Professional Training for Bartenders: the New Romcaffè School is born

Coffee is more of an art than a profession. And this applies to the entire chain: from cultivation to roasting, from harvesting to espresso coffee in the cup.
Coffee is art, passion, history and training.
For these reasons we are happy to announce the birth of the New Romcaffè Quality Lab School.

Romcaffè Quality Lab

A space of High Professional Training dedicated to Bartenders. Romcaffè Quality Lab is an intense journey to discover the wonderful world of coffee, from the drupe to the coffee in the cup.

We wanted this school to be inside our company, in order to promote an ever stronger bond with our precious Community.

It is a space created to offer:

• Operational Training
• Roasting culture
• Tasting of our Blends

A place for training, an environment where you can learn more about the art of espresso, immerse yourself in the culture of coffee and discover all the secrets and latest trends in the field.

What is the objective?
To constantly improve and innovate while remaining faithful to the tradition of Italian Espresso, so as to reach the heights of Perfect Espresso and stand out in the market, for the maximum satisfaction of bartenders and customers.

Bartender training is a vital step for us in order to make coffee professionals fully aware of the botanic and chemistry of the precious product they handle every day, so that they can preserve and enhance the quality of a coffee that we have been exporting all over the world with fine blends for 100 years.

Training is an added value that we give above all to young people, to future bar, restaurant and hospitality professionals, but also to all experienced bartenders who wish to improve and deepen their knowledge and techniques.

What the Romcaffè School teaches

The uniqueness of our training course lies in the exclusive possibility of visits to our production plant where Italian and foreign partners can follow the entire production process:

• from the selection of green coffee
• the roasting process
• to the finished product

The school is an opportunity for training, tasting and learning more about the art of espresso. A space where you can immerse yourself in the culture of coffee, from “latte art” to “deep brewing”.

The environment is also equipped with:

• a teaching area with a maxi-screen dedicated to theory lessons, presentations of new products and demonstrations by trainers
• an equipped area dedicated to “cupping”, where you can carry out organoleptic tasting tests, even going in blind, in order to refine your sensibility
• a technical area dedicated to practical demonstrations with espresso machines and grinders from various Italian brands available to trainers and trainees to practise the art of traditional coffee making