Course Code: MI04C
This preparation technique has now become standard for quality coffee bars. The course has a practical approach and is exclusively for professionals who have passed the Espresso and Artistic Cappuccino course.
Dates of the course 2018:
17th April in Lipomo (CO) at Milani S.p.a. from 9am to 6pm
12th Junen Milan at Milani S.p.a. from 9am to 6pm
- Perfecting the technique and the use of equipment in order to achieve perfect milk frothing
At the end of the course, participants will receive a Certificate of Participation from ALTASCUOLA COFFEE TRAINING.
Duration: 8 hours.
Restricted to a maximum of 4 participants.