Welcome to the coffee academy

Our passion for coffee is integral to the philosophy of Caffè Mauro, as well as our desire to safeguard and promote coffee culture. That is why the Coffee Academy was founded, as an exclusive meeting point where Caffè Mauro experts can interact and open the doors to anyone who loves the world of quality coffee.

The Coffee Academy combines tradition, culture and professionalism in all its activities. The managers of the Academy visit the market on a daily basis and pick up on the needs of consumers, in order to have a well-founded basis for developing innovative solutions. Painstaking coffee connoisseurs, they monitor the day-to-day production process across all phases, from the correct choice of origins, through slow roasting, the finished product and continuous experimentation to seek out new solutions.

The Academy was however founded primarily as a vehicle for promoting coffee culture and offers highly-advanced training courses with four levels of specialisation. Passing the final test of each course allows participants to be eligible for a certificate of participation issued by Caffè Mauro, which is involved in all major industry associations.

Drinking coffee in the Academy becomes a multi-sensory experience. The courses train participants on how to observe and taste coffee through sight, smell and taste, as well as sharpening their ability to notice strengths and weaknesses in the aroma, taste and richness of fine coffee varieties. The Academy's slogan reads "there is more than one type of coffee and more than one way to drink it".

Courses and ways to participate

Where and when: courses will be held both at the Coffee Academy (Mauro Demetrio Spa z.i. office, 89018 VillaSanGiovanni R.C.), or directly at retail premises or at other satellite offices.
The dates must be scheduled with the managers.
Ref.: Francesco Neri +39.0965.3333.244/+39.335.8483756 accademia@caffemauro.com

PRESTIGE
This course offers an overview of the world of coffee. The historical and botanical elements of the two major varieties, Arabica and Robusta, are explored and rules are defined for the ideal preparation and tasting of espresso.
Course duration: 1 day
Cost: 600€ + vat 20%.

PREMIUM
This course is designed for anyone who is considering or intending to receive professional coffee sector training. The purpose of the course is to provide a professional coffee bartender with advanced knowledge of professional equipment for the proper preparation of basic coffee drinks: espresso, macchiato, latte macchiato and cappuccino.
Course duration: 1 day
Cost: 700€ + vat 20%.

DE LUXE
Competition and achieving mastery of the profession. In this course the professional will be challenged in the use of tools and in identifying and resolving technical issues related to coffee preparation. Once the completeness of the participant's knowledge in the preparation of a perfect espresso and in the correct emulsion of milk has been verified, a comprehensive and in-depth knowledge of "LatteArt" and "LattePainting" techniques will be conveyed.
Course duration: 2 days
Cost: 800€ + vat 20%.

CENTOPERCENTO (ONE HUNDRED PERCENT)
The assessment of a good coffee involves various tasting methods used by the best sommeliers within the sector. Techniques of sensory analysis and tasting based on all modes of transformation will be explored. This course is also useful as preparation for competing in international barista competitions and for designing a cafeteria menu for new moments and ways to enjoy.
Course duration: 2 days
Cost: 900€ + vat 20%.

All courses organised at the Coffee Academy require a visit of the Company and the Caffè Mauro production plant. In-depth technical training on the processing, production and quality control phases will be provided.

The coffee plant grows in green and lush tropical areas, where there is rainfall throughout the year and where the average temperature ranges between 18 and 24 degrees.

It is an evergreen shrub belonging to the Rubiaceae family.
There are several different species, but the most cultivated and marketed are Coffea Arabica and Coffea Canephora, known as Robusta. Every species produces fruits with different characteristics. Over two thirds of world production is of Arabica variety coffees. These beans are flatter and have an S-shaped groove. The coffee produced is very aromatic and has low caffeine content. Robusta, as the name suggests, is a very durable plant that gives rise to a more neutral and full-bodied taste. Its beans are characterised by a more rounded shape and a straight groove.

Each plant takes approximately 3 years to yield its first fruits which look a bit like cherries. If well cared for, each tree produces up to 6 kg of berries annually, equivalent to about 2 kg of beans. It takes approximately 6 months for the initial unripe green fruit to make the transition to the typical dark red variety.

When the beans reach maturity, there are two alternative collection methods. Picking involves the manual selection of ripe cherries, bean by bean. This is the most expensive method but provides the highest crop quality and uniformity. Through the alternative stripping method, the cherries are stripped from the branches manually or with the aid of machinery. Collection is faster and cheaper, but the cherries are not necessarily all at the same degree of ripeness.

The bean from which the drink is produced is extracted from cherries that have been picked in this manner. The extraction of the bean can follow two methods, each with different implications in terms of quality. The most widely-used approach, especially in arid climates, is the so-called dry method. The cherries are cleaned and dried in the sun for 2-3 weeks. The seed is hulled by machine, to separate it from the peel and pulp and is then sifted. The coffees obtained in this way are commonly referred to as natural coffees and are characterised by a high sugar content. The second method, called the wet method, takes longer and is more expensive but delivers a richer and smoother coffee aroma. Once separated from the pulp and skinned through rollers, the beans ferment in water to remove residues of pulp and are dried before being separated from the parchment. Finally, they are passed through a sieve. These coffees are called "washed coffees" and present themselves in shades of green-blue or just green, depending on whether they are Arabica or Robusta.