TRAINING METHOD

A great coffee program rises or falls based on how thorough the ongoing training is. This is why Caffè Lusso has a robust and continuous curriculum for all of its wholesale clients.

Learn more about training

MACCHINA

THE MACHINE

The Espresso machine and its proper settings of temperature range, pressure profile curve, and water quality and shot volume.

MACINATURA

THE GRIND

The grinder or coffee mill, and its proper settings of how fine or coarse, dosing volume of the grounds, and burr sharpness.

MISCELA

THE BLEND

The specific recipe or blend of beans that the bar will employ - it's signature flavor style.

MANO

THE HAND

The hand that prepares. The conductor of the symphony is the final arbiter of whether a prepared coffee has passed every quality step and deemed worthy to be presented to a guest in the café.

In Italy, these are known and practiced by every barista. It is their fundamental approach to quality espresso.