{"id":10775,"date":"2021-09-07T10:02:33","date_gmt":"2021-09-07T08:02:33","guid":{"rendered":"https:\/\/shop.manuelcaffe.it\/dove-il-sapere-diventa-saper-fare\/"},"modified":"2025-03-28T15:33:08","modified_gmt":"2025-03-28T14:33:08","slug":"where-knowledge-becomes-know-how","status":"publish","type":"post","link":"https:\/\/shop.manuelcaffe.it\/en\/where-knowledge-becomes-know-how\/","title":{"rendered":"WHERE KNOWLEDGE BECOMES KNOW-HOW"},"content":{"rendered":"

[vc_row gap=”20″][vc_column]

<\/div><\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

MAGAZINE<\/span><\/strong><\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div>
COFFEE&CHEF<\/span><\/div>
<\/div><\/a><\/div><\/div><\/div>
SAPERE<\/span><\/div>
<\/div><\/a><\/div><\/div><\/div>
M_VOICE<\/span><\/div>
<\/div><\/a><\/div><\/div><\/div>
caffè in chicche<\/span><\/div>
<\/div><\/a><\/div><\/div><\/div>
coffee trends<\/span><\/div>
<\/div><\/a><\/div><\/div><\/div>
caffè&BENESSERE<\/span><\/div>
<\/div><\/a><\/div><\/div><\/div><\/div>
<\/div><\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column][vc_single_image image=”10377″ img_size=”full” alignment=”center” onclick=”link_image” css=”.vc_custom_1742535028378{margin-top: 35px !important;margin-bottom: 35px !important;}”][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″ alignment=”center”]
SAPERE<\/span><\/div>
<\/div><\/a>[vc_empty_space][vc_custom_heading source=”post_title” font_container=”tag:h1|font_size:28|text_align:center|color:%23FFFFFF|line_height:1.4″ use_theme_fonts=”yes” css=””][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column css=”.vc_custom_1740734321155{padding-top: 20px !important;padding-bottom: 10px !important;}”][vc_separator color=”white” el_width=”30″ css=””][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column][vc_column_text css=””]<\/p>\n

The coffee ritual is so deeply rooted in our country that too often we end up taking it for granted, as well as its quality. But today more than ever we feel the need for more attention, for a new awareness on the part of those who produce, buy and consume.<\/p>\n

Today, if professionalism and training are two essential attributes for bars, the consumer should be able to understand if the cup really contains the best in terms of flavor and aroma.<\/h4>\n

The Sapere Coffee Academy operates under the banner of a philosophy of professional and experiential quality.<\/a><\/h4>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”10644″ img_size=”full” alignment=”center” onclick=”link_image” css=”.vc_custom_1743071518458{margin-top: 35px !important;margin-bottom: 35px !important;}”][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column][vc_column_text css=””]<\/p>\n

The program aims to inform and train, transforming knowledge into know-how, into knowing how to recognize, into knowing how to taste. So that everyone, operators in the sector or customers can acquire skills.<\/h4>\n

The training course ranges from the secrets of\u00a0coffee<\/a>, to its history, to the methods of preparation and tasting, but also notions relating to health, food safety, maintenance, cleaning of equipment, to the fundamentals of managing the business of a coffee shop because a place must offer the best to invite people to return.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column][vc_column_text css=””]<\/p>\n

The courses are:<\/h4>\n