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Learn how to dial in and extract coffee using the pour over method, and workshop other brewing principles! (more…)
A three-day master class in launching a successful coffee shop. For determined entrepreneurs, shop owners, investors, managers, and aspiring baristas. (more…)
This class traces coffee’s journey from its origins in Ethiopia to the major commodity it is today. (more…)
Learn the practical skills you need behind the espresso bar: how to set your grinder, milk techniques and latte art, health and safety, customer service, and basic business practices. (more…)
Get hands-on training in brewing process and learn about grind profiles, methods, measuring coffee strength, and charting a coffee’s extraction. (more…)
This 1-hour class is a guided experiment in how various paper coffee filters affect a cup of coffee — participants will brew multiple controlled pour overs using each of Cafec’s Osmotic Flow Filters. (more…)
Cupping is the industry’s standard way of evaluating the aroma and taste of coffee. (more…)
This professional course teaches the practical skills you need behind the espresso bar: how to set your grinder, milk techniques and latte art, health and safety, customer service, and basic business practices. (more…)
Learn about the variables that affect the quality of brewed coffee. The brewing module provides hands-on education for grind profiles, brewing methods, measuring coffee strength and charting extraction. (more…)
Learn about the essentials of sensory evaluation in a practical and interactive manner. (more…)
This class traces coffee’s journey from its origins in Ethiopia to the major commodity it is today. (more…)
Learn the practical skills you need behind the espresso bar: how to set your grinder, milk techniques and latte art, health and safety, customer service, and basic business practices. (more…)
Get hands-on training in brewing process and learn about grind profiles, methods, measuring coffee strength, and charting a coffee’s extraction. (more…)
This class traces coffee’s journey from its origins in Ethiopia to the major commodity it is today. (more…)
Learn about green coffee production, processing, grading, shipping, storage, and logistics. An introduction to coffee contracts and portfolio management. (more…)
Cupping is the industry’s standard way of evaluating the aroma and taste of coffee. (more…)
Learn how to dial in and extract coffee using the pour over method, and workshop other brewing principles! (more…)
Tare, tamp, pull, pour, repeat. Learn how to extract espresso, froth milk, and pour basic latte art. (more…)
This class is meant for aspiring coffee roasters of all skill sets. Students will learn, with an IKAWA roaster, to understand the roasting curve and factors that affect it. (more…)
A three-day master class in launching a successful coffee shop. For determined entrepreneurs, shop owners, investors, managers, and aspiring baristas. (more…)
This 1-hour class is a guided experiment in how various paper coffee filters affect a cup of coffee — participants will brew multiple controlled pour overs using each of Cafec’s Osmotic Flow Filters. (more…)
Learn how to dial in and extract coffee using the pour over method, and workshop other brewing principles! (more…)
Cupping is the industry’s standard way of evaluating the aroma and taste of coffee. (more…)
This class traces coffee’s journey from its origins in Ethiopia to the major commodity it is today. (more…)
Learn about green coffee production, processing, grading, shipping, storage, and logistics. An introduction to coffee contracts and portfolio management. (more…)
Learn about the roasting process: roast cycles, levels, defects, and the physical changes that beans undergo during the roasting process, as well as workspace management and efficient production. (more…)
Perfect your milk frothing and latte art, whether you’re a beginner or a professional! (more…)
This course is meant to teach the basic principles of sensory analysis and its importance in tasting coffee. (more…)
This professional course teaches the practical skills you need behind the espresso bar: how to set your grinder, milk techniques and latte art, health and safety, customer service, and basic business practices. (more…)
Learn about the variables that affect the quality of brewed coffee. The brewing module provides hands-on education for grind profiles, brewing methods, measuring coffee strength and charting extraction. (more…)
Learn about the essentials of sensory evaluation in a practical and interactive manner. (more…)
Cupping is the industry’s standard way of evaluating the aroma and taste of coffee. (more…)
Learn how to dial in and extract coffee using the pour over method, and workshop other brewing principles! (more…)
Tare, tamp, pull, pour, repeat. Learn how to extract espresso, froth milk, and pour basic latte art. (more…)
This class is meant for aspiring coffee roasters of all skill sets. Students will learn, with an IKAWA roaster, to understand the roasting curve and factors that affect it. (more…)
Q Cupping Essentials teaches students the cupping skills they need to properly evaluate specialty coffee quality.
(more…)
A three-day master class in launching a successful coffee shop. For determined entrepreneurs, shop owners, investors, managers, and aspiring baristas. (more…)
This class traces coffee’s journey from its origins in Ethiopia to the major commodity it is today. (more…)
Learn the practical skills you need behind the espresso bar: how to set your grinder, milk techniques and latte art, health and safety, customer service, and basic business practices. (more…)
Get hands-on training in brewing process and learn about grind profiles, methods, measuring coffee strength, and charting a coffee’s extraction. (more…)
This 1-hour class is a guided experiment in how various paper coffee filters affect a cup of coffee — participants will brew multiple controlled pour overs using each of Cafec’s Osmotic Flow Filters. (more…)
Learn how to dial in and extract coffee using the pour over method, and workshop other brewing principles! (more…)
