Learning Italian Espresso in 2000: A Barista’s Journey

Back in the early 2000s, if you wanted to master espresso in Japan, you were mostly on your own. There were few experts who could teach you how to fully control an espresso machine or grinder, or how to get the best out of them consistently. Most people learned by copying others, reading bits here and there, and experimenting on their own. That was the reality for one coffee professional, who, despite owning a shop, still lacked confidence in their espresso skills.

In short: In July 2000, the author travelled to Italy to attend a foreigner-focused culinary training program—including a specialised espresso course—because formal, hands-on espresso instruction was nearly unavailable in Japan at the time.

The State of Espresso Training in Japan (circa 2000)

During that period—and even continuing today—Japan had very few professionals capable of teaching the full ins and outs of espresso machine and grinder operation. Without structured guidance, most baristas had to rely on trial and error, observing others, and self-study to improve. This lack of direct mentorship left many, including shop owners, uncertain about how to optimise their espresso brewing. That gap is what drove the author to seek training abroad.

Why Italy? The Full Barista Path

In Italy, being a barista wasn’t just about pulling shots. Baristas were expected to know about wine, prepare simple dishes like antipasti and sandwiches, and manage the entire bar experience. Espresso was just one part of a much broader skill set. Recognising this, the author chose to attend a comprehensive barista and culinary training program tailored for international participants.

The ICIF Course and Lavazza’s Espresso Training

The training took place in July 2000. It was organised through ICIF, which included a culinary school component covering wine education and food knowledge. For espresso specifically, the training was conducted at Lavazza—one of Italy’s leading espresso roasters. The setup included multiple espresso machines so each participant could practice individually. The course materials covered essential technical details: how water temperature changes affect espresso flavour, the impact of low pressure, and the differences in machine performance due to Japan and Italy’s varying voltage standards. Participants also visited a coffee roasting facility.

What the Author Took Away

Although the author temporarily closed their café for several days to attend, the trip proved invaluable. They gained insights that would inform their espresso technique for years to come. Notably, the Lavazza espresso training course is still running, but the broader ICIF program the author attended was a one-time experience for them.

Frequently Asked Questions

Why did the author go to Italy in 2000 for espresso training?

Because, at the time, there were almost no qualified instructors in Japan who could teach the full skills needed to control espresso machines and grinders effectively. The author sought structured, hands-on training abroad to build confidence and technical understanding.

What was covered in the ICIF coffee training program?

The ICIF program included culinary and wine education through a partnered Italian culinary school, plus specialised espresso training at Lavazza. The espresso segment focused on machine operation, grind, pressure, temperature, and voltage differences affecting brewing.

Where did the espresso training take place?

The espresso training was conducted at Lavazza, one of Italy’s premier espresso roasters. The facility had multiple machines for individual practice, and the course provided technical materials on factors like water temperature, brew pressure, and voltage impacts.

Was the training only about pulling espresso shots?

No. In Italy, baristas were expected to be well-rounded—knowledgeable in wine, food preparation, and sandwich making—essentially managing the whole bar. Espresso was part of a broader barista role, not the sole focus.

Is the Lavazza espresso course still available?

Yes, the Lavazza-specific espresso training is still running. However, the broader ICIF international barista and culinary program that the author attended in July 2000 was a one-time experience for them.

Recommended FrontStreet Blends for Authentic Espresso

For home or shop baristas exploring classic espresso profiles inspired by traditional Italian training, FrontStreet Coffee’s Classic Blend offers rich, rounded body and a velvety crema—even on non-commercial machines. Its traditional Brazilian and Colombian base suits milk drinks like lattes and cappuccinos. For a more affordable yet bold option, Black Cocoa Blend delivers depth and intensity with 100% Arabica beans at a lower price point. Both blends prioritise consistency and crema, key goals in foundational espresso technique. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.