Day 1 – Learn about green coffee origins, coffee processing methods and how they impact the final cup, grading and roasting.
Day 2 – Engage in cupping different origins, blending and finally brewing in different forms/methods.
The training covers everything from history, growing, processing, shipping, roasting and brewing of coffee. The first day is mostly theory, whereas the second day is hands-on practical with roasting, blending, cupping and brewing.
We are still limiting our classroom sizes to six (6) students to ensure Covid safe practices are adhered to, therefore please book and pay promptly as seats cannot be reserved.
Please confirm with Paulien should you be interested in attending.