The course introduces students to the history of coffee and offers a complete presentation of the different species of this precious plant. The course covers the collection and processing phases, picking and stripping processes, roasting and blending. Students will also learn how to use and maintain the machine in all its parts. Students will be guided to professional Espresso tasting, its preparation, grinding and pressing. The second part of the course will regard Cappuccino and the classic Cappuccino preparation (latte macchiato, latte, espresso macchiato, blended coffee etc.), and Latte Art details.