AROMATECH ACADEMY

The coffee get from a product of absolute excellence certainly passes through his knowledge and it is therefore necessary to its formation. At every stage of processing, nothing is by chance, nor should it be overlooked.

It 'an excellence that starts from the same plant, from its method of cultivation and selection, then how the coffee is kept, in which the composition is mixed and at what degree of roasting, until the last step of the chain, when it is milled and delivered from the espresso machine. It 's just this last step to transform it to the final customer in the finished product, and the decree excellence, first it is just a fine semi-finished product. A perfect espresso requires care and attention from the beginning of the grains that compose it.

AROMATECH offers a series of courses - taught by the best experts in the field - is devoted to the professional who wishes to assert honing their skills and improve their product culture, and those who seek a proper base preparation, studying issues related to coffee: from roasting process, the proper use and maintenance of professional equipment, from the choice of a quality blend preparation in the cup.

ROASTING COURSES

ROASTING FOUNDATION: the roasting process-fundamental theoretical elements; Profile of roasting and the importance of time - fast and slow roasting, toasting color measurement and color as the roasting influence the profile of the cup; practical sessions roasting (arabica and robusta roasted to varying degrees of color); the taste of the coffee roasting in cupping. Termodinamica mode: phase thermal convective, conductive and radiant in the process. Chemical variations in the grain and its change in status. Aida roasting machine: inside the car. Aida roasting machine: the software. Roasting curves and composition of the mixture.

ROASTING INTERMEDIATE: measuring the moisture and density of the grains, changes in the chemical / physical coffee during the roasting process, the different modes of heat transfer and how they impact on the cup, the use of dedicated software for controlling the roasting profile . Practical sessions roast (Arabica beans for espresso and filter), practical sessions of tasting mode cupping and espresso; practical sessions roasting (roasted arabica in the same color but with different times).

ROASTING PROFESSIONAL: the chemical reactions that occur during roasting and determination of the optimal curve for espresso; how to build a profile of roasting ideal for single origins and blends; practical sessions roasting (roasting profiles for the espresso to create a blend), practical sessions of tasting mode cupping and espresso. Practical sessions roasting (to be discussed during the progress of the course).

COURSES OF CAFETERIA

BASIC COURSE OF CAFETERIA: History of coffee: from the origins Espresso Italian; coffee: the plant, places of culture and botanical varieties; Arabica and Robusta: characteristics in the composition of the mixture; finishing in raw; the washed coffee; how to recognize a mixture of quality; the composition of the mixture; the roasting process the decaffeinated; the 5 M of the perfect espresso; how to choose a mixture; the coffee machine: operation and maintenance; grinder and water softener; notions of contracts relating to the supply.

COURSE OF COFFEE AND MILK CREATIVE ART: Organization of the bench; selecting and editing techniques of milk; the preparation of espresso and cappuccino; preparation of espresso and cappuccino; how to make the special ritual of coffee in your local; notions of contracts relating to furniture of coffee; practical preparation of espresso and cappuccino; preparing recipes specialty coffee; preparing espresso frozen and shaken; latte art, decorative technique on cream.