Basic coffee From the origin to the cup
Discover the fascinating journey of coffee
The course in detail Contents and overview
In the Coffee Basic seminar, you will immerse yourself in the world of coffee and learn how a high-quality coffee is made from a coffee cherry. You will learn about the differences between Arabica and Robusta beans and understand the influence of cultivation altitude and processing on the taste.
A special highlight is the professional cupping: in a guided tasting session, you will taste various single-origin coffees and train your sensory skills in the process.
- Target group: Beginners, service staff, budding baristas
- Duration: approx. 90 minutes
- Format: Face-to-face seminar at our academy locations or as an interactive webinar
- Level: Beginners without prior knowledge
Target group Who is the course suitable for?
The course is suitable for anyone who wants to better understand the basics of coffee - whether as an introduction to the world of baristas, to expand service knowledge in the catering and hotel industry or for curious coffee lovers.
Anyone who wants to impart in-depth knowledge to guests will find the perfect foundation here!
Your benefit More success through coffee expertise
After the seminar, you will have a solid basic knowledge of the origin, preparation and flavor profiles of coffee.
You will be able to explain the most important differences between bean types, better classify sensory impressions and thus not only serve coffee, but also talk about it competently.
This lays the foundation for professional coffee knowledge and creates added value for guests, customers and your own enjoyment.
Visual impressions
Your professional Joachim Kühne
SCA certified barista, innovation manager and trainer
Your favorite preparation method?
"I like to keep it simple and use the V60 hand filter. This filter allows you to emphasize the sensory individuality and multidimensionality of coffee. I also love the 5 minutes of contemplation during preparation."
