



Excellence in coffee
Theoretical and practical foundations of espresso extraction
The course offers the opportunity to deeply understand the complex world of coffee making and to refine the techniques that allow experienced baristas to extract the perfect espresso, maintaininghigh standards of quality and consistency during service. Additionally, special attention is given to the sensory analysis of the beverage, with tastings that help better understand the influence of different extraction variables on the flavor profile of the cup.
Program
- The espresso machine
- The coffee grinder
- Preparation of the coffee puck
- The espresso recipe
- Grind adjustment
- Extraction errors
- Sensory analysis
- Cleaning and maintenance of equipment
START/END DATE
request information
DURATION
3 hours
LOCATION
Academia HTS course rooms
INTENDED FOR
industry professionals (customers)
LANGUAGE
italian / english

The art of cappuccino
Everything you need to know about milk and coffee
This course is designed for baristas who want to perfect their skills in preparing cappuccinos and other milk and coffee-based beverages. A significant portion is dedicated to practical training, aiming to consolidate frothing and pouring techniques to achieve the best results in terms of taste, presentation, and efficiency.
Program
- Characteristics of milk
- Production processes and types of milk
- Milk steaming technique
- Plant-based alternatives
- Milk pitchers
- Pouring and serving techniques
- Traditional cappuccino
- Other milk and coffee-based beverages
START/END DATE
request information
DURATION
3 hours
LOCATION
Academia HTS course rooms
INTENDED FOR
industry professionals (customers)
LANGUAGE
italian / english

Latte Art Pro
Free pour techniques
PREREQUISITES: Participation in the course “The art of cappuccino”
A practical course dedicated to professionals who already have the basics of milk frothing and want to elevate the aesthetic quality of their cappuccinos. The goal is to familiarize with the movements necessary to create hearts, tulips, rosettes and other free pour designs.
Program
- Contrast and milk flow
- Cup symmetry
- Pitcher grip
- Pouring techniques
- The heart
- The tulip
- The rosetta
START/END DATE
request information
DURATION
5 ore
LOCATION
Academia HTS course rooms
INTENDED FOR
industry professionals (customers)
LANGUAGE
italian / english

Espresso and latte art
In-depth theory and practice for espresso extraction and milk frothing
This course offers a comprehensive overview of the barista’s work, extensively covering both theory and practice. Participants will learn to make the best use of coffee equipment to correctly extract espresso, as well as practice milk frothing and basic latte art techniques. The intensive practical part allows participants to apply the acquired knowledge, preparing them to work behind the counter with confidence and professionalism.
Program
- The machine
- The coffee grinder
- Espresso extraction
- Grind adjustment
- Milk frothing
- The cappuccino
- Basics of latte art
- Cleaning and maintenance of equipment
START/END DATE
request information
DURATION
5 ore
LOCATION
Academia HTS course rooms
INTENDED FOR
industry professionals (customers)
LANGUAGE
italian / english

The coffee’s journey
From the farm to the cup
Discover what lies behind a coffee bean: retracing the supply chain step by step, participants will learn information and curiosities about this beverage, concluding with a guided tasting of differentsingle origins.
Program
- History of coffee
- Coffee supply chain, from plant to bean
- Differences between Arabica and Canephora (Robusta)
- Harvesting and processing methods
- Hausbrandt roasting
- Coffee’s sensory profile
- Guided cupping
START/END DATE
request information
DURATION
3 hours
LOCATION
Academia HTS course rooms
INTENDED FOR
industry professionals (customers)
LANGUAGE
italian / english
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FEATURED COURSES
Excellence in coffee
Theoretical and practical foundations of espresso extraction The course offers the opportunity to deeply understand the complex world of coffee making and to refine the techniques that allow experienced baristas […]
Find out moreLatte Art Pro
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In-depth theory and practice for espresso extraction and milk frothing This course offers a comprehensive overview of the barista’s work, extensively covering both theory and practice. Participants will learn to […]
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A course to discover our winery and the uniqueness of our products from the Col Sandago territoryOur trainer will guide you to discover the peculiarities of the Col Sandago estate, […]
Find out moreDISCOVER THE HAUSBRANDT WORLD



Enter the world of beer
Theresianer is a quality brand in the world of Italian beers.
Hausbrandt Trieste 1892: for over a century synonymous with coffee in the world
Enter the world of wine
Col Sandago, an estate in the heart of the Prosecco Superiore Conegliano Valdobbiadene DOCG area, in the Treviso province.
DISCOVER THE HAUSBRANDT WORLD

Hausbrandt Trieste 1892: for over a century synonymous with coffee in the world

Enter the world of wine
Col Sandago, an estate in the heart of the Prosecco Superiore Conegliano Valdobbiadene DOCG area, in the Treviso province.