Before coffee can be enjoyed as the drink we know it, an infinite number of work steps take place that cannot be influenced by us up to a certain point. For this reason, the first part of our sensory course deals with the background of the drink: Where does coffee come from? How is it grown? What is the path from the plant to the ready-to-export coffee bean? We will take a closer look at the different stages of the coffee process and look at the differences between the regions, the variety and the processing.
The continuation of the sensory course “Everything we cannot influence”; is called “Everything we can influence”; and builds on the contents of the first part, but is also independently a coherent course that focuses on the craft of the right preparation. Here the underestimated influence of the water is discussed first in order to get to know various filter methods in the further course. We will also talk about regional differences in coffee cultivation. In this course you will learn which coffee fits which method and why.
A Godshot is the target? Then visit us in our espresso course. We set off together in search of the perfect espresso. We deal with everything that belongs to making espresso. They talk about the degree of grinding, the right mill or the right temple of the café. You will find out why an espresso should taste good in a milk drink and what small adjusting screws there are to pull the one divine shot.
If you’ve always been ambitious cappuccino drinkers, but your coffee at home doesn’t look that good yet, if you’re new to gastronomy and want to make an impression on your new job, or if you just want to get an insight into barista training, this course is for you. In this course you will learn the art of milk pouring. We will deal with tips and tricks for the craft, but of course we won’t let you go without some background information about milk.