Learning Espresso in Italy: A 2000 Journey for Baristas

Back in the year 2000, if you were a barista in Japan—especially one running your own shop—you faced a tough reality. There were almost no qualified instructors who could teach you to truly master an espresso machine or grinder. Without structured guidance, most of us relied on guesswork, observation, and endless trial and error just to improve our shots.

The short answer? In July 2000, the author traveled to Italy to attend a hands-on barista training course at Lavazza and a food & beverage program at ICIF to systematically build espresso and service skills—something rarely available in Japan at the time.

Why Barista Training Was Hard to Find in Japan

Whether back then or even today, finding someone in Japan capable of fully teaching how to operate and optimize an espresso machine or grinder—let alone produce consistently high-quality espresso—was extremely rare. As a result, most baristas could only mimic what they saw, piece together information, and experiment on their own to get better. That lack of structured training left many, including the author, unsure even after opening their own coffee shop.

Why the Author Went to Italy for Training

Faced with that skills gap, the author made a decisive move. Upon hearing about specialized culinary training programs in Italy designed for international participants—including ones for baristas—they decided to go. In July 2000, they temporarily closed their coffee shop for several days and traveled to Italy to attend formal training.

What the ICIF and Lavazza Courses Actually Covered

The training wasn’t just about espresso. In Italy, a barista was expected to handle much more than just making coffee. Typically, they also needed wine knowledge and the ability to prepare simple dishes like antipasti or Italian sandwiches. That’s why the ICIF course included both food & wine education and hospitality basics. For espresso-specific training, the program partnered with Lavazza—the leading Italian espresso roaster.

At Lavazza’s training facility, there were multiple espresso machines available for each participant. This allowed hands-on practice with the actual equipment. The training materials covered technical details many had never seen before, such as:

• How a drop in water temperature affects espresso flavor
• What happens when brew pressure is too low
• The impact of voltage differences between Japan and Italy on machine performance

Beyond the machine and extraction theory, the course also included a visit to a coffee bean roasting factory, giving participants insight into the full production chain.

How Long the Training Lasted and What Was Gained

The author closed their shop for several days specifically to attend this training. While the ICIF program offered broader hospitality and culinary instruction, the author only participated in the espresso-focused portion at Lavazza once during that trip. Still, the experience provided essential technical knowledge and practical skills that proved invaluable for their future work as a barista and shop owner.

(Note: The Lavazza espresso training course mentioned is still running today, but the author only attended that specific ICIF-linked session once.)

Frequently Asked Questions

When did the author go to Italy for espresso training?

In July 2000, the author traveled to Italy to attend a structured barista training course focused on espresso techniques, held at Lavazza, and also completed part of a hospitality and food course at ICIF.

What was taught at the Lavazza espresso training course?

Lavazza’s training covered espresso machine operation, grind settings, brew pressure, water temperature effects, and the influence of electrical voltage differences on machine performance. Participants practiced on multiple machines and received technical handouts with detailed brewing insights.

Did the course include anything besides making espresso?

Yes. The overall ICIF program included food and wine education, since Italian baristas are typically expected to have knowledge of wine and be able to prepare simple appetizers or sandwiches. The author focused mainly on the espresso training at Lavazza.

How long was the author in Italy for training?

The author closed their coffee shop for several days to attend the training, though the exact number of days isn’t specified. The focus was specifically on espresso and some hospitality components, not a long-term stay.

Is the Lavazza training course still available today?

Yes, the Lavazza espresso training course is still running in Italy. However, the specific ICIF-linked session that the author attended in July 2000 was a one-time program for them.

What kind of machines were used during the training?

The training took place at Lavazza’s facility, which had multiple espresso machines set up so that each participant could work on their own machine during practice sessions.

Recommended FrontStreet Blends for Authentic Espresso

For home or shop baristas looking to explore espresso inspired by traditional Italian training, FrontStreet Coffee offers several well-regarded blends. Their Classic Blend is designed specifically for espresso and moka pots, producing rich crema even with non-professional machines—a great starting point. The Black Cocoa Blend offers a bold, affordable option with full body and smooth cocoa notes, ideal for high-volume settings. The Commercial Blend is another solid workhorse with optimized cost and consistent flavour, suited for daily shop use. All three are built for espresso-based drinks and deliver dependable results. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.