Welcome to Tostini Academy
Participation at the Tostini Academy consists of a day enrollment, choosing from one of the packages offered by the Academy.
Participant classes are led by an instructor/tutor – Authorized SCAE Trainer (AST) on the basis of individual modules chosen by the Coffee Diploma System. Training sessions will be accompanied by presentations, practical classes and bibliographic analysis.
Classes for each module always have a limited number of participants to create a study/working group that allows each participant to interact with the instructor and other class members.
The certifications that will be distributed are as follows:
- Coffee Introduction
- Barista Skills: foundation (basic/intermediate/advanced level)
The café course aims to provide participants with an in-depth, detailed knowledge of the world of coffee, starting from botany and working up to the cup, paying particular attention to technical, managerial and economic aspects of coffee bars. Our mission is to spread and promote coffee culture in accordance with the quality standards promoted by the SCAE – Speciality Coffee Association of Europe. This course is also recognized as preparation for the SCAE “Intermediate Barista Skills” and “Professional Barista Skills” certificates of the Coffee Diploma System.
- Brewing and Grinding: foundation (basic/intermediate/advanced)
Course dedicated to recognizing and achieving the correct grind for the various coffee extraction methods. The participant will learn which factors determine the quality of the cup according to the extraction method used, thanks to the implementation of specific professional equipment. The course is recognized as preparation for the “Intermediate Grinding & Brewing” certificate of the Coffee Diploma System.
- Green: foundation
- Sensory: foundation (basic/intermediate/advanced)
- Milk Art Course (basic/intermediate/advanced level)
The Basic Milk Art Course is aimed at those who want to learn the decorative techniques of basic shapes: heart, leaf, apple. Through this course, the barista will be able to offer customers a cappuccino made with the right technique for frothing milk, using the correct professional tools, and with the added value of an innovative and attentive presentation.