{"id":10001291,"date":"2015-01-01T09:00:03","date_gmt":"2015-01-01T08:00:03","guid":{"rendered":"http:\/\/thesignmoak.com\/?p=10001291"},"modified":"2018-03-22T22:06:20","modified_gmt":"2018-03-22T21:06:20","slug":"moak-people-training-more-space-to-training","status":"publish","type":"post","link":"https:\/\/thesignmoak.com\/en\/moak-people-training-more-space-to-training\/","title":{"rendered":"Moak People Training, more space to training"},"content":{"rendered":"

D<\/span>rip coffee, espresso, macchiato, decaffeinated, short, long: coffee has been dominating the universe of good taste and close-at-hand quality for centuries. Bar as meeting place, as amusement and harmony for one\u2019s senses. The ability and art of being able to prepare the real Italian espresso is in Moak\u2019s genetic code, always investing in training by addressing a generation that yearn for professionalism. A passion that accompanies trainers in an unrestrained research of never taken for granted interpretation of food and drink. The same Moak wants to pass on to its clients every day. Nowadays, consumers are more and more pernickety, and improvisation doesn\u2019t always help. Baristas not only have the task to prepare a good coffee, but also need to be able to run their place at best, optimizing resources and aiming at innovation. This is why Moak wanted to dedicate more space to training, enhancing the in-house division within the office district. Two additional equipped rooms have been set up in the new MPT (Moak People Training) department to attend courses. The \u201cfor[coffee]\u201d training room with twelve stations is intended to caf\u00e9 and latte art courses, in order to learn preparation techniques of real espresso and turn cappuccino into an artwork. On the other hand, the \u201cfor[drink]\u201d room will be dedicated to flair bartending, where participants can learn acrobatic techniques to prepare cocktails and create spectacular things drawing their clients\u2019 attention. The third room \u201cfor[research]\u201d is the tasting room; an area dedicated to sensory perception of coffee. Thanks to some tasting techniques, participants can discover a unique sensory experience during tasting, which reveal unexpected tastes and scents to palate and sense of smell. Besides this, the tasting room is also used by the Moak Research Development team to test new alchemies of the Moak blends.<\/p>\n

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Giovanni Peligra – WFA Trainer<\/figcaption><\/figure>\n

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Professionals of the sector will be trained by AST (Authorized Scae Trainer) and WFA (World Flair Association) trainers on how to prepare an excellent espresso and how to manage one\u2019s own business at best. Many courses, above all those attended within a coffee shop, have the aim to provide a guideline on how to turn a simple ritual into something spectacular, so to attract and amaze the end consumer. There are different activities meeting everyone\u2019s needs: from basic courses to train those who would like to become real experts of the sector, to courses regarding preparation of a tasty cappuccino.<\/p>\n

(info store.caffemoak.com<\/a>)<\/p>\n

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Marco Poidomani –\u00a0AST\u00a0Trainer<\/figcaption><\/figure>\n

Main MPT courses<\/span><\/strong><\/p>\n

Coffee bar Course<\/span><\/strong><\/p>\n

A theoretical and practical course to enhance the knowledge of espresso, from coffee bean history to its features, and to the techniques of obtaining a proper preparation of espresso as well as of the main products Italian coffee-related products.<\/p>\n

Latte Art Course, the art of cappuccino<\/span><\/strong><\/p>\n

You will learn techniques to manage and recreate the most diverse forms and drawings on cappuccino tops by pouring milk with simple movements.<\/p>\n

Profession\u00a0<\/span>Barista<\/span><\/strong><\/p>\n

A complete course for those who want to become real experts in the food & beverage sector. Aim of the module is the qualified training of barmen; from knowledge to coffee bean history to bar management and to sales strategies. Moreover, the course will allow enhancing preparation techniques of espresso as well as food-related products.<\/p>\n

Bartending Course 1.0<\/span><\/strong><\/p>\n

A theoretical and practical course to become a real bartender. Participants will learn to mix the most famous cocktails in few seconds and without the help of measuring cups, and to organise counter and workspace at best, in order to turn drinks time even more pleasant and lively.<\/p>\n

Bartending Course 2.0<\/span><\/strong><\/p>\n

The advanced bartending course is addressed to professional bartenders and will turn the work into something even more spectacular, quick and practical. Based on acrobatic techniques and simultaneous preparation of cocktails, it will allow to gain more self-confidence behind the counter and to create real attractions for customers.<\/p>\n

Show Flair Course<\/span><\/strong><\/p>\n

Participants will learn to mix cocktails and drinks with acrobatic techniques, creating a spectacular and entertaining atmosphere. The course also aims at incentivizing teamwork and harmony between bartenders, and training participants even at competitive levels.<\/p>\n

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Recommended song for the reading of the present article<\/span>:\u00a0<\/span>Learning – The National<\/span><\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Drip coffee, espresso, macchiato, decaffeinated, short, long: coffee has been dominating the universe of good taste and close-at-hand […]<\/p>\n","protected":false},"author":2,"featured_media":10001248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[33],"tags":[102],"_links":{"self":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10001291"}],"collection":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/comments?post=10001291"}],"version-history":[{"count":3,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10001291\/revisions"}],"predecessor-version":[{"id":10001695,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10001291\/revisions\/10001695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/media\/10001248"}],"wp:attachment":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/media?parent=10001291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/categories?post=10001291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/tags?post=10001291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}