FREE BARISTA COURSES
The objective of The Coffee Academy is to provide useful and practical information to all our students. With the experience of our trainers we seek not only to improve the quality of your preparations, but also to solve all possible doubts you may have when preparing it.
Learn and excel with our free barista course pills.
In just 60 seconds, we offer you practical and straightforward solutions to the most common challenges you face when working with specialty coffee. From knowledge about plant genetics, fermentation processes, extraction techniques and tips for perfect milk texturization.
Here you will get:
- Free quality training: Access to a library of knowledge in a simple way.
- Quick and effective solutions: Each pill is designed to give you tips that you can apply immediately.
- Flexibility: Learn at your own pace and according to your needs, improving day by day the quality of your service.
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HOW TO MAKE LATTEART CORRECTLY IN A CORTADO?
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WHAT ARE THE VARIETIES?
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WHY IS IT NOT ADVISABLE TO CONSUME FRESHLY ROASTED COFFEE?
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HOW TO USE THE SCA TASTING SHEET?
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DO YOU KNOW WHAT THE SCA FLAVOR WHEEL IS USED FOR IN THE EVALUATION OF COFFEE?
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HOW TO DISASSEMBLE AND CLEAN A MYTHOS ONE MILL?
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ARE YOU FAMILIAR WITH THE OREA FILTERING METHOD?
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DID YOU KNOW THAT COFFEE COMES FROM A FRUIT?
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HOW DO YOU REMOVE CAFFEINE FROM COFFEE?
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WHAT IS A HONEY PROCESS?
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CAN LATTEART BE MADE CORRECTLY USING VEGETABLE BEVERAGES?
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WOULD YOU LIKE TO MAKE A SWAN IN YOUR COFFEE?
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DID YOU KNOW THAT YOU CAN MEASURE THE INTENSITY OF YOUR COFFEE?
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IS THE PUCK PREP IMPORTANT FOR MAKING ESPRESSO?
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HAVE YOU EVER HEARD THE WORD TERROIR IN COFFEE?
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WHAT IS CHANNELING AND HOW TO AVOID IT?
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WHAT IS A QUAKER DEFECT?
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WE TEACH YOU HOW TO FREEZE COFFEE
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ARE YOU AT A LOSS AS TO WHICH IS THE BEST WATER FOR YOUR COFFEE AT HOME?
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WHAT THINGS SHOULD BE TAKEN INTO ACCOUNT WHEN CHOOSING A COFFEE?
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HOW TO START TASTING?
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WHAT IS THE INFLUENCE OF TEMPERATURE WHEN PREPARING A COFFEE?
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HOW TO DRAW A SEAHORSE?
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Which recipe to use?
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How to position the milk jug?
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Which espresso machine to buy?
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How to practice milk emulsification?
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Coffee too fast
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Coffee too slow