It's a professional voyage into the world of coffee that will provide the attendees and in depth view, both theoretical and practical. All participants will acquire the ability to present customers with coffee of exceptional quality. Subjects include history, habits and customs, physiology, botany and basic cupping theory. To mould the future "sommeliers" of coffee, the theoretical and practical approach to cappuccino will also be taught. The course also details the processing and transformation of coffee, providing the rules for extracting, recognizing and judging a perfect espresso.
- Course duration: 2 days - 9.30am to 5pm
- See the course schedule
- Award: illy certificate
- Claimable under HRDF scheme
- Courses in Mandarin available upon request.