P R O F E S S I O N A L C O U R S E S F O R B A R I S TA S
CALENDAR 2015.
WITH
CHIARA BERGONZI 2014 WORLD LATTE ART VICE-CHAMPION
IN MILAN, A FULL RANGE OF CERTIFIED AND INTERNATIONALLY RECOGNIZED TRAINING COURSES FOR PROFESSIONAL BARISTAS, COFFEE ENTHUSIASTS AND CAFE OWNERS.
WEDNESDAY, 7TH JANUARY | TUESDAY, 17TH MARCH | MONDAY, 13TH APRIL | MONDAY, 18TH MAY | MONDAY, 22ND JUNE.
INTRODUCTION TO COFFEE. Designed to introduce the novice to the world of specialty coffee, this course offers basic knowledge for a better understanding of this magical beverage, from the plant to the cup. Participants will learn how all the links in the chain fit together from farming, processing, grading, shipping, roasting, and brewing and they will become able to prepare excellent quality espressos and cappuccinos. GENERAL CONTENTS. History and origin of coffee. Botany and plant knowledge. Difference between Robusta and Arabica beans. The journey from seed to cup. What is speciality coffee. Picking and stripping. Natural and washed method. Roasting and blending. How do I create a mixture. Coffee culture. Different methods of brewing. The preparation of the espresso, grinding and pressing coffee. Proper milk steaming techniques. At the end of the course, participants will be given the opportunity to sit a SCAE coffee diploma examination for an additional fee. The examination fee is set up SCAE headquarters and can be paid on site. The fee includes all the course materials.
DURATION: 8h (from 9.00 a.m. to 6.00 p.m.) TRAINER: CHIARA BERGONZI NUMBER OF PARTICIPANTS: MAX. 8 PRICE: €160 + VAT= €195,20 SCAE EXAMINATION FEE: €50
FRIDAY 6TH FEBRUARY | WEDNESDAY, 18TH MARCH | TUESDAY, 14TH APRILE | TUESDAY, 19TH MAY | TUESDAY, 23RD JUNE.
BARISTA SKILLS FOUNDATION. This course aims to introduce core barista skills to people with no previous barista experience. Participants will learn to do a simple calibration of their grinders and make an espresso and cappuccino to core standards. GENERAL CONTENTS. Understanding of the importance using fresh coffee beans and how to keep them fresh. Identification and naming of parts of main parts of a grinder. Basic understanding of how dose affects shot times. Understanding of when micro-adjustments to the grind are needed. Identification and naming of main parts of an espresso machine. Understanding of basic sensory qualities of under-extracted espresso, over-extracted espresso and a good espresso. Demonstration of techniques required to produce correct milk texture. Understanding of the importance of maintaining a hygienic and organised workspace. At the end of the course, participants will be given the opportunity to sit a SCAE coffee diploma examination for an additional fee. The examination fee is set up SCAE headquarters and can be paid on site. The fee includes all the course materials.
DURATION: 8h (from 9.00 a.m. to 6.00 p.m.) TRAINER: CHIARA BERGONZI NUMBER OF PARTICIPANTS: MAX. 4 PRICE: €250+ VAT= €305 SCAE EXAMINATION FEE: €50
THURSDAY, 19TH MARCH | WEDNESDAY, 15TH APRIL | WEDNESDAY, 20TH MAY | WEDNESDAY, 24TH JUNE.
BARISTA SKILLS INTERMEDIATE. Designed to test key core and more advanced skills and understanding, expected from a competent barista. Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and maintenance. GENERAL CONTENTS. Understanding of the components of blend/single origin being used and possible impact on flavour. Awareness of different processing methods (washed, natural, pulp natural) and how this affects flavour. Analysis of the layout of key equipment, accessories and ingredients – to promote speed and efficiency and achieve smooth workflow. Analysis of advantages and disadvantages 'on-demand' dosing – compared with tradition dosing from a dosing chamber. Analysis of how increasing or decreasing the dose affects body and flavour. Good techniques for evenly distributing the dose in preparation for tamping. How to produce a balanced espresso. Understanding of composition of milk and role each component plays in quality and stability of foam. Understanding of what good customer service means. Preparation of a range of commonly ordered drinks to a good standard. At the end of the course, you will be given the opportunity to sit a SCAE coffee diploma examination for an additional fee. The examination fee is set up SCAE headquarters and can be paid on site.
DURATION: 8h (from 9.00 a.m. to 6.00 p.m.) TRAINER: CHIARA BERGONZI NUMBER OF PARTICIPANTS: MAX. 4 PRICE: €250+ VAT= €305 SCAE EXAMINATION FEE: €150 (€80,00 Scae members)
SATURDAY AND SUNDAY, 24-25 JANUARY| SATURDAY AND SUNDAY, 7-8 FEBRUARY | FRIDAY AND SUNDAY, 20-21 MARCH | THURSDAY AND FRIDAY, 16-17 APRIL | THURSDAY AND FRIDAY, 21-22 MAY | THURSDAY AND FRIDAY, 25-26 JUNE.
LATTE ART. This two-days intensive course is intended to give the participant an opportunity to focus purely on their latte art skills. After having been instructed in the correct procedure for steaming perfect milk, the course gets straight into the practical. Thanks to the training of the vice world champion Chiara Bergonzi, participants will be given the opportunity to practice pour and etching techniques, experiencing the basic patterns of heart, tulip and rosetta if not swans, lions and more complex design. At the end of the course a certificate of attendance will be issued to all participants. The fee includes all the course materials.
DURATION: 2 d/16h (from 9.00 a.m. to 6.00 p.m.) TRAINER: CHIARA BERGONZI NUMBER OF PARTICIPANTS: MAX. 4 PRICE: €500+ VAT= €610
The 7Gr.’s Coffee Studio and the training area. You need 7 grams of finely ground coffee to make a cup of authentic Italian espresso. This is 7Gr.’s mission: always provide you with a rich, full-bodied, perfectly extracted shot of espresso coffee. Maintaining that promise of quality means not only to create the finest coffee blends, but also being aware that the barista is the go-between that completes this process of excellence. The 7Gr.’s training courses for cafeteria are intended to meet this very objective: provide coffee professionals with the necessary skills, knowledge, and passion for specialty coffee to offer the best customer experience possible. In the warm and welcoming atmosphere of the new Milanese Coffee Studio, the training area, equipped with the highest performing espresso machinery, hosts every month classes with a maximum of 4 participants each, in order to ensure that each person can receive individual attention and an adequate learning environment. Our trainer. Chiara Bergonzi, born in Piacenza in 1985, started from a very young age working in the coffee world as a barista. “When I was 18 and I opened up my first coffee shop, I realized there were 38 other bars offering coffee. Then I knew that I should add something really distinctive to my place”. That’s where her career really begun and how she discovered her passion for latte art, in which she achieved top ranking results worldwide. In 2014, after winning for the third time Italian Latte Art championship, she goes to Melbourne to represent Italy at the World Latte Art Championship gaining the second place, the best result ever for an Italian. As well as managing several bars in her own town, today Chiara is actively involved in providing training for baristas locally and abroad as authorized SCAE trainer and SCAE Coffee Diploma recipient.
C O F F E E D I P L O M A
The SCAE Coffee Diploma System. The SCAE Coffee Diploma is the most recognized coffee certification in the world. Issued by SCAE (Speciality Coffee Association of Europe), the organization that sets, at European level, the professional standards for those who want to dive into the world of coffee, the Diploma allows people to choose the educational path that most suits their needs. The modules Introduction to Coffee, Barista Skills Foundation and Barista Skills Intermediate are part of the Diploma, therefore participants will have the opportunity at the end of the course to sit the SCAE coffee diploma examination for the certification.
For information and bookings: Sevengrams S.r.l. Via Valparaiso, 9 20144 Milano tel. +39 02 36561122 info@7gr.it www.7gr.it