Over 90 minutes, you’ll:
Understand extraction and TDS%
How to taste and evaluate coffee
How extraction changes flavor
How to make adjustments based on taste
Advanced Milk theory and practical
Coffee cupping protocols and evaluation procedures
To get the most out of this course, we recommend having worked in coffee for at least a year or some knowledge of basic espresso making, recipes, and milk steaming.
Classes are limited to just 1 or 2 people, giving you plenty of hands-on time, practical guidance, and space to ask questions.
We’ll be in touch to confirm dates for your class.
Over 90 minutes, you’ll:
Understand extraction and TDS%
How to taste and evaluate coffee
How extraction changes flavor
How to make adjustments based on taste
Advanced Milk theory and practical
Coffee cupping protocols and evaluation procedures
To get the most out of this course, we recommend having worked in coffee for at least a year or some knowledge of basic espresso making, recipes, and milk steaming.
Classes are limited to just 1 or 2 people, giving you plenty of hands-on time, practical guidance, and space to ask questions.
We’ll be in touch to confirm dates for your class.
