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General Objective Acquisition of knowledge about science and technology of green and roasted coffee. Development of competencies and skills inherent to the work of Barista.
Specific Objectives Knowledge about the origin of coffee and expansion throughout the world;
Knowledge about coffee species, cultivation techniques and harvesting;
Knowledge of the morphology of the fruit;
General knowledge about primary processing;
General knowledge about industrial processing;
General knowledge about sensory analysis of coffee;
General knowledge about decaffeination;
General knowledge about conservation and preparation of the product;
Knowledge and development of techniques to prepare classic beverages.
Program
Introduction Coffee origin and expansion throughout the world; Major producing and consuming countries.
Coffee Species and varieties, cultivation and harvesting; Morphology of the fruit; Primary Processing.
Coffee Industrial Process Roast: Major changes; Natural roasted coffee and torrefacto coffee; Varieties identification.
Coffee Tastes & Aromas Basic tastes test; Recognition of aromas test; Blind coffee cupping.
Coffee vs. Caffeine Relation between coffee and caffeine: Types of decaffeination; Implication on health.
Conservation & Preparation Coffee enemies; Conservation methods; Types of preparation; Factors under control of the Barista; Perfect vs. imperfect espressos.
Classic Drinks Distinction, preparation and development of techniques for implementation of classic drinks.
Methodology Expository and demonstrative method (20% Theory / 80% Practical).
Evaluation Formative (Completion of a satisfaction survey).
Training resources Specific material for coffee training.
Preconditions Participants must be minimum age of 18 years old.
Target Audience Baristas with executive or educational activities;
Employes of coffee shops;
Product and quality managers in the gastronomy area;
Sales professionals, marketing, customer support and product management, linked to the coffee area;
Restaurant managers;
Professional from the HORECA (Hotel, Restaurant and coffee shops) channel.
Time 8 Hours (consecutive)
Number of Participants Maximum: 2; Minimum: 1
Price per person Upon Request