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The best coffee or cappuccino extraction and preparation techniques.

Latitude 13 - curso e quadros-11.jpg

Learn from those who know the best coffee extraction and cappuccino techniques.It's your chance to become a professional in the field or an expert Coffee Lover!This course grants you the Barista Certificate and comprises 4 theoretical and practical modules.


New Class

05.08 (Fri) | From 18:00 to 22:00

06.08 (Sat) | From 8am to 6pm

07.08 (Sun) | From 8am to 1pm

Investment: BRL 650

Payment methods

Bank transfer

Credit card2x(interest-free)

100% positive ratings

Limited Vacancies

Hours: 20h

Certificate upon completion of the course (upon approval)


Program content

  1. History of Coffee: in Brazil and in the World;

  2. Coffee: Species - Cropping - Drying - Classification - Blend - Roasting - Grinding;

  3. Coffee Preparation: Water Quality, Methods, Strainers and Filters;

  4. Barista Profession;

  5. Espresso Coffee: Perfect Cup - Machine and Mill - Compaction - Coffee Extraction - Milk: Vaporization and Characteristics;

  6. Machines: Adjustment and Conservation.

Discover the full itinerary:

From Cultivation to Knowledge

Come and experience the whole process we went through to make Latitude 13 a special cafe. We have the entire structure and state-of-the-art equipment to facilitate learning. Find an environment where special coffee is selected, roasted, prepared and served, in addition to learning from professionals in the market.




Reveal, explore, control, discover. transform the

coffee through the roast.

Understand all the fundamentals of roasting: process; transformations; structure of green and roasted coffee; and the chemistry of the process. Acquire knowledge about the various types of equipment, including their operation and maintenance.


Latte Art

The cafe decoration: hearts, tulips and rosettas overflowing with emotions.

The presentation goes beyond beauty: it adds quality and value to the drinks. In this course, we demonstrate the techniques of "Latte Art" stimulating the development of milk steaming techniques and transmitting methods of decorating drinks in the cup

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