Duration: 2.5 hours

Location: Lavazza Training Centre, San Ġwann, Malta

Format: Theory + hands-on practical exercises

Certification: Lavazza Foundation Certificate (on passing the closing test)

This SCA-aligned course is the entry point into coffee : designed for hospitality staff, aspiring baristas and serious enthusiasts who want a structured, science-led grounding rather than the patchy basics most café training delivers.

Delivered by a certified Lavazza trainer, the session covers seven modules:

•       Coffee Origins & Botany — history, plant biology, Arabica vs Robusta, the world's producing regions

•       From Farm to Cup — harvesting, processing methods (washed, natural, honey), roasting science and the rules of freshness

•       Barista & The Bar — the role of the barista, hygiene, workplace standards and the Italian “5M” quality framework

•       The Espresso — recipe parameters, the science of crema, troubleshooting under- and over-extraction

•       Cappuccino & Milk — milk chemistry, frothing technique, SCA-graded foam quality, Italian cup proportions

•       Espresso-Based Beverages — full menu reference: Americano, flat white, latte macchiato, mocha, shakerato and more

•       Equipment & Cleaning — grinder fundamentals, daily machine checks, full cleaning protocols

Includes two practical exercises (pulling a balanced espresso and producing a cappuccino to SCA “Good” texture grade) and a short closing test. Successful participants receive an official Lavazza Foundation Certificate.

Best suited for hospitality staff, new baristas, café owners and coffee enthusiasts who want a recognised, industry-standard credential.