Corso Barista - Espresso Tingkat Lanjut

Name: Corso Barista - Espresso Tingkat Lanjut
Brand: Ditta Artigianale Specialty Coffee Roasters Torrefattori Firenze 2013
SKU: SKU-208706-default
Price: 319 USD
Availability: InStock
Rating: 4.9 (15 reviews)

Corso Barista - Espresso Tingkat Lanjut - Main image

Corso Barista - Espresso Livello Avanzato

$319 ~~$638~~ In stock

Category: Kursus Profesional

Kursus untuk meningkatkan keterampilan dalam ekstraksi kopi espresso

Proses pengolahan kopi dan dampaknya terhadap rasa
Ekstraksi lanjutan espresso
Mencari keseimbangan rasa
Espresso Brew Formula, TDS, dan Extraction Yield
Air yang ideal untuk ekstraksi kopi espresso
Sistem filtrasi air di kedai kopi
Berbagai konsistensi susu dalam berbagai minuman internasional
Dasar-dasar latte art
Perawatan lanjutan peralatan

Durasi kursus: 2 hari

Semua kursus diadakan melalui pembelajaran tatap muka dan individual, untuk mempersonalisasi pelatihan dan menyesuaikan dengan kebutuhan tanggal dan hari.

Hubungi kami untuk memesan atau memverifikasi ketersediaan tanggal yang Anda minati sebelum membeli.

Sekolah aktif dari Senin hingga Jumat antara pukul 9:00 dan 17:30.

Di akhir kursus, diberikan Sertifikat Partisipasi yang diakui oleh berbagai perusahaan terkemuka di industri ini.

Customer Reviews (4.9 / 5 · 15 reviews)

Violet ★★★★★ Aug 13, 2026

The deep dive into how processing methods change the final flavor was worth the price alone, and the advanced extraction techniques finally fixed my channeling issues. I’ve already dialed in a much sweeter shot than I ever managed before.

Lucy ★★★★★ Aug 12, 2026

I've been pulling espresso for years, but the section on processing methods and how they change the flavor completely shifted my approach. The advanced extraction techniques finally made the "why" behind every variable click, and my shots have been noticeably sweeter ever since.

Eva ★★★★★ Aug 11, 2026

The deep dive into how processing methods change the final flavor was exactly what I needed to fix my sour shots. The extraction techniques feel way more intuitive now, and my everyday espresso has been noticeably sweeter and more balanced since I finished.