Green Coffee Professional
The physical evaluation of defects in green and roasted bean samples, respectively the sensory identification of the main defects found globally in green coffee are the most important practical objectives of the course. The theoretical part is based on learning how to manage the green coffee portfolio in terms of volumes, seasonality, costs, purchase prices …
Green Coffee Intermediate
The course teaches you to identify the defects, respectively the positive physical attributes of the grains, based on the official grading protocol used to establish quality categories. The Intermediate level includes the teaching of practical knowledge of botany and agriculture. At the same time, it presents in detail the techniques of processing, decaffeination, storage and …
Green Coffee Foundation
The course addresses the usual technical terms in the field of specialty green coffee: cultivation, harvesting, processing, drying, transport conditions, storage conditions. The topic includes, at the same time, the detailed presentation of the principles of cultivation, quality certification, the marketing process, respectively the methods of managing the product portfolio. Details: 1 day 6 hours …
Brewing Professional
The course contains in-depth information on each element essential to brewing, studying water and its impact in coffee extraction, measuring water, easily navigating the Brewing Control Chart, developing hands-on and sensory brewing skills. Details: 3 days 12 hours a day + exam with certification
Brewing Intermediate
A course recommended for those who have experience in manual or automatic filter preparation, for those who want to discover the scientific side behind a cup of coffee. The essentials of individual brew, concentration measurement and extraction calculation, analysis and adjustment of a brew will be discussed. Details: 2 days 12 hours a day + …
Brewing Foundation
This course is an introduction to different alternative preparation methods. The basics of manual and automatic filter coffee preparation will be discussed, regional methods will be explored both theoretically and practically. Details: 1 day 6 hours + exam with certification
Barista Professional
The course contains: origins/species/farms/preparation methods/roasting/brew recipe – chosen dose/chosen volume/extraction time/chosen temperatures depending on the coffee, for the extraction of an espresso. Latte art various models. Grinder + espresso machine maintenance. Details: 3 days 8 hours a day + exam with certification
Barista Intermediate
The course contains: espresso calibration on taste – different extractions for a balanced espresso, the difference in taste according to arabica and robusta, different fermentations that influence the taste. Latte art – standard models – rosetta and tulip. Menu in a cafe. Hygiene/cleaning. Customer service. Losses in the preparation of coffee-based products versus costs. Details: …
Barista Foundation
Learn about coffee’s journey from its origins in Ethiopia to the most important commodity you own today. From growing cherries through sorting, roasting and brewing, this module provides an overview of the coffee value chain. Details: 2 days 8 hours a day + exam with certification
Introduction to coffee
Learn about coffee’s journey from its origins in Ethiopia to the most important commodity you own today. From growing cherries through sorting, roasting and brewing, this module provides an overview of the coffee value chain. Details: 1 day 6 hours + exam with certification
Sensory Professional
Learn about the essentials of sensory assessment in a hands-on and interactive way. Sensory competencies investigate how we perceive what we taste, how we evaluate the natural characteristics of coffee and how we implement this knowledge in business. Details: 3 days 8 hours a day + exam with certification
Sensory Intermediate
Learn about the essentials of sensory assessment in a hands-on and interactive way. Sensory competencies investigate how we perceive what we taste, how we evaluate the natural characteristics of coffee and how we implement this knowledge in business. Details: 2 days 8 hours a day + exam with certification
