Hardy Academy is the dedicated training space born in our roastery: study, experimentation and training for coffee shop, restaurant and hospitality professionals.
Coming up
Dates, duration and fees for the next training sessions at Hardy Academy. Contact us to register or check availability.
Thursday, 16 July 2026
6 ore
Geometrie complesse, riservato a chi ha frequentato il corso base. Tecniche avanzate di versata, precisione millimetrica, simmetria e incastri per figure complesse: rosette in linea, reverse e vortex.
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Monday, 20 July 2026
6 ore
Architettura dell’espresso. Un percorso teorico-pratico per apprendere le tecniche fondamentali dell’espresso e della montatura del latte: scelta delle miscele, regolazione della macinatura, pressatura corretta e creazione di una crema di latte setosa per cappuccini perfetti.
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Thursday, 23 July 2026
6 ore
Le tecniche fondamentali per la decorazione del cappuccino: controllo del flusso, pulizia del contrasto, fluidità. Coffee Painting, Cioko Art e Free Pouring per le figure base — cuore, rosetta, tulipano.
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What Hardy Academy is
Coffee is a constantly evolving universe, where knowledge makes the difference between a standard service and a memorable experience. Hardy Academy is the dedicated training space we created inside our roastery: a place dedicated to the growth of professionals in coffee, restaurants and hospitality.
Hardy Academy in Assago (MI)
Training paths
A complete offer that starts from the technical skills of coffee service and reaches venue management. Every course combines theory and hands-on practice, with a duration designed for real working life.
6 hours
The architecture of espresso. A theory-and-practice path to learn the fundamental techniques of espresso and milk texturing: blend selection, grind adjustment, correct tamping and creating silky microfoam for perfect cappuccinos.
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8 hours
Variables and extraction profiles. A scientific study of the parameters that influence extraction and the sensory profile in the cup. For those with experience already: impact of temperature and pressure, refractometer use (TDS) and profile tracking (Control Brew Chart) for absolute quality consistency and raw material optimisation.
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3 hours
A practical course dedicated to routine maintenance and cleaning of equipment, to prevent breakdowns and guarantee consistent quality over time.
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6 hours
Expand the venue's offer and stand apart from competitors with hot, cold and mixed preparations designed to satisfy customers at every moment of the day.
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6 hours
Filter coffee and alternative brewing methods. A theory-and-practice focus on moka, V60, Aeropress and French Press, to enrich the menu with an exclusive, refined service.
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3 hours
The basics of economic control: cost analysis, procedure optimisation, staff management and strategic communication for a solid venue.
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The art of coffee
The art of coffee also passes through the aesthetics of the cup: a dedicated path to cappuccino decoration, from basic figures to more complex geometries.
6 hours
The fundamental techniques for decorating cappuccinos: flow control, contrast clarity, fluidity. Coffee Painting, Cioko Art and Free Pouring for basic figures — heart, rosetta, tulip.
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Access to LAGS certification — White and Orange Milk Jug
Course price
6 hours
Complex geometries, reserved for those who have completed the basic course. Advanced pouring techniques, millimetre precision, symmetry and layering for complex figures: lined rosettas, reverse and vortex.
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Access to LAGS certification — Green, Red and Black Milk Jug
Course price
An international qualification system that certifies technical and creative competence in Latte Art. Structured in six levels identified by milk jug colour, it is a credential of strong value for officially qualifying your professional profile.
International certifications
Hardy Academy is authorised to issue IIAC and SCA certifications: recognised paths that officially certify the sensory and technical competence of the coffee professional.
IIAC courses are based on a scientific method for the sensory evaluation of espresso, for solid preparation applicable across different stages of the supply chain.
8 hours
Evaluate one of the world's most loved beverages with a scientific method. A theory session and an intensive practical phase of sensory analysis, with a final exam for the official Coffee Taster licence.
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8 hours
A historical, anthropological and technological deep dive into counter espresso and cappuccino, with sensory analysis of the main styles emerging from the study of hundreds of blends.
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A complete series of certifications combining practical and theoretical learning, to achieve perfect espresso extraction by mastering all variables.
8 hours · single module
The history of coffee from its origins in Ethiopia to extraction in the cup, with key concepts on specialty coffee and practical cupping sessions.
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Certification included
8 hours
A first approach to the Barista Skills module: no previous experience required.
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Certification included
16 hours
The level after Foundation: recommended for those already working in the sector with basic knowledge to deepen and consolidate.
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Certification included
24 hours
Specialist high-level knowledge for those with extensive experience who want to certify advanced competence in the field.
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Certification included
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Tailored & community
Beyond scheduled courses, we design tailored experiences for your venue and moments open to the community: from the evening seminar for enthusiasts to the open day at the roastery.
At your venue
Customised paths in content and duration, designed around the specific needs of your business and delivered directly at your venue.
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2 hours · evening session
A seminar for curious consumers and aspiring connoisseurs, on the history and culture of coffee, with guided tasting of four different types and extractions. Learn to recognise true quality and prepare the perfect moka at home.
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Free event
An open day to visit the training centre, speak with our lead trainer and taste Hardy blends.
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For chefs, maîtres and front-of-house professionals: building a coffee menu, sensory pairings with desserts and savoury dishes, table service technique to enhance single origins.
In collaboration with Brita. Reading water chemistry parameters, understanding their impact on aromatic profiles and calibrating equipment to local water characteristics.
Cold extractions and refreshing drinks to extend consumption beyond season: slow infusion, drip systems and nitrogen-textured drinks.
Organising movements and station layout during peak service: sequence of gestures, managing multiple orders simultaneously and reducing waiting times.
Turning technical competence into a sales and communication tool: telling origin and cup notes, guiding the customer towards an informed choice.
The Trainer & Partners
Barista & Trainer · Hardy Brand Ambassador
Since 2020 he has led the Academy and serves as Brand Ambassador for the Hardy group. His guidance ensures training of excellence, supported by the highest international standards in the sector.
To guarantee high-level training, the Academy relies on the best technologies and equipment in the sector, in collaboration with our partners:
