Every Wednesday, from either 09:30-11:00 or 17:00-18:30, £100pp, at our roastery
This course teaches the theory behind the roasting development process inside the bean, including the heating elements, controls, building profile curves, changing reactions, coffee defects, roasting methods and roasting machines.
We study the mathematics behind the profile curve and its relation with sensory tasting!
Every Thursday, from either 09:30-11:00 or 17:00-18:30, £100pp, at our roastery
In this class, we share our knowledge of sensory skills with an in-depth introduction to coffee varieties and coffee production in Colombia.
We study the coffee tree anatomy, harvesting and processing. We then go through the grading system created by the Specialty Coffee Association of Europe and learn to identify characteristics like fragrance, aroma, acidity, sweetness, balance and body.
This course will let you understand the sensory evaluation process from bean to cup!
Every Friday, from either 09:30-11:00 or 17:00-18:30, £100pp, at our roastery
This class includes learning skills required to understand and master coffee grinding, weighing and timing.
We study the relationship of the following profiles: acidity, sweetness and bitterness.
This is a great opportunity to prepare an Espresso with your hands on an old-school lever machine. The skills of the pioneering coffee masters: grinding, dosing and tampering.
In the advanced levels, we move to milk frothing techniques and brewing Espresso based drinks. This course also covers learning how Colombian coffee farmers brew their coffees in traditional Olletas (long-shaped clay pans) and drink the classic Colombian café, Campesino.