Our courses


Barista Skills


This course is designed for those who have just started the profession of barista or would like to do so, as it is dedicated to those who already work in this sector but want to restructure their professionalism starting from two words: quality and knowledge.
The course is internationally recognized by the Italian Barista Method system and is valid for the SCA Barista Skills Foundation exam.  The module is divided into three different levels, foundation, intermediate and professional.
If you pass the SCA foundation exam (optional) you will earn 5 points for the SCA Coffee Skills Program diploma.

*The SCA, Specialty Coffee Association, is an organization that sets the recognized professional standards for those who want to take a path in the world of coffee from plantation to cup, and especially the scientific side of coffee and coffee specialty. SCA certifications are recognized worldwide, thanks to connections with the organization "sisters" Specialty Coffee Association of Australia and the homonymous American. The certification exams are held on five training areas: Coffee introduction, Green Coffee, Tasting, Roasting, Barista and Brewing and on three levels: Fondation, Intermediate and Professional.
•  Botany, difference between Arabica and Robusta 
•  Methods of collection 
•  Production processes 
•  The espresso machine
•  Volumetric and on demand coffee grinders 
•  Extraction of espresso, practical tests 
•  The brew ratio 
•  First approach to TDS refractometer 
•  The essential micro foam milk emulsion 
•  Equipment to be used for milk art such as milks such as cups etc 
•  Cleaning and maintenance of all equipment used with certified products

•  Coffee's botany
•  Coffee Family Tree
•  Structure of the drupe
•  Processes and how they affect
•  Grinding and extraction the brew ratio
•  The perfect espresso, body cream aroma and flavour
•  Refractometer, tds and espresso control chart 
•  Milk, latte art with heart, leaf and tulip shapes 
•  Work flow 
•  Health and hygiene
•  Drink cost 

•  Arabica and canephora, variety cultivar 
•  The Terriors, how they affect 
•  Sca specialty coffee 
•  Processing of raw materials
•  Defects, Human laser optical selection 
•  Chemical composition of roasted and green coffee 
•  Decaffeination
•  Milk art
•  The cream texture
•  Roasting 
•  The importance of water, chlorine calcium magnesium and carbonates and filtration systems 
•  The grinder
•  The extraction of coffee,  strenght 
•  HACCP critical control points 
•  On selling UP selling 
•  Break even point 
•  Express formulas 

Gambilongo Caffè Academy
Via dell'Artigianato 6
Montalto Uffugo (CS)


Three modules

February 8, 2024
March 22, 2024
April 19, 2024
May 15, 2024

From 9.00 to 17.00

Jonathan Bruno


Discover the complete
training offer


Gambilongo Caffè was born in the sixties from the passion and experience that, handed down from generation to generation, led the company to establish itself, from the outset, distinguishing itself for the quality of the products and services offered.

NB: All products available on the site are intended for sale to the public, excluding any retailer.

Gambilongo Caffè S.r.l. | PI: 02889690786 |

Via V. Bottego - C.da Lecco - 87036 Rende (CS)
(+39) 0984 402034

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