Courses & Community

An April 2018 Espresso Academy report describes four days of barista and latte art training at Elektra’s premises in Treviso, Italy.

A first-party Espresso Academy recap describes a Green Coffee Foundation course led by SCA Trainer Marco Cremonese, with green coffee theory, practical classification and cupping.

Espresso Academy’s reports follow its team through the Piacenza and Rome semifinals of the 2017 Italian Cup Tasting Championship.

A December 2017 Espresso Academy recap describes a five-day route through brewing, advanced barista skills, sensory analysis and roasting.

A 2017 Espresso Academy report recounts a practical latte-art training day in Piscinas, Sardinia, led by trainer Robert Brinck.

A dated Espresso Academy report records two trainers attending the 2017 Coffee Technicians Guild Summit in Susegana and learning about machine maintenance and technical evaluation.

Espresso Academy’s October 2017 recap describes three delivered training days covering base barista skills, advanced barista work and latte art.

Two Espresso Academy reports describe international coffee-route training in brewing, sensory evaluation, espresso, roasting and coffee production.

A dated Espresso Academy report describes one V60 coffee brewed with four water setups, with observations attributed to the school’s test.

Espresso Academy’s 2017 report describes a community coffee event in Bologna, where its team demonstrated V60, Chemex and Aeropress brewing.

Four Espresso Academy reports from September 2017 document a five-day Coffee Route, Advanced Barista training, Coffee Discovery sessions and private latte-art practice in Florence.

Anaya’s 2017 posts and competition records trace Piyaphong Sihawong from Thailand’s Espresso Italiano Champion selection to the international final at Host Milano.

A 2017 Espresso Academy profile describes a participant from Cieszyn who wanted to strengthen cappuccino and latte-art skills for his literary café.

An Espresso Academy diary published in November 2016 reports a coffee-origin group journey in Vietnam and a separate Florence course with two participants from Sri Lanka.

Day Uno begins with attention: noticing aroma and flavour before reaching for the right words. The Anaya album shared on 2 November 2016 describes sensory learning in Florence, including Brazilian cupping and the challenge of explaining a personal impression objectively.

A dated October 2016 post records Natt making coffee at Mokaflor Coffee Firenze during an Italy trip, before Anaya Espresso Society opened.

An Espresso Academy report published in September 2016 recounts a five-day Coffee Route with cupping, cold brew, V60, latte art and nine SCAE exams reported by the school.

A 19 July 2016 Espresso Academy diary introduces participants at the start of a five-day Coffee Route in Florence, including learners from Bahrain, Korea and Bulgaria.

A July 2016 Espresso Academy diary welcomes Annalisa as a new teacher and records a thank-you card from participants in a recent five-day Coffee Route.

Espresso Academy’s May 2016 diary describes a five-day Florence Coffee Route, coffee producers from Guatemala and India, and a later report of 15 SCAE certifications.