History and generalities, botanic aspects, benefit and agricultural process, and factors that affect product quality.

Normativity, quality standards for raw material selection, analysis and defects of green grains.

Roasting Coffee process, physical and chemical changes that take place souring this process. Different roasting levels. Equipment used in the roasting, grinding degasification, packing and conservation of the product.

Basic curse on coffee sensorial and physical analysis. Aroma, color and flavor tests. Identification of coffee defects due to benefit or industrialization process.

Methods and equipment used to correct coffee preparations. Types of grinding for different preparation equipment.

How to recognize and identify the characteristics of an excellent espresso, physical conditions such as appearance and cream consistence. Also analyze taste, aroma, body and management of espresso machines. Techniques for a correct milk foaming and preparation of the best cappuccino.

Training to develop abilities for people interested in the art of espresso. Needed conditions and techniques for preparation, machine calibration, grinding, temperature and pressure analysis.

Course dictated by our chef from our restaurant CAFÉ QUINDÍO GOURMET about special coffee dishes and deserts to accompany coffee.

Courses about the variety of the applications of coffee in hot and cold beverages mixed with natural fruits, liquors or essences.

Service course based on accomplish an excellent communication with the clients and products presentations.

 

For further information:: This e-mail address is being protected from spambots. You need JavaScript enabled to view it This e-mail address is being protected from spambots. You need JavaScript enabled to view it PBX: (57) 6 749 59 70