{"title":"Professional Courses","description":"","products":[{"product_id":"lavazza-barista-foundation","title":"Lavazza Barista Foundation","description":"\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eDuration: \u003c\/b\u003e2.5 hours\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eLocation: \u003c\/b\u003eLavazza Training Centre, San Ġwann, Malta\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eFormat: \u003c\/b\u003eTheory + hands-on practical exercises\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eCertification: \u003c\/b\u003eLavazza Foundation Certificate (on passing the closing test)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eThis SCA-aligned course is the entry point into coffee : designed for hospitality staff, aspiring baristas and serious enthusiasts who want a structured, science-led grounding rather than the patchy basics most café training delivers.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eDelivered by a certified Lavazza trainer, the session covers seven modules:\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eCoffee Origins \u0026amp; Botany\u003c\/b\u003e — history, plant biology, Arabica vs Robusta, the world's producing regions\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eFrom Farm to Cup\u003c\/b\u003e — harvesting, processing methods (washed, natural, honey), roasting science and the rules of freshness\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eBarista \u0026amp; The Bar\u003c\/b\u003e — the role of the barista, hygiene, workplace standards and the Italian “5M” quality framework\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eThe Espresso\u003c\/b\u003e — recipe parameters, the science of crema, troubleshooting under- and over-extraction\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eCappuccino \u0026amp; Milk\u003c\/b\u003e — milk chemistry, frothing technique, SCA-graded foam quality, Italian cup proportions\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eEspresso-Based Beverages\u003c\/b\u003e — full menu reference: Americano, flat white, latte macchiato, mocha, shakerato and more\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eEquipment \u0026amp; Cleaning\u003c\/b\u003e — grinder fundamentals, daily machine checks, full cleaning protocols\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eIncludes two practical exercises (pulling a balanced espresso and producing a cappuccino to SCA “Good” texture grade) and a short closing test. Successful participants receive an official Lavazza Foundation Certificate.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eBest suited for hospitality staff, new baristas, café owners and coffee enthusiasts who want a recognised, industry-standard credential.\u003c\/p\u003e","brand":"TheStoreMalta","offers":[{"title":"UNIT","offer_id":62704705110365,"sku":"LTC002","price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/5445\/7732\/files\/WhatsAppImage2025-07-01at13.32.00_4124ec68-7ce5-488f-9e65-0afca92c256a.jpg?v=1751371029"},{"product_id":"lavazza-barista-intermediate","title":"Lavazza Barista Intermediate","description":"\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eDuration: \u003c\/b\u003e4 hours (2h theory + 2h practical)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eLocation: \u003c\/b\u003eLavazza Training Centre, San Ġwann, Malta\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003ePre-requisite: \u003c\/b\u003eLavazza Foundation Certificate or equivalent verified experience\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eCertification: \u003c\/b\u003eLavazza Intermediate Certificate (on passing the closing test)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eA technical step-up for baristas ready to move from doing the job to controlling the variables. Where Foundation introduces the fundamentals, Intermediate is where you learn to measure, diagnose and adjust every shot.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 10.0pt 0cm 3.0pt 0cm;\"\u003e\u003cb\u003eTheory (2h):\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eProcessing deep dive\u003c\/b\u003e — washed, natural, honey and semi-washed; reading the cup back to the process\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eExtraction science\u003c\/b\u003e — brew ratio, TDS, extraction yield calculation and the Brewing Control Chart\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eWater for coffee\u003c\/b\u003e — TDS, GH, KH and pH; what each parameter does to extraction\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eThe grinder\u003c\/b\u003e — flat vs conical burrs, particle distribution, the dial-in sequence\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eMilk mastery\u003c\/b\u003e — proteins, fats and lactose; the two phases of steaming\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eSensory foundations\u003c\/b\u003e — five basic tastes, the SCA Flavour Wheel and orthonasal aroma\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eAlternative brewing\u003c\/b\u003e — V60, Chemex, French Press and Syphon parameters\u003c\/p\u003e\n\u003cp class=\"MsoListParagraph\" style=\"text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 3.0pt 0cm 3.0pt 36.0pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e•\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eLatte art basics\u003c\/b\u003e — milk flow, free pour, heart and tulip\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 10.0pt 0cm 6.0pt 0cm;\"\u003e\u003cb\u003ePractical (2h): \u003c\/b\u003eFive structured exercises covering grinder calibration with TDS, a side-by-side under\/ideal\/over comparison, an introductory SCA-style cupping, alternative brewing and latte art (heart and tulip).\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eThe course closes with a knowledge test. Successful participants receive the official Lavazza Intermediate Certificate.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eBest suited for working baristas, café team members and Foundation-certified candidates ready to take measurable control of espresso quality.\u003c\/p\u003e","brand":"TheStoreMalta","offers":[{"title":"UNIT","offer_id":62704705044829,"sku":"LTC003","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/5445\/7732\/files\/WhatsApp_Image_2025-07-01_at_13.31.58.jpg?v=1751370996"},{"product_id":"lavazza-barista-professional","title":"Lavazza Barista Professional","description":"\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eDuration: \u003c\/b\u003e9 hours total — 2 days × 4 hours (2h theory + 2.5h practical per day)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eLocation: \u003c\/b\u003eLavazza Training Centre, San Ġwann, Malta\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003ePre-requisite: \u003c\/b\u003eLavazza Intermediate Certificate or equivalent verified\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 3.0pt;\"\u003e\u003cb\u003eCertification: \u003c\/b\u003eLavazza Professional Certificate (on passing both theory and practical at 75%+)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eThe most advanced barista programme in the Lavazza training pathway — designed for senior staff who run bars, train teams and represent the coffee on the floor. The focus moves beyond technique into sensory mastery, leadership and recipe design.\u003c\/p\u003e\n\u003ch2\u003eDay 1 — Origin, Roasting Science \u0026amp; Sensory Analysis\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003e\u003cb\u003e\u003ci\u003eTheory (2h): \u003c\/i\u003e\u003c\/b\u003eterroir and Arabica varieties (Typica, Bourbon, Geisha, Catimor); roasting chemistry — Maillard, caramelisation, first\/second crack and degassing; sensory analysis — the five tastes by source compound, the three aroma families, orthonasal vs retronasal, working the SCA Flavour Wheel to ring 3; the SCA-aligned cupping protocol and the 10-attribute score sheet.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003e\u003cb\u003e\u003ci\u003ePractical (2.5h): \u003c\/i\u003e\u003c\/b\u003efull SCA-aligned cupping session on three samples (washed Arabica, natural Arabica, Robusta-containing espresso blend) — dry fragrance evaluation, controlled 93°C pour, four-minute infusion, crust break, scoring across all ten attributes and group calibration discussion; followed by grinder calibration under pressure — every shot logged (dose, yield, time, TDS, taste note), sour→balanced inflection point identified, three consecutive shots delivered to professional brew-ratio and timing standards with every variable logged.\u003c\/p\u003e\n\u003ch2\u003eDay 2 — Espresso Mastery, Water Chemistry \u0026amp; Bar Leadership\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003e\u003cb\u003e\u003ci\u003eTheory (2h): \u003c\/i\u003e\u003c\/b\u003eprofessional espresso parameters and root-cause defect diagnosis; channelling and pressure profiling; water chemistry deep dive — Mg²⁺ vs Ca²⁺, KH, pH and treatment systems; advanced milk — protein network physics, alternative milks (oat, soy, almond, coconut) and advanced latte art techniques (dry foam, drop and drag etc ); the six-element recipe design framework; bar leadership — the Demonstrate→Describe→Observe→Correct→Repeat training methodology, shot logs, QC trackers and equipment maintenance scheduling.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003e\u003cb\u003e\u003ci\u003ePractical (2.5h): \u003c\/i\u003e\u003c\/b\u003emilk mastery and consistency (temperature accuracy across five consecutive jugs, latte art advanced techniques, alternative milk technique with written comparison); signature drink creation under brief using the six-element framework, with on-the-spot recipe card and 30-second verbal sell; peer training roleplay applying the D→D→O→C→R methodology, with written feedback notes submitted to the trainer.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 12.0pt 0cm 6.0pt 0cm;\"\u003e\u003cb\u003eAssessment: \u003c\/b\u003e60% written theory test + 40% practical observation rubric across the five exercises. Both components must be passed individually at 75% or above.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003e\u003cb\u003e\u003ci\u003ePathway forward:\u003c\/i\u003e Successful certification opens access to competition coaching (Lavazza Barista Challenge preparation, or any other local competition), and graduates receive the Lavazza Professional Toolkit — a set of practical Excel tools designed for daily use on the bar and in café operations.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin: 6.0pt 0cm 6.0pt 0cm;\"\u003eBest suited for head baristas, café managers, hotel coffee leads, shift supervisors and anyone responsible for training others or owning coffee quality across a venue.\u003c\/p\u003e","brand":"TheStoreMalta","offers":[{"title":"UNIT","offer_id":62705239425373,"sku":"LTC004","price":350.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/5445\/7732\/files\/Professional_Event_Robert_b35f7298-a2b7-4644-9d22-57d3b2385023.jpg?v=1772192970"}],"url":"https:\/\/thestore.mt\/collections\/professional-courses.oembed","provider":"TheStoreMalta","version":"1.0","type":"link"}