Description
BARISTA TRAINING
The schedule can be made personally, but sticking to
free schedule
Video lesson
– Specifics and history of hand brewing methods
– Optimal indices of chemical composition of water
– Getting to Know Your Coffee, Peculiarities of Recipe Selection
– Working with the taste wheel, calibration of receptors
– Working with the BREWERS CUP scorecard
– Cupping as a tool for defining the parameters of work with coffee
– Working with the SCA taste wheel
– Defects: defects of roasting, defects of green beans
– Specifics of manual coffee makers. Additional factors influencing extraction (material, shape, pressure, agitation)
– Extractability and TDS.
– V60 brewing practices(online). Aeropress, Bonavita, Clyver dripper, Chemex, French press, Vacuum siphon, Cold brew
– Consolidation of learned knowledge in the format of the exam (online).
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