AcidKit
€242.00*
Content:
mixed
|
Variation:
12 x 10 ampoules
The AcidKit comprises six acid types, the indiviual substances lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid are included in 2 ml snap-off ampules intended for dilution in 150 ml of water.
The AcidKit allows various tests to be performed to assess and train sensory skills. The kit is suitable for training for irritant, recognition, discrimination and saturation threshold tests.
The AcidKit is available in homogeneous or mixed versions. There are various combination options for test runs with individual or mixed substances.
AcidKit (mixed) contents:
12 packs of 10 ampules in 6 acid types (lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid) = 20 ampules of each acid
AcidKit (homogeneous) contents:
12 packs of 10 ampules of one acid (lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid) = 120 identical ampules
AcidKit contents (10 ampules):
1 pack of 10 ampules of one acid
Variants from €20.10*
AcidMats
€14.60*
Set containing 16 mats for supporting trainings with stimulus-, recognantion-, difference- and saturation-tests. Perfectly suited in addition with tests for single or multiple substances of the AcidKit.
BaristaClass Basic
€560.00*
The BaristaClass teaches the fundamentals of barista work: Handling espresso machines and grinders, preparing a perfect espresso, working with milk and correct, professional milk frothing.
The BaristaClass Basic includes 2 Single-Day-Workshops:
Day 1, Monday: Espresso
Day 2, Tuesday: LatteArt Pouring
BaristaClass Professional
€825.00*
The BaristaClass teaches the fundamentals of barista work: Handling espresso machines and grinders, preparing a perfect espresso, working with milk and correct, professional milk frothing.
The BaristaClass Professional includes 3 Single-Day-Workshops:
Day 1, Monday: Espresso
Day 2, Tuesday: LatteArt Pouring
Day 3, Wednesday: CoffeeDrinks
Beratung vor Ort
€238.00*
Vor Ort-Beratung im Coffee ConsulateMöchten Sie mehr über die faszinierende Welt des Kaffees erfahren oder haben Sie spezifische Fragen rund um Kaffee, die Sie mit einem Experten besprechen möchten? Im Coffee Consulate bietet wir Ihnen die Möglichkeit, eine maßgeschneiderte Beratung mit einem unserer erfahrenen Kaffeeexperten zu buchen. Aufgrund der hohen Nachfrage können wir leider nicht alle Fragen kostenlos beantworten. Unsere Beratungen sind daher kostenpflichtig, aber dafür individuell auf Ihre Bedürfnisse abgestimmt.Option 1: Halbstündige vor Ort-Beratung (30 Minuten)In unserer halbstündigen vor Ort-Beratung haben Sie die Gelegenheit, Ihre drängendsten Fragen zum Thema Kaffee direkt mit einem Experten zu besprechen. Egal ob es um Zubereitungsmethoden, Kaffeesorten, Rösttechniken oder andere spezifische Anliegen geht – wir stehen Ihnen mit Rat und Tat zur Seite. Nach der Buchung vereinbaren wir einen Termin und senden Ihnen einen Link für die Online-Sitzung zu. Nutzen Sie diese kompakte, aber intensive Beratungszeit, um wertvolle Einblicke und praktische Tipps zu erhalten.Option 2: Einstündige vor Ort-Beratung (60 Minuten)Für eine noch tiefere Eintauchen in die Welt des Kaffees bieten wir unsere einstündigen Beratung an. Diese längere Sitzung ermöglicht es Ihnen, komplexere Themen ausführlich zu diskutieren und detaillierte Anleitungen oder Empfehlungen zu erhalten. Sei es für die Optimierung Ihres Kaffeegeschäfts, die perfekte Abstimmung Ihrer Kaffeemaschine oder die Vertiefung Ihres Wissens über die Herkunft und Verarbeitung von Kaffee – unsere Experten stehen Ihnen mit ihrem umfassenden Wissen zur Verfügung. Nach der Buchung vereinbaren wir einen Termin und senden Ihnen einen Link für die Online-Sitzung zu. Profitieren Sie von einer vollen Stunde intensiver Beratung und lassen Sie keine Frage unbeantwortet.Buchungsprozess:Wählen Sie die gewünschte Beratungsdauer (30 oder 60 Minuten) und buchen Sie Ihre vor Ort-Beratung.Nach der Buchung setzen wir uns mit Ihnen in Verbindung, um einen passenden Termin zu vereinbaren.Sie erhalten eine Termin Bestätigung per E-Mail.Freuen Sie sich auf eine wertvolle und individuelle Beratung durch unsere Kaffeeexperten.Wir freuen uns darauf, Ihnen mit unserem Fachwissen zur Seite zu stehen und Ihre Fragen rund um das Thema Kaffee zu beantworten!
BlindFilter (Rubber stopper)
€4.90*
This blind sieve made of rubber eases the cleaning of a brewing unit of an espresso machine. The blind sieve allows an effective backsplashing of a brewing unit with and without cleaner.
Calibrated ProTamper
€57.50*
Griff-Farbe:
Schwarz
|
Tamper-Basis (Durchmesser in mm):
40
|
Tamper-Griff:
Kurzer Griff (8,5 cm)
Coffee Consulate offers the professional barista specially calibrated and ergonomic tampers in 18/10 stainless steel. The special plastic handle of the elegant espresso tamper sits comfortably in the hand while the weight of the tamper guides the hand and arm in applying exactly the right pressure thanks to its ergonomic and haptic calibration.Our tampers are available in 9 different diameters: 40, 49, 52, 53, 54, 55, 56, 57 or 58 mm (special sizes on request).All tampers can be finished with individual logos from orders of a single unit. Costs comprise the one-off fee for creating the template plus the application fee per tamper.Details: Available in two overall heights of either 10 cm or 8.5 cm Handle in brown or black Configuration: Customize your tamper with the help of the order form.
CleaningBrush for grinders
€4.95*
With this cleaning brush you can clean scattered particles in the Grinder easily.
Coffee Consulate Voucher
From
€5.00*
Our gift voucher, redeemable for all products and workshops of Coffee Consulate in Mannheim.After ordering, we will send you a voucher code, which you can redeem in our online store.
CoffeeAromas
€290.00*
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
CoffeebarBasics
€290.00*
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)
CoffeeBasics
€198.00*
Language:
English
The CoffeeBasics teaching and training poster set covers 12 subject areas across the world of coffee. From the origin of coffee to roasting green coffee. The subject areas are presented in detail with images and info-graphics in a clear DIN A1 format. The following graphic provides an overview of the poster.The posters are suitable for training purposes, as display items or as information boards and come in a practical size for illustrating the various coffee subjects areas. The route taken by coffee from its country of origin to the hands of a roastmaster can be easily traced via the precise explanations, commentaries and descriptions, providing an ideal central thread for all types of training and information events.Details: 12 coffee subject areas on strong poster paper (135 g/sq m) in DIN A1 format.The 12-piece poster set contains the following posters:Botany & originCultivation & yieldHarvestWet millingProcessingDrying & hullingExport processingCoffee bagsRoasting processRoasting profilesDefects in raw coffeeSize classification for green coffee
CoffeeBasics AromaWheel
€34.90*
Language:
English
Describing aromas of coffee and espresso roasts is important yet difficult. The Coffee Consulate AromaWheel is a fantastic aid for objectively describing aroma groups and their intensities.It provides an overview in eleven aroma groups, divided into subgroups, allowing roasted coffee to be clearly described. Details: The AromaWheel is available as a poster in DIN A1 format in English, German, Spanish and Dutch.Korean, Russian, Danish and Chinese are in development.Associated flavour profiles are available for download on our website in the following languages:– English– German– Spanish– Dutch– Danish– Russian– Trad. Chinese
CoffeeBasics Worldmap
€34.90*
Language:
English
All coffee cultivation countries at a glance in DIN A1 format. Besides the countries of origin, the coffee WorldMap also shows exported volumes of green coffee and the most cultivated species in each country. Details: The WorldMap is available as a poster in DIN A1 format in English or German.
CoffeeConnoisseur
€1,600.00*
The CoffeeConnoisseurEducation covers the areas of coffee sensory, cup tasting and aroma science. It also provides knowledge about coffee cultivation and processing, coffee botany, as well as the basics of coffee preparation. The CoffeeConnoisseur gains the theoretical knowledge of the coffee chain, without going much deeper into the areas of hands-on barista or roaster activities. The CoffeeConnoisseur can, therefore, liaise between all the production and preparation issues throughout the coffee chain and provide guidance in sensory aspects.
This 6-day education program may be part of the CoffeologistEducation and includes a written exam. You will become a certified Coffee Connoisseur upon passing the exam and will be credited towards the Coffeologist Certification if you wish to obtain it by completing, also, the CoffeeCraftsmanEducation. This will be an international recognition as your name will be listed on Coffee Consulate’s Board of Coffee Alumni, which indicates that you are scientifically trained to be fit for potential coffee-related careers, namely coffee technicians, roasters, developers, trainers and executives throughout the coffee industry.The CoffeeConnoisseurEducation includes 6 Single-Day-Workshops:
Day 1, Monday: CoffeeProduction
Day 2, Tuesday: CoffeeTaxonomy
Day 3, Wednesday: CoffeeProvenances
Day 4, Thursday: CoffeeSensors
Day 5, Friday: Cuptasting
Day 6, Saturday: CoffeeAromas
CoffeeCraftsman
€1,600.00*
The CoffeeCraftsmanEducation covers the areas of barista activities, the preparation of espresso, cappuccino (with latte art) and coffee drinks, as well as providing knowledge about the basics of roasting and the operation of coffee bars. The CoffeeCraftsman entails the practical skills and knowledge of the coffee chain, without going much deeper into the areas of sensory. The CoffeeCraftsman can, therefore, communicate to all barista and operating activities of the coffee chain and guarantee consistent operations and quality.
This 6-day education program may be part of the CoffeologistEducation and includes a practical exam. You will become a certified Coffee Craftsman upon passing the exam and will be credited towards the Coffeologist Certification if you wish to obtain it by completing, also, the CoffeeConnoisseurEducation. This will be an international recognition as your name will be listed on Coffee Consulate’s Board of Coffee Alumni, which indicates that you are scientifically trained to be fit for potential coffee-related careers, namely baristas, shop managers, developers, trainers and marketing executives throughout the coffee industry.The CoffeeCraftsman Education consits of 6 workshop days:
Day 1, Monday: CoffeePreparation
Day 2, Tuesday: Espresso
Day 3, Wednesday: LatteArtPouring
Day 4, Thursday: CoffeeDrinks
Day 5, Friday: CoffeeBarBasics
Day 6, Saturday: RoastBasics
CoffeeDefectSampleSet
€104.00*
This Set helps to identify different typs of defects in green coffee. It constis of 18 samples of different defects.Details: Layer 1Layer 2Black BeansSour/Brown BeansDark Green BeansQuakerUnripe BeansFaded BeansEaten BeansWell Eaten BeansBleached BeansMalformedShells Broken Beans ParchmentPodHuskStonesTwigsPulper Cuts
CoffeeDrinks
€290.00*
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
CoffeeEntrepreneur
€2,200.00*
Day 1, Monday: BuisnessPlan
Day 2, Tuesday: CoffeeTurnover
Day 3, Wednesday: Finances&Controlling
Day 4, Thursday: Expansion&Growth
Day 5, Friday: OperativeTools
Day 6, Saturday: FieldStudies
CoffeePreparation
€290.00*
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.
CoffeeProduction
€290.00*
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
CoffeeProvenances
€290.00*
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
CoffeeRoaster
€2,200.00*
The RoasterEducation offers an intense introduction into the world of coffee roasting. From the influences of green coffee and roasting technology to physical and chemical processes plus roasting profiles and coffee blending, this compact course covers the spectrum of roasting. The course provides knowledge of raw materials and theoretical and practical skills to actively influence the flavour profile of coffee via the roasting profile. The education places particular emphasis on practical teaching.
This 6-day education program may be credited (+250) towards the Certified/Master Coffeologist Certification. You will become a qualified coffee roaster upon completing this program. This will be an international recognition as your name will be listed on Coffee Consulate’s Board of Coffee Alumni, which indicates that you are scientifically trained to be fit for potential coffee-related careers, namely roasters, buyers, developers, trainers and executives throughout the coffee industry.The RoasterEducation includes 6 workshop days:
Day 1, Monday: RoastProfiles
Day 2, Tuesday: CoffeeRoasting
Day 3, Wednesday: EspressoRoasting
Day 4, Thursday: CoffeeBlending
Day 5, Friday: CoffeeClassification
Day 6, Friday: RoasteryBasics
CoffeeSensorist
€2,200.00*
What is a CoffeeSensorist?A CoffeeSensorist is characterised by the precise description and identification of:Coffee types and varieties: recognising and differentiating between the various coffee species and their varieties.Processing: understanding the different processing methods and their influence on the flavour profile.Defects: identification and description of coffee defects according to international classifications.Why is the sensorial education important?This sensorial education provides an ideal foundation for:Cuptasters: Expand your skills to describe and analyse coffee accurately.Green coffee traders: Make informed decisions based on detailed sensory analyses.Roasters: Understand the nuances of green coffee to develop perfect roasting profiles.Baristi: Deepen your knowledge and sensory skills to better advise your customers.The Sensorical education programme:Day 1: FlavourProfilIntroduction to the role of the CoffeeSensorist
Overview of the tasks of a CoffeeSensorist. Introduction to the Coffee Consulate FlavourProfile and the AromaWheel with 11 main groups and subgroups.Day 2: Species&ProcessingCoffee types and processing methods
Differentiation and identification of coffee species. Understanding the different processing methods and their influence on the flavour profile.Day 3: VarietiesCuptastingCoffee varieties
Explanation and differentiation of various coffee varieties.Practical exercises to identify and describe varieties.Day 4: DefekteCuptastingCoffee defects
Detailed examination of coffee defects according to NY and Brazil classifications.Practical exercises in identifying and describing defects.Day 5: EspressoCuptastingEspresso cupping
Introduction to the special features of espresso cupping.Practical tasting and description of espresso profiles.Day 6: SensoristExaminationFinal examination
Comprehensive practical exam covering the entire range of topics covered.Feedback, discussion and certification.
CoffeeSensors
€290.00*
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
CoffeeTaxonomy
€290.00*
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
CoffeeTechnician
€1,600.00*
Die CoffeeTechnicianAusbildung bildet die Bereiche der Tätigkeiten eines Kaffeetechnikers ab. Von der WasserKunde, über Mahlung und Extraktion bis hin zum Arbeiten an der Kolbenkaffeemaschine (Vollautomat) und deren korrekte Einstellung, sowie die Zubereitung verschiedenster Kaffeegetränke und Kaffeespezialitäten mit der Kolbenkaffeemaschine. Der CoffeeTechnician erlernt das systematische Erkennen und Analysieren von Einstellungsfehlern und das korrekte Einstellen der Maschine, sowie die systematische Fehlersuche und Behebung.
Die CoffeeTechicianAusbildung richtet sich an Kaffeetechniker, Entwickler, Shopmanager und Mitarbeiter der Kaffeemaschinen-Branche.Die CoffeeTechnician Ausbildung besteht aus 6 Workshoptagen:
Tag 1, Montag: WasserKunde
Tag 2, Dienstag: KaffeeMahlung
Tag 3, Mittwoch: KaffeeExtraktion
Tag 4, Donnerstag: MaschinenEinstellung
Tag 5, Freitag: CoffeeMenue
Tag 6, Samstag: TroubleShooting
Cupholder "Three Winged" for RS16
€9.40*
The cupholder will allow you to use the RS16 (sold separately) with different cups.
Cupholder "Three Winged" for RS16
€3.90*
The cupholder will allow you to use the RS16 (sold separately) with different cups.
CuppingSpoon
€19.90*
Variation:
Espresso
Silver-plated CuppingSpoon for professional tasting of coffee and espresso.Details: Available in two variants comprising larger coffee or smaller espresso styles.
CuptasterClass Basic
€560.00*
The CupTasterClass delivers sensory skills in the world of coffee. The CupTasterClass Basic comprises the Sensory Aspects of Coffee and CupTasting workshops. The classes allow cup tasters, green coffee dealers, roasters and baristas to describe coffees more precisely and to draw conclusions regarding roasting and green coffee.
The CuptasterClass Basic includes 2 Single-Day-Workshops:
Day 1, Wednesday: CoffeeSensors
Day 2, Thursday: Cuptasting
CuptasterClass Professional
€825.00*
The CupTasterClass delivers sensory skills in the world of coffee. The CupTasterClass Professional comprises the Sensory Aspects of Coffee and CupTasting workshops. The Class additionally covers the topic of coffee aromas. The classes allow cup tasters, green coffee dealers, roasters and baristas to describe coffees more precisely and to draw conclusions regarding roasting and green coffee.
The CuptasterClass Professional includes 3 Single-Day-Workshops:
Day 1, Wednesday: CoffeeSensors
Day 2, Thursday: Cuptasting
Day 3, Friday: CoffeeAromas
CupTasting
€290.00*
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.
Our cancellation policy and rights of withdrawal