Marcafè Coffee Academy

We at Marcafè care about training our customers, and this is one of the reasons why we offer training 𝒆𝒔𝒄𝒍𝒖𝒔𝒊𝒗𝒐 for our bartenders and those who plan to work with us in the future.

The Marcafè Coffee Academy was born out of a desire to share specialized knowledge and skills related to the world of coffee, meeting the need to train trained and passionate professionals.

Marcafè has always been committed to promoting the culture of quality coffee, combining it with a high level of professionalism in preparation and service.

The proposed courses follow a highly qualified training program, led by an International Trainer, who will award both the Marcafè Diploma and the SCA (Specialty Coffee Association) international certification.

Classes are held at Marcafè's headquarters in a bright classroom equipped with the best cafeteria technology.

Participants are divided into small groups to ensure effective learning, especially during practical exercises.

📞 For information: 085.8072141

The Courses

COFFEE EXPERT.

The basic or "Coffee expert" course aims to give all barista operators some basic hints about the world of coffee, has a duration of about eight hours between theoretical lectures and practical activities. The meeting-held in-house-is aimed at all coffee novices. Specifically, during the lecture, the fundamentals of the history of coffee, from its origins, and its spread around the world are covered. Also explained are the basic rules for obtaining a quality espresso and cappuccino and those related to the proper use and maintenance of equipment.

MILK ART

The goal of the course is to raise the professional level and prestige of the Barista. The course consists of learning the art of decorating all types of espresso drinks, from cappuccinos to all other beverages, using milk, cocoa, chocolate and more, giving the opportunity to practice new forms of designs practiced in front of the customer. The course is organized and structured in such a way as to provide participants with the tools and techniques for the preparation of the main products of the cafeteria and for less traditional ones, providing a theoretical and a practical part during which they will learn to perform from a perfect espresso to new coffee-based drinks.