Training

Introduction to the world of coffee

Maurizio Barbi, Barbara Chiassai
Maximum number of participants: 20

This course is aimed at anyone wishing to learn more about the fascinating origins of this precious drink and follow its journey from the plantations on the other side of the world to roasting and finally to the cup in our bars.

Contents
  • 1. The geography of coffee
    The origins of coffee: history, myths and legends
    The cultivation: areas and methods
    The coffee plant and coffee berry harvesting
    Processing: from berries to seeds
    Washed coffee and natural coffee
    Arabica and Robusta: physical, chemical and organoleptic differences
    Coffee classification
    Coffee production in the world

    2. Roasting
    Lab tests and organoleptic analyses on incoming coffee
    Blending
    Roasting
    Ageing
    Packaging 

3. Brewed coffee
Properties
Caffeine
Appearance, aroma and flavour

Certificate

At the end of the course participants will receive an Attendance Certificate. 

Course sheet
code
a1
Teachers
Maurizio Barbi
barbara chiassai
Duration
3 hours 30 minutes
Fee
Free of charge
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