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BARISTA 360 °
LABORATORY OF
360 ° PROFESSIONAL TRAINING
21 HOURS
Preparation and tasting analysis of the espresso
The espresso machine
Milk analysis and emulsion
Bartender working routine
Maintenance and cleaning
The structure of a cocktail
Pouring technique: free pouring and jiggering
Basic techniques for preparing a cocktail
Corsi: I nostri programmi
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