By Andrea Appelwick
For the Class of 2016, March started off with a full immersion in coffee culture. The students moved from their usual traditional classroom to the Università del Caffè’s shiny, modern one.
They started off with lessons on the historical approach of brewed coffee extraction methods: from filter coffee, Kona, Napoletana, French Press, Moka to the classic Italian espresso. They also learned how to grind coffee properly according to the coffee preparation: finer grind for espresso, a coarser grind for filter coffee.
They also dedicated a day to cappuccinos and “latte” art, trying their hardest to make a heart or leaf in their milk froth!
They also dedicated a day to cappuccinos and “latte” art, trying their hardest to make a heart or leaf in their milk froth!
The Class of 2016 also learned about slow coffee brewing as well as cold coffee brewing with sensorial tasting sessions on all the various ways of preparing coffee – including the various coffee recipes with and without spirits.
The final day of their Università del Caffè week was dedicated to roasting and realizing that, in every step of proper coffee preparation, there are so many variables that can affect the final result.
After an intense week of Università del Caffè classes, they were all ready for another one: one week doesn't seem to be enough for our Coffee Masters! Perhaps for the future editions of our Master Program we just might take their advice and see if indeed our Università del Caffè professors are willing to dedicate a few more days to sharing their knowledge on coffee with our students.
After an intense week of Università del Caffè classes, they were all ready for another one: one week doesn't seem to be enough for our Coffee Masters! Perhaps for the future editions of our Master Program we just might take their advice and see if indeed our Università del Caffè professors are willing to dedicate a few more days to sharing their knowledge on coffee with our students.