FOR PROFESSIONALS

From Ethiopia to the world, from the coffee cherry to coffee grading, all the way through roasting and brewing, this is the module where we cover the basic concepts revolving around coffee.

This is where we cover the production, processing, grading, shipping and storage processes of green coffee, as well as coffee contracts and portfolio management.

This module teaches you all you need to know about the roasting process: its cycle and levels, the roasting defects and every single change that happens during the roasting process, as well as workspace management.

The Sensory Skills module is the one that will turn you into a specialist in evaluating the coffee you taste, the specific characteristics of each type of coffee and how you should apply this knowledge to your business.

Get to know your coffee grinder and your espresso machine, learn the different milk techniques and latte art, tackle health and safety and know the basic business practices.

This module introduces you to various brewing methods and the variables affecting the quality of your final product. We tell you all there is to know about grinding profiles, different brewing methods, measuring coffee strength and charting a coffee’s extraction.

In this course, we’ll teach you how to work with different espresso machines; 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.

This course will make you a specialist in brewing methods (V60, chemex, december, french press, aeropress, among others), it will teach you the influence of the grind; how to organize your workstation functionally and also how to communicate the different characteristics of the different beverages to clients.

The roasting course will teach how to refine various roasting profiles, how to analyse the green coffee’s humidity and density, to analyse the colour of the roasted coffee, and to distinguish and avoid roasting defects.

In this course, we’ll teach you how to work with different espresso machines; how to prepare several types of beverages (espresso, americano, cappuccino, flat white); how to vaporise milk; what’s the importance of the 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.

This course will make you a specialist in brewing methods (V60, chemex, december, french press, aeropress, among others), it will 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.