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Course outline
- Advanced extraction theory
- Cupping
- 8 samples
- discussion about taste
- Advanced factors in espresso brewing
- Grinders, puck preparation, espresso brewing
- Brew ratios
- Advanced puck preparation (WDT, OCD, different tampers, preinfusion)
- Work with refractmeter
- Espresso sensory
- Advance latte art – milk steaming
At the end of the course, you’ll receive a certificate and a small coffee gift.
Length of course | 4 hours
Number of participants | 2-5 participants
The course takes place in our professional training centre The Roses Barista Academy.
In case of any questions, feel free to contact us at +420 776 617 320 or by email.
Please also keep in mind our cancellation policy.
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