2-Day Roasting Course
Deskripsi
Sebuah course / kelas yang men-training Anda untuk menjadi roaster yang seimbang dari segala sisi: tidak hanya mengerti teknik teknik roasting / sangrai kopi, tetapi juga basic dari sisi barista, pengetahuan kopi, kontrol kualitas, dan indra pengecap (sensory skills). Sebuah kelas yang akan mengajarkan Anda dari 0, teknik esensial yang harus diketahui setiap roaster.
Kelas akan menyediakan banyak kesempatan untuk praktek.
Melihat kemampuan partisipan, kami akan menyesuaikan untuk kesempatan roasting dengan mesin besar (5kg) dan atau mesin sample roaster (100g).
Info Teknis
Durasi: 10:00 - 15:00 untuk setiap harinya selama 2 hari.
Minimum skill untuk ikut: Tidak ada. Pemula dari 0 pun bisa ikut.
Investasi edukasi: Rp 7,000,000 per orang untuk 2 hari.
Dapat apa aja?
Makan siang di cafe caturra~espresso
Certificate dari Goodwill
Apron Goodwill
Kelas dibawakan dalam Bahasa Indonesia
Materi Kelas
day 1
Basic barista theory
Arabica vs. Robusta
Anatomy and complexity of coffee
Coffee quality - climate, processes, genetics
Green bean defects
Cupping: parameters and how-to
Roasting types
Roasting stages, level, log
Roasting practice - slow, complex
Roasting practice - fast roast
day 2
Cupping roasting results
Roasting equipment
Storing and degassing
Blending strategies
Wrapping up - roaster's role and mindset
Roasting practice
Mengapa Initial Coffee Academy?
Easy to Follow Handbook
All of our instructors have years of real experience in the industry with proven dedication to the coffee world and certifications. Our senior instructors have competed and finished well in Indonesian Barista Championship, and one of them is even a licensed Q-Arabica Grader, an internationally-recognized certification.
First-Class Facility
We use world-class equipment - a La Marzocco espresso machine and proper international-standard tools at our training facility.
All trainings will focus on both theory and hands-on application in order to produce well-rounded individuals.
Highly Qualified Trainers
Professionally written handbook created by a US-graduate who finished in the top-24 of Indonesian Barista Championship 2015 and who is also a licensed Q-Arabica Grader with real-experience in the industry.