Barista Professional

The last step to become a Professional Barista, a training that includes the study of all the variables to be trained in high quality coffee.

*Course that can be subsidised by the Social Security (for more information, please contact info@iecafe.es so that we can send you the necessary documentation).

Designed to deepen the barista's skills and knowledge when the student has already taken the Intermediate Barista course.

• Coffee Today
• Coffee Beans: Effects of Altitude on Bean Flavour and Density
• Farmers' Challenges
• Processes. Traditional processes and the world of fermentations.
• Decaffeination
• Packaging, storage and freshness. Degassing and storage temperatures
• Workspace and Flow Management
• Grinding: Mill and Grinding Wheel Performance
• Pressing
• Espresso Machine: Temperature, Boiler System Types and Pressure Systems
• Espresso Blending: Blend Construction and Pre- and Post-Roast Blending
• Extraction measurement tools and techniques
• Sensory: Organic Acids and Sensory Evaluation
• Milk: Milk Composition and Processing / Foam Creation, Quality and Stability / Proteolysis and Lipolysis
• Water Quality: Measurements / Water Filtration and Analysis Systems / Function and Types of Water Filtration Systems
• Simple Financial Concepts