Inside an Espresso Academy International Coffee Route: Brewing, Barista Skills, Sensory and Roasting
In December 2017, Espresso Academy reported that an International Coffee Route had just finished after the team returned from a trip to Saudi Arabia. The five-day programme connected several parts of coffee training: brewing, two days of Advanced Barista topics, sensory analysis and roasting.
The report says Ilaria Nocentini led the brewing sessions, covering extraction, TDS, water quality, temperature and brewing methods. The Advanced Barista days included coffee origins and processing, espresso preparation and tasting, cappuccino and introductory latte art. Marco Cremonese taught sensory analysis, and the final day focused on green-bean selection, sample and profile roasting, changes during roasting and blending.
The school described this as another completed route after the team returned from Saudi Arabia. Its report names a different brewing instructor and teaching sequence from the November recap, supporting a separate route cycle. Exact event dates and venue remain unknown.
This feature is based on Espresso Academy Firenze’s original reports and describes partner activity outside our Bangkok campus. We’re proud to be part of the wider coffee community and continue learning alongside colleagues across the network.
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