The “Masterclass of Introduction to Coffee, Sensory Workshop & Tasting” module is the essential foundation module that will allow you to understand coffee and to understand all the links in the chain, during which each actor performs an unsuspected work in order to provide you with quality beans.
From producers to washing stations, from roasters to consumers, how to find your way around and evaluate coffee based on objective quality criteria.
Understand the types of coffee, the types of fermentation, the types of roasting, but also make the difference between commodity coffee, specialty coffee, marketing from the past and contemporary vision of the product. This module will enlighten you on an industry that is still too often in the shadows and yet in full revolution.
Ready, set, grind!
Anyone, amateur or professional, who wants to understand coffee on the basis of objective quality criteria, both in order to buy it and implement it in their project, and for their own consumption or for advising in store. Chef, Barista, Manager, Horeca project creator, purchasing manager, enthusiast and passionate, everyone is WELCOME!
Understand the differences between commodity and specialty coffee, the different links in the coffee chain, the different stages of processing. To know how to taste and buy coffee with full knowledge of the facts, based on objective quality criteria.
1/ ORIGINSWHERE AND WHAT: SPECIES AND VARIETIES, PRODUCING COUNTRIES, MAIN EXPORTERS
2/ GROWING COFFEECOFFEE PLANTATION, NURSERY, COFFEE FLOWER, COFFEE CHERRY, WHAT’S IN A CHERRY, TERROIR
3/ HARVESTING COFFEEMECHANICAL METHOD, STRIPPING, MANUAL METHOD
4/ PROCESS AND FERMENTATIONWASHED METHOD, NATURAL METHOD, HUMIDITY LEVEL, OTHER METHODS
5/ ROASTING COFFEEWHY TO ROAST, HOW TO ROAST, DIFFERENTIATE STYLES AND CULTURES
6/ TASTING COFFEECUPPING, WHY AND HOW
7/ SPECIALTY COFFEECULTURES, SHORT SUPPLY CHAINS, LIMITS OF LABELS, PAST PRACTICES TO CONTEMPORARY MARKETING
8/ CHOOSING YOUR COFFEE
9/ TASTING !
10/ SENSORY WORKSHOP
Learn the difference between acidity and bitterness, sweetness and saltiness, and umami. Work on your sense of smell and taste with le Nez du Café.
Methodology approved by the Specialty Coffee Association and revisited by OK Coffee.
Theory 3h - Preparation 1/2h - Tasting and Sensory Workshop 1h30 = 5h
Projection for the theoretical part, with many photos and videos taken in the countries of origin. Samples of fermented cherries and beans at different stages of the coffee chain (parchment, green, roasted etc.).
Tasting of 4 coffees with different fermentations (samples of the best specialty roasts from Brussels and its surroundings).
Sensory workshop with Le Nez du Café and sweet/salty/acid/bitter/umami water solutions to learn how to taste.
Have a hearty breakfast before the class as we will not drink coffee before the tasting. It is not recommended to eat before the end of the class.
IMPORTANT: do not wear perfume or deodorant that will spoil the class for everyone!
Bring a water bottle. Mask and gel in Covid time.
Pssst, join us: INSTA @ok_coffee_tips
Thomas Wyngaard is founder at OK Coffee and one of the few Specialty Coffee experts in French-speaking Belgium. He is an independent consultant, teacher (certified by the Specialty Coffee Association from January 2018 to April 2021), tour-ist and broadcaster. After training in France, Poland and Estonia, he worked with the best in Belgium, and then migrated for almost 2 years to New York where he served as a consultant and trainer. In addition to training in the coffee business, he collaborates with Belgian roasters committed to the recognition of specialty coffee, working towards a better world "one bean at a time".
Tickets for MASTERCLASS -EN- Introduction to Coffee, Sensory Workshop & Tasting can be booked here.
|Ticket Information||Ticket Price|
|Premières Admissions !! (moins cher)||EUR 100|
|Admissions Normales||EUR 135|