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Espresso School

Training courses

The Espresso School is a section of the Lavazza Training Center dedicated to people who want to learn more about coffee, and gain the skills they need to become professional baristas.

Attending the Espresso School means to be part of the world’s largest coffee school, whose aim is to disseminate the culture of espresso by training and educating people about flavour.

The real Italian espresso
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The real Italian espresso
duration:1 day
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We are at a time when working in a café requires more and more intellectual input. The existential and professional path requires scientific and technological knowledge, the capacity to learn new ways to convey meanings, and increasingly complex reconversions. Simply learning is not enough. Today, we also need to “learn how to learn”, “learn to be”, and “learn to live together.” In this market scenario, in which a competitive edge depends on the contribution of people, and the constant updating of skillsets, offering seminars on these topics is designed to increase people’s specific knowledge of coffee, and particularly the typical Italian coffee: espresso.

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Preparing espresso
duration:1 day
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A highly technical, practical course that explains the best way to extract espresso coffee, focusing on the correct use and maintenance of the related equipment. The course will also focus on how to make excellent cappuccinos and other coffee-based beverages. All this is just a brief introduction to the many topics that will be explained during the day, to help the trainees gain specialisation and knowledge of coffee.

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Espresso is rewarding
duration:1 day
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A rewarding day which is dedicated to anyone interested in finding out more about the history, tradition and innovation of Lavazza’s products, while discovering the sights and culture of Turin. As known, Lavazza was founded in Turin and the city has been home to no fewer than four generations of the family which has run the company over time. The trainers at the Turin Training Centre will be pleased to accompany the participants on a cultural and educational tour, to discover some of Turin’s main historical cafés, and in particular the San Tommaso café, where lunch will be served. The tour will also include a visit to the greatest historic landmarks of the first capital of Italy — from the Mole Antonelliana, Turin’s symbolic monument, to the Royal Palace, the official Savoy residence, and Palazzo Carignano, where the first Italian Parliament was convened.

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Tasting espresso
duration:1 day
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A seminar for anyone wanting to explore the complex area of sensory analysis, and learn the psychological, anatomical and physiological aspects we need to know in order to fully utilise what Nature has given us: our sensory organs, whether we use them to perceive what’s around us or to perform a sensory analysis of coffee.

The Espresso Bar Manager
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The Espresso Bar Manager
duration:1 day
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A theory and practical course aimed at defining the work of the barista. The lesson explores topics related to the themes of “knowing how to be” as a tool for self-improvement, “knowing how to do” in order to improve practical skills in using equipment, bar space and products, “knowing how to manage”, a theme that deals with innovative cost-control methods and ways to increase business and boost customer loyalty using an emotional appeal and a more relational approach.

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Espresso at your service
1/2 day
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’Espresso at your service' is a training course run by a Lavazza consultant trainer with recognised experience in the world of coffee, who provides clients with training and support in how to carry out their tasks, as well as providing information and advice. The Lavazza expert will firstly identify the clients’ existing skills, and then add in other factors to develop their expertise and professional skills to improve the business.

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Espresso: café marketing and management
durata:2 days
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An intensive course focused on all the operative and management aspects related to running a café, with special attention to the success of a business. A course for learning a working method that will highlight and optimise certain critical areas: daily waste of products, cost analysis and control. The course aims to develop innovative methods to help increase the café’s turnover and to build customer loyalty through a more emotional and relational approach. Active marketing and visual merchandising are the new elements that will allow baristas to adopt an entrepreneurial approach and vision within their own business. The course will also focus on the logical display of the product and the arrangement of spaces and materials that best attract the customer's attention and motivate purchases.