Benvenuto, Entra
training
Musetti presents the real Italian school for the professionals of espresso, a structure giving an excellent serious training following some aimed courses at different levels for those who want to become a BARISTA. The experience matured in the years makes the " Latteart Coffee School " one of the most qualified school in the world.
Our trainers are Luigi Lupi e Maurizio Cavozzi.
The person in charge of training is Luigi Lupi, the Italian champion in 2002 who won the café championship organized by S.C.A.E. (Specilaty Coffe Association of Europe). He is well-known all over the world thanks to his technique, speed and elegance in his work.
These are our credentials and the results of a tradition begun in 1934, which has developed and evolved taking care of our own experiences and success. We will help you to become a coffee professional and a great barista.
THE RULE OF 6 Ms (referred to the Italian words)
1° M....Blend and Roasting
An essential part to obtain some excellent coffee.
Coffee is an agricultural product subject to some quality modifications , therefore making necessary a constant care in selecting the parcels to be purchased to maintain constant the quality of blends. For a balanced and well-proportioned blend it is necessary to use coffee with different origins, so that the characteristics of each quality blend, balance out and optimise each other.
The secret of each roastery is to find the right blend, an equilibrium among aromas and some organoleptic characteristics to obtain a complete cup according to your taste.
2° M....Grinding and dosage
Transforming roasted coffee beans into powder to enlarge the contact surface of hot water and extract the soluble substances.
Grinding changes according to the type of extraction, with home espresso coffee-machine, filter, espresso, infusion. Moreover, there are further variables, such as: the type of coffee grinder, the grinder wear and the dry or wet climate.
Grind the blend when you use it to obtain a good cup of espresso.
3° M....Machine
Choosing the coffee-machine is important; on the market you can find different types: super-automatic, electronic, with continuous distribution both automatic and semi-automatic, with a lever and with pods.
4° M....Operator's hand
The operator's hand affects the result in a cup. A correct grinding according to the climate is necessary, but also a correct dosage. Press uniformly and properly the ground coffee which is in the filter.
A good barista has a proper professionalism and passion for his job, technical and organizational abilities, control and maintenance of the equipment, speed, cleaning, kindness and care for presentation. Furthermore, he can enrich the cup decorating the coffee or capuccino
5° M....Maintenance
All the equipment (grinders, coffee machines, water condittioner, water softener) have to be controlled periodically in addition to the daily cleaning; do not ignore this important aspect to obtain an excellent result.
6° M....Musetti
The guarantee of the best cup of coffee that barista can obtain.
The latteart coffee school is at disposal of our barostas.