CAFETERIA SCHOOL

The "Cavalier Franco Carella" coffee school has recently been established in honour of the Patron of Moka Rica, who passed away in 2010. 

The excellence of each phase of coffee processing is not enough to ensure the achievement of "total quality": a valid system of coordination and control, as well as continuous training for staff, is necessary. 

"Every barista can improve by offering their customers increasingly higher quality; here we aim to refine your professional skills so that you can acquire new experiences and become true experts not only in coffee but in Italian coffee culture. Passion drives us, tradition guides us. By maintaining high quality standards, our goal is to meet the needs of our clientele. That is why we provide a well-equipped bar room to pass on our passion to those who are perhaps stepping into this sector for the first time, through basic training courses. For those who are more experienced and wish to delve into specific aspects of the bartender's craft, we have planned more specialised courses that will undoubtedly enhance the professionalism of those who attend them, forming reliable figures." 

The school is located in a spacious building adjacent to Moka Rica to ensure privacy and freedom. The classroom is furnished like a real bar, equipped with state-of-the-art equipment that allows for cutting-edge theoretical and practical training. 

Two large screens project images of the instructor while they explain, so that everyone can learn better. 

The courses are conducted by various industry professionals. 

A registration form is required as each course has limited places to ensure better interaction between the instructor and participant. At the end of each course, a certificate will be issued based on the course attended. 

ONE DAY CAFETERIA (FULL IMMERSION course)

Topics covered: 

• Barista ethics and professional conduct, how to work and behave within the bar, conveying our professionalism. 

• Characteristics, operation, and maintenance of the grinder-doser and the espresso machine. 

• The perfect espresso: how to prepare an espresso, short coffee, long coffee, corrected coffee, and American-style coffee; simulations for collective analysis of correct working methods and mise en place. 

• Milk foam: study of the various types of milk, preparation techniques, cappuccino, and espresso derivatives (macchiato coffee, foamed coffee, latte macchiato). 

• Special coffees 

• Introduction to latte art 

Espresso and cappuccino 

Everything you need to know for a consistently perfect execution. 

Duration: approximately 4 hours 

Advanced coffee preparation 

Ideas for special coffees 

Shaken coffee 

Classic and flavoured hot chocolates 

Preparations with toppings for cappuccinos and decorated coffee 

Duration: approximately 4 hours 

Latte art 

Duration: approximately 6 hours 

Our students' creations