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Our intensive Barista course in August was a success, we had the participation of a group of very dedicated students and several collaborators who did their bit to achieve two fabulous days between anecdotes, cups of coffee and a lot of practice. The students really enjoyed learning the correct extraction techniques and other topics of interest, also drinking and enjoying the aromas and flavors of very good coffees produced on our farm and other areas of Venezuela or Colombia. If you would like to know more about this training session of our academy, learn some tips about coffee and our upcoming activities, I invite you to continue reading this publication. ![IMG_20210806_175144.jpg](https://cdn.steemitimages.com/DQmP36qUN2P9beE48VvqkQ4W62MciZRrGPPLtUQ4dYtD49z/IMG_20210806_175144.jpg) --- --- ![IMG_20210810_000121.jpg](https://cdn.steemitimages.com/DQmYwEa2m2zfzLypp5nsvvdY9FQDEi5Sgk5U7UcZSgUWtpp/IMG_20210810_000121.jpg) **Hello dear Steemit coffee lovers,** at Barista Academy we are very happy and this time we want to tell you that we have concluded this session of our intensive coffee and barista course. As always, our training program was very dynamic, starting days before when the theoretical material is sent via email, so that the participant becomes familiar with the concepts that we would later deepen and practice on the face-to-face days.

Once the day of the course arrives, we start very early, since the theoretical information that we see in the course is a bit extensive and as in any intensive course we must strive to cover the important information and that all participants can master the theoretical concepts and get the practical skills once this is finished. On this day of day 1, I could not start without a respective cup of coffee, that is why, before introducing ourselves to each other, the first thing we do is prepare a delicious cup of coffee with alternative extraction methods, so we contribute caffeine that will give us the energy to learn a lot throughout the day.

![IMG_20210809_235725.jpg](https://cdn.steemitimages.com/DQmXp72iNinPWf4487hU55agsFGgibK1axMJjsvbpgjonJj/IMG_20210809_235725.jpg) ![IMG_20210805_113408.jpg](https://cdn.steemitimages.com/DQmbuoTwptbfNq4aCwaVy6bceRcNe8atYoAzhKaGgFwaZaH/IMG_20210805_113408.jpg) Now yes, we start talking about many concepts from the basic mass to the most complex of the coffee agro-production chain, such as botany, cultivation, the production belt, the history of coffee in the world and in Venezuela, among others. topics, until we got to the first practice, we know that many of the participants were very happy when we mentioned the word practice hehe. In this part of the course it is necessary to show the participants the various aromatic and flavor notes that can be obtained using the various alternative extraction methods such as the French press, the V60 coffee drip, the Aeropress coffee maker, the Chemex or the Guayoyera which is a Very basic coffee maker made of an aluminum structure and a fabric filter, but it is very popular in Venezuela, being able to say that it is present in most homes in the country. ![IMG_20210810_000004.jpg](https://cdn.steemitimages.com/DQmRzKRmu7MH5AKpe32ZN4ERFHPiLRWV8djx1xTdVuaoW9J/IMG_20210810_000004.jpg)

After this practice, we have to do the analytical part, evaluate each cup of coffee that the students prepared and correct the possible errors that may have occurred in the extraction. At the end, we go to the first coffee Break and then we carry out the Steemit promotion, which we talked about in the previous publication, if you have not read it yet, we leave you the [LINK](https://steemit.com/hive-153176/@baristaacademy/we-did-it-again-the-promotion-of-steemit-in-our-course-was-a-success) so you know what it is about. Then we continue with the rest of the theory, until we reach the departure time. This first day is somewhat exhausting because all the theoretical points are touched, which are very necessary to be able to understand all the practice that will be done. Among the points that were touched on in this part, we can mention the basic concepts of roasting and grinding, the sensory fundamentals of coffee, the basic concepts of Barismo, espresso machine and the main drinks that we can get in a coffee bar or coffee shop.

## Day 2

![IMG_20210806_111113_1.jpg](https://cdn.steemitimages.com/DQmbLUJKLLciJCdhfXarvYVW28j4Tbmc4pL41LzeB3dpvNJ/IMG_20210806_111113_1.jpg)

This second day we can call it the day of practices, here we begin with a sensory calibration practice of the basic flavors present in coffee, and then carry out a tasting of very high quality national and international coffees or as they are also called Specialty Coffees , this following the protocols established by the SCA, then we have to taste the exquisite coffee Break, to then go to the coffee bar to start the practices in the espresso machine where we will prepare exquisite espressos, American coffees, cappuccinos, lattes, flat withe , bonbon, macchiatos, among others. ![IMG_20210806_133621_1.jpg](https://cdn.steemitimages.com/DQmcJ21MqiGc5LpdaoucvszM8GZ8onKE3aUPc8ocaTs4D6P/IMG_20210806_133621_1.jpg) Something that we want to highlight is that it is not only about preparing these coffee recipes, but also that this includes good hygienic practices to maintain safety at the work station, in addition to practicing the pour-into-the-cup techniques, which will allow the Barista achieve the techniques of Latte Art and decorate with a beautiful motif each cup of coffee that is served at the beginning. ![IMG_20210810_000932.jpg](https://cdn.steemitimages.com/DQmZy6Q46QcPJMqiwf66VAvTtyGsVb4qEEmikArdDWCWcHj/IMG_20210810_000932.jpg) This part is very much enjoyed, both by the instructors and the participants, we can say that the main attraction and motivation of the students to learn Barismo is given by latte art, which, with the correct techniques and a lot of practice, allows expressing artistic gifts that each one has, making basic figures such as a heart, a rosette, tulips, flowers, abstracts, among others. ![IMG_20210806_151007_1.jpg](https://cdn.steemitimages.com/DQmXbx9TDTDAqo84eyfRFjwzqAD2dy9LGh4kUW5CcZEdyng/IMG_20210806_151007_1.jpg) ![IMG_20210810_000355.jpg](https://cdn.steemitimages.com/DQmReCibALZRfJjo4u4bofMsQBJZTzKrgwCX91EnvagHVMT/IMG_20210810_000355.jpg) ![IMG_20210810_000459.jpg](https://cdn.steemitimages.com/DQmRANS4FGrRmUh85ZeaD1FdP4C7j8qx9W8vc1X7qEpVUkT/IMG_20210810_000459.jpg) ![IMG_20210810_000241.jpg](https://cdn.steemitimages.com/DQmWWuJdVYBZ3qFrZ7wEmsqmV5mnzBFT9ZRSdfvgKBaGByL/IMG_20210810_000241.jpg) ![IMG_20210810_000219.jpg](https://cdn.steemitimages.com/DQmSF2XdjNTp8xkTiX3LQVsytFPor3v1iZJXLfdz1AqzRoy/IMG_20210810_000219.jpg) ![IMG_20210808_131517.jpg](https://cdn.steemitimages.com/DQmVt5o2P1MGJZHApZTxwqmEDf6KWDztcrLDfMsPzvH9hbq/IMG_20210808_131517.jpg) Between one preparation and another, the boys are practicing, telling anecdotes and experiences that enrich and complement the knowledge and make the moment very enjoyable, in addition, they improve the designs they make in each cup of coffee and also improve the flavor and texture of each. cup, really when we do what we like, work becomes more pleasant and time passes very quickly. To end this session, it is time for the group photo, everyone looking tired from all the work done, but very happy and satisfied with the training session they did. We know this from the happy face and that despite finishing the practice, many want to continue and do not want to leave, this is the moment where we remember that they can go to the academy on the day they like to do some practice sessions and reinforce everything the learned.

Dear reader, the time has also come to say goodbye to this publication, hoping that you have enjoyed it and have moved to the Barista classroom with us, without further comment we say goodbye.

![IMG_20210806_175144.jpg](https://cdn.steemitimages.com/DQmP36qUN2P9beE48VvqkQ4W62MciZRrGPPLtUQ4dYtD49z/IMG_20210806_175144.jpg)

|Business name:|Barista Academy| |-|-| |Owner's name:|@daniellozada| |Business address:|Lechería, Anzoategui, Venezuela.| |About us:|[Post Link](https://steemit.com/hive-153176/@baristaacademy/presentation-of-barista-academy-in-steemit-we-now-accept-payments-in-steem-and-sbd)| --- **We take this opportunity to send a greeting to:** @steemcoffeeshop @arie.steem @oscarcc89 --- ![bacademy steemit.png](https://cdn.steemitimages.com/DQmRn6U3Yw7ahv87ob7wNcXNz1GHxJuRtNPi9VTgzb69xVn/bacademy%20steemit.png) --- --- ---