This advanced course is designed for baristas who already have some experience or knowledge in the industry and want to take their career to the next level.
The course is held in Madrid, at Hola Coffee Academy(Link on Maps). We place great importance on quality and personalized attention in our training, which is why the number of attendees will be very limited.
This course selects and combines the most relevant content from the Specialty Coffee Association's intermediate and professional courses, aiming to be truly useful for your professional development. For this reason, the course has a strong practical focus, although it does not include the theoretical foundations.
IN THIS COURSE YOU WILL LEARN TO
-Identify species, varietals, and processes in coffee cupping.
-Cupping as a quality control tool.
-Advanced Espresso: techniques and calibration based on the coffee used, extraction parameters, use of refractometer, and recipe logging.
-Equipment setup and maintenance.
-Advanced Latte Art. Milk chemistry.
-Workflow and bar efficiency.
-Batch brew, filtered coffee, and water science.
-Specialized service and business management of a coffee shop.
Who is this course for?
-You already work as a barista and want to perfect your technique, gain consistency, and better understand every variable that influences coffee extraction and flavor.
-You want to learn how to calibrate grinders, adjust recipes, and solve real-world service problems in specialty coffee shops.
-You are interested in developing a more refined palate and improving your sensory analysis and quality control skills.
-You are looking to gain more confidence and autonomy behind the bar to take on more responsibilities within a coffee team.
-You are an advanced enthusiast who wants to move beyond basic knowledge and experience a practical learning environment with a trainer boasting over 10 years of industry experience.
-You want to prepare yourself to work in high-level specialty coffee shops, both nationally and internationally.
-You are interested in continuing to grow within the coffee world and explore future specializations such as latte art, brewing, roasting, training, or quality control.
TERMS AND CONDITIONS Course prices reflect the following:
The quality of the training received, based on years of experience in the coffee and educational sectors.
Class preparation.
The quality of equipment and materials used, as well as consumables.
Very small groups.
The continuous training of instructors through courses, conferences, forums, etc.
** Cancellation Policy:
When a spot in a course is purchased, an email confirming the purchase will be sent, and we will begin preparing the class. Additionally, the number of available spots for the public will be reduced by the number you have booked, and if the course is full, it will no longer be available for purchase. While we understand unforeseen circumstances caused by illness or accidents, our refund policy will reflect the costs associated with preparing that class and with the spot not being available to another buyer.
Full refunds will be issued if the course is cancelled at least 21 days before the course date. Students may also be offered an alternative available date if they prefer it over a refund.
A 50% cancellation fee will be charged if the course is cancelled or changed between 21 days and 48 hours of the course date; in other words, a 50% discount voucher for the next course will be provided, but the purchase must be made again.
No refund will be issued, nor will another date be offered if the student does not attend the course or cancels with less than 48 hours' notice.
If there is a confirmed attendance of only 1 participant, the company reserves the right not to hold the course and to offer a refund or an alternative date.
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