We come to you (in Portugal or abroad) and take the specific needs of your business into account to raise your coffee to the highest standards.
Does your coffee shop serve exquisite pastry with subpar coffee? Is your restaurant high-end from couvert to desserts but you are serving the mignardises with coffee capsules? Are you buying excellent green coffee for your roastery and then burning it into coal? We can help you fix that.
We visit your workspace and evaluate the setup, the equipment and the workflow. We then write a report on what can be improved or corrected in every procedure associated with coffee and tea.
IN SITU BARISTA
In this course, we go to your workplace and teach you how to take the best possible advantage of your equipment; we’ll teach you how to prepare several types of beverages (espresso, americano, cappuccino, flat white); how to vaporise milk; what’s the importance of different types of grinders and grinds; how to organise your workstation functionally and also how to communicate the different characteristics of different beverages to clients.
IN SITU BREWING TRAINING
In this course, we go to your workplace and teach you how to take the best possible advantage of your equipment; we will turn you into a specialist in brewing methods (V60, chemex, december, french press, aeropress, among others), teach you the influence of the grind; how to organise your workstation functionally and also how to communicate the different characteristics of different beverages to clients.
ROAST ANALYSIS AND EVALUATION
This is where we analyse your roasted coffee regarding humidity, density and colour so as to understand whether it fits your goals. We’ll give you feedback on the coffee tasting and suggest roast profiles and blends to match your establishment.
IN SITU ROASTING TRAINING
The roasting course shows you how to perfect your roaster’s different roast profiles, how to analyse green coffee’s humidity and density, how the colour of the roasted coffee can help you understand its quality, how to perceive roast defects and how to avoid them.