BARISTA / BREWERS INTENSIVE
Including Intro to Coffee / Seed to Cup / Roasting / Business Creation / Community Development
Coffee Roaster / Sensory Intensive
Farming and Green Coffee Processing
INTRO TO COFFEE
Understand coffee from
Seed to Cup
Introduction to Coffee is a course for anyone who has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From farming the cherries through drying, roasting, brewing and finally drinking, This module looks at the processes coffee goes through. This course also includes a “coffee cupping” which allows you to taste the various flavors coffee has to offer
Practical skills you need behind the espresso bar
The Barista Course gives the practical skills you need behind the espresso bar. Learn how to set your grinder, milk techniques, latte art, health and safety, customer service, and basic business practices. Learn about the variety of methods for brewing coffee and the brewing variables that affect quality.
Understand and work with extraction science
The study of Brewing introduces you to the different ways of brewing coffee.
From Batch Brewing to Chemex, Clever Dripper, Kalita, French Press and more. In addition, this course will enable you to have hands-on training and learn to analyze your grind profile, match your grind to your brewing method and to scientifically measure coffee strength using Coffee Refractometers and chart a coffee’s extraction. A working knowledge of these principles forms the basis for beverage quality consistency, multi-site quality control and a basis for establishing Roaster/Retailer co-branding with a commitment to an agreed upon quality standards.
Roasting / Sensory
Developing Coffee Potential
First a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark.Learn the basics of sample roasting and profile creation. The subjects and tests are designed to be relevant for people who will use the certification process to consider if the vocation as a coffee roaster suits them. Will also cover roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production
Farming and Procesing
Working with Coffee from the Ground Up
MORE INFO COMING SOON