Hardy Academy is the forward-looking space born in our roastery: study, experimentation and training for coffee shop, restaurant and hospitality professionals.
Cos'è Hardy Academy
Il caffè è un universo in continua evoluzione, dove la conoscenza fa la differenza tra un servizio standard e un'esperienza memorabile. Hardy Academy è lo spazio d'avanguardia che abbiamo creato all'interno della nostra torrefazione: un luogo dedicato alla crescita dei professionisti della caffetteria, della ristorazione e dell'ospitalità.
«Rimanere allievo è il segreto di ogni Maestro.»
Dalle tecniche base alle certificazioni internazionali, fino ai percorsi per i semplici appassionati, offriamo le competenze necessarie per distinguersi nel settore con rigore, eleganza e professionalità. Esperti del settore tengono corsi e workshop che svelano tutti i segreti del chicco: dalla coltivazione alla tostatura, fino alla degustazione e alle tecniche di servizio.
È un luogo di apprendimento ed emozione, pensato per chi vuole imparare a riconoscere la qualità e innovare la propria proposta al consumatore.
Il Trainer e i Partner
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.
A garanzia di una formazione di alto livello, l'Academy si avvale delle migliori tecnologie e attrezzature del settore, in collaborazione con i nostri partner:
Percorsi formativi
Un'offerta completa che parte dalle competenze tecniche di caffetteria e arriva alla gestione del locale. Ogni corso unisce momenti teorici e prove pratiche, con una durata pensata per il lavoro reale.
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.
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.
A practical course dedicated to routine maintenance and cleaning of equipment, to prevent breakdowns and guarantee consistent quality over time.
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.
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.
The basics of economic control: cost analysis, procedure optimisation, staff management and strategic communication for a solid venue.
L'arte della caffetteria
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.
The fundamental techniques for decorating cappuccinos: flow control, contrast clarity, fluidity. Coffee Painting, Cioko Art and Free Pouring for basic figures — heart, rosetta, tulip.
Access to LAGS certification — White and Orange Milk Jug
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.
Access to LAGS certification — Green, Red and Black Milk Jug
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.
Certificazioni internazionali
Hardy Academy è centro autorizzato per le principali certificazioni del settore: percorsi riconosciuti che attestano ufficialmente la competenza sensoriale e tecnica del professionista del caffè.
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.
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.
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.
A complete series of certifications combining practical and theoretical learning, to achieve perfect espresso extraction by mastering all variables.
The history of coffee from its origins in Ethiopia to extraction in the cup, with key concepts on specialty coffee and practical cupping sessions.
A first approach to the Barista Skills module: no previous experience required.
The level after Foundation: recommended for those already working in the sector with basic knowledge to deepen and consolidate.
Specialist high-level knowledge for those with extensive experience who want to certify advanced competence in the field.
Su misura e community
Oltre i corsi a calendario, progettiamo esperienze su misura per il tuo locale e momenti aperti alla community: dal seminario serale per gli appassionati alla giornata di porte aperte in torrefazione.
Customised paths in content and duration, designed around the specific needs of your business and delivered directly at your venue.
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.
An open day to visit the training centre, speak with our lead trainer and taste Hardy blends.
Coffee in fine dining
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.
Water Profile: the chemistry of water
In collaboration with Brita. Reading water chemistry parameters, understanding their impact on aromatic profiles and calibrating equipment to local water characteristics.
Cold Brew
Cold extractions and refreshing drinks to extend consumption beyond season: slow infusion, drip systems and nitrogen-textured drinks.
Speed and counter workflow
Organising movements and station layout during peak service: sequence of gestures, managing multiple orders simultaneously and reducing waiting times.
The Coffee Sommelier
Turning technical competence into a sales and communication tool: telling origin and cup notes, guiding the customer towards an informed choice.
Il valore per il tuo locale
Il caffè compie un viaggio lunghissimo prima di arrivare nei tuoi locali. Ma esiste un momento critico in cui tutto questo lavoro può essere valorizzato o compromesso: l'estrazione. Il barista è l'anello finale della catena del valore e il vero custode della qualità del prodotto.
Per questo abbiamo creato la nostra Academy: non offriamo solo caffè, ma formiamo professionisti che sanno estrarre la perfezione in ogni singola tazza, proteggendo la reputazione del tuo locale e il marchio Hardy.
«Non un costo, ma un investimento: un costo toglie risorse, un investimento genera profitto.»
We turn your team into professionals who understand extraction.
We guarantee your customers a perfect espresso, every day of the year.
We eliminate counter errors, cutting raw material waste.
We teach correct maintenance to reduce machine breakdowns.
Uniamo l'eccellenza della materia prima alla competenza tecnica per far crescere il tuo business. Organizziamo insieme il percorso più adatto al tuo locale e al tuo staff.
Parla con Hardy