{"title":"Courses","description":"\u003cp style=\"font-size:17px;line-height:1.6;color:#1B1B1B;\"\u003e\u003cstrong\u003eWe open the Alcover roastery to teach what we do every day.\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003ePablo runs the courses. Hands-on from start to finish, in groups of eight people at most: you practise on the bar in turns, with corrections on every extraction.\u003c\/p\u003e","products":[{"product_id":"curso-barista-basico-home-barista","title":"Barista Basics Course — Home Barista","description":"\u003cp style=\"font-size:17px;line-height:1.6;color:#1B1B1B;\"\u003e\u003cstrong\u003eA 3–4 hour intensive, jug and portafilter in hand, so you walk out pulling a real espresso and texturing milk properly.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003ePablo runs it at our roastery in Alcover (Tarragona), in groups of 8 people maximum. You practise on the bar in turns, with Pablo correcting every extraction. No filler theory and no unnecessary jargon: you learn by doing.\u003c\/p\u003e\n\n\u003ch3 style=\"font-weight:700;text-transform:uppercase;letter-spacing:.02em;color:#1B1B1B;margin-top:28px;\"\u003eWhat you'll learn\u003c\/h3\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong style=\"color:#3DCACE;\"\u003e1 · The journey of the bean.\u003c\/strong\u003e What specialty coffee actually is, varieties, processes (washed, natural, honey) and how each one changes what happens in your cup.\u003c\/p\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong style=\"color:#3DCACE;\"\u003e2 · The perfect espresso.\u003c\/strong\u003e Dialling in the grinder, ratios, doses and extraction times. You'll learn to tell at a glance and in one sip whether an espresso is under-extracted, over-extracted or right where it should be.\u003c\/p\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong style=\"color:#3DCACE;\"\u003e3 · The science of milk.\u003c\/strong\u003e Steaming for that elastic, glossy microfoam, the basics of pouring to get you started in latte art, and how to emulsify plant-based drinks.\u003c\/p\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong style=\"color:#3DCACE;\"\u003e4 · Workflow and maintenance.\u003c\/strong\u003e How to set up the station to move fast without getting tangled, daily machine cleaning (backflush) and looking after your tools.\u003c\/p\u003e\n\n\u003ch3 style=\"font-weight:700;text-transform:uppercase;letter-spacing:.02em;color:#1B1B1B;margin-top:28px;\"\u003eWho it's for\u003c\/h3\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003eFor anyone with a machine at home who knows they're getting half of what it can give. For anyone thinking about opening a café and wanting the fundamentals before investing. And for anyone looking to work in the trade with a genuinely practical foundation.\u003c\/p\u003e\n\n\u003cdiv style=\"border:2px solid #1B1B1B;padding:22px;margin:30px 0;background:#F5F5F5;\"\u003e\n  \u003ch3 style=\"margin-top:0;font-weight:700;text-transform:uppercase;letter-spacing:.02em;color:#1B1B1B;\"\u003eThe details\u003c\/h3\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eLength\u003c\/strong\u003e · 3–4 hours, intensive\u003c\/p\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eWhere\u003c\/strong\u003e · Sufí Kafé roastery, Alcover (Tarragona)\u003c\/p\u003e\n\u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eWho runs it\u003c\/strong\u003e · Pablo\u003c\/p\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eGroup\u003c\/strong\u003e · Maximum 8 places per session\u003c\/p\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eIncluded\u003c\/strong\u003e · Coffee, milk, tools and use of all the equipment\u003c\/p\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e · €181.50 (€150 + 21% VAT)\u003c\/p\u003e\n  \u003cp style=\"margin:14px 0 0;line-height:1.7;color:#1B1B1B;\"\u003eBook your place from this page. As soon as we have it, we'll write to confirm the date of the next session and move it with you if it doesn't suit.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"line-height:1.7;color:#1B1B1B;font-size:14px;\"\u003e\u003cem\u003eNote: this is practical, intensive training in real bar skills. It doesn't include official SCA certification — and that's exactly why we can go at your pace and focus only on what you need to make outstanding coffee.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sufikafe","offers":[{"title":"Default Title","offer_id":58220208685388,"sku":"CURSO-BARISTA-HOME","price":181.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/files\/FondoBarista032largo_7928544e-ad27-479a-9898-0d8b3de83751.jpg?v=1785679595"},{"product_id":"curso-de-latte-art-iniciacion","title":"Latte Art Course — Beginners","description":"\u003cp style=\"font-size:17px;line-height:1.6;color:#1B1B1B;\"\u003e\u003cstrong\u003eThree hours with the jug in your hand until the heart, the tulip and the rosetta come out. Not once by luck: repeatably.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003ePablo runs it at our roastery in Alcover (Tarragona), in groups of 8 people maximum. You practise on the bar in turns from minute one, with Pablo correcting every pour.\u003c\/p\u003e\n\n\u003ch3 style=\"font-weight:700;text-transform:uppercase;letter-spacing:.02em;color:#1B1B1B;margin-top:28px;\"\u003eWhat you'll learn\u003c\/h3\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong style=\"color:#3DCACE;\"\u003e1 · Perfect milk.\u003c\/strong\u003e The science of microfoam: temperature, texture and shine. Steaming step by step, and how to emulsify plant-based drinks so they hold the pattern.\u003c\/p\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong style=\"color:#3DCACE;\"\u003e2 · The canvas.\u003c\/strong\u003e Espresso as the base of latte art: crema, contrast and choice of cup. Without a good base no pattern holds.\u003c\/p\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong style=\"color:#3DCACE;\"\u003e3 · The base pours.\u003c\/strong\u003e Jug control, height and flow. The heart, the tulip and the rosetta, with guided practice and repetition until it lands.\u003c\/p\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong style=\"color:#3DCACE;\"\u003e4 · Correction and consistency.\u003c\/strong\u003e The classic faults — dry foam, a pattern that sinks, milk taken past temperature — and how to fix them so the result is the same every time.\u003c\/p\u003e\n\n\u003ch3 style=\"font-weight:700;text-transform:uppercase;letter-spacing:.02em;color:#1B1B1B;margin-top:28px;\"\u003eWho it's for\u003c\/h3\u003e\n\u003cp style=\"line-height:1.7;color:#1B1B1B;\"\u003eFor anyone already pulling a decent espresso at home who wants their coffees to look the part too. For baristas sharpening their technique and looking for consistency on the bar. And for hospitality owners who want to raise the visual level of their coffee menu.\u003c\/p\u003e\n\n\u003cdiv style=\"border:2px solid #1B1B1B;padding:22px;margin:30px 0;background:#F5F5F5;\"\u003e\n  \u003ch3 style=\"margin-top:0;font-weight:700;text-transform:uppercase;letter-spacing:.02em;color:#1B1B1B;\"\u003eThe details\u003c\/h3\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eLength\u003c\/strong\u003e · 3 hours, intensive\u003c\/p\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eWhere\u003c\/strong\u003e · Sufí Kafé roastery, Alcover (Tarragona)\u003c\/p\u003e\n\u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eWho runs it\u003c\/strong\u003e · Pablo\u003c\/p\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eGroup\u003c\/strong\u003e · Maximum 8 places per session\u003c\/p\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003eIncluded\u003c\/strong\u003e · Coffee, milk, jugs and use of all the equipment\u003c\/p\u003e\n  \u003cp style=\"margin:6px 0;line-height:1.7;color:#1B1B1B;\"\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e · €96.80 (€80 + 21% VAT)\u003c\/p\u003e\n  \u003cp style=\"margin:14px 0 0;line-height:1.7;color:#1B1B1B;\"\u003eBook your place from this page. As soon as we have it, we'll write to confirm the date of the next session and move it with you if it doesn't suit.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"line-height:1.7;color:#1B1B1B;font-size:14px;\"\u003e\u003cem\u003eSome basic espresso knowledge is recommended. If you're starting from zero, the \u003ca href=\"\/en\/products\/curso-barista-basico-home-barista\" style=\"color:#1B1B1B;text-decoration:underline;\"\u003eBarista Basics course\u003c\/a\u003e is the place to begin.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sufí Kafé","offers":[{"title":"Default Title","offer_id":58269854925132,"sku":"CURSO-LATTE-INI","price":96.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/files\/6bafec656e91d02c9a1fa7ab2b0ba089.jpg?v=1785679592"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/collections\/21f94c7deafde0d1a7981e73deeefb3d.jpg?v=1785680479","url":"https:\/\/sufikafe.com\/en\/collections\/courses.oembed","provider":"Sufí Kafé","version":"1.0","type":"link"}