Our experience at your service
We stand on the shoulders of three generations of roasters: we want to share this heritage with all those who, like us, have a passion for coffee. This way, we can pass on our knowledge and give due credit to a profession that is crucial in the spread of espresso in Italy and around the world.
In our school, students will learn new skills and further develop their own knowledge of the wonderful world that revolves around every cup of coffee.
Our goal is to equip all baristas with the wealth of our experience in the field, in order to help them run their own cafés as well as possible aiming for excellence in the product and in customer service. We offer our experience to all participants, and they can make use of it directly as an advantage in the daily challenge of injecting passion and enthusiasm into the way they present themselves to their customers.
A path to discover the organoleptic features of coffee.
All students in our courses become part of a community that continues outside the school as well. We maintain a close bond with colleagues and directors in order to share with them each experience and innovation in the sector.
The perfect espresso and the espresso-based beverages – 1st level/2nd level
Closer to the daily reality of a barista, this course expands professional skills by analysing all aspects of creating the perfect espresso. The courses addresses subjects related to preparing a professional espresso, cappuccino with made-to-order cream, all espresso- and milk-based beverages, hot and cold cocktails, alcoholic and non-alcoholic. The coffee grinder and espresso machine are analysed in depth, as machines crucial to a barista’s professionalism , expanding on fine-tuning, maintenance, and cleaning techniques that will ensure they will operate properly and in perfect order.
Cellini Total Quality: from the bean to the cup
This course analyses the entire coffee chain and the path to the final product. Provides in-depth information about botany, harvesting, processing, roasting, blending , grinding, packaging, storage, and professional coffee tasting techniques.
The purpose of this course is to introduce the basics of Latte Art: from correct milk frothing to the creation of a few simple shapes, such as a heart, a leaf and a double leaf. In our courses, we aim to provide baristas with a chance to perfect their skills in traditional techniques, as well as giving them the certainty that they will always be up to date with market trends.
How to enrol
The Cellini coffee school is located in our Genoa facility and has two large spaces:
- the main hall, a multimedia space where all theory lessons as well as the practical exercises and professional specializations are conducted;
- the Quality lab, for tastings.
All participants will be provided with materials and lectures notes and will receive a diploma/certificate of participation.
Services to participants
Special terms for the course registration fee are reserved for Cellini clients.