In this course you will learn:
- Advanced roast profiling for particular types of bean (processes, density, flavor-related attributes) and specific extraction methods.
- Blending and advanced sensory analysis for master roasters.
- Roast coffee quality improving programs: standardization of roasting and brewing protocols;
- Developing roast coffee product portfolios and roast coffee menu upgrading; •Hot and cold brew improvements and innovation;
- Coffee pairing with food and desserts;
- Outcompeting rival blends.
This course is 2days.
Book this course online by clicking the following button
For more information, please contact Peter at firstname.lastname@example.org.