MOKITO COFFEE ACADEMY
The culture of good coffee: courses for coffee professionals and enthusiasts
BASIC COURSE
Learn the art of good espresso and cappuccino, two of the most requested and loved drinks not only in Italy but in the world, starting from the essential steps.
What will you learn?
• The "perfect" espresso: the basic rules for best extracting a quality coffee
• The "perfect" cappuccino: the basic rules of cappuccino, the best texture and temperature of the milk
• Cleaning and routine maintenance of work tools (before, during and after service)
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What will you learn?
• The "perfect" espresso: the basic rules for best extracting a quality coffee
• The "perfect" cappuccino: the basic rules of cappuccino, the best texture and temperature of the milk
• Cleaning and routine maintenance of work tools (before, during and after service)
MILK COURSE ART
Acquire that extra quid to amaze customers with the latte art technique, creating sophisticated figures and mastering the necessary tools.
What will you learn?
• A perfect foaming of the milk, totally free of bubbles
• The creation of artistic cappuccinos in the timescales appropriate to the pace of work
• The acquisition of the right dexterity with the tools used (topping, nib, flavorless dyes)
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What will you learn?
• A perfect foaming of the milk, totally free of bubbles
• The creation of artistic cappuccinos in the timescales appropriate to the pace of work
• The acquisition of the right dexterity with the tools used (topping, nib, flavorless dyes)
BREWING COURSE
Satisfy the most demanding palates from all over the world by delving into the sophisticated world of filter coffee.
What will you learn?
• Know the different extraction methods and tools to use
• Choose the most suitable tool based on the chosen coffee
• Get an excellent coffee and be able to replicate it
• Basic notions on cold-pressed coffees
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What will you learn?
• Know the different extraction methods and tools to use
• Choose the most suitable tool based on the chosen coffee
• Get an excellent coffee and be able to replicate it
• Basic notions on cold-pressed coffees
