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How can we identify and control the factors that influence the process of getting a perfect espresso coffee in the professional environment?

Some years ago, Cafès Cornellà agreed with the methodologies settled up by David C. Schomer for developing the training on Espresso Method. Since then, more than 4000 learners ratify the validity of this program, designed to understand concepts and facilitate work in a professional environment.


The attached e-learning course is developed in two levels (I and II) and through the following matters:

  • Environmental Factors
  • Equipment Factors
  • Ingredients Factors
  • Barista Techniques

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