To become professional not only requires good extraction techniques, but also milk technique and correct pouring for the creation of art on the milk-based beverages.
What will you learn?
• Coffee from seeds to a cup
• The process from cherry to a cup.
• Principles of brewing.
• Different types of brewing methods
• Focus on hand drip coffee.
• Practical exercise on brewing hand drip coffee.
Who is it for?
• Everybody who would really like to get a starting profession in the coffee industry.
• Everyone who has simply offered, or is thinking of shopping for a coffee system
• All people making plans to open a café
• Those in use of a coffee device/system who need to get a better end result
• The course is aimed toward industrial coffee system users but keen home baristas are welcome too.
Who is it for?
• Everybody who would really like to get a starting profession in the coffee industry.
• Everyone who has simply offered, or is thinking of shopping for a coffee system
• All people making plans to open a café
• Those in use of a coffee device/system who need to get a better end result
• The course is aimed toward industrial coffee system users but keen home baristas are welcome too.
Who is it for?
• Everybody who would really like to get a starting profession in the coffee industry.
• Everyone who has simply offered, or is thinking of shopping for a coffee system
• All people making plans to open a café
• Those in use of a coffee device/system who need to get a better end result
• The course is aimed toward industrial coffee system users but keen home baristas are welcome too.
Who is it for?
• Everybody who would really like to get a starting profession in the coffee industry.
• Everyone who has simply offered, or is thinking of shopping for a coffee system
• All people making plans to open a café
• Those in use of a coffee device/system who need to get a better end result
• The course is aimed toward industrial coffee system users but keen home baristas are welcome too.
To become professional not only requires good extraction techniques, but also milk technique and correct pouring for the creation of art on the milk-based beverages.
To become professional not only requires good extraction techniques, but also milk technique and correct pouring for the creation of art on the milk-based beverages.
To become professional not only requires good extraction techniques, but also milk technique and correct pouring for the creation of art on the milk-based beverages.
Who is it for?
• Everybody who would really like to get a starting profession in the coffee industry.
• Everyone who has simply offered, or is thinking of shopping for a coffee system
• All people making plans to open a café
• Those in use of a coffee device/system who need to get a better end result
• The course is aimed toward industrial coffee system users but keen home baristas are welcome too.
