{"id":21290,"date":"2021-03-04T15:42:49","date_gmt":"2021-03-04T14:42:49","guid":{"rendered":"https:\/\/testeo-criollo.desarrollobirdcom.es\/barista-classroom\/"},"modified":"2022-03-18T09:17:56","modified_gmt":"2022-03-18T08:17:56","slug":"barista-classroom","status":"publish","type":"page","link":"https:\/\/testeo-criollo.desarrollobirdcom.es\/en\/barista-classroom\/","title":{"rendered":"Barista Classroom"},"content":{"rendered":"\n

Our goal is that our customers enjoy, as we do, a quality coffee. And that the hoteliers can serve in their establishments the perfect cup.<\/p>\n\n\n\n

Therefore, from El Criollo coffees<\/strong> We have promoted the culture of coffee through different initiatives, including being one of the promoters of the I Arag\u00f3n Barista Championship<\/strong> and founding member of the Cultural Association of Baristas of Aragon<\/strong> (ACBA). As well as the creation of our Barista Classroom or different trainings, tastings and talks that we carry out every day, both to professionals in the hospitality sector and to those who have a personal interest in knowing more about coffee.<\/p>\n\n\n\n

“<\/p>\n\n\n\n

We believe that training and the highest degree of knowledge of coffee and its various preparations are essential for the development of the hospitality industry of the future.<\/p><\/blockquote>\n\n\n\n

At Caf\u00e9s El Criollo we offer specialized training on the world of coffee to hospitality professionals. The classes are a combination of theoretical and practical training. The workshops are taught by Roberto Chueca<\/strong> , accredited with the international certificate Q Grader<\/strong> as a specialty coffee taster awarded by the Institute of Coffee Quality<\/strong> (CQI- Coffee Quality Institute<\/a> ) and that for practical purposes empowers him as an international taster for the classification and description of specialty coffees<\/strong> according to commercial and quality criteria standardized by the Specialty Coffee Association<\/a> (SCA).<\/p>\n\n\n

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\"Barista<\/figure>\n\n<\/div><\/div><\/div>\n\n
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Roberto Chueca is also a barista, judge of the Barista Championships of the Coffee Cultural Forum<\/a> Y Authorized SCA Trainer,<\/strong> through which you can certify baristas<\/strong> under the concepts and protocols of SCA.<\/p>\n\n\n\n

Therefore, from El Criollo coffees<\/strong> We have promoted the culture of coffee through different initiatives, including being one of the promoters of the I Arag\u00f3n Barista Championship<\/strong> and founding member of the Cultural Association of Baristas of Aragon<\/strong> (ACBA). As well as the creation of our Barista Classroom or different trainings, tastings and talks that we carry out every day, both to professionals in the hospitality sector and to those who have a personal interest in knowing more about coffee.<\/p>\n\n\n\n

At Caf\u00e9s El Criollo we offer specialized training on the world of coffee to hospitality professionals. The classes are a combination of theoretical and practical training. The workshops are taught by Roberto Chueca<\/strong> , accredited with the international certificate Q Grader<\/strong> as a specialty coffee taster awarded by the Institute of Coffee Quality<\/strong> (CQI- Coffee Quality Institute<\/a> ) and that for practical purposes empowers him as an international taster for the classification and description of specialty coffees<\/strong> according to commercial and quality criteria standardized by the Specialty Coffee Association (SCA). Roberto Chueca is also a barista, judge of the Barista Championships of the F\u00f3rum Cultural del <\/a>Coffee and Authorized SCA Trainer,<\/strong> through which you can certify baristas<\/strong> under the concepts and protocols of SCA.<\/a><\/p>\n\n<\/div><\/div><\/div>\n<\/div>\n\n\n

Training:<\/h2>\n\n\n\n

Training is organized on demand and covers topics such as the following.<\/p>\n\n\n

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Theoretical<\/h3>\n\n\n\n
  • Green Coffee: Introduction, botany, arabica vs robusta, cultivation, cherry, harvesting and processing.<\/li>
  • Green Coffee Trade: Main countries, product, green coffee, coffee roasting and roasting.<\/li>
  • Toasted coffee.<\/li>
  • Caffeine and Decaffeinated.<\/li>
  • The Coffee in Hospitality. Espresso coffee, coffee mix, water, temperature and pressure, grinder, crema, cup, abstract.<\/li>
  • What is a barista? Viewing the video of the last Barista Championship.<\/li><\/ul>\n\n<\/div><\/div><\/div>\n\n
    \n\n

    Practical<\/h3>\n\n\n\n
    • Operation and maintenance of the espresso machine.<\/li>
    • Operation, regulation and maintenance of the coffee grinder.<\/li>
    • Distinctive parameters of a machinery breakdown versus poor adjustment.<\/li>
    • Differences between coffee well done and bad.<\/li>
    • Perfect espresso practices.<\/li>
    • Cappuccino and milk emulsion. Introduction to Latte Art.<\/li><\/ul>\n\n<\/div><\/div><\/div>\n<\/div>\n\n\n

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