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 AcidKit comprises six acid types, the indiviual substances lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid are included in 2 ml snap-off ampules intended for dilution in 150 ml of water. The AcidKit allows various tests to be performed to assess and train sensory skills. The kit is suitable for training for irritant, recognition, discrimination and saturation threshold tests. The AcidKit is available in homogeneous or mixed versions. There are various combination options for test runs with individual or mixed substances. AcidKit (mixed) contents: 12 packs of 10 ampules in 6 acid types (lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid) = 20 ampules of each acid AcidKit (homogeneous) contents: 12 packs of 10 ampules of one acid (lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid) = 120 identical ampules AcidKit contents (10 ampules): 1 pack of 10 ampules of one acid
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
This blind sieve made of rubber eases the cleaning of a brewing unit of an espresso machine. The blind sieve allows an effective backsplashing of a brewing unit with and without cleaner.
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.
Special cleaning powderSpecial cleaning powder for coffee machine brewing chambers. This high-quality cleaner quickly dissolves coffee grease, is gentle on materials and ensures a high level of cleanliness in the brewing system.
Coffee Consulate offers the professional barista specially calibrated and ergonomic tampers in 18/10 stainless steel. The special plastic handle of the elegant espresso tamper sits comfortably in the hand while the weight of the tamper guides the hand and arm in applying exactly the right pressure thanks to its ergonomic and haptic calibration.Our tampers are available in 9 different diameters: 40, 49, 52, 53, 54, 55, 56, 57 or 58 mm (special sizes on request).All tampers can be finished with individual logos from orders of a single unit. Costs comprise the one-off fee for creating the template plus the application fee per tamper.Details: Available in two overall heights of either 10 cm or 8.5 cm Handle in brown or black Configuration: Customize your tamper with the help of the order form.
Special cleaner for milk systems.Application:20-50 ml to 1 litre of warm water.Ingredients:Washing alkalis, sodium hypochlorite, polyacrylate
With this cleaning brush you can clean scattered particles in the Grinder easily.
This tool is for decorating milk drinks - appropriate for cinnamon.
Our gift voucher, redeemable for all products and workshops of Coffee Consulate in Mannheim.After ordering, we will send you a Pdf-File with your voucher code, which you can redeem in our online store.
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
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)
The CoffeeBasics teaching and training poster set covers 12 subject areas across the world of coffee. From the origin of coffee to roasting green coffee. The subject areas are presented in detail with images and info-graphics in a clear DIN A1 format. The following graphic provides an overview of the poster.The posters are suitable for training purposes, as display items or as information boards and come in a practical size for illustrating the various coffee subjects areas. The route taken by coffee from its country of origin to the hands of a roastmaster can be easily traced via the precise explanations, commentaries and descriptions, providing an ideal central thread for all types of training and information events.Details: 12 coffee subject areas on strong poster paper (135 g/sq m) in DIN A1 format.The 12-piece poster set contains the following posters:Phytology & OriginCultivation & CropsHarvestWet MillingProcessingDrying & HullingExport ProcessingCoffee BagsRoasting ProcessRoasting ProfilesDefects in Green CoffeeSize Classification for Green Coffee
Describing aromas of coffee and espresso roasts is important yet difficult. The Coffee Consulate AromaWheel is a fantastic aid for objectively describing aroma groups and their intensities.It provides an overview in eleven aroma groups, divided into subgroups, allowing roasted coffee to be clearly described. Details: The AromaWheel is available as a poster in DIN A1 format in English, German, Spanish and Dutch.Korean, Russian, Danish and Chinese are in development.Associated flavour profiles are available for download on our website in the following languages:– English– German– Spanish– Dutch– Danish– Russian– Trad. Chinese
All coffee cultivation countries at a glance in DIN A1 format. Besides the countries of origin, the coffee WorldMap also shows exported volumes of green coffee and the most cultivated species in each country. Details: The WorldMap is available as a poster in DIN A1 format in English or German.
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
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 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
This Set helps to identify different typs of defects in green coffee. It constis of 18 samples of different defects.Details: Layer 1Layer 2Black BeansSour/Brown BeansDark Green BeansQuakerUnripe BeansFaded BeansEaten BeansWell Eaten BeansBleached BeansMalformedShells Broken Beans ParchmentPodHuskStonesTwigsPulper Cuts
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
Day 1, Monday: BuisnessPlan Day 2, Tuesday: CoffeeTurnover Day 3, Wednesday: Finances&Controlling Day 4, Thursday: Expansion&Growth Day 5, Friday: OperativeTools Day 6, Saturday: FieldStudies
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.
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
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
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
What is a CoffeeSensorist?A CoffeeSensorist is characterised by the precise description and identification of:Coffee types and varieties: recognising and differentiating between the various coffee species and their varieties.Processing: understanding the different processing methods and their influence on the flavour profile.Defects: identification and description of coffee defects according to international classifications.Why is the sensorial education important?This sensorial education provides an ideal foundation for:Cuptasters: Expand your skills to describe and analyse coffee accurately.Green coffee traders: Make informed decisions based on detailed sensory analyses.Roasters: Understand the nuances of green coffee to develop perfect roasting profiles.Baristi: Deepen your knowledge and sensory skills to better advise your customers.The Sensorical education programme:Day 1: FlavourProfilIntroduction to the role of the CoffeeSensorist Overview of the tasks of a CoffeeSensorist. Introduction to the Coffee Consulate FlavourProfile and the AromaWheel with 11 main groups and subgroups.Day 2: Species&ProcessingCoffee types and processing methods Differentiation and identification of coffee species. Understanding the different processing methods and their influence on the flavour profile.Day 3: VarietiesCuptastingCoffee varieties Explanation and differentiation of various coffee varieties.Practical exercises to identify and describe varieties.Day 4: DefekteCuptastingCoffee defects Detailed examination of coffee defects according to NY and Brazil classifications.Practical exercises in identifying and describing defects.Day 5: EspressoCuptastingEspresso cupping Introduction to the special features of espresso cupping.Practical tasting and description of espresso profiles.Day 6: SensoristExaminationFinal examination Comprehensive practical exam covering the entire range of topics covered.Feedback, discussion and certification.
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
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
The CoffeeTechnician training covers all areas of a coffee technician's work. From water science, grinding and extraction to working on the piston coffee machine (fully automatic machine) and its correct setting, as well as the preparation of various coffee drinks and coffee specialties with the piston coffee machine. The CoffeeTechnician learns how to systematically identify and analyze setting errors and how to set the machine correctly, as well as how to systematically troubleshoot and rectify errors. The CoffeeTechnician training is aimed at coffee technicians, developers, store managers and employees in the coffee machine industry.The CoffeeTechnician training consists of 6 workshop days:Day 1, Monday: WaterFactorsDay 2, Tuesday: CoffeeGrindingDay 3, Wednesday: CoffeeExtractionDay 4, Thursday: MachineSettingsDay 5, Friday: CoffeeMenueDay 6, Saturday: TroubleShooting
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
The cupholder will allow you to use the RS16 (sold separately) with different cups.
The cupholder will allow you to use the RS16 (sold separately) with different cups.
Silver-plated CuppingSpoon for professional tasting of coffee and espresso.Details: Available in two variants comprising larger coffee or smaller espresso styles.