TRAINING
to prepare a good espresso it is not enough to have the best blend. you need to know how to extract coffee.
Being a good decorator is not enoug to make latte art. You need to know how to whip milk.
These are two simple examples of how culture and technique are behind coffee, and how important it is to be trained to be able to do well MokaSirs, in collaboration with the Accademia Italiana Maestri del Caffè, organizes I Laboratori del Gusto every year, training days divided between theory and practice, to support its customers in preparing the perfect product. But, since coffee is no longer drunk only in the cup, in addiction to the traditional Cafeteria and Latte Art courses, we have included Sensory Analysis, Coffee Drinks and Brewing courses in the program, to help our customers create their own coffee drink list.
We want to make our customers real coffee experts. You're one of us?
Being a good decorator is not enoug to make latte art. You need to know how to whip milk.
These are two simple examples of how culture and technique are behind coffee, and how important it is to be trained to be able to do well MokaSirs, in collaboration with the Accademia Italiana Maestri del Caffè, organizes I Laboratori del Gusto every year, training days divided between theory and practice, to support its customers in preparing the perfect product. But, since coffee is no longer drunk only in the cup, in addiction to the traditional Cafeteria and Latte Art courses, we have included Sensory Analysis, Coffee Drinks and Brewing courses in the program, to help our customers create their own coffee drink list.
We want to make our customers real coffee experts. You're one of us?
Our Offices
Our training courses are held at the MokaSirs Coffee Training Center in Pavia, at the MokaSirs offices in Rome and Frosinone. To overcome geographical distance, we can also arrange courses in the AICAF partner location in Lombardy (Brescia, Varese), Piedmont (Pinerolo), Veneto (Treviso) and Tuscany, provided that at leat 5 people have enrolled in the courses.THE MOKASIRS COFFEE TRAINING CENTER
Laboratori del Gusto 2020 calendar
MOKASIRS COFFEE TRAINING CENTER (PV)
Sensory Analysis
February 3, April 6, September 14Coffee, basic course
February 10, 20 April, June 22, September 28, November 23Latte Art
24 February, May 11, July 6, October 12Coffee Drinks
March 9, May 25, October 26Brewing
March 23, June 8, November 9Duration of each course: 6 hours
Partecipation: € 110 VAT included
Attendees: Min 5 - Max 8 per course
At the end of each course a certificate of attendance will be issued.
SENSORY ANALYSIS
Objective:recognize the perfect espresso through your senses and the parameters of Italian espresso
Duration: 6 hours – Fee € 110 VAT included2020 Date: February 3, April 6, September 14
• The world of coffee: arabica and robust, two sensory worlds
• Processing and roasting: how they influence the cup
• Introduction to sensory analysis in cafeteria
• The senses involved in tasting
• The taster, the environment of tasting and the cup
• "Games" to activate the sensory receptors
• The SENSE AICAF ESPRESSO card for the sensory profile
• Tastings of single origins and blends (blind test) - sensory calibration
COFFEE, Basic course
Objective:acquire the main rules for transforming the coffee product for the preparation of the perfect espresso and cappuccino.
Duration: 6 hours – Fee: € 110 VAT included2020 Dates: February 10, April 20, June 22, September 28, November 23
• Coffee: history, hints of botany and geography. Cultivation, harvesting and processing methods.
• Insights on 5 core elements: blend, equipment, manual process, grinder, maintenance.
• Grinding: grinding adjustment technique
• Espresso coffee: extraction techniques and tests
• Rules, parameters and technique for the milk frothing
• Prepare and serve the perfect espresso and cappuccino • Equipment maintenance and cleaning
LATTE ART
Obiettivo:learn milk frothing techniques to obtain the ideal foam for perfect decorations.
Durata: 6 ore – Costo € 110 IVA InclusaDate 2020: 24 febbraio, 11 maggio, 6 luglio, 12 ottobre
The participation in the course is subject to the coffee course attendance.
• The espresso coffee equipment: history, technology and functions
• The 5 core elements: milk, milk jug, steam noozle, milk foaming and latte art
• Pouring, handle and symmetry mechanics
• The Latte Art cup: which to use and how to pour
• Techniques of decoration of coffee and cappuccino
• Practical exercises of latte art on basic designs: heart, leaf, tulip
• Maintenance and cleaning of equipment
COFFEE DRINKS
Objective:preparare bevande di tendenza, calde e fredde, associando il caffè a panna, topping, cioccolato e distillati.
Duration: 6 hours – Fee: € 110 VAT included2020 Dates: March 9, May 25, October 26
• Tools and glasses for serving coffee drinks
• How to make a drink: basic mixing techniques
• Dosages and pours for mixed drinks in the cafeteria
• Classic cafeteria drinks: from Moroccan to Turin Bicerin
• Spirits in coffee: Irish coffee, espresso martini and Greek coffee
• The shakes on coffee
• The coffee in the blender
• The filter methods: extraction techniques
• The filter coffee drinks mitigated with fruit, spices and spirits in the coffee
• Preparation of a drink mixed with coffee base: method
• Pre dinner, after dinner and long drinks based on coffee
• Practical test of making fancy coffee based drinks
BREWING - COFFEE EXTRACTION METHODS
Objective:explore and experiment with alternative coffee extraction methods, because the demand goes beyond the classic espresso.
Duration: 6 hours – Fee: € 110 VAT included2020 Dates: March 23, June 8, November 9
• The coffee extraction methods: mocha, Neapolitan, filter machine, drip method (hario v60), drip method (chemex), syphon, turkish with ibrik, aeropress, french press and cold brew
• The ideal coffee blend for each extraction method
• Water: types and functions in extraction, quantities and temperatures
• How to start extraction: ratio between coffee powder and water
• Infusion and pre-infusion times of each method
• How to measure the correct / ideal extraction
• The ideal coffee grinding based on the extraction method
• Sensory tasting of the coffee obtained, to understand its organoleptic features
• Practical extraction tests on the different methods