Macchiato, Caffèlatte, Espresso Macchiato, Shaked Coffee etc.
  • An introduction to the world of Brewing: V60, Aeropress and other methods.
  • Knowledge and cleaning of the Espresso machines. Descaling, backflushing, cleaning of the grinder.
Day2
  • What are the barista and latte art championships. Regulation and competitions.
  • Introduction to professional coffee tasting: the SCA evaluation boards, testing of several coffees in single origin, from Mexico Altura to Java to the spicy taste of the Ethiopian Sidamo.
  • Practical test machine: find the right grinding degree and make a correct Espresso.
  • The Latte Art. Video, the “dry” technique and a lot of practice for the pouring of the rosetta, the heart, tulips,the new "rainbow cappuccino" and many more.
  • From the world of the coffee cocktails to the new frontiers, from mocaccino to hot and icy very new proposals...

PROFESSIONAL COURSE WITH SCA ITALIAN BARISTA METHOD CERTIFICATION: 4 WEEKS

PROFESSIONAL COURSE WITH SCA ITALIAN BARISTA METHOD CERTIFICATION: 4 WEEKS
PRICES 2020
4 weeks€ 1,700
3 weeks of Italian language and culture course 4 hours a day
1 week full-immersion of professional barista course with SCA Italian Barista Method exam at the end

NO SURPRISE PRICE Everything included: fees, taxes, didactic materials, Italian language and SCA certification at the end of the course!

PROGRAM

Italian language course
The Italian language course is available on six different levels, 2 hours grammar + 2 hours of conversation, from absolute beginners up to perfecting, see "Course levels"
Professional barista course
Day1 Barista Basic
  • What is coffee, a bit of history and, knowledge of the different species : Arabica, robust and other hybrids.
  • The coffee process: picking, stripping, mild and dry method.
  • Introduction to roasting and blending. Visit to a roasting plant.
  • Tasting of a good and a bad espresso, tasting different arabicas and robustas, finding differences.
  • The preparation of espresso , dosing, grinding and tamping.
  • The Cappuccino in theory and in practice. Milk frothing: the SCAE standards, more or less frothy, more or less hot.
  • The classic Italian preparations: latte macchiato, caffèlatte, espresso macchiato , shaked coffee etc.
  • An introduction to the brewing world: V60, Aeropress and other methods...
  • Knowledge and cleaning of the espresso machines. Descaling, backflushing, cleaning of the grinder.
Day2 Barista Advanced
  • What are the barista and latte art championships. Regulation and competitions.
  • Introduction to professional coffee tasting: the SCAE evaluation boards, testing of several coffees in single origin, from Mexico Altura to Java to the spicy taste of the Ethiopian Sidamo.
  • Practical test machine: find the right grinding degree and make a correct espresso.
  • The latte art. Video, the “dry” technique and a lot of practice for the pouring of the rosetta, the heart, tulips the new rainbow cappuccinos and much more.
  • From the world of the coffee cocktails to the new frontiers, from mocaccino to hot and icy very new proposals...
Day3 Brewing
  • Introduction to the new world of coffee brewing: brew ratio, timing of pour, turbulence, temperatures and other parameters.
  • The best coffees for brewing.
  • The concept of TDS and the use of the refractometer.
  • The various tools of brewing: Aeropress, V60, french press, Chemex, cold drip.
  • Basic practice with these tools.
  • Extractions aeropress and V60 with various coffee roasted for filter.
  • Modifying the grinding, brew ratio and temperature; evaluating how these parameter modify the organoleptic sensations in the cup.
Day4 Coffee Shop Management
  • Segments of coffee shops: different locations, different waves
  • The added values of a venue: windows, malls, dehors
  • How to plan a coffee shop business plan
  • The average of incomes in a coffee shop around the world
  • Right percentages of the costs of a coffee shop: food cost, employees, rents and...
  • Bureaucratic routes: different countries, common paths
  • Financing routes: crowdfunding and financing from companies
  • The path for success: target, concept, communication, layout
  • Be able to understand the hidden needs of the clients
  • Products's strategy and prices
  • Increase and transmit our skill
  • Communication: into and outside the shop
  • The three syndromes of the opening of a coffee shop (start strong!)
  • The daily management
  • The new concepts
Day5 Coffee Roasting
  • Characteristics, evaluation and defects of the green coffee with the SCAE parameters.
  • Theory of roasting: different temperatures for different coffees, the roasting curves and profiles, methods of heat transfer, First Crack & Second Crack.
  • The Italian coffee roasting. Practical exercises of roasting with the colorimetric system of evaluation.
  • Tasting of a light and a dark roasted coffee.
  • Blending: create our own blend starting from our taste or the taste of our clients. Tasting of good and a “not very good” coffees already sold in the market.
  • Creating a first simple blend with two different single origine coffees.
Day6 Tasting
  • The aim of the coffee tasting. The organs of sense involved in coffee tasting: eyes, nose, mouth.
  • What is it, and how to use a coffee tasting sheet.
  • Tasting Espresso, filter, brewing
  • The phases of the coffee tasting: visual, olfactory, assessing, tactile and aftertaste.
  • Acidity, bitterness, sweetness, mouthfeel and aromas: the use of professional terminology.
  • What is it the cupping, the professional system of coffee tasting.
  • Cupping of several coffees in single origin: from the robustas to the best washed arabicas...
  • Tasting of several espresso in single origin and blended.
  • A little competition of cupping?
Day7 SCA Certifications

ITALIAN LANGUAGE AND PROFESSIONAL BARISTA COURSE WITH INTERNSHIP: 6 MONTHS

PRICES 2020
6 months€ 4,100
11 weeks Italian language 4 hours a day
1 week SCA certified professional course (as above)
12 weeks internship in a Florentine cafè (10 hours Italian language and culture course at school + 20 hours weekly internships per week)

NO SURPRISE PRICE Everything included: fees, taxes, didactic materials, Italian language and SCA certification at the end of the course, internship documents and insurance!

In collaboration with