Course Description: A theoretical journey of making a good espresso It’s a hands on training on: -How to pull a good espresso -Proper milk steaming and pouring -Familiarity with Espresso Machine -Familiarity with Espresso Grinders and Routine -Machine & Station Management (opening & closing procedures) and a lot more -Includes workshop on handling grinders, espresso […]
ADVANCE ESPRESSO AND BARISTA ROUTINE – MAY 9-11 Read More »
Course Description: 3rd Wave and Alternative brewing methods are becoming an increasingly popular part of the specialty coffee scene. In this informative class, students will be taught science and logic of the brewing gadgets such as siphon, aero press, hand drip and percolator. This module is the perfect starting point for baristas, café managers and
INTERPRETIVE ARTISAN BREWING WORKSHOP WITH HIGHER EDUCATION – MAY 6-8 Read More »
Course Description Lecture on flavor development, coffee processing, green bean sorting, roasting responsibility, coffee tasting, and 3 general processing, experience defect sorting. Roasting of coffee based on a plan, monitoring ROR, tasting/cupping of coffee. Review of results and Theoretical re-roasting plan. Will discuss details and the importance of processing that develops coffee flavors and sorting
COFFEE ROASTING & SENSORY WORKSHOP – MAY 2-4 Read More »
Course Description Lecture on flavor development, coffee processing, green bean sorting, roasting responsibility, coffee tasting, and 3 general processing, experience defect sorting. Roasting of coffee based on a plan, monitoring ROR, tasting/cupping of coffee. Review of results and Theoretical re-roasting plan. We will discuss details and the importance of processing that develops coffee flavors and
COFFEE ROASTING AND SENSORY WORKSHOP (MAY 2-4) Read More »
Course Description Lecture on flavor development, coffee processing, green bean sorting, roasting responsibility, coffee tasting and 3 general processing, experience defect sorting. Roasting of coffee based on a plan, monitoring ROR, tasting / cupping of coffee. Review of results and Theoretical re-roasting plan. Will discuss details and importance of processing that develop coffee flavors and
PROCESSING COFFEE FLAVORS AND INTRO TO CUPPING Read More »
Course Description Harvesting to Roasting and Blending The webinar will have a virtual overview of the fermentation processing of coffee, then overview the sorting of coffee, roasting, blending and packaging.
PROCESSING COFFEE FLAVORS Read More »
Course Description: 3rd Wave and Alternative brewing methods are becoming an increasingly popular part of the specialty coffee scene. In this informative online class, students will be taught science and logic of the brewing gadgets such as siphon, aero press, hand drip and percolator.
INTERPRETIVE ARTISAN BREWING Read More »
Course Description: 3rd Wave and Alternative brewing methods are becoming an increasingly popular part of the specialty coffee scene. In this informative online class, students will be taught science and logic of the brewing gadgets such as siphon, aero press, hand drip and percolator.
INTERPRETIVE ARTISAN BREWING Read More »
Course Description: 3rd Wave and Alternative brewing methods are becoming an increasingly popular part of the specialty coffee scene. In this informative online class, students will be taught science and logic of the brewing gadgets such as siphon, aero press, hand drip and percolator.
INTERPRETIVE ARTISAN BREWING Read More »
Course Description: 3rd Wave and Alternative brewing methods are becoming an increasingly popular part of the specialty coffee scene. In this informative class, students will be taught science and logic of the brewing gadgets such as siphon, aero press, hand drip and percolator. This module is the perfect starting point for baristas, café managers and
INTERPRETIVE ARTISAN BREWING Read More »
