A PLACE OF
INTEGRATION, ART AND IDEAS
We believe in work done to perfection, work that enhances our craftsmanship.
That is why we have been providing our customers with dedicated training courses for 20 years.
A SPACE DEDICATED TO BARISTAS AND CLIENTS
For 20 years, the training area has been a meeting point of operational expertise, curiosity and practicality, designed for coffee specialists and customers who rely on the expertise of Bin.
Not collective courses, but ones exclusively dedicated to each individual client company.
According to this approach, free seminars are divided into 6 modules and tailor-made to the needs of each coffee specialist: the operational method maintains the evolution of contemporary taste and consumer expectations at the centre, while fostering specialisation, passion and imagination of the trainees.
DISCOVER THE COURSES
How to grind and brew a perfect espresso? How to whip milk? We will settle the doubts of professionals by concretely evaluating the effects of the various processes with useful tips. Cleaning, adjusting the grinder, brewing espresso as well as pouring and frothing milk are just some of the topics covered. A useful basic course to continue with the Latte Art courses.
Butterflies, flowers and simple animals are the focus of this course dedicated to the basics of Latte Art. We will study Chocolate Art and inverted cappuccinos, learning how to manage milk flow and decorations with the nib.
Without the use of a nib, the art will be freehand to compose leaves, tulips, vortexes and reversals among others. We will coordinate definition, colour contrast and pattern analysis; we will learn the grip and handling of the cup in latte art.
Alternative drinks such as flavoured espressos and cold creams but also great classics such as Moroccan coffee, Mocaccino, Irish Coffee, Shakerato. In this course, our preparer will share his skills and tackle the doubts of coffee art debutants.
Cold Brew: what is it and how to make it? In this course we will look at the differences between Cold Brew and Cold Drip, exploring their advantages and brewing techniques. We will understand how cold brew coffee is extracted according to the various methods and explain the basics for creating your own recipe Useful tips will also be given on preparing drinks, serving and mixing.
The topic of the course is filter coffee in its most popular variants; in particular, participants will learn about Bin’s proposal for the V60 method. We will analyse the main variables to manage, evaluating how they affect the final result. We will provide useful suggestions for optimising the service with an adequate offer for the consumer.