As a consultancy we mainly provide services on-sight and not in-house. We come to your facilities and we work with you and your staff. We work with your products on your equipment making the most of what you have got.
Courses
We do full courses as well as standalone seminars and workshops. Courses are usually comprised of several seminars and workshops and stretch over a period with a number of sessions. Courses are specifically tailored according to your needs and wishes.
We do various types of workshops and seminars. All workshops and seminars can be ordered and carried out separately. Typically our workshops are compiled of a short theoretic entry followed by involving practical exercises, experiments and routines. Typical themes are listed here:
Workshops
Diversity in coffee – tasting and comparison of different origins.
Tasting techniques – cupping and communication skills.
Brewing coffee – various extraction-methods and their influence on cup-characteristics.
Various barista techniques – how to push quality and taste of espresso-based beverages through conscientious appliance of detailed craft, specific methods and modifications to the routines related to the use of machinery and equipment.
Tasting techniques – cupping and communication skills.
Brewing coffee – various extraction-methods and their influence on cup-characteristics.
Various barista techniques – how to push quality and taste of espresso-based beverages through conscientious appliance of detailed craft, specific methods and modifications to the routines related to the use of machinery and equipment.
Seminars
Coffee extraction – different philosophies, practices and the basic science behind ideal extractions.
From seed to cup – a journey with coffee through all production-stages and a description of all the processes that the coffee undergoes on the way.
Quality-coffee and its sensory-potential – what is quality in coffee? What can we expect from quality-coffee? How do we measure quality it and how do we enjoy it?
Coffeeculture – habits, tradition, routines, stimulation, expectation and enjoyment; a take on all that coffee is to the generations of society and more on what it can and will be!...
From seed to cup – a journey with coffee through all production-stages and a description of all the processes that the coffee undergoes on the way.
Quality-coffee and its sensory-potential – what is quality in coffee? What can we expect from quality-coffee? How do we measure quality it and how do we enjoy it?
Coffeeculture – habits, tradition, routines, stimulation, expectation and enjoyment; a take on all that coffee is to the generations of society and more on what it can and will be!...
Apart from lectures and seminars, we do on-sight consulting aimed at reaching a higher product-quality. These services are specifically aimed at companies producing and distributing coffee and coffee-related products. Here is some of what we offer:
Product development
We provide ideas and advice regarding roasting principles.
We create and adjust blends.
We do cuppings and tastings of your products for purposes of analyzing possible improvements.
We create product and flavor descriptions and provide product evaluations based on cupping sessions.
We create and adjust blends.
We do cuppings and tastings of your products for purposes of analyzing possible improvements.
We create product and flavor descriptions and provide product evaluations based on cupping sessions.
Quality Control
We do cupping analysis and tasting descriptions of your coffees for quality-control purposes.
We provide ideas and advice to secure quality and freshness of your products.
We provide ideas and advice to secure quality and freshness of your products.
