professional courses


Dedicated to all of those who have a cafeteria department in their coffee shop and want to improve and expand the range and quality of the service.


Duration: 1 day



First theoretical part - Introduction to the origins, production, storage and choice of coffee and of the various mixtures followed by a theoretic/practical part devoted to the selection of equipment, their use and maintenance and to the solution of problems.

Part Two - Practice "at the counter".  It starts with the basic preparations of the cafeteria (cappuccino, macchiato, marocchino etc.) to get to more elaborate and decorated preparations, also using liqueurs and creams., followed with special seasonal preparations (cold cappuccino, ice coffee etc ...) and the use of special tools (special glasses, mixer, blender etc.)