Basic concepts and techniques, this is a course giving basic tools and knowledge to work more consciously with high quality coffee.
- From a grain to a cup – theoretical introduction
- Kinds of coffees/coffee beverages, how they differ; contemporary approach
- Espresso
- 4m -> 5m
- Flush – temperature
- Wiggling
- Work with scales and a stopwatch
- Dosing – distribution – tamping
- Setting the grinder
- Introduction to latte-art
- Milk temperature
- Correct milk frothing
- Milk pouring technique, the heart pattern
- Cleaning and maintenance of the equipment
Duration: approx. 6 hrs
