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.