Allelopathy
€290.00*
Duration
1 day (09.00 - 17.00)
Max. Participants
12
Theory / practice ratio
100 : 0
Category
Coffee
Included in
-
Related Workshops
-
DETAILPROGRAM
09:00 – 12:00 Allelopathic effects
interactions of self-produced or decay-released chemical compounds [mostly aromatic amino acids]) between plants of the same and different species, distribution of allelochemical substances (gaseous (evaporation), liquid (root exudate, leaching (rain, fog, dew) or solid (rotting)), allelopathic effects (growth inhibition [juglone, caffeine, acids], promoting effects (mycelia, sugar exchange, metals, …)
13:00 – 17:00 Cuptasting of allelopathic influences
acidity, body, aromas, nutrients
12:00 – 13:00 Lunch
not included in workshop fee
13:00 – 17:00 Allelopathic networks
interactions of self-produced or decay-released chemical compounds [mostly aromatic amino acids]) between plants of the same and different species, distribution of allelochemical substances (gaseous (evaporation), plants, microorganisms, fungi (mycelium networks)), influences on the flavour profile of coffee (acid, body, aromas, nutrients)
Our cancellation policy and rights of withdrawal
BusinessPlan
€420.00*
Topic: Developing and systematically building business modelsBasics of successful coffee business models: roasteries, coffee shops, combinationsTarget group and market analysisLocation selection, production and operational logisticsStructure and organisation of a business plan
Integrate special features of coffee production (sensory analysis, quality, preparation)Group work: creating your own draft business planPractical exercise:Development of a business model canvas for a roastery or shop.
Coffee&Milk
€290.00*
Duration
1 day (09.00 - 17.00)
Max. Participants
12
Theory / practice ratio
60 : 40
Category
Drinks
Included in
-
Related Workshops
-
DETAILPROGRAM
09:00 – 10:00 Influence of milk on the flavor profile of coffee
Balancing, reinforcements
13:00 - 14:00 Presentation of various milk techniques (frothing, boiling) and coffee drinks with milk
Espresso Macchiato, Cappuccino, Latte Macchiato, Latte, Galao
10:00 - 12:00 Cuptasting of different coffees
low acidic vs. acidic [Canephora / Arabica, natural / pulped natural / fully washed] and roasting profiles [low acidic vs. acidic], comparative tasting of coffees with milk (different fat levels)
14:00 - 15:00 Latte (6 model)
Theory and Tasting
12:00 - 13:00 Lunch
not included in workshop fee
15:00 - 17:00 Preparation of various coffee drinks based on milk
Participants questions
Coffee&Spirit
€290.00*
Spirits - Coffee drinks with alcohol - Sensory aspects and tasting
Duration
1 day (09.00 - 17.00)
Max. Participants
8
Theory / practice ratio
30 : 70
Category
Drinks
Included in
-
Related Workshops
MolecularDrinks, CoffeeColdDrinks, Coffee&Milk
DETAILPROGRAM
09:00 – 10:00 Product knowledge
"Spirits stored in casks"Legal definitions of brandies, cognac, armagnac, whiskies and rum.Brief explanation of amaros, liqueurs and fruit schnapps
13:00 – 17:00 Drinks basics
Various hot and cold coffee drinks with alcohol.
Overview of classic coffee drinks with alcohol. Basic rules when handling spirits as a component in a coffee drink.
Practical session
Preparation and background of Irish coffee, "Pharisee" (black coffee, rum and whipped cream), caffè corretto, carajillo etc.
Preparation by participants of various hot and cold coffee creations with alcohol.
10:00 – 10:30 Introduction to glass
10:30 - 12:00 Sensory aspects and tasting
spirits high in alcohol
12:00 - 13:00 Lunch
not included in workshop fee
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)
CoffeeClassification
€250.00*
The influences of coffee defects, sorting and green coffee properties for roasting are explained and clearly dealt with.
Duration
1 day (09.00 - 17.00)
Max. Participants
12
Radio theory : praxis
80 : 20
Category
CoffeeKnowledge
Included in
RoasterEducation
Further Workshops
DefectCuptasting, CoffeeProduction, CoffeeTaxonomy
DETAIL PROGRAM09:00 - 12:00Coffee defects
Developmental disorders, pest infestation, destruction, processing errors, foreign bodies, causes and development, influence on the flavor profile14:00 - 15:00Size distribution and screening of green coffees
Significance for roasting12:00 - 13:00Lunch
not included in workshop fee15:00 - 17:00Screening of coffee samples
Evaluation and determination of residual moisture13:00 - 14:00Sorting and grading of coffee samples
and classification into trade classes
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
CoffeeMaturation
€290.00*
Duration
1 day (09.00 - 17.00)
Max. Participants
12
Theory / practice ratio
80 : 20
Category
Coffee
Included in
-
Related Workshops
-
DETAILPROGRAM
09:00 – 12:00 Principle of Maturation
Maturation vs. Freshness, maturation processes
13:00 – 17:00 Cuptasting of matured coffee
Working with the CCFlavourProfile
12:00 – 13:00 Lunch
not included in workshop fee
13:00 – 17:00 Allelopathic networks
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
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
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
CoffeeTaxonomy
€250.00*
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
CoffeeTurnover
€420.00*
Topic: Developing products and optimising salesSales sources for coffee businesses (B2C, B2B, events, training)Product range design: coffees, preparation methods, additional offersPrice calculation based on cost of goods and marketabilitySales promotion through sensory appeal and storytellingGroup work: development of a work portfolioPractical exercise:
Creating a product strategy for a roastery or shop - including costing and addressing target groups
ColdCoffeeDrinks
€290.00*
Duration
1 day (09.00 - 17.00)
Max. Participants
12
Theory / practice ratio
40 : 60
Category
Drinks
Included in
-
Related Workshops
-
DETAILPROGRAM
09:00 – 10:00 Cold drinks and effects on flavor profiles
Reduction of olfactory and gustatory
13:00 - 15:00 Presentation of different cold drinks
Iced Espresso, Cold Brew, Affogato, Shakerato, Frozen Drinks
10:00 - 12:00 Various cold drinks techniques
Iced Drinks, Ice-based smoothies [Frozen Drinks], Cold Brew, comparative tasting of coffee drinks
15:00 - 17:00 Presentation of different cold drinks
Iced Espresso, Cold Brew, Affogato, Shakerato, Frozen Drinks
12:00 - 13:00 Lunch
not included in workshop fee
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
DefektCuptasting
€420.00*
The focus of this workshop is the identification and differentiation of defects in coffees. What is the origin of the defects and how do they affect the flavour profile?
Duration
1 day (09.00 - 17.00)
Max. Participants
12
Theory / practice ratio
20 : 80
Category
Sensory
Included in
-
Related Workshops
CoffeeClassification, CupTasting, RoastBasic
DETAILPROGRAM
09:00 – 12:00 Tasting roasting defects
under-developed, baked, burnt beans, roasted to dark, working with the CC flavour profile
13:00 – 17:00 Tasting coffee defects
Developmental defects, damage by pests, deterioration, processing errors, foreign patricles, working with the CC flavour profile
12:00 – 13:00 Lunch
not included in workshop fee
Our cancellation policy and rights of withdrawal
Espresso
€290.00*
Espresso - Grinding - Tamping - Extraction - Classic espresso drinks
Duration
1 day (09.00 - 17.00 Uhr)
Max. Participants
8
Theory / practice ratio
40 : 60
Workshop category
Preparation
Included in
CoffeologistEducation / CoffeeCraftsmanEducation / BaristaClasses / LatteArtClass Professional
More workshops
LatteArtPouring, CoffeeDrinks, Coffee&Alcohol
DETAILPROGRAM
09:00 – 09:30 Espresso
Types, blends, single-origin espresso, crema
12:00 – 13:00 Lunch
not included in workshop fee
09:30 – 10:00 Espresso technique
Water hardness, temperature, humidity
13:00 – 15:00 Espresso preparation
Dosage, leveling, tamping. Practical exercises for participants
10:00 – 11:00 Extraction
Theory, ingredients, dosage, water, frequent mistakes, 5-cup test
15:00 – 15:30 Classic espressos
Ristretto tasting, doppio and lungo
11:00 – 11:30 Grinding
Grinder types, grinding levels, dosageg
15:30 – 16:00 Influence of cups
Tasting various espressos in different cups
11:30 – 12:00 Espresso preparation
Dosage, leveling, tamping
16:00 – 17:00 Cleaning
Correct cleaning of grinders, portafilter machine and fully automatic machines. Cleaning products.
EspressoRöstung
€250.00*
Die Röstung von Espresso unter Berücksichtigung des Röstprofils und der Energieübertragung werden vermittelt.
Dauer
1 Tag (09.00 - 17.00 Uhr)
Max. Teilnehmer
8
Verhältnis Theorie : Praxis
30 : 70
Kategorie
Rösten
Enthalten in
RösterAusbildung
DETAILPROGRAMM
09:00 – 09:30 Cuptasting gerösteter Kaffees
13:00 – 13:30 Cuptasting gerösteter Kaffees
(auch EspressoCuptasting)
09:30 – 12:00 Festlegen von Flavourprofilen
mit Augenmerk auf das erwünschte Flavourprofil und den späteren Einsatz (z.B. mit oder ohne Milch), Rösten von Espresso anhand der Röstprofile.
13:30 – 17:00 Arbeiten an den Röstmaschinen
(2kg-FZ-94-Röster, 15kg-Ghibli-Röster)
12:00 – 13:00 Mittagessen
nicht in Workshopgebühr enthalten
Expansion&Growth
€420.00*
Topic: Successful and sustainable growthOpportunities and risks in the expansion of roasteries and cafésPlanning new locations, sales expansion, online tradeQuality assurance during growth (production, preparation, service)Strategies for approaching investors and financingGroup work: development of a specific expansion modelPractical exercise: Planning an additional sales channel or new location with risk analysis
FieldStudies
€420.00*
Topic: Learning from successful examplesCompany tours (roasteries, coffee shops)Analysing concepts, production strategies and operational processesDiscussions with founders and managers about practical experienceTransferring observations to own projectsReflection: What characterises successful businesses?Practical exercise: Creating your own SWOT analysis for the businesses visited
Finances&Controlling
€420.00*
Topic: Business decisions based on reliable figuresCost structures in roasteries and coffee shopsCalculation of green coffee, roasting losses, portion costs Liquidity management and financing solutionsControlling tools and key business figuresGroup work: Financial planning for a coffee companyPractical exercise: Calculation of a product portfolio (beans and drinks) taking into account different margins.
KaffeeRöstung
€250.00*
Die Röstung von Kaffee unter Berücksichtigung des Röstprofils und der Energieübertragung werden vermittelt.
Dauer
1 Tag (09.00 - 17.00 Uhr)
Max. Teilnehmer
8
Verhältnis Theorie : Praxis
50 : 50
Kategorie
Rösten
Enthalten in
RösterAusbildung
DETAILPROGRAMM
09:00 – 09:30 Cuptasting gerösteter Kaffees
13:00 – 13:30 Cuptasting gerösteter Kaffees
09:30 – 12:00 Festlegen von Flavourprofilen
und der dazugehörigen Röstprofile, Rösten von Kaffee anhand der Röstprofile.
13:30 – 17:00 Arbeiten an den Röstmaschinen
(2kg-FZ-94-Röster, 15kg-Ghibli-Röster)
12:00 – 13:00 Mittagessen
nicht in Workshopgebühr enthalten
LatteArtEtching
€290.00*
The latte art etching technique is explained and taught in an intensive workshop. Fine-tuning techniques. Tips and tricks for improved latte art results.
Duration
1 day (09.00 - 17.00)
Max. Participants
8
Theory / practice ratio
20 : 80
Category
LatteArt
Included in
LatteArt Class Professional
Related Workshops
LatteArt Pouring, CoffeeDrinks, Coffee&Milk
DETAILPROGRAM
09:00 – 10:00 Warm-Up
Presentation and introduction of participants, background, expectations and aims
12:30 – 13:30 Lunch
not included in workshop fee
10:00 – 12:30 Ingredients and tools
Preparation of cocoa sauces, professional latte art tools, different frothing pitchers, influence of frothing wands and pitcher shapes
13:30 – 17:00 LatteArt
Superimposed pouring techniques, etching techniques, patterns, presentation, discussion
LatteArtPouring
€290.00*
Information on milk quality classes, milk tasting, correct frothing, micro bubbles, preparing cappuccinos and latte art correctly.
Duration
1 day (09.00 - 17.00 Uhr)
Max. Participants
8
Theory / practice ratio
40 : 60
Workshop category
LatteArt
Included in
CoffeologistEducation / CoffeeCraftsmanEducation / BaristaClasses / LatteArtClass Professional
More workshops
LatteArtEtching, CoffeeDrinks, Coffee&Milk
DETAILPROGRAM
09:00 – 10:30 Milk
Technology, types, methods, composition, chemical formula Practical session: Tasting different types of milk.
13:00 – 14:00 Lunch
not included in workshop fee
10:30 – 13:00 Milk froth
Technique, processes during frothing, deterioration Practical session: Frothing exercises
14:00 – 17:00 LatteArt
Pouring techniques, patterns. Preparation of coffee drinks with latte art design (pouring techniques)
OperativeTools
€420.00*
Topic: Managing day-to-day business efficientlySetting up efficient operating structuresPlanning tools for purchasing, warehousing, production and personnelStandardisation of recipes, roasting profiles and preparation parameters Introduction of simple management and documentation toolsGroup work: Creation of an operating schedulePractical exercise: creating a weekly schedule for roastery or shop operations with a focus on quality assurance and efficiency
RoasteryBasics
€290.00*
Duration
1 day (09.00 - 17.00)
Max. Participants
12
Theory / practice ratio
100 : 0
Category
Business
Included in
-
Related Workshops
-
DETAILPROGRAM
09:00 – 12:00 Construction of a roasting plant
roasting plant layout, roasting technique (roasting plants, destoner, filling, scales, grinders, coffee storage, packaging, sealing machine, ...)
14:00 – 15:00 Legal requirements
official approvals, regulations
12:00 – 13:00 Lunch
not included in workshop fee
15:00 – 17:00 Discussion of individual planning steps
participant questions
13:00 – 14:00 Green coffee procurement
sources, qualities, strategies
RoastingBasics
€290.00*
The RoastingBasics workshop offers a theoretical and practical insight into the roasting process and procedures during the various roasting phases.
Duration
1 day (09.00 - 17.00 Uhr)
Max. Participants
8
Theory / practice ratio
80 : 20
Workshop category
Roasting
Included in
CoffeologistEducation / CoffeeCraftsmanEducation
More workshops
CoffeeClassification,CupTasting,RoastProfiles
DETAILPROGRAMM
09:00 – 09:30 Green coffee vs. roasted coffee
Chemical composition of green coffee and roasted coffee. How does coffee change during roasting?
12:30 – 13:30 Lunch
not included in workshop fee
09:30 – 10:00 Fundamentals of roasting
Types of roaster, methods of heat production, heat control and type of heat projection to the roast batch.
13:30 – 15:00 Roasting practice
Participants complete a number of roasts (different roasting profiles) with the test roaster.
10:00 – 11:00 Physical and chemical processes in roasting, roasting stages and roasting profiles
Roasting stages and physical and chemical changes in coffee, roasting profiles, influence on the flavour profile of the coffee.
15:00 – 16:00 Cupping the roasts
The roasted coffees are tasted and the influences of the different roasting profiles are discussed.
11:00 – 12:30 Practical exercises on the roaster
Roasting on a 2 kg drum roaster.
16:00 – 17:00 Discussion of the results
Group discussion of the results