Subscrição de CoffeeLetters
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General Objective Acquisition of knowledge about the key factors in the processes of grinding, extraction and presentation of coffee. Skills acquisition in handling industrial coffee extraction equipments. Acquisition of knowledge about preparing simple and complex coffee drinks.
Specific Objectives Knowledge about the history of coffee and its expression in the world;
Knowledge about producing regions, fruit morphology, primitive methods of cultivation, harvesting and benefit;
Knowledge of quality control of green coffee;
Knowledge of decaffeination;
Knowledge about coffee trading;
Knowledge about certifications;
Knowledge about roasting, storage and packaging;
Knowledge about equipment and maintenance;
New forms of consumption;
Milk & Water;
Latte Art techniques.
Program
Coffee in the World Coffee History; Forms of consumption in the world.
Coffee Primary Process Flowering and ripeness; Morphology of the fruit; Main producing regions; Wild cultivation; Harvesting and processing.
Defects & Sorting Beans sorting; Quality control of green coffee; Defects.
Decaffeination Primary methods of decaffeination; Caffeine limits allowed.
Trading Futures market; Stock Exchange.
Certifications
Coffee Industrial Process Roast stages, Roast degree; Roast curves.
Packaging Coffee enemies; Packaging & conservation.
Equipment: Operation & Maintenance Coffee grinders; Espresso machines; Preparation of the perfect espresso; Coffee extraction quality, Equipment maintenance.
New Forms of Consumption
Milk & Water Considerations on water; Water treatment; Considerations on milk; Types of foam; Types of milk; Control parameters; Vaporization techniques.
Latte Art Techniques
Methodology Expository and demonstrative method (20% Theory / 80% Practical).
Evaluation Formative (Completion of a satisfaction survey).
Training resources Specific material for training in coffee.
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