Published on 10 January 2019

Our new training room: the inauguration

Let's start the new year with the right taste


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On December 21 we inaugurated a new room inside the company designed for training, with counters for tastings, new espresso machines of different productions and stations for filter infusions.

The trainers who will alternate in our School of Coffee will be Denis Dzekulic, SCA-certified teacher (Speciality Coffee Association), who for years has been working on training for Goppion Caffè both in Italy and abroad, Chiara Bergonzi, milk art specialist and official professor of the Italian SCA and Franco Schillani, one of the leading experts on coffee in Italy.

“For over fifteen years – says Paola Goppion, our marketing manager – we have been organizing training courses for professionals and enthusiasts and from this year, for the first time, we will have a larger space in the heart of the coffee roasting to spread the knowledge of coffee. We have always believed that it is essential to provide training, but above all to do it well, by meeting the baristas: giving them the opportunity to improve is part of our responsibility as roasters. In this way, the consumer will be able to have the pleasure of finally drinking a well made coffee and will be able to find a point of reference in the bartender”.

The architect Alessandro Milanese, who has expanded the existing room of 80 square meters, creating a space divided into two rooms that can accommodate more than 30 students, is the author of the renovation. The first will be dedicated to theoretical lessons and demonstrations by teachers, who will tell the secrets of coffee from behind the counter, while the second is designed for practical demonstrations dedicated to baristas, where there are espresso machines from various Italian companies. The room is connected to the roasting area of the company, to ensure teachers and students a freshly processed raw material of the highest quality. The space also houses a counter dedicated to sensory analysis and blends tastings, specially designed by Gianni Birello, plant manager. Finally, coffee machines and extraction stations with filter and infusion systems will be available to trainers and trainees to make tastings and learn the art of coffee making.

The dates and programs of the courses of our School of Coffee will be soon avaiable.

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