Serio Coffee

The barista course is an opportunity to deepen your knowledge, hone your coffee brewing skills and meet great people who share the same passion. This is an excellent offer both for those just beginning their adventure with coffee and those who already have some experience.

During the two-day training course, each participant will learn how to brew the perfect espresso, how to serve and drink it correctly, as well as the differences between classic espresso-based milk coffees. Later in the course, the trainers will share a whole host of interesting facts and secrets of brewing coffee using alternative methods. Participants will then learn how to distinguish low-quality coffees from high-quality, so-called “speciality” coffees, as well as how to evaluate their aroma and taste, using the Coffee Flavor Wheel.Trainers: Magdalena Glowacka, Viktor Petrakovskyi.

Schedule of the course

1. History of coffee and basic information (theory):

• history of the discovery of coffee,
• The wanderings of the coffee plant around the world,
• cultivation, species and varieties of coffee,
• types of harvesting and processing,
• art of coffee roasting.

2. Workplace organization (theory):

• arrangement of bar elements.

3. Espresso (theory):

• history of espresso,
• construction of the grinder and espresso machine,
• parameters of correct espresso,
• preparation of espresso step by step,
• extraction – correct / extraction error (tasting),
• cleaning the espresso machine / correct operation.

4. Espresso (practice):

• practicing the correct brewing of espresso,
• setting the grinder – understanding the relevance and impact on the taste.

5. Milk (theory):

• composition of milk – characteristics,
• types of milk / vegetable drinks,
• milk frothing process,
• Classic espresso-based milk coffees – correct preparation.

6. Milk (practice):

• learning how to froth milk correctly,
• preparation of cappuccino with basic latte art pattern “heart”.

7. Latte art (practice):

• learning to prepare a cappuccino with the “heart” and “tulip” pattern.

8. Black coffee – what affects the taste? (tasting):

• thickness and evenness of grinding,
• proportion of water to coffee,
• proper water parameters,
• agitation during brewing,
• brewing time.

9. Alternative methods:

• Demonstration of available alternative methods: Aeropress,Hario v60, Chemex, The Gabi Master A Coffee Dripper.

1. Milk coffees (practice):

• preparation of coffee with a heart pattern, tulip, rosetta.

1. In addition, *ONLY ON US*:

• cascara (the skin of the cacao fruit) – tasting,
• green bean and its defects,
• coffee blossom – the flower of the coffee fruit,
• customer service (customer service and hospitality),
• homemade cappuccino – how to make the perfect cappuccino without an espresso machine.

Additional information about the offer

• Course duration: 2 days, from 8:00 am to 4:00 pm (16 h total).
• Maximum number of participants: 8 people.
• The course is organized in a professional training room in Warsaw, equipped with the necessary equipment of the highest quality.
• The participant for the duration of the course will be provided with a two-group espresso machine and grinders, barista accessories and other necessary equipment and products.
• After passing the practical and theoretical exam, the course participant will receive a certificate confirming the acquired professional skills.