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CQI Q Grader
Dec
17
to Dec 22

CQI Q Grader

  • Torch Coffee Lab Yunnan China (map)
  • Google Calendar ICS

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

  1. General Knowledge

  2. Sensory Test

  3. Olfactory Test

  4. Triangulation

  5. Matching Pairs

  6. Roast Sample ID

  7. Green Grading

  8. Roasted Grading (quakers)

  9. Coffee Cupping

About Instructor -- Marty Pollack

  • CQI Q Grader and R Grader Instructor

  • SCA AST

  • Co-Founder of Torch Coffee Company and Sustainable Coffee Institute

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SCI Processing Level 1
Jan
3
to Jan 5

SCI Processing Level 1

The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.  This modules involves both theory and practice and students will be required to successfully perform all said methods. 

Day 1: Overview of basic processing methods. Start and monitor samples of each simple method. 

Day 2: Cupping and discussion of processing methods. Discussion on drying best practices and affect on processing. Continued monitoring of processing methods. 

Day 3: Cupping and discussion of further processing methods. Discussion of storage best practices. Continued monitoring of processing methods. 

  • The Level 1 requires no previous experience.

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SCI Processing Level 2
Jan
7
to Jan 9

SCI Processing Level 2

Day 1: Overview of basic processing methods, as well as variants of these methods. Start and monitor samples of each method. Discussion of variety, sugar content, and impact on quality.

Day 2: Cupping and discussion of experimental processing methods. In depth discussion on drying methods, embryogenic activity, fermentation, best practices and affect on processing. Continued monitoring of processing methods.

Day 3: Further cupping and discussion of experimental processing methods. In-depth discussion on proper storage techniques, as well as types ofprocessing equipment, cleaning and maintenance best practices. 

  • The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Pre-requisite: SCI Processing Level 1 (recommended only)

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SCI Processing Level 3
Jan
10
to Jan 12

SCI Processing Level 3

SCI Processing Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: In-depth discussion on new experimental coffee processing methods, and affect on quality. Discussion and practice adding outside elements into processing (yeast, sugars, pulp, etc.). Discussion of defects, how they are formed, prevention, and defect profiling.

Day 2: Design an ideal coffee production layout, from harvest to storage, the best equipment, best design, pros and cons of each. Cupping of advanced experimental methods. Learn to profile advanced methods. 

Day 3: Class discussion and creation of new experimental method to be produced on a trial basis for coming year, based on previous discussion and research. Start new method and begin monitoring. 

Track 2 - Business: 

Involves an in-depth look at how to apply processing applications in running a successful business.

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Processing Level 2, SCI Sensory Level 2, SCI Farming Level 2(recommended only)

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SCI COFFEE SHOP MANAGER
Jan
14
to Jan 19

SCI COFFEE SHOP MANAGER

A five-day course with a six-month implementation plan.

Focuses on :

  • The skills need to be a good coffee shop manager

  • The job scope of a coffee shop manager

  • The authority and shared of responsibility between the coffee shop manager & owner

  • Brand Building & Marketing

  • Optimise plan of Coffee Shop Operation

  • Financial , Human Resources & Inventory Management

  • Problems Solving Skills

Highlight of the Class:

  • 6 months implementation tracking system with our course instructors

  • Tools-based teaching method, tools will be shared after class for direct-implementation in your coffee shop.

  • Solve the root problem you are facing at your coffee shop management

  • Money-back guarantee if your coffee shop is not more profitable after six month of implementation system & tools provided.

Location: Torch Coffee Lab, Pu’Er

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SCI Roasting Level 3
Dec
3
to Dec 5

SCI Roasting Level 3

SCI ROASTING LEVEL 3

SCI Roasting Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Explore more scientific theory & skills involving roast profiling for different types of beans and extraction methods; blending and advanced sensory analysis; and an indepth look at roast coffee quality improving programs.

Track 2 - Business: 

Involves an in-depth look at how to apply sensory applications in running a successful roastery.

 

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Sensory Level 2, SCI Roasting Level 2, SCI Green Coffee Level 2 (recommended only)

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SCI Roasting Level 2
Nov
29
to Dec 1

SCI Roasting Level 2

In this course you will learn:

Day 1: Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

Day 2: Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

Day 3: Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.

Torch Coffee Lab Yunnan - China

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SCA Roasting Foundation + Intermediate
Nov
26
to Dec 1

SCA Roasting Foundation + Intermediate

Learn about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

SCA ROASTING FOUNDATION

Designed to introduce core roasting skills and equipment to people with no previous roasting experience. The student will be able to describe the various stages of roasting using all terminology from the keyword list below.

  • The Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more.

  • The Foundation level requires no previous experience, Sensory and Green Coffee Foundation level courses are recommended

 

SCA ROASTING INTERMEDIATE

This course will provide a more detailed understanding of the roasting process and the different kinds of heat transfer at work.

  • The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Pre-requisite: Roasting Foundation, Green Coffee Foundation and Sensory Foundation

Inclusive of a Coffee Farm Tour!

Torch Coffee Lab Yunnan China

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SCI Roasting Level 1
Nov
26
to Nov 28

SCI Roasting Level 1

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

This course explores the following topics: 

Day 1: Physical inspection of green beans, basic sample roasting practices.

Day 2: Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).

Day 3: Consistent industrial roasting at different degrees of roast using a roast log. Cupping and discussion of results.

Torch Coffee Lab Yunnan - China

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SCI Green Coffee level 3
Nov
23
to Nov 24

SCI Green Coffee level 3

SCI Green Coffee Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: Participate in green trading simulation/competition. Compete based on current market prices and conditions. 

Day 2: In-depth overview of specific regions by origin, affect on green coffee (varieties, flavor/quality, price, processing practices, grading systems). Cupping comparison.

Day 3: Continued origin specific discussion, cupping comparison of specific regions within origins, as well as separate processing methods and affect on quality. Complete green trading simulation.

Track 2 - Business: 

Involves an in-depth look at how to apply green buying and selling applications in running a successful business.

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Green Coffee Level 2, SCI Sensory Level 1, SCI Processing Level 1

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SCI Green Coffee level 2
Nov
21
to Nov 22

SCI Green Coffee level 2

Day 1: Discussion of different origins, different grading methods and requirements. Different bagging sizes, regulations. Looking at factors that affect price by origin.

Day 2: In-depth discussion on coffee buying, trading, contracts. Specialty vs commodity beans. In-depth green grading of different coffee processes, as well as species and varieties. Cupping comparison of effects of processing and species on flavor. 

Day 3: In-depth look at milling, storage and transportation, best practices and affect on quality and price. Discussion of green coffee certifications and requirements.

  • The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Pre-requisite: Green Coffee Level 1

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SCA Green Coffee Intermediate
Nov
21
to Nov 22

SCA Green Coffee Intermediate

SCA GREEN COFFEE INTERMEDIATE

This course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the student for more complex job functions found in the green coffee profession. Specifically:

  1. Botany and agronomy are developed further

  2. Processing is explored in more detail and quality as a result of processing is introduced as a concept

  3. Defects as well as positive grading variables are introduced to the student

  4. Core elements of green coffee contracts are introduced

  5. Grading and quality differentiation with regard to contracts is introduced

  6. Seasonality and quality storage variables are introduced as concepts

  7. Market terminology is developed further

  8. Decaffeination is developed further

  9. Mechanisms of certification are explored in further detail

  • It is recommended that students have been working for a minimum of six months in a job with exposure to green coffee before taking this module, and ideally around twelve months minimum.

  • Pre-requisite: Intro to Coffee, Green Coffee Foundation,  Sensory Foundation, Sensory Intermediate (recommended only)

  • Courses at the Intermediate level usually take a minimum of 2 days.

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SCI Green Coffee level 1
Nov
19
to Nov 20

SCI Green Coffee level 1

SCI GREEN COFFEE LEVEL 1

Day 1: Overview of coffee supply chain, different stakeholders. In-depth discussion and practice of green grading coffee. Different parts of the bean, and affects of processing/storage. 

Day 2: Discussion of green buying, coffee contracts and terms, documentation required. Discuss how to make a green buying plan (for roasters). 

Day 3: Brief overview of processing and flavor and visual affects on green coffee. Overview of dry mill, sorting and grading and storage of green coffee. 

  • The Level 1 requires no previous experience.

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SCA Green Bean Foundation
Nov
19
to Nov 20

SCA Green Bean Foundation

SCA GREEN COFFEE FOUNDATION

This is an introductory course that covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. The course is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species. 

  • The Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more.

  • The Foundation level requires no previous experience.

  • Courses at this level usually take 1 - 2 days.

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SCI Processing Level 3
Nov
15
to Nov 17

SCI Processing Level 3

SCI Processing Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: In-depth discussion on new experimental coffee processing methods, and affect on quality. Discussion and practice adding outside elements into processing (yeast, sugars, pulp, etc.). Discussion of defects, how they are formed, prevention, and defect profiling.

Day 2: Design an ideal coffee production layout, from harvest to storage, the best equipment, best design, pros and cons of each. Cupping of advanced experimental methods. Learn to profile advanced methods. 

Day 3: Class discussion and creation of new experimental method to be produced on a trial basis for coming year, based on previous discussion and research. Start new method and begin monitoring. 

Track 2 - Business: 

Involves an in-depth look at how to apply processing applications in running a successful business.

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Processing Level 2, SCI Sensory Level 2, SCI Farming Level 2(recommended only)

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SCI Processing Level 2
Nov
12
to Nov 14

SCI Processing Level 2

Day 1: Overview of basic processing methods, as well as variants of these methods. Start and monitor samples of each method. Discussion of variety, sugar content, and impact on quality.

Day 2: Cupping and discussion of experimental processing methods. In depth discussion on drying methods, embryogenic activity, fermentation, best practices and affect on processing. Continued monitoring of processing methods.

Day 3: Further cupping and discussion of experimental processing methods. In-depth discussion on proper storage techniques, as well as types ofprocessing equipment, cleaning and maintenance best practices. 

  • The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Pre-requisite: SCI Processing Level 1 (recommended only)

View Event →
SCI Processing Level 1
Nov
8
to Nov 10

SCI Processing Level 1

The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.  This modules involves both theory and practice and students will be required to successfully perform all said methods. 

Day 1: Overview of basic processing methods. Start and monitor samples of each simple method. 

Day 2: Cupping and discussion of processing methods. Discussion on drying best practices and affect on processing. Continued monitoring of processing methods. 

Day 3: Cupping and discussion of further processing methods. Discussion of storage best practices. Continued monitoring of processing methods. 

  • The Level 1 requires no previous experience.

View Event →
CQI Q Grader
Nov
1
to Nov 6

CQI Q Grader

  • Torch Coffee Lab Yunnan China (map)
  • Google Calendar ICS

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

  1. General Knowledge

  2. Sensory Test

  3. Olfactory Test

  4. Triangulation

  5. Matching Pairs

  6. Roast Sample ID

  7. Green Grading

  8. Roasted Grading (quakers)

  9. Coffee Cupping

About Instructor -- Marty Pollack

  • CQI Q Grader and R Grader Instructor

  • SCA AST

  • Co-Founder of Torch Coffee Company and Sustainable Coffee Institute

View Event →
CQI Q Calibration
Oct
30
9:00 AM09:00

CQI Q Calibration

Why you need Calibration? Every 3 year, Q graders need to attend the calibration test to make sure cuppers still have the professional ability to evaluate coffee. All students that pass extend the certification for 3 more years!

Calibration Requirement: Cup 3 flights of coffee,at least pass 2 flights

If you get your Q certificate from May. 2015 to May. 2016 you should attend the Calibration!

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CQI R Grader Calibration
Oct
28
9:00 AM09:00

CQI R Grader Calibration

Why you need Calibration? Every 3 year, R graders need to attend the calibration test to make sure cuppers still have the professional ability to evalute coffee. All students that pass extend the certification for 3 more years!

Calibration Requirement: Cup 3 flights of coffee,at least pass 2 flights

If you get your R certificate from May. 2015 to May. 2016 you should attend the Calibration!

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CQI R Grader
Oct
22
to Oct 27

CQI R Grader

 ROBUSTA (R GRADER)

Launched in cooperation with the Ugandan Coffee Development Authority (UCDA), the Q Robusta (RGrader) course aims to improve the quality of Robusta coffee which is native to Uganda, and train coffee professionals in the standards for Fine Robusta.

The handbook and standards for Robusta are similar to Arabica, but the concepts and formulas have been adjusted accordingly. To be certified, candidates must pass all 22 individual tests in the six-day course conducted by an authorized instructor, and those who do not pass all sections may retake the tests during the course period or any time after within 18 months.

An R Grader certificate is valid for three years and is renewable upon completion of an accredited calibration exam. 


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SCI Brewing level 2
Oct
11
to Oct 13

SCI Brewing level 2

The brewing module takes an in-depth hands on approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, blending techniques with different single origins, and learning about competition techniques. 

Day 1: Overview of traditional and less common brewing methods and techniques.  

Day 2: Learn different cold brewing techniques, equipment, and results. 

Day 3: Overview of Brewer’s Cup competition rules. Receive tips on competing and simulate competition environment. 

Torch Coffee Lab Yunnan China

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SCI Brewing level 1
Oct
8
to Oct 10

SCI Brewing level 1

The brewing module takes an in-depth hands on approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, blending techniques with different single origins, and learning about competition techniques. 

Day 1: Overview of traditional brewing methods. Discussion of variables that affect extraction. Measuring strength and extraction to confirm results.

Day 2: Experiment with traditional and by-pass brewing to optimize extraction and flavor. Compare automated with manual brewing systems and results.

Day 3: Continued discussion and practice of variables that affect extraction, including roasting affects. 

Torch Coffee Lab Yunnan China

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SCA Brewing Foundation + Intermediate
Oct
8
to Oct 13

SCA Brewing Foundation + Intermediate

Learn about the variety of methods for brewing coffee and the brewing variables that affect quality. The Brewing module provides hands-on learning on grind profiles, brewing methods, measuring coffee strength and charting a coffee’s extraction.

SCA BREWING FOUNDATION

Designed to introduce core brewing skills and equipment to people with no previous brewing experience. Successful candidates should be able to grind and brew to the correct recipe to produce great coffee.  

  • The Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more.
  • The Foundation level requires no previous experience.
  • Courses at this level usually take 1 day.

 

SCA BREWING INTERMEDIATE

Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, brewing intermediate helps the coffee professional manipulate brew techniques to improve coffee quality. 

  • The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.
  • Experience working in the field is recommended for this level.
  • Courses at the Intermediate level usually take a minimum of 2 days.

Inclusive of Yunnan Origin Coffee Farm Tour!

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SCI Barista level 2
Aug
16
to Aug 18

SCI Barista level 2

In this course you will learn: 

Day 1: Overview of espresso machines, different types and functionality. Pros and cons. Simple to extremely complex (3 boilers per group head). Boiler systems discussion. Take apart steam wands, group heads, gaskets, boiler, put back together. Learn maintenance. Overview of grinders, different types and functionality. Pros and cons. Side by side comparison of different grinder types and burr types on flavor impact. Take apart and put back together grinders. Learn maintenance.

Day 2: Learn about the different processes that milk goes through and the impact on the quality of the milk and coffee beverage. Learn and practice steaming different fat content as well as other types (soy, UHT vs fresh, organic, etc.) and see impact on final beverage as well as different techniques for steaming. Practice advanced latte art.

Day 3: Overview of Barista and Latte art competition rules. Receive tips on competing and simulate competition environment.

Torch Coffee Lab Yunnan China

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SCI Barista level 1
Aug
13
to Aug 15

SCI Barista level 1

As a barista, it’s critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialised levels learn how to blend espresso beans. 

In this course you will learn: 

Day 1: Overview of espresso machine and grinder models and functionality. Practice adjustment of equipment and proper protocols, as well as proper machine maintenance. Keys of customer service.

Day 2: Milk. Learn what proper milk texture is (quality and beverage differences) and proper milk foaming techniques. Learn basic latte-art pouring techniques.

Day 3:  Farm Tour & Continued practice of latte art and machine operation. 

Torch Coffee Lab Yunnan China

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SCA Barista Foundation + Intermediate
Aug
13
to Aug 18

SCA Barista Foundation + Intermediate

SCA BARISTA FOUNDATION

Designed to introduce core barista skills to people with no previous barista experience. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.

  • The Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more.
  • The Foundation level requires no previous experience.

 

SCA BARISTA INTERMEDIATE

Designed to test key core and more advanced skills and understanding, expected from a competent barista (for example, from someone working as a barista for 6 months or more. Subject to Trainer assessment).

Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and maintenance. 

  • The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.
  • Experience working in the field is recommended for this level.
  • Courses at the Intermediate level usually take a minimum of 2 days.

Inclusive of Coffee Farm Tour!

Torch Coffee Lab Yunnan China

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SCA Roasting Professional Course
Jul
9
to Jul 12

SCA Roasting Professional Course

  • 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 deserts; 
  • Outcompeting rival blends.

Torch Coffee Lab Yunnan

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SCA Brewing Professional Course
Jul
5
to Jul 7

SCA Brewing Professional Course

  • An in-depth look at different brands of equipment, and the add-ons/extras available on the market to be used with existing equipment, such as the Kone. 
  • Also a comparison of alternative filtering/steeping methods available. 
  • A look at creative ways of using more traditional brewing methods to create more unique beverages, such as the Aeropress, as well as examining the affect of by-pass brewing on the final beverage quality. 
  • A look at popular and traditional brewing methods by world region and discussion of best practices and key aspects of customer service. 
  • See impacts of roasting (degree and time) and origin on flavor impact.
  • Learning about the different methods of cold brew (ice drip, crash cooling, nitro, etc.), proper brewing and affects on flavor.
  • Look at the latest available brewing and coffee equipment. 

Torch Coffee Lab Yunnan

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SCA Barista Professional Course
Jul
2
to Jul 5

SCA Barista Professional Course

In this course you will learn: 

  • Overview of espresso machines, different types and functionality, pros and cons. Simple to extremely complex (3 boilers per group head).
  • Boiler systems discussion. Take apart steam wands, group heads, gaskets, boiler, put back together. Learn maintenance.
  • Overview of grinders, different types and functionality. Pros and cons.
  • Side by side comparison of different grinder types and burr types on flavor impact. •Take apart and put back together grinders. Learn maintenance.
  • Learn about the different processes that milk goes through and the impact on the quality of the milk and coffee beverage.
  • Learn and practice steaming different fat content as well as other types and see impact on final beverage as well as different techniques for steaming. •Practice advanced latte art.
  • Overview of Barista and Latte art competition rules.
  • Receive tips on competing and simulate competition environment.

Torch Coffee Lab Yunnan

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SCI Barista Level 2
May
14
to May 17

SCI Barista Level 2

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

In this course you will learn: 

  • Overview of espresso machines, different types and functionality, pros and cons. Simple to extremely complex (3 boilers per group head).
  • Boiler systems discussion. Take apart steam wands, group heads, gaskets, boiler, put back together. Learn maintenance.
  • Overview of grinders, different types and functionality. Pros and cons.
  • Side by side comparison of different grinder types and burr types on flavor impact. •Take apart and put back together grinders. Learn maintenance.
  • Learn about the different processes that milk goes through and the impact on the quality of the milk and coffee beverage.
  • Learn and practice steaming different fat content as well as other types and see impact on final beverage as well as different techniques for steaming. •Practice advanced latte art.
  • Overview of Barista and Latte art competition rules.
  • Receive tips on competing and simulate competition environment.

Torch Coffee Lab Yunnan China

For more information, please contact Peter at peter@torchcoffee.cn. 

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SCI Barista Level 1
May
10
to May 13

SCI Barista Level 1

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

In this course you will learn: 

  • Overview of espresso machine and grinder models and functionality.
  • Practice adjustment of equipment and proper protocols, as well as proper machine maintenance.
  • Keys of customer service.
  • Milk -- Learn what proper milk texture is (quality and beverage differences) and proper milk foaming techniques.
  • Learn basic latte-art pouring techniques.

This course is 3 days.

Torch Coffee Lab Yunnan China

For more information, please contact Peter at peter@torchcoffee.cn. 

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SCI Barista Level 2
Apr
26
to Apr 29

SCI Barista Level 2

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

In this course you will learn: 

  • Overview of espresso machines, different types and functionality, pros and cons. Simple to extremely complex (3 boilers per group head).
  • Boiler systems discussion. Take apart steam wands, group heads, gaskets, boiler, put back together. Learn maintenance.
  • Overview of grinders, different types and functionality. Pros and cons.
  • Side by side comparison of different grinder types and burr types on flavor impact. •Take apart and put back together grinders. Learn maintenance.
  • Learn about the different processes that milk goes through and the impact on the quality of the milk and coffee beverage.
  • Learn and practice steaming different fat content as well as other types and see impact on final beverage as well as different techniques for steaming. •Practice advanced latte art.
  • Overview of Barista and Latte art competition rules.
  • Receive tips on competing and simulate competition environment.

Torch Coffee Lab Yunnan China

For more information, please contact Peter at peter@torchcoffee.cn. 

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