Duration 1 day (09.00 - 17.00) Max. Participants 12 Theory / practice ratio 60 : 40 Category Drinks Included in - Related Workshops -       DETAILPROGRAM   09:00 – 10:00 Influence of milk on the flavor profile of coffee Balancing, reinforcements 13:00 - 14:00 Presentation of various milk techniques (frothing, boiling) and coffee drinks with milk Espresso Macchiato, Cappuccino, Latte Macchiato, Latte, Galao 10:00 - 12:00 Cuptasting of different coffees low acidic vs. acidic [Canephora / Arabica, natural / pulped natural / fully washed] and roasting profiles [low acidic vs. acidic], comparative tasting of coffees with milk (different fat levels) 14:00 - 15:00 Latte (6 model) Theory and Tasting 12:00 - 13:00 Lunch not included in workshop fee 15:00 - 17:00 Preparation of various coffee drinks based on milk Participants questions    

Information on aroma theory, working methods and descriptors. Instruction on various descriptors and classification of main and subgroups. Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 12 Theory / practice ratio 20 : 80 Workshop category Sensory Included in CoffeologistEducation / CoffeeConnoisseurEducation / CuptasterClass Professional More workshops DefectCuptasting, CoffeeProvenances, RoastProfiles       DETAILPROGRAM   09:00 – 10:00 Aromas Introduction to aroma theory, instruction on working methods and descriptors. 13:30 – 14:30 Aroma identification Instruction on various descriptors, classification into the eleven aroma groups and determining the subgroups. 10:00 – 11:00 CoffeeAromaWheel Presentation and explanation of the Coffee Consulate CoffeeAromaWheel. 14:30 – 16:00 Aroma identification Instruction on various descriptors, classification into the eleven aroma groups and determining the subgroups. Determining descriptors. 11:00 – 12:30 Aroma identification Instruction on various descriptors, classification into the eleven aroma groups and determining the subgroups. 16:00 – 17:00 Discussion Summary and group discussion of various influences on aroma perception (cultural, age-related, time of day...) 12:30 – 13:30 Lunch not included in workshop fee    

German coffee bar market - Trends and outlook - Quality management Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 12 Theory / practice ratio 100 : 0 Kategorie Business Included in CoffeologistEducation / CoffeeCraftsmanEducation More workshops CoffeebarExpansion, CoffeebarTurnover, RoastingBasics       DETAILPROGRAM   09:00 – 09:30 Overview of the German coffee bar market. Which direction is the market taking?? 12:00 – 13:00 Lunch not included in workshop fee 09:30 – 10:00 Economic independence with a coffee shop, choosing the type of enterprise: Franchise, license or independent? 13:00 – 17:00 Coffee bar tour of Mannheim Visiting different coffee shops and coffee bars in Mannheim. Observation of concepts, strengths and weaknesses. Discussion with other participants. 10:00 – 12:00 Brands, branding Private labels, trademark protection Fixtures and fittings, market analysis, calculations (prices, rents and salaries)  

Spirits - alcoholic coffee drinks - sensory and tasting Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 8 Theory / practice ratio 30 : 70 Workshop category Drinks Included in CoffeologistEducation / CoffeeCraftsmanEducation / BaristaClass Professional More workshops CoffeeAlcohol, MolecularDrinks, Coffee&Milk,       DETAILPROGRAM   09:00 – 10:00 Sensory influencesk Taste, mouthfeel, aromas, temperature, profile smoothing (smoothening) 13:30 – 14:30 Drinks basics Classic coffee drinks, drinks without alcohol Practical session Preparing coffee drinks 10:00 – 10:30 Ingredients basics Coffee, sugar, cocoa, spices, sauces, pastes, syrups, milk, cream, etc.. 14:30 – 15:30 Ingredients basics for cold drinks Ice cubes, crushed ice, vanilla ice... Cold drink techniques Shock cooling, frappés, iced drinks, frozen drinks, production of cold milk foam 10:30 – 12:00 Technique Basic techniques for preparing coffee drinks, siphon techniques Practical session Learning and using the different techniques for a variety of example simple coffee drinks 15:30 – 17:00 Presentation and preparation of various cold coffee drinks Presentation and preparation of affogato, iced cappuccino, iced latte macchiato, iced mocha, ice-cream coffee, frozen latte, iced espresso, caffè shakerato 12:00 – 13:00 Lunch not included in workshop feen    

Preparing coffee using different methods. Which coffees and roasting depths are suitable for which method? What is important for each method of preparing coffee? How does the preparation method affect the taste? Duration 1 day (09.00 - 17.00) Max. Participants 12 Theory / practice ratio 60 : 20 Workshop category Preparation Included in CoffeologistEducation / CoffeeConnoisseurEducation More workshops Espresso, FilterCoffee, Bean-to-cup-Coffee       DETAILPROGRAM   09:00 – 10:00 History of coffee making Explanation of national influences and common preparation methods.. 12:00 – 13:00 Lunch not included in workshop fee 10:00 – 12:00 Extraction A scientific approach to coffee preparation Classification and description of different extraction methods, discussion of advantages and disadvantages 13:00 – 17:00 Presentation and preparation of coffee using lixiviation, gravitation, pressure and combi-methods Practical session: Preparation of coffee by workshop participants.    

Coffee cultivation from plant to storage. Duration 1 day (09.00 - 17.00) Max. Participants 12 Theory / practice ratio 100 : 0 Category Coffee Included in CoffeologistEducation / CoffeeConnoisseurEducation Related Workshops CoffeeTaxonomy / CoffeeProvenance / CoffeeClassification       DETAILPROGRAM   09:00 – 11:30 Cultivation Plantation management (work throughout the year), Rearing (germination capacity of seeds) and pruning 13:00 – 15:00 Processing Dry and wet processing and their influences on taste 11:30 – 12:00 Pests fungus, insects, nematodes and other pests 15:00 – 16:00 Drying Drying methods, advantages and disadvantages 12:00 – 13:00 Mittagessen not included in workshop fee 16:00 – 17:00 Storing and Hulling    

Botanical and geographic influences on taste, presentation of various coffee provenances, tasting. Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 12 Theory / practice ratio 80 : 20 Workshop category Coffee Included in CoffeologistEducation / CoffeeCraftsmanEducation More workshops CoffeeClassification, CoffeeTaxonomy, CoffeeProduction       DETAILPROGRAM   09:00 – 11:00 Influences on taste of cultivation, climate, soils, varieties, processing methods (sweetness and acidity charts)... 12:00 – 13:00 Lunch not included in workshop fee 11:00 – 12:00 Presentation of various coffee producing countries and their specialty coffees 13:00 – 17:00 Preparation and tasting of various specialty coffees typical of a specific country, group compilation of flavour profiles Zones: Africa, Latin America, South America, Asia, exotic locations    

Sensory fundamentals for describing coffee and teaching sensory methods. Influences and impacts on taste. Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 12 Theory / practice ratio 80 : 20 Workshop category Sensory Included in CoffeologistEducation / CoffeeConnaisseurEducation / Cuptaster Classes More workshops CupTasting, CoffeeAromas, EspressoSensors       DETAILPROGRAM   09:00 – 10:00 Sensory Aspects Terminology, aroma, taste, body, flavour 13:30 – 14:30 Influencing parameters Presentation of factors influencing the flavour profile 10:00 – 11:00 Influencing the formation of taste Background on geographical and cultural influences and impacts on taste profiles 14:30 – 16:00 Methods of foodstuff sensory aspects Discrimination test, descriptive test, affective test, threshold test, recognition test, priority test, triangle test 11:00 – 12:30 Flavour profile Tasting coffee samples, calibration of all participants to the flavour profile, documentation of the flavour profile 16:00 – 17:00 Cup tasting/strong> Presentation of different cup tasting methods, tasting of various single-origin coffees, creation of flavour profiles with subsequent calibration, blind tasting with triangle sensory tests for sensory training 12:30 – 13:30 Lunch not included in workshop fee    

Botany, coffee species, coffee varieties (lines), origin, cultivation and dispersal Duration 1 Day (09.00 - 17.00 Uhr) Max. Participants 12 Theory / practice ratio 100 : 0 Workshop category Coffee Included in CoffeologistEducation / CoffeeConnoisseurEducation More workshops CoffeeProduction, CoffeeProvenances, CoffeeClassification       DetailProgram   09:00 – 12:00 Coffee species and varieties Botanical and taste properties 13:00 – 15:00 Origin Geographical areas of origin of coffee species 12:00 – 13:00 Lunch not included in workshop fee 15:00 – 17:00 Cultivation and dispersal Dispersal of coffee species and creation of new varieties via selection and hybridization    

Instruction on influencing variables in cup tasting and their impact on the flavour profile depending on disturbing factors. Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 12 Theory / practice ratio 40 : 60 Workshop category Sensory Included in CoffeologistEducation / CoffeeConnoisseurEducation / Cuptaster Classes More workshops CoffeeAromas, EspressoSensors, DefectCuptasting       DETAILPROGRAM   09:00 – 09:30 Cup tasting Fundamentals, application (defect detection, describing taste), description of various cup tasting methods 12:30 – 13:30 Lunch not included in workshop fee 09:30 – 10:00 Setting up a cup tasting Technical fundamentals for setting up a cup tasting, dos and don'ts, guidelines 13:30 – 15:00 Cup tasting Presentation of influencing factors on the flavour profile via improper setup, influence of defect sizes (dosing of coffee grounds, water volume, water temperature, break, etc.) 10:00 – 12:00 Cup tasting (practical) Tasting coffee samples, calibration of all participants to the flavour profile, documentation of the flavour profile 15:00 – 16:00 Cup tasting architecture Different assessments of the same coffee via a change of sequence in the setup. Cup tasting of canephora coffees and discussion of the associated flavour profile compared with arabica coffee. 12:00 – 12:30 Discussion of the flavour profile 16:00 – 17:00 Discussion Discussion of the day's outcomes and the influencing factors determined. Significance for day-to-day work.    

Espresso - Grinding - Tamping - Extraction - Classic espresso drinks Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 8 Theory / practice ratio 40 : 60 Workshop category Preparation Included in CoffeologistEducation / CoffeeCraftsmanEducation / BaristaClasses / LatteArtClass Professional More workshops LatteArtPouring, CoffeeDrinks, Coffee&Alcohol       DETAILPROGRAM   09:00 – 09:30 Espresso Types, blends, single-origin espresso, crema 12:00 – 13:00 Lunch not included in workshop fee 09:30 – 10:00 Espresso technique Water hardness, temperature, humidity 13:00 – 15:00 Espresso preparation Dosage, leveling, tamping. Practical exercises for participants 10:00 – 11:00 Extraction Theory, ingredients, dosage, water, frequent mistakes, 5-cup test 15:00 – 15:30 Classic espressos Ristretto tasting, doppio and lungo 11:00 – 11:30 Grinding Grinder types, grinding levels, dosageg 15:30 – 16:00 Influence of cups Tasting various espressos in different cups 11:30 – 12:00 Espresso preparation Dosage, leveling, tamping 16:00 – 17:00 Cleaning Correct cleaning of grinders, portafilter machine and fully automatic machines. Cleaning products.    

Information on milk quality classes, milk tasting, correct frothing, micro bubbles, preparing cappuccinos and latte art correctly. Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 8 Theory / practice ratio 40 : 60 Workshop category LatteArt Included in CoffeologistEducation / CoffeeCraftsmanEducation / BaristaClasses / LatteArtClass Professional More workshops LatteArtEtching, CoffeeDrinks, Coffee&Milk       DETAILPROGRAM   09:00 – 10:30 Milk Technology, types, methods, composition, chemical formula Practical session: Tasting different types of milk. 13:00 – 14:00 Lunch not included in workshop fee 10:30 – 13:00 Milk froth Technique, processes during frothing, deterioration Practical session: Frothing exercises 14:00 – 17:00 LatteArt Pouring techniques, patterns. Preparation of coffee drinks with latte art design (pouring techniques)  

Duration 1 day (09.00 - 17.00) Max. Participants 12 Theory / practice ratio 100 : 0 Category Business Included in - Related Workshops -       DETAILPROGRAM   09:00 – 12:00 Construction of a roasting plant roasting plant layout, roasting technique (roasting plants, destoner, filling, scales, grinders, coffee storage, packaging, sealing machine, ...) 14:00 – 15:00 Legal requirements official approvals, regulations 12:00 – 13:00 Lunch not included in workshop fee 15:00 – 17:00 Discussion of individual planning steps participant questions 13:00 – 14:00 Green coffee procurement sources, qualities, strategies    

The RoastingBasics workshop offers a theoretical and practical insight into the roasting process and procedures during the various roasting phases. Duration 1 day (09.00 - 17.00 Uhr) Max. Participants 8 Theory / practice ratio 80 : 20 Workshop category Roasting Included in CoffeologistEducation / CoffeeCraftsmanEducation More workshops CoffeeClassification,CupTasting,RoastProfiles       DETAILPROGRAMM   09:00 – 09:30 Green coffee vs. roasted coffee Chemical composition of green coffee and roasted coffee. How does coffee change during roasting? 12:30 – 13:30 Lunch not included in workshop fee 09:30 – 10:00 Fundamentals of roasting Types of roaster, methods of heat production, heat control and type of heat projection to the roast batch. 13:30 – 15:00 Roasting practice Participants complete a number of roasts (different roasting profiles) with the test roaster. 10:00 – 11:00 Physical and chemical processes in roasting, roasting stages and roasting profiles Roasting stages and physical and chemical changes in coffee, roasting profiles, influence on the flavour profile of the coffee. 15:00 – 16:00 Cupping the roasts The roasted coffees are tasted and the influences of the different roasting profiles are discussed. 11:00 – 12:30 Practical exercises on the roaster Roasting on a 2 kg drum roaster. 16:00 – 17:00 Discussion of the results Group discussion of the results    

Duration 1 day (09.00 - 17.00) Max. Participants 12 Theory / practice ratio 80 : 20 Workshop category Technics Included in CoffeologistEducation / CoffeeTechnicianEducation More workshops       DETAILPROGRAM   09:00 – 11:00 Theroy of water hardness Allelopathic effects (total hardness, carbonate hardness, gypsum hardness, mineral hardness 13:00 – 15:00 Extraction effect and influence of water hardnesson CO2 formation filtration methods 11:00 – 12:00 Water cycle build up of hardness 15:00 – 17:00 Influence on the flavour profiles tasting of different coffees with different waters 12:00 – 13:00 Lunch not included in workshop fee