BOOT CAMP 1.0

This 2-day, intensive course will cover the key topics that will help every barista create better coffee. Ideal for those currently working in the industry who wish to sharpen their sensory and brewing skills.

You will learn how to properly taste and evaluate coffee, using techniques such as cupping to assess the flavours and aromas of different coffee beans. You will also learn how to identify and appreciate the unique characteristics of different regions and varietals.

We’ll dive into the art of coffee brewing to explore the science behind brewing, discussing factors such as ratio’s, brewing time and grind size and how they impact our final cup.

This Boot Camp is the perfect opportunity to deepen your knowledge and refine your skills.

The content covered will include:

• Sensory theory-how we taste coffee.
• Key factors which impact coffee flavour and quality.
• How to set up and complete an SCA protocol cupping.
• Extraction theory
• Recipe evaluation and troubleshooting
• Espresso evaluation

Course Length: 2 days (2 days teaching plus observed skills examination)

Timing: 10:00 AM – 17:00 PM

Practical Exam – Practical tasks designed to evaluate understanding and high skill levels in the following skills.

Sensory Perception – tastes solutions, aroma/memory training, comparative cupping of green coffee by exploration of key attributes which affect the inherent taste balance and aromas of roasted coffee.

Brew Recipe design – Develop a recipe for a coffee and evaluate/problem solve. Based on taste and TDS/Extraction make one change to your brew recipe to further optimise flavour and extraction

If you have any questions or queries, please get in touch with sarahh@bailiescoffee.com