"Coffee Preparation: Theory and Fundamentals" (3-Day Class)

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"Coffee Preparation: Theory and Fundamentals" (3-Day Class)

Postby nick on Sun Mar 13, 2011 11:41 am

New dates:

Title: COFFEE PREPARATION : THEORY AND FUNDAMENTALS (three days)
Dates: March 28-30, 2010 and May 9-11, 2011
Location: Vermont School of Coffee, Waterbury, Vermont
Class size: Limited to 10 students per class

How do you develop your skills and knowledge when you don't have the foundations to build on? From the chemistry of coffee to manual filter brewing to espresso, you will learn the relevant fundamentals as we then explore the variables and discover where real quality lies. At completion, you will understand those foundational concepts, have put them into practice, and know how to evaluate the final product. Instruction will follow a unique and specialized teaching method that builds technique and procedure on core fundamentals not taught by "barista trainers."

Who should attend? Anyone currently or planning to be preparing coffee and espresso beverages as a coffee professional: Baristas, coffee shop owners, roasters, barista trainers. All levels, from beginners to advanced, should attend.

To register or for more information, please go to the Coffee Lab International website.

Also available at Coffee Lab International: SCAA Cupping, Q-Grader, and Roasting classes. Click here for more information.
Nick Cho
nick
 
Posts: 1335
Joined: Thu Jun 23, 2005 8:15 pm
Location: San Francisco, Coffeefornia
full name: Nicholas Cho
company: Wrecking Ball Coffee Roasters
: http://nickcho.com
: http://wreckingballcoffee.com/

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