•  Botany, difference between Arabica and Robusta 
•  Methods of collection 
•  Production processes 
•  The espresso machine
•  Volumetric and on demand coffee grinders 
•  Extraction of espresso, practical tests 
•  The brew ratio 
•  First approach to TDS refractometer 
•  The essential micro foam milk emulsion 
•  Equipment to be used for milk art such as milks such as cups etc 
•  Cleaning and maintenance of all equipment used with certified products

•  Coffee's botany
•  Coffee Family Tree
•  Structure of the drupe
•  Processes and how they affect
•  Grinding and extraction the brew ratio
•  The perfect espresso, body cream aroma and flavour
•  Refractometer, tds and espresso control chart 
•  Milk, latte art with heart, leaf and tulip shapes 
•  Work flow 
•  Health and hygiene
•  Drink cost 

•  Arabica and canephora, variety cultivar 
•  The Terriors, how they affect 
•  Sca specialty coffee 
•  Processing of raw materials
•  Defects, Human laser optical selection 
•  Chemical composition of roasted and green coffee 
•  Decaffeination
•  Milk art
•  The cream texture
•  Roasting 
•  The importance of water, chlorine calcium magnesium and carbonates and filtration systems 
•  The grinder
•  The extraction of coffee,  strenght 
•  HACCP critical control points 
•  On selling UP selling 
•  Break even point 
•  Express formulas