{"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\/products\/lavazza-barista-professional","provider":"TheStoreMalta","version":"1.0","type":"link"}