Supported by  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

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

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

The Roasters' Round Table is a regular event for coffee roasters and industry experts. It provides an open platform for professional exchange, joint tasting of new coffees and discussions on current topics in the roasting and coffee industry.In a collegial atmosphere, roasters of various sizes come together to share their experiences, discuss challenges and gain new inspiration for their work. Each Stammtisch is dedicated to a central topic, which is explored in depth through presentations, expert contributions or cuppings. The focus is on technological developments as well as economic and sensory aspects of roasting. A special feature of the Rösterstammtisch is the open discussion among peers. Whether it's new green coffees, changing market conditions, innovative roasting profiles or business management issues, the event provides a space for questions, ideas and practical solutions. The format is aimed at professional roasters who want to develop their skills, expand their network and benefit from the experience of others. The meetings are interactive, practical and promote direct dialogue within the roasting community.Participation in the Roasters' Round Table is usually free of charge, but registration is recommended.

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