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Coffee Training Academy è una Scuola di Formazione sul Caffè.

We like to be “unique and we believe we are different, our strengths:
Small groups learning

Small groups:

that's why we only work with SMALL GROUPS of people in order to OPTIMIZE your learning.

Trainer for best teaching

Dream Team:

we are a TEAM of collaborators with great EXPERIENCE and PROFESSIONALITY

Best Results:

Highly qualified and highly respected Trainers in the world of Coffee both in Italy and abroad.

Coffee Passion

Passion:

the only reason we thrive in the business world is PASSION,

It takes passion:

we know this and we try to convey this positive energy at all times.

Training taylor made

Tailor-made:

learning is different from person to person as well as the needs,

Different needs:

Continuous support

Always by your side:

that's why we give you SUPPORT both before and after your training.

For each student this means tailor-made teaching, easy understanding and immediate application.

The school has two primary aspects:

Academy

The Accademia del Caffè in Verona (head office) is the real hub that allows the student an absolute professional leap forward.  A “friendly” space where you will always find someone ready to help you and give you the best advice, where you can do trials, tastings, or simply find the material you need for the professional. Courses of Latte Art and Coffee Making

go to company

Travelling to other training centres or companies where our trainers are called upon to provide training in the area. A fully equipped centre is set up, even if it is temporary.

Moreover

At the Accademia del Caffè in Verona, free coffee tastings and introductory seminars to the profession of barista are organised on a monthly basis (to find out about upcoming events, contact us), and we are always available for a visit by appointment.

Cosa Insegnamo

Introduzione al Caffè

To get off to the best possible start, a course particularly focused on the basics of what lies behind the cup of coffee, even for simple enthusiasts.

Unique level

is the ideal module for all those entering the world of coffee as professionals or who are simply interested in learning more about this fascinating beverage. It documents the journey of coffee from its origins in Ethiopia to becoming one of the world’s largest consumer goods, enjoyed by millions of people. From cultivation to treatments such as drying, roasting and preparation, this module follows the entire coffee journey. This course also includes tastings to refine your knowledge of the product from an organoleptic point of view.

Duration 7 hours (including SCA final exam), one day.

Maximum 6 participants.

Latte Art

Sight, one of the most important senses, applied to the pleasure of a good cappuccino, following specific techniques to give the customer an unforgettable experience.

Unique level

A specific course with a lot of practice to become familiar with the “cream” latte whipping, with fine texture and control of the pouring into the cup to obtain the classic figures such as Heart, Leaf, Apple. During the course, depending on the student’s ability, more complex designs such as Heart ne Heart, Tulip, etc. can also be tackled.

The course is highly recommended before tackling the Barista Skills Intermediate module, where you will be required to prepare drinks with LatteArt during the exam.

Duration 7 hours, one day

Maximum 6 participants.

Corso tecnico

The Technical Course for Espresso Machines and Grinders will lead you to discover the fascinating world of technology applied to Espresso Coffee.

Unique level

During the Espresso Machine and Grinder Technician course, the trainer will show you all the criticalities that an Espresso Machine may have, give you a general overview of the types of machines and technologies on the market, and advise you on any choices you need to make based on your work, to avoid wasting money.
In addition, you will work on a real machine, touching it with your hands and disassembling some components, learning how to do basic routine maintenance on the equipment. You will also gain a better understanding of what a coffee grinder is and how to clean it, when to change grinders, etc.

Duration 6 hours, one day

Maximum 8 participants.

Tea Academy Italia

Sight, one of the most important senses, applied to the pleasure of a good cappuccino, following specific techniques to give the customer an unforgettable experience.

Tea Champion Liv.1

The professional tea course “Tea Champion” is aimed at all those working in tea companies, tea rooms, tea shops, online tea business, bars, restaurants, hotels and anyone with a general interest in tea.

The course is open to everyone, both professionals and people simply passionate about tea and no specific prerequisites are required.

Duration 14 hours (including final exam), two days

Maximum 8 participants.

Tea Sommelier Liv.2

The Tea Sommelier Level 2 course expands on and deepens the topics covered in the Level 1 course. It is aimed at professionals working in tea rooms, tea shops, tea lounges, tea businesses, tea bloggers and anyone wishing to gain in-depth knowledge of teas from the main producing countries: China, Taiwan, Japan, India, Sri Lanka, Kenya and some emerging producing countries.

Duration 28 hours, four days.

Maximum 6 participants.

Barista Skills

A module made by Baristas for Baristas, increasing your Technical-Practical skills is the core of the module, becoming a true Professional is the goal.

Foundation

It is designed for newcomers and focuses on the skills needed to adjust the grinder, prepare espresso and cappuccino in a precise and professional manner, so that you can learn the right setting straight away. No previous experience as a barista is required for this course.

Duration 7 hours (incl. SCA final exam), one day.

Maximum 6 participants.

Intermediate

provides a deeper understanding of coffee and deepens the practical skills learned in Foundation level, provides in-depth techniques of steaming and pouring milk, including latte art.

Occupational health and safety risks, service and basic management principles are covered.

This course is suitable for experienced Baristas who have passed the Foundation examination for at least one month.

Duration 14 hours (including SCA final exam), two days.

Maximum 6 participants.

Professional

is a suitable level for highly experienced baristas who have completed the Intermediate level. It provides both scientific and managerial insight into the preparation of coffee and espresso based drinks, including advanced concepts such as %TDS, %EBF and Percentage Extraction.

This course is suitable for experienced Baristas who have passed the Intermediate exam at least six months ago.

Duration 21 hours (incl. SCA final exam), three days.

Maximum 3 participants.

Brewing

Not only Espresso, but also alternative systems to extract the black drink. A highly useful module for those who work with coffee on a daily basis but also for those who are simply passionate about filter coffee.

Foundation

This is an introduction for beginners to the alternative methods of coffee extraction to espresso: V60, chemex, syphon, clever and french press.

Duration 7 hours (incl. SCA final exam), one day.

Maximum 6 participants.

Intermediate

This is a very practical course in which you will learn how to analyse your grinding profile, how to match ground coffee to the extraction method and also how to scientifically measure the intensity of the extraction.

This course is suitable for experienced Baristas who have passed the Foundation examination at least one month ago.

Duration 14 hours (incl. SCA final exam), two days.

Maximum 6 participants.

Professional

Acquire the scientific knowledge to go one step further, learn temperature management, acidity level control, the impact of water quality on extraction and flavour, learn to control the extraction range and keep it within defined parameters.

This course is suitable for experienced Baristas who have passed the Intermediate exam at least six months ago.

Duration 21 hours (including SCA final exam), three days.

Maximum 3 participants.

Sensory Skills

The Sensory Skills module teaches how to approach the sensory evaluation of coffee. It studies how we perceive what we taste and how to apply these skills when assessing the characteristics of a coffee.

Foundation

The course provides an overview of how to identify coffee. Understanding how we perceive what we taste and can be applied when assessing the natural characteristics of coffee. It also gives an overview of how to identify the qualities of speciality coffees, as well as guidance on how to implement this business.

More information on SCA can be found here

Duration 7 hours (incl. SCA final exam), one day.

Maximum 6 participants.

Intermediate

The Intermediate Coffee Tasting course is ideal for those already working in the sector and who wish to develop their sensory skills and abilities. The module is divided into three areas: tasting, perceiving and interpreting. You will learn cupping techniques to perceive the diversity of coffees.  Running a cupping session and tasting the diversity of coffees; How to use the sensory skills in your business; Courses in latte art and coffee making.

More information on the SCA can be found here

Duration 14 hours (including SCA final exam), two days.

Maximum 6 participants.

Professional

The Professional Coffee Tasting course is aimed at people with extensive experience in the sector who wish to develop their knowledge to the point where they can apply high sensory skills in a sector of the coffee world.

More information about the SCA can be found here

Duration 21 hours (incl. SCA final exam), three days.

Maximum 4 participants.

Green Coffee

The Green Coffee module covers the key concepts concerning coffee before roasting, cultivation, processing, transport, storage, up to the arrival at the roaster.

Foundation

It includes an in-depth look at coffee growing techniques, processing and classification of green coffee, contracts and warehouse management.

The Green Coffee Basics course explains the basic concepts of green coffee, growing the plant, processing, transport, storage and arrival at a roasting plant. It also includes an introduction to cupping and raw classification. More information about SCA can be found here.

Duration 7 hours (including SCA final exam), one day.

Maximum 6 participants.

Intermediate

The Green Coffee Intermediate course explores green coffee in more detail and focuses on the professional skills needed by those who work with green coffee on a daily basis. It is divided into three areas: Principles of coffee cultivation and processing; Introduction to green coffee classification; Contracts and green coffee warehouse management;

More information on SCA can be found here

Duration 14 hours (including SCA final exam), two days.

Maximum 6 participants.

Professional

The Green Coffee Professional course is suitable for people who have worked for at least two years in a green coffee workplace. It builds on the knowledge gained in the Intermediate level and prepares the student for management jobs in the industry. Good knowledge of other modules of the Coffee Diploma System, in particular Sensory and Roasting, is highly recommended for those who want to tackle this level.

More information about the SCA can be found here

Duration 21 hours (including SCA final exam), three days.

Maximum 4 participants.

Roasting

The Roasting module covers the topics of coffee roasting, from dynamics to machinery, in a professional and detailed manner.

Foundation

The Basic Roasting course will give you an understanding of the roasting process, how it takes place and how to control the sensory aspects of coffee by changing the roasting curve or degree of roasting. In addition, this module includes the study of roasting defects, physical changes to the beans during roasting, as well as workspace management and production optimisation.

Maximum 6 participants.

Intermediate

In particular, the Intermediate Roasting Course builds on the foundations of the previous level and explores roasting defects, the physical changes of the beans during roasting and the management of production methods and spaces.

The course is theoretical/practical (after the practical part and the demonstration you will work personally with the equipment, supported by the tutor).

Duration 18 hours (including SCA final exam), two days.

Maximum 6 participants.

Professional

This Professional Roasting course is excellent for those who wish to acquire a professional level of knowledge and skills in coffee roasting.

The course will be based on the following learning objectives:

Gain a deeper understanding of heat, heat transfer and a more specific understanding of the physical, chemical and sensory aspects of green and roasted coffee.

To discover the finer aspects of profile roasting and how the different parts of the roasting cycle affect the physical and chemical aspects of coffee.

Provide you with the knowledge and skills needed as a manager to plan and execute quality control, create a range of products to meet different customer segment preferences, calculate production costs and plan and execute lean production.

Duration 21 hours (incl. SCA final exam), three days.

Maximum 4 participants.