Preparation-Workshop
1-Day-Workshop
coffee preparation - semi and fully automatics
Coffee preparation using different procedures. Which coffees and roast depths suit which preparation method? What is importont? What influences does the preparation have on the coffee's taste.
Information on brewing using pressure, flotation and filter systems. Preparation using semi- and fully-automatic machines. Brewing with Cafétiera, Cafétière, Kona-Kanne, Perkolator, "Karlsbader Kanne", Neapolitana, Eva Solo, French Press and Ibrik.
Basics on preparation and extraction, explanation on coffees brewed with different methods.
| 09.00h - 12.00h | Short introduction into the history of coffee and traditional coffeedrinks. Explanation of different national influences and common brewing procedures. Preparation with Ibrik, Cafétiera, semi and fully automatic machines by the participants. |
| 12.00h - 13.00h | Lunch (not included in workshop-fee) |
| 15.00h - 17.00h | Preparation and presentation using different filter and flotation methods. Explanation of Cafétière, French Press, Eva Solo and Neapolitana and judging brewed coffee concerning taste in the different methods. Demonstration of a "Karlsbader Kanne", Kona-Kanne and Perkolator. Coffee brewing by the participants. |
All abstract units are interrupted by plenty practical exercises.
Workshop Fee: 190,00 €
Maximum number of participants: 12
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Please notice that we will have to confirm your apply first. Regularly this will happen immediately, but sometimes it can take up to two days.
