{"id":4424,"date":"2022-01-31T18:42:36","date_gmt":"2022-01-31T18:42:36","guid":{"rendered":"https:\/\/www.espresso0039.it\/?page_id=4424"},"modified":"2022-02-07T18:44:25","modified_gmt":"2022-02-07T18:44:25","slug":"training","status":"publish","type":"page","link":"https:\/\/www.espresso0039.it\/en\/training\/","title":{"rendered":"Training"},"content":{"rendered":"\t\t
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TRAINING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We train your creativity<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCONTACT US<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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WE TRAIN<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tyour creativity<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thanks to a special training area<\/em> set with the best possible equipment and space, it is possible to experience the finest culture of the Italian espresso and gain state-of-the-art knowledge from the Coffee Specialist Team.<\/strong><\/p>\n

\u25e6\u25e6\u25e6\u25cb\u25e6\u25e6\u25e6<\/span><\/p>\n

The quality of the professional training we can provide conveys our total dedication to the need of our customers.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\tfollowing the rules<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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THE RULE OF THE 5Ms<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In Italy, making coffee does not just represent a casual moment during the day, but it also conveys a combination of original methods and traditions which made coffee the most loved drink in the world!
\nPreparing the real Italian Espresso, therefore, does not just mean to choose a blend, but it means to draw upon years of knowledge and skills.<\/p>\n

\u25e6\u25e6\u25e6\u25cb\u25e6\u25e6\u25e6<\/span><\/p>\n

Miscela (Blend), Macinatura (Grinding), Macchina (Machine), Mano dell\u2019operatore (Barista\u2019s skills) e Manutenzione (Maintenance)\u2026<\/em>
\nthis is the \u201cRule of the 5Ms\u201d!<\/strong><\/p>\n

\u25e6\u25e6\u25e6\u25cb\u25e6\u25e6\u25e6<\/span><\/p>\n

Blend (M<\/strong>iscela)
\n<\/span> We select our coffee beans from the tropical area after accurate examination. We research the best combinations in order to obtain high-quality blends.
\nFrom the Arabica soft flavours to those of Robusta, strong and full-bodied\u2026 just the expertise of the Espresso 0039 Coffee Specialists will ensure the right mix of fragrance, aroma and scent.
\n\u25e6\u25e6\u25e6<\/span>
\n<\/em><\/p>\n

Grinding (M<\/strong>acinatura)<\/span>
\nThe grinding process represents a fundamental step in preparing the perfect espresso.
\nThe correct grinding, obtained by following specific parameters, will ensure that the water stays in contact with the coffee for the right amount of time and that the best Italian Espresso is served.
\n\u25e6\u25e6\u25e6<\/span><\/p>\n

(Espresso Coffee) M<\/strong>achine<\/span>
\nThe Espresso Coffee Machine is the fundamental element for coffee extraction.
\nCheck out the water\u2019s temperature and hardness, the pre-infusion, the pressure and
\n\u2026we\u2019re ready for the extraction!
\n\u25e6\u25e6\u25e6<\/span>
\n<\/em><\/p>\n

Barista\u2019s Skills (M<\/strong>ano dell\u2019operatore)<\/span>
\nEven the barista\u2019s ability represents a very important factor: any small gesture plays a fundamental role in making coffee.
\nThe human touch, combined with all the other elements, will contribute to serve a perfect Espresso! <\/strong>The barista is in charge of the machine management and maintenance, the coffee grinding, dosing and pressing.
\nVeni, vidi, vici: recognize and extract the taste!
\n\u25e6\u25e6\u25e6<\/span>
\n<\/em><\/p>\n

Maintenance (M<\/strong>anutenzione)<\/span>
\nMaintaining the coffee machine with care and attention is the last rule to follow.
\nThe check-up of the machine needs to be repeated every day with extreme precision and accurate cleaning.<\/p>\n

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Only by following these fundamental steps<\/span><\/strong>
\nyour coffee machine will perform at its best potential.<\/span><\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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THE PERFECT ESPRESSO<\/h2>\n

\u25e6\u25e6\u25e6
\n<\/em>An Espresso coffee is not just coffee.<\/span><\/em>
\nAngelo Moriondo, entrepreneur from Turin who invented the first Espresso Machine in 1884, was aware of this.
\nA few simple steps will improve the taste of your coffee to the highest standards!<\/p>\n

The combination of the right water temperature, the pressure (percolation), the quality of the beans and the grinding will play together in order to obtain an intense, creamy and hazelnut colour beverage with plenty of aromatic notes.<\/p>\n

Follow our suggestions, stick to the 5Ms rules and<\/span><\/strong>
\noffer your customers the best cup of espresso coffee.<\/span><\/strong><\/p>\n

\u201cAs with art it should be prepared, so with art it should be drunk!\u201d<\/span><\/em>
\n(Abd el Kader, 16th century)
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CAPPUCCINO<\/h2>\n

\u25e6\u25e6\u25e6
\n<\/em> Cappuccino is a well-known symbol of the Italian lifestyle.<\/span><\/em>
\nExported all over the world and drunk at any time of the day, this tasty drink is prepared with just two perfectly combined ingredients: coffee and milk.
\nA perfect Espresso is a fundamental element for a good Cappuccino
\nand, once the right coffee blend has been selected, it\u2019s also important to choose the right milk: a fresh whole milk,
\nrich in taste and in proteins will give the Cappuccino an incomparable creaminess.
\nHow much milk to put? The quantity of the milk is a fundamental element. Too much milk will weaken the taste of the coffee, while too little will compromise the final flavour: 100-120 ml of milk will make your cappuccino perfect! Then, it\u2019s important to choose the right cup, not too big and strictly in porcelain so that it will let the foam expand.
\nAnd here we are to the whipping process: immerse the steam wand in the milk and activate it, incorporate the air by inclining the milk jug so that the wand can rotate in it. In this way, the milk will increase in volume and will reach the ideal temperature of 65\/72\u00b0C.<\/p>\n

Now it\u2019s your turn: decorate your Cappuccino following<\/span><\/strong>
\nour Latte Art tips.<\/span><\/strong>
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LATTE ART<\/h2>\n

\u25e6\u25e6\u25e6
\n<\/em>Let\u2019s start the day with a nice decoration!<\/span><\/em>
\nGive your regular costumers a smile and get new ones with Latte Art.
\nDecorate a Macchiato or a Cappuccino and become a barista artist\u2026
\nyou just need few steps! Prepare the best Espresso and foam the fresh whole milk.
\nPour it into a milk jug, immerse the tip of the wand and let the steam flow by raising the jug when the foam starts to expand. Then, heat the milk to the temperature of 65\u00b0\/72\u00b0C while intensely rotating the jug in order to dissolve the biggest bubbles and to obtain a smooth and fluid cream.<\/p>\n

Now you\u2019re ready to decorate the creamy surface of your drink with<\/span><\/strong>
\nspecial Latte Art pens and to impress your customers.
\n<\/span>\u25e6\u25e6\u25e6\u25cb\u25e6\u25e6\u25e6
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ALTERNATIVE
\nEXTRACTION METHODS<\/span><\/h3>\n

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Coffee is not only Espresso.<\/em>
\nUntil a few years ago, having a coffee principally meant having an Espresso or a coffee prepared with a Moka Pot. The increasing interest in the coffee culture has encouraged many enthusiasts to experience alternative extraction methods. The current trend is to taste coffee by using different extraction types.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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ESPRESSO<\/span><\/h3>\n

Grinding, pressing and extracting. 25-30 seconds, 7 grams of coffee and hot water under pressure (9 or more atmosphere): the outcome is embodied in the Art of Espresso.<\/p>\n

***<\/p>\n

MOKA POT<\/span><\/h3>\n

The Moka pot is the main character of a daily ritual in which everyone chooses their favourite blend: taste and aroma are unmistakable. When you hear the typical \u201cmumbling\u201d produced by the steam, coffee is ready.<\/p>\n

***<\/p>\n

IBRIK OR ORIENTAL COFFEE<\/span><\/h3>\n

Also known as Turkish Coffee, its first attestations go back to the 15th century.
\nA wide base kettle allows to boil water and ground coffee together. The outcome is a dense and tasty coffee, which can be also enriched with spices.<\/p>\n

***<\/p>\n

NAPOLITAN FLIP COFFEE POT OR “CUCCUMELLA”<\/span><\/h3>\n

The Neapolitan Coffee pot, symbol of the Parthenopean culture, is turned upside down when the boiling starts so that the water can percolate through ground coffee. The coffee is ready when you hear the classic “whistle” generated by the steam.<\/p>\n

***<\/p>\n

BREWED COFFEE<\/span><\/h3>\n

Commonly known as American Coffee or Drip Coffee, this simple and quick extraction method is highly popular in the Unites States and in Europe. The invention of this patent dates to 1908 in Germany and its extraction is based on slow percolation. The resulting coffee has a light body and a delicate taste.<\/p>\n

***<\/p>\n

FRENCH PRESS<\/span><\/h3>\n

The press-filter system is typical of France and is widespread in Northern Europe and Northern America. A very peculiar structure enables the extraction and the filtering of coffee. The resulting drink, typically served in a big cup, is very aromatic and has a delicate taste.<\/p>\n

***<\/p>\n

COLD BREW<\/span><\/h3>\n

It is a cold coffee infused in water and ice, resulting in a natural beverage with a unique and strong taste. It is a variation of hot coffee and is very common in the United States.<\/p>\n

***<\/p>\n

CHEMEX<\/span><\/h3>\n

This extraction method is highly appreciated by those who love American coffee. It was invented by the chemist Peter J.Schlimbohm in 1941 and it\u2019s obtained by means of a glass coffee maker with a wooden and leather handle.<\/p>\n

***<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

TRAINING We train your creativity CONTACT US WE TRAIN your creativity Thanks to a special training area set with the best possible equipment and space, it is possible to experience the finest culture of the Italian espresso and gain state-of-the-art knowledge from the Coffee Specialist Team. \u25e6\u25e6\u25e6\u25cb\u25e6\u25e6\u25e6 The quality of the professional training we can […]<\/p>\n","protected":false},"author":1,"featured_media":4358,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-4424","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nTraining - Espresso 0039<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espresso0039.it\/en\/training\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Training - Espresso 0039\" \/>\n<meta property=\"og:description\" content=\"TRAINING We train your creativity CONTACT US WE TRAIN your creativity Thanks to a special training area set with the best possible equipment and space, it is possible to experience the finest culture of the Italian espresso and gain state-of-the-art knowledge from the Coffee Specialist Team. \u25e6\u25e6\u25e6\u25cb\u25e6\u25e6\u25e6 The quality of the professional training we can […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.espresso0039.it\/en\/training\/\" \/>\n<meta property=\"og:site_name\" content=\"Espresso 0039\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/espresso0039official\/\" \/>\n<meta property=\"article:modified_time\" content=\"2022-02-07T18:44:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.espresso0039.it\/wp-content\/uploads\/2021\/12\/0039-caffe-formazione-featured-image-1200x675-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.espresso0039.it\/en\/training\/\",\"url\":\"https:\/\/www.espresso0039.it\/en\/training\/\",\"name\":\"Training - 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