International Coffee Route Training at Espresso Academy in 2017
Espresso Academy’s 18 October 2017 report describes a completed International Coffee Route week in Florence. The programme began with tasting and sensory evaluation, then moved into filter brewing with Helena Oliviero, including extraction percentage, TDS and different brewing systems. The report says two days covered espresso and cappuccino preparation with introductory latte art, followed by a technical roasting course.
A report published on 8 November describes a route whose sequence began with brewing methods and extraction parameters, including water quality and temperature, brew ratio, grind, contact time and turbulence; using a refractometer; the coffee production chain and Italian preparations; espresso-machine practice and tasting; sensory evaluation with Marco Cremonese; and roasting followed by tasting freshly roasted coffees. The Academy said that group included participants from Thailand, Canada, Saudi Arabia, Holland, Switzerland, Turkey, Greece, Vietnam and Brazil.
The two reports appear to describe separate route cycles, based on their different teaching sequences and the November report’s explicit participant-country list. The October article names countries the Academy hoped to visit, which is not a verified participant roster; this makes the distinction supportive rather than conclusive. Neither report gives exact event dates or named learners. The dates above are publication dates, not event dates.
Together, the reports document hands-on education in brewing, sensory evaluation, espresso and roasting. They do not establish certification or assessment results.
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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