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