TRAINING Alternatives Basic

• What is specialty coffee?
• Discussion of coffee processing processes
• Analysis of basic information contained on coffee packets such as: cultivation altitude, botanical variety, sensory profile
• Differences between classic and alternative ways of brewing coffee
• Discussion of the parameters that affect the taste of the brew, such as grind thickness, ratio, temperature and water quality
• Differences between brews from immersion and percolation methods
• Explanation of the terms %TDS and %EXT
• Basic techniques for brewing coffee with alternative methods: V60, Aeropress, Chemex, Siphon, Frenchpress, Clever Dripper

 

• diploma of completion of the training (we will send it to you to the address provided)
• 250g of coffee under the filter

 

 

"I have been involved in coffee for 9 years. I like to break conventions and encourage experimentation; inspire and show different options. In training, the most important thing for me is efficiency, which is created by transferring knowledge in an accessible way in the most relaxed atmosphere possible - it is known that we learn most readily through play."