About this Event
This course is designed to cover broad-spectrum foundational coffee knowledge and is recommended for anyone desiring to go from coffee lover to coffee professional. This is a 2 full-day, hands-on course.
This class covers:
Day 1
• The history and origins of coffee
• Coffee as a commodity: scope of industry
• Differences between commercial and special grade coffees
• Arabica and Robusta: growing, sensory and application of product
• Processing: sensory and application differences
• Scope of cupping and sensory evaluation processes
• Learning tasting mechanisms, language and processes
• Palate development
• Roasting: phases, equipment and language
• Keeping coffee fresh: storage and treatment
• Brewing: methods, controls and extraction
• Water quality and cleaning: making great coffee
Day 2
• Arabica and Robusta differences
• Freshness of coffee
• Influence of roast degree
• Grinder components
• Espresso machine components
• Safe us of grinder and espresso machine
• Cleaning and organizing
• Espresso recipes: SCA definitions and regional variations
• Grinder calibration and dosing
• Distribution and tamping techniques
• What is espresso
• Barista routine
• Extraction: describing and modulating flavor
• Milk steaming techniques: temperature, air and turbulence
• Drink-making: components and construction
• Safe and hygienic work practices
• Regular cleaning of equipment
• Impact of cleaning on drink quality and machine function
• The customer experience
Event Venue & Nearby Stays
4140 Morena Blvd ste a, 4140 Morena Boulevard, San Diego, United States
USD 950.00
