CORDE COFFEE Barista Skills: Espresso Extractions
BARISTA SKILLS
Improve your Barista Skills! Have some fun learning more about coffee and how to make a delicious cup of joe. From our espresso extractions course to latte art, you'll learn the science and art of making delicious coffee. Contact us to reserve your spot.
ESPRESSO EXTRACTIONS:
Learn about the structure of coffee, roasting chemistry and coffee extraction. Practice with a espresso machine and grinders to learn the essential elements for the preparation of espressos plus a short introduction to latte art.
2 hour class in hour Roastery and Coffee shop at Corde Coutance
CHF 95.00 per person
100g of coffee offered with the class
minimum 3 participants per class, maximum 6
Book the class then we will contact you to confirm the date.
Compétences de barista - Introduction au Latte Art
BARISTA SKILLS
Improve your Barista Skills! Have some fun learning more about coffee and how to make a delicious cup of joe. From our espresso extractions course to latte art, you'll learn the science and art of making delicious coffee. Contact us to reserve your spot.
LATTE ART:
Review the basics of espresso extraction skills, 1.5 hours of latte art practice to master the basics of milk texture and basic designs.
2 hour class in hour Roastery and Coffee shop at Corde Coutance
CHF 95.00 per person (+ CHF 15 for vegan option, CHF 110.00)
Minimum 3 participants per class, maximum 6
Book the class then we will contact you to confirm the date.
Introduction to Coffee Cupping (tasting, sensorial skills)
SENSORIAL SKILLS
Improve your Sensory Skills! Have some fun learning how to taste and evaluate coffee.
This course will cover an introduction to evaluating green coffee to roasted coffee, learning to taste and evaluate different coffees with the aid of a tasting card, and developing the tasting palate. We guide our students through the analysis, comparison, and description of coffee, and help them to understand basic tastes components including bitterness, acidity, sweetness, and body. We will discuss the role that coffee processing and roasting has on the flavor profiles in the context of coffee evaluation.
Contact us to reserve your spot.
