This course we created is for advance level for those who want to build a career in the coffee industry. Like any structure that needs to stand the test of time, you
need a strong foundation – for us, this is our Advance professional class.

We have divided the course into three different parts and each has its own role. Such as:

  1. Milk Science and Latte art
  2. Cupping & cupping protocol with single origins

Milk Science & Latte Art

Course Objectives:

  1. Develop an understanding of how full cream, low fat, skim, almond and soy milk is created and stored
  2. Further, develop the understanding of milk texturing and the variables that influence the quality
  3. Identify and understand how advanced latte art patterns are created

Cupping & Cupping Protocols with Single Origins

Cupping is the coffee industry’s more-or-less standardized practice for sensory evaluation. Participants will learn how to use aromas and flavours
to possibly determine the quality potential of a given coffee, the success of a roast, and/or the presence of sensory defects.

Questions / Contact
Terry – 0423 697588

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Total Seat: 5 (5 Left)

Event Schedule Details

  • April 24, 2020
    9:00 am - February 24, 2020 - 4:30 pm