clipping fun
silocoffeeblog:

The Alliance for Coffee Excellence proudly presents two courses designed to give a serious specialty coffee companies the tools to move their business to the next level of expertise.
 
 
 
 
 
Join Paul Songer- Cup of Excellence’s Lead Head Judge and internationally recognized training and quality analysis specialist and Erwin Mierisch Cup of Excellence Head Judge and Nicaragua farmer with expertise in quality variables related to harvesting, and processing will lead the two comprehesive courses.
 
 
 
 
 
 
 
3 days December  5th 6th 7th
6 Bakehouse road, Kensington. 
 
 Intermediate Roasting- A Practical Hands on approach to understanding variables that effect coffee quality
 
Designed for those who already have some experience -Its purpose is to go deeper into the process of roasting so that participants can better predict how a certain coffee will respond to applied heat when being roasted and determine ideal roast parameters for various coffees and the resulting flavor profiles.
 
The course work will include:
 
Thermodynamics and Heat Transfer Concepts
How to think about Roasting Coffee: Systems within Systems
Stages of Roast and Changes in Bean Properties
Stages of Roast and Effects on Flavor
 
 
 
 
 
 
 
 
 
 
 
 
 2 days- December 8th  and 9th
6 Bakehouse road, Kensington.
 
 
 Intermediate Cupping  -Fine tuning Quality Discrimination through Calibration
 
Development of cupping skills is a life time endeavor of encountering new coffee flavor experiences and refinement of one’s sensitivity and skill. Those who desire a competitive business providing the best possible coffee to customers must learn to clearly establish their standards of selection through cupping. Cupping at a higher level means discriminating between good coffees to choose the one that customers will find to be obviously better.
 
The intermediate cupping program is designed for those who wish to increase their ability
to discriminate between coffees and to communicate relative qualities of differing coffees using the Cup of Excellence protocols which are widely recognized as the preeminent  selection and discovery standards for exemplary coffees world wide. The  COE cupping form focuses a cupper on the specific flavor attributes that are most important  for sourcing the most outstanding coffees. 
 
Coursework focuses on practical cupping of recent Cup of Excellence selections and other good quality coffees that were slightly inferior. 
 
Topics will include:
 
Detailed examination of the different flavor attributes   (clean cup, sweetness, etc.)  Developing a consistent personal calibration through comparison of different coffees.
Details of the psychological and physical aspects of cupping 
Cuppings will consist of samples of known quality compared to samples of varying
quality.  
 Please email interest to enquiries@silocoffee.com.au  Payments and deposits will be made directly to ACE and Cup of Excellence, details will follow soon.

silocoffeeblog:

The Alliance for Coffee Excellence proudly presents two courses designed to give a serious specialty coffee companies the tools to move their business to the next level of expertise.

 

 

 

 

 

Join Paul Songer- Cup of Excellence’s Lead Head Judge and internationally recognized training and quality analysis specialist and Erwin Mierisch Cup of Excellence Head Judge and Nicaragua farmer with expertise in quality variables related to harvesting, and processing will lead the two comprehesive courses.

 

 

 

 

 

 

 

3 days December  5th 6th 7th

6 Bakehouse road, Kensington. 

 

 Intermediate Roasting- A Practical Hands on approach to understanding variables that effect coffee quality

 

Designed for those who already have some experience -Its purpose is to go deeper into the process of roasting so that participants can better predict how a certain coffee will respond to applied heat when being roasted and determine ideal roast parameters for various coffees and the resulting flavor profiles.

 

The course work will include:

 

Thermodynamics and Heat Transfer Concepts

How to think about Roasting Coffee: Systems within Systems

Stages of Roast and Changes in Bean Properties

Stages of Roast and Effects on Flavor

 

 

 

 

 

 

 

 

 

 

 

 

 2 days- December 8th  and 9th

6 Bakehouse road, Kensington.

 

 

 Intermediate Cupping  -Fine tuning Quality Discrimination through Calibration

 

Development of cupping skills is a life time endeavor of encountering new coffee flavor experiences and refinement of one’s sensitivity and skill. Those who desire a competitive business providing the best possible coffee to customers must learn to clearly establish their standards of selection through cupping. Cupping at a higher level means discriminating between good coffees to choose the one that customers will find to be obviously better.

 

The intermediate cupping program is designed for those who wish to increase their ability

to discriminate between coffees and to communicate relative qualities of differing coffees using the Cup of Excellence protocols which are widely recognized as the preeminent  selection and discovery standards for exemplary coffees world wide. The  COE cupping form focuses a cupper on the specific flavor attributes that are most important  for sourcing the most outstanding coffees.

 

Coursework focuses on practical cupping of recent Cup of Excellence selections and other good quality coffees that were slightly inferior.

 

Topics will include:

 

Detailed examination of the different flavor attributes   (clean cup, sweetness, etc.)  Developing a consistent personal calibration through comparison of different coffees.

Details of the psychological and physical aspects of cupping

Cuppings will consist of samples of known quality compared to samples of varying

quality.  

 Please email interest to enquiries@silocoffee.com.au  Payments and deposits will be made directly to ACE and Cup of Excellence, details will follow soon.

beautifulcoffeesets:

The $20,000 coffee maker

beautifulcoffeesets:

The $20,000 coffee maker

Let’s step back to 2005, when Blue Bottle Coffee — where McCormick once worked — was opening its first permanent location in a renovated garage in San Francisco. Steve Ford (who now roasts at Ritual Coffee Roasters), formulated a cortado-like drink and named it after the glass in which it was served, the 4 1/2-ounce Gibraltar, manufactured by Libbey.
laughingsquid:

MUG Pub
La Marzocco Linea (by Tim Varney) ちょい期待。新しい事が出来る、ではなくて新しいスタンダードモデル。なのかな?

La Marzocco Linea (by Tim Varney) ちょい期待。新しい事が出来る、ではなくて新しいスタンダードモデル。なのかな?

なにこのアウレリアかっこいい (via London – Big isn’t it? « Espressoparts Blog Site)

なにこのアウレリアかっこいい (via London – Big isn’t it? « Espressoparts Blog Site)

Almost Intelli…(via Cupcake Central | Hatch That Dream)

Almost Intelli…(via Cupcake Central | Hatch That Dream)

handsomecoffee:

CULVER CITY, Calif. — The @EatRealFest in Culver City is a seriously righteous event. The boys (and our new pal Tiffany Lopez) lived in the glow of a hyped up crowd seeking out the finest brews and espresso drinks we could dish out.

You might notice our sweet digs: The Handsome…

coffeecommon:

A bit of Coffee Common action in Edinburgh.

こういう場で敢えてLa MarzoccoのLineaって言うのがまたカッコいいなぁ。TED来場者への熱の入ったプレゼンも!