Xiamen Xiangtou Fine Coffee College course [2012.11-2013.1]
[latest course]
Wang Shiru, the basic course of baking
Time: December 17-December 19, 2012
Course fee: 3800 yuan / three days
Course purpose: this course is aimed at the students who have the basic knowledge of baristas (or those who have taken the barista course). Through the understanding of the basic knowledge of baking and the application of small roaster, master the basic theory of independent baking and have the basic application ability. 1. Classification and selection of raw coffee beans 2. Introduction to the structure and operation of bean baking machine 3. Sample baking and recording 4. Sample baking cup test and discussion 5. Curve baking setting 6. Practical operation of curve baking 7. Definition of defective operation in coffee roasting 8. Measurement and discussion of curved baked cups 9. Curve baking setting test 10. Basic extraction theory 11. Discussion of test results and formulation design
Teaching environment:
Arrangements for the commencement of courses from 2012.11 to 2013.1
Course
Teachers
Number of days
Class date
Expenses
Number of people
eleven
New beans published & tasting meeting
Month
Barista basic class
Lin Qiuyi
3 days
November 12-14 (Monday to Wednesday)
1200 yuan
6-18 people
Q-Grader preview course
Hu Yuanzheng / Lin Qiuyi
3 days
November 15 to 17 (Thursday to Saturday)
6000 yuan
twelve
Coffee roasting course
Wang Shiru
3 days
December 17-19 (Monday to Wednesday)
3800 yuan
6-12 people
Month
2013
one
Barista basic class
Lin Qiuyi
3 days
January 4-6 (Friday-Sunday)
1200 yuan
6-18 people
Month
Italian advanced class II
Lim Dong-Won
3 days
January 10-12 (Thursday-Saturday)
3200 yuan
6-12 people
WBC barista competition contestant class
Lim Dong-Won
1 day
Sunday, January 13
600 yuan
6-20 people
SCAA Q-Grader certification
Trish Rothgeb, Chen Jiajun
5 days
23 January to 27 January
25000 yuan
(responsible Editor: vinden)
- Prev
Hong Kong's coffee imports have more than doubled in 10 years and the market prospect is attractive.
Ye Wenzheng, head of the judging committee of the Hong Kong Coffee Industry Association, said in Hong Kong on the 8th that in recent years, more and more Hong Kong people are pursuing a higher taste of coffee bean culture, and it is expected that more coffee shops will be opened in Hong Kong, making coffee more popular in Hong Kong. According to Ye Wenzheng, the amount of coffee consumed by Hong Kong people reached 12316 tons in 2011, an increase of 14% over the previous year, and in the first nine months of this year, even more than the same period last year.
- Next
Changsha residents are expected to drink locally grown coffee
At the coffee bean planting base, a staff member picked a pod shaped like a bean and peeled it off in front of a reporter, exposing brown coffee beans the size of rice grains. Put it in front of your nose and smell the faint aroma of coffee. Now that some coffee beans are ripe, the staff member said that what is grown here is a kind of herbal coffee, which will all be ripe in October.
Related
- The design principle of the V60 filter cup! Why is the V60 filter cup called V60? What is the difference between a V60 hand-brewed coffee filter cup and a cake filter cup? Who invented the V60?
- Why does mocha pot coffee smell burnt? How to adjust the coffee extract in the mocha pot? What should I do if the coffee in the mocha pot is burnt? Why is mocha pot coffee so easy to overpower?
- Why can't cappuccinos be made takeout? What is the ratio of coffee to milk in a cappuccino? How thick is the milk foam in capuccino? What does Capuccino mean?
- How to make silky and strong salty mocha coffee? How to make a delicious mocha latte? What is the difference between latte and mocha coffee?
- How to use the Aiyue coffee press machine? Who invented Aiyue Pressure? What is the difference between Aiyue brewed coffee and hand-brewed coffee? What is the principle of coffee extraction from Aiyue Pressure?
- How to make the world's top coffee Yejia Xuefei? What are the characteristics of Yejia Shefi coffee? What is the flavor of Yejia Shefei? How to solve the blockage during lightly baked beans?
- What does long extract coffee mean? What is the difference between long-extract coffee and American coffee? What is the difference between Lungo and American coffee? What is Lungo Coffee?
- What does under-extracted coffee taste like? What are the characteristics of over-extracted coffee? How to tell if coffee is over-extracted or under-extracted?
- Why isn't Dirty hot? What is Dirty in espresso? What should I do with hot Dirty?
- Share the correct way to make hanging ear coffee! How much water should I use to make my ear coffee? How many stages does the water injection of hanging ear coffee need to be divided into? How much water does it take to put in hanging ear coffee? How to m