Early Bird Tickets cut off: Friday, 20th July
This Weekend Coffee Intensive is designed for people working with coffee.
||28th & 29th July (2 days)
||09:00 am - 16.00 pm
||max. 12 participants
Sam Sgambellone (Founder of Coffee Kaizen, director at Mecca Coffee, NSW Cup Tasting Champion and a SCAA Certified Instructor) is coming to Berlin to take over our lab for an intensive two-day workshop.
With a combination of practical tasks and theory, Sam´s workshop will cover all aspects from crop to cup: farming, green processing, green buying, roasting, sensory assessment, the science of extraction, brewing and QC.
The Weekend Intensive is perfectly suited for people working with coffee such as baristas or brewers. Ultimately it has something valuable for people at all levels of knowledge and experience. To ensure highest benefits for you, the group is capped at 12 participants.
Any questions to specific parts of the modules? Get in touch with Sam directly at firstname.lastname@example.org
Complete Workshop Timetable
DAY 1 SATURDAY 28TH OF JULY
Session 1 - Science of Flavour - 9:00AM to 12:00PM
We start with the foundations, flavour and taste. In The Science of Flavour we will take a look at what is happening on a scientific level when we asses the flavour of Coffee. Through a series of tests and demonstrations, we will give you a better understanding how you perceive tastes, aromas and flavors.
Session 2 - Green Coffee Fundamentals 1:00PM to 2:30PM
Although you might not be in a position to go to origin and buy coffee, it is helpful as a coffee professional to understand the fundamentals of Coffee growing and processing, understand the pathways to quality and the differences in regions. We will go over these topics as well as look at a few regions to as case studies to look at green coffee economics and coffee buying.
Session 3 - Roasting Demystified 2:30pm to 4:00pm
In this session we will take a look at the key aspects of coffee roasting to demystify the process for participants. This will help you take a more active role in the exciting developments that are taking place in the world of coffee roasting. We will first take a look at what is happening in the roasting process from a theory perspective then we will move on to a number of cuppings to reinforce the theory.
DAY 2 SUNDAY 29TH OF JULY
Session 1 - Principles of Extraction 9:00AM to 12:00PM
We will start day 2 by diving deep into the science and principles of extraction. We will begin with the theory and then move into brewing and taking measurements to bring it into practice. This session will seek to provide a deep enough understanding of the principles of the extraction process so you will be better equiped to make informed decisions when you are deciding how best to represent a particular coffee.
Session 2 - Applied Brewing 1:00PM to 3:30PM
We will finish the day by bringing it all together. We will look at how to dial in a coffee using our sensory skills and understanding of extraction principles whilst taking into account the characteristics of the green and how it was roasted. We will also look at how to optimize our setup and technique to give ourselves the best chance of making super tasty espresso and filter.
Session 3- Wrap Up 3:30PM to 4:00PM