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Espresso and cappuccino at Altascuola

Sale price€40,00

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Duration: From 4 to 8 hours

This course introduces the world of coffee with a theoretical and practical approach. Designed for HoReCa professionals, it provides a general overview of coffee and its supply chain through a theoretical lesson.


Date: February 10, 2026 – Lipomo – Teacher: Andrea Piccoli

Date

Course specifications

Through demonstrations and practical exercises, the basics of the coffee world are explained, with the aim of teaching the correct techniques for dispensing a perfect Italian espresso, for calibrating the grinder and frothing the milk, and for serving a traditional cappuccino according to the rules of the art.


Who is it for?

The course is designed for those who want to become professional baristas and for those who want to update themselves on the latest trends in the Horeca sector.


Distinctive elements

  • End-of-course evaluation test
  • Altascuola Coffee Training Certificate
  • On-the-job training upon completion and upon request

The objectives

  • Learn the main tools available for making a perfect espresso and cappuccino
  • How to prepare an espresso perfectly
  • Learn and refine the correct milk frothing technique
  • How to prepare a traditional cappuccino in the best way
  • Identify and resolve potential espresso and cappuccino defects.
FAQ

Frequently Asked Questions

Is previous experience required to participate?

It depends on the course. There are basic coffee courses to learn the fundamental concepts, suitable for everyone. Other courses, like Latte Art, are designed for more experienced operators.

Where do the courses take place?

The courses take place at the Altascuola Coffee Training academies. In Lombardy the courses can be held either in Lipomo (CO) or Milan (MI). In Sardinia the locations are in Sassari (SS) or Monastir (CA).

What happens if I can't attend on the chosen date?

Please notify us by writing to altascuola@caffemilani.it so we can reschedule your attendance.

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