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
Please email interest to firstname.lastname@example.org Payments and deposits will be made directly to ACE and Cup of Excellence, details will follow soon.
The $20,000 coffee maker
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