Duration: 4 hours (2h theory + 2h practical)

Location: Lavazza Training Centre, San Ġwann, Malta

Pre-requisite: Lavazza Foundation Certificate or equivalent verified experience

Certification: Lavazza Intermediate Certificate (on passing the closing test)

A 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.

Theory (2h):

•       Processing deep dive — washed, natural, honey and semi-washed; reading the cup back to the process

•       Extraction science — brew ratio, TDS, extraction yield calculation and the Brewing Control Chart

•       Water for coffee — TDS, GH, KH and pH; what each parameter does to extraction

•       The grinder — flat vs conical burrs, particle distribution, the dial-in sequence

•       Milk mastery — proteins, fats and lactose; the two phases of steaming

•       Sensory foundations — five basic tastes, the SCA Flavour Wheel and orthonasal aroma

•       Alternative brewing — V60, Chemex, French Press and Syphon parameters

•       Latte art basics — milk flow, free pour, heart and tulip

Practical (2h): Five 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).

The course closes with a knowledge test. Successful participants receive the official Lavazza Intermediate Certificate.

Best suited for working baristas, café team members and Foundation-certified candidates ready to take measurable control of espresso quality.