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
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
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
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
The LatteArtClass Professional delivers the fundamentals of latte art, from correctly prepared espresso to milk frothing with micro froth and latte art pouring techniques. The course also includes latteart etching techniques and more intensive sections on pouring.
The LatteArtClass Professional includes 3 Single-Day-Workshops:
Day 1, Monday: Espresso
Day 2, Tuesday: LatteArt Pouring
Day 3, Wednesday: LatteArtEtching
The speakers for this symposium are:
Dr. Steffen Schwarz from CoffeeConsulate and
Marcel Schauss from Brita
Day 1 Water chemistry in theory and practice
Theoretical water training courses on sensory analysis and machine protection
What is contained in water and how does this affect coffee machines and the taste of coffee?
Water analysis and tasting of your own and provided waters.
Day 2 Water sensory training (buffer effects of lime in theory and practice)
Introduction to acids that can occur in coffee – Practical effects of buffering in practice (3 waters)Acid tasting with different waters (Tasting of different fruit acids with different waters)Effect on coffee taste (different extraction methods/gravity vs. pressure) also with 3 different waters
Day 3 Coffee with a difference – caffeinated alternative beverages and their preparation
Cascara/coffee leaf tea & cold brew (presentation of study results from Coffee Consulate)
Influence of water minerals and temperature / preparation and tasting
