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Espresso and Cappuccino: the fundamentals

In this course you will discover:

> The origins of raw and the roasting process.

> The coffee machine, accessories and equipment (cups, press, grinder, milk jug, etc.).

> How to adjust the equipment: coffee dosing, coffee weighting, grindstone adjustment.

> The extraction of espresso.

> The cleaning and hygiene of the machine.

> Steam management and controlled emulsion.

> How to prepare espresso and cappuccino.

Duration: 5hours
Location: Masaba Coffee, Via Sole 29, 6942 Savosa
Maximum number of participants: 5 people

CHF 0.00