A training course accredited by the Specialty Coffee Association (SCA), designed to complement the foundation level in drip coffee, where the trainee will be able to master the standards for preparing drip coffee and methods for calibrating it, manually or using a machine, and practice testing all variables affecting preparation, and discovering their effect on the preparation. Extraction and taste.
Theoretical axes: * A quick journey into the world of coffee from planting to cup * Sensory skills and the variables affecting them * Extraction methods and devices used * Understanding the variables affecting the setting * Methods of preparing and analyzing the distillation process * Cleanliness and quality standards
Practical topics: * Distinguishing between types of coffee according to its species and processing * Correct analysis of coffee taste and use of the senses * Understanding preparation methods and the variables affecting them * Understanding preparation variables and dealing with them. * Understanding preparation and analysis methods when preparing drip coffee
Course duration: 16 hours - divided into two days Type of training: theoretical and practical
Target group: * Those who wish to develop drip coffee preparation skills to reach the level of professionalism and quality
Tests offered to pass the course: Theoretical test: Number of questions: 40 - Test duration: 60 minutes - Success rate: 70% Practical test: Test duration is 90 minutes - pass rate 70%
Course language: Arabic A training course accredited by the Specialty Coffee Association (SCA), designed to complete the foundation level in drip coffee, where the trainee will be able to master dealing with the standards for preparing drip coffee and methods for calibrating it, manually or using a machine, and practice testing all variables affecting preparation. And discover its effect on extraction and taste.
Theoretical axes: * A quick journey into the world of coffee from planting to cup * Sensory skills and the variables affecting them * Extraction methods and devices used * Understanding the variables affecting the setting * Methods of preparing and analyzing the distillation process * Cleanliness and quality standards
Practical topics: * Distinguishing between types of coffee according to its species and processing * Correct analysis of coffee taste and use of the senses * Understanding preparation methods and the variables affecting them * Understanding preparation variables and dealing with them. * Understanding preparation and analysis methods when preparing drip coffee
Course duration: 16 hours - divided into two days Type of training: theoretical and practical
Target group: * Those who wish to develop drip coffee preparation skills to reach the level of professionalism and quality
Tests offered to pass the course: Theoretical test: Number of questions: 40 - Test duration: 60 minutes - Success rate: 70% Practical test: Test duration is 90 minutes - pass rate 70%