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The Training Academy
Experienced and professional training — from the source — makes a difference…
Miscela, Machine and Man — these are the three ‘M’s which equally ensure a fine coffee. To ensure your coffee drinks are prepared correctly and that the most is achieved from our coffee beans, staff at the Warwick bar were trained in Italy at the Caffé Vergnano 1882 Turin head office by some of the country's finest coffee baristas and each partook in work experience directly within a Caffé Vergnano 1882 bar in Italy.
The Vergnano Academy
Coffee baristas from across the globe enrol upon the dedicated Vergnano Academy training courses; commonly held at the Turin head office. The course ensures and enlightens even the finest of baristas of the dedication, detail, knowledge and skill required to serve praiseworthy coffees.
For many, little is known or appreciated about how the results of good coffee can vary wildly by the omission or ignorance of many minute details when preparing espresso (used for all your coffee drinks).
A very important element is the correct and consistent adjustment to the coffee grind throughout the day — reflecting changing atmospheric conditions as this will effect the coffee grind.
Careful maintenance of the machine and adjacent paraphernalia also makes a strong contribution while the timing and correct procedural actions when preparing and drawing an espresso shot all contribute significantly to the quality of coffee drinks.
When under pressure and heat, your coffees (and milk) undergo chemical changes, requiring a delicate balance of understanding and discipline to ensure the taste is never compromised.
We've built our reputation for beautiful coffee, and as the region's specialist professional coffee bar, to remind our customers how coffee should taste.
Warwick's bar manager says…
“To ensure we maintain our growing reputation we're very careful to ensure our Turin training is followed. While the dozen of minute and subtle procedures we take each time we prepare our drinks remain the trade secrets of all too few professional coffee baristas — certainly in the UK — some obvious and highly visible, but still rare and underrated, procedures include”…
- The meticulous cleaning out of the espresso portafilter (free from old espresso grind) to remove stale coffee resins, each and every time before we dose the portafilter again (with fresh coffee grind) — and not just relying upon a quick tap on a knocking bar to release the previously used damp espresso grind
- Hand tamping the coffee grind — which pacts/compacks the grind into the portafilter — and not simply ‘pushing up’ against a grinding machine tamper tool. This ensures espresso extraction is consistent, true, and the water flows at the correct rate
- We grind our coffee beans freshly every ten minutes — constantly adjusting the grind coarseness — throughout the day, to compensate for changing temperatures and changing atmospheric weather pressures which may compromise the coffee grind
- We steam fresh milk for each drink. Milk is an incredibly dynamic substance when heated. At a molecular level milk changes significantly when heated and passes through various states, some of which are irreversible. Re–heating milk can move the liquid into a third and, for coffee, disastrous phase. The milk shouldn't exceed 70c to avoid changing the taste
- We never indulge in the lazy option of constantly topping up large pitchers (jugs) of milk and constantly reheating them and we certainly do not condone the practice of using one pitcher for pouring onto the espresso and then another full of overheated/burnt stale aerated milk, to dollop on top of your drink to "build" a curious form of "cappuccino"? You should notice that — just like quality continental coffee bars — we use small milk pitchers only. (Something many high street brands, which claim to be Italian, don't)
- We only use fresh Espressos in each drink, each with a thick crema (which can begin to die within only a minute or two when left to cool)
- We flush each Espresso machine group head before each use — flushing away remnants of old and stale Espresso grind
- We never burn our milk and we never burn our raw coffee grind, which is easily done when leaving a freshly loaded portafilter in unnecessarily long contact with the hot group heads of the machine
- Our daily and nightly maintenance of our espresso machine (and knowledge of how to do this correctly) also contributes to the freshness of your espresso based drinks
- Crucially, we never over or under–extract our espresso shots. The espresso should not flush through the portafilter into your cup too fast, but flow as a fine and dark stream.