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Barista Professional
This 5-day special training includes the Barista Basic, Barista Advanced, Latte Art, Cupping & Senses and Seasonal Drinks seminars. The 5-day course gives you a complete overview of the world of coffee and equips you to work confidently as an expert barista, to train your employees in the basics of coffee and to increase the quality of your coffee.
Barista "Technik"
This 4-day special training includes the Machines, Barista Basic, Barista Advanced and Latte Art seminars. The 4-day course gives you a complete overview of the world of coffee and equips you to work confidently as an expert barista, to train your employees in the basics of coffee and to increase the quality of your coffee. The machines seminar focuses on the technical aspects of coffee making.
Barista Compact
This 3-day, compact training course includes the Barista Basic, Barista Advanced and Latte Art seminars. Enjoy the advantages of this offer. After completing these seminars you will have established solid background knowledge and collected numerous practical experiences.
Barista Mini
This 2-day special training includes the Barista Basic und Latte Art seminars. Barista Basic is a must for every beginner.
Coffeebar founder Week
So you want to take a huge step and open your own coffee bar? We´ll help you! In this 5-day course you´ll learn everything for the realisation of your dream, from planning to coffee preparation. The company founder week includes the Coffee Bar Planning, Coffee Bar Management, Competition Analysis seminars, as well as the Barista Basic and Barista Advanced courses.
Coffeeshop founder Compact
This 3-day compact training course includes the Coffee Shop Planning, Coffee Bar Management and Competition Analysis seminars: 3 of the most important tools for you as a leader in the coffee sector. Enjoy the price advantage of this offer and benefit from the knowledge we have to share with you.
Roastmaster Week
The roasting of coffee beans belongs to the fine arts of the sector. During the roasting week, you will be equipped with the theoretical knowledge you need to roast coffee, and gain practical experience with raw coffee and its further processing. Coffee experts with many years of roasting experience grant fascinating insights into their craft.
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Barista kaffee
Your reliable Premium Gourmet Coffee, served exclusively at The Coffee Factory establishments for your personal enjoyment. read more
Tel: (+599 9)7382233
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Open: Mon-Suni (6:00-21:30)
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The Coffee Factory Head Office, В Industrieterrein Seru Loraweg, Kaya Angel J. LeaГ±ez z/n, В Willemstad, Curacao, Netherlands Antilles
Barista kaffee
- Book
- Home
- Über uns
- BSOC
- Trainer
- Freunde
- Why BSOC?
- Kursangebot
- Blockkurse
- Einzelkurse
- Tea Workshops
- Bäcker
- Nicaragua Coffee Trek 2018
- Coffee Master
10 good reasons for BSOC.
Barista Professional
This 5-day special training includes the Barista Basic, Barista Advanced, Latte Art, Cupping & Senses and Seasonal Drinks seminars. The 5-day course gives you a complete overview of the world of coffee and equips you to work confidently as an expert barista, to train your employees in the basics of coffee and to increase the quality of your coffee.
Barista "Technik"
This 4-day special training includes the Machines, Barista Basic, Barista Advanced and Latte Art seminars. The 4-day course gives you a complete overview of the world of coffee and equips you to work confidently as an expert barista, to train your employees in the basics of coffee and to increase the quality of your coffee. The machines seminar focuses on the technical aspects of coffee making.
Barista Compact
This 3-day, compact training course includes the Barista Basic, Barista Advanced and Latte Art seminars. Enjoy the advantages of this offer. After completing these seminars you will have established solid background knowledge and collected numerous practical experiences.
Barista Mini
This 2-day special training includes the Barista Basic und Latte Art seminars. Barista Basic is a must for every beginner.
Coffeebar founder Week
So you want to take a huge step and open your own coffee bar? We´ll help you! In this 5-day course you´ll learn everything for the realisation of your dream, from planning to coffee preparation. The company founder week includes the Coffee Bar Planning, Coffee Bar Management, Competition Analysis seminars, as well as the Barista Basic and Barista Advanced courses.
Coffeeshop founder Compact
This 3-day compact training course includes the Coffee Shop Planning, Coffee Bar Management and Competition Analysis seminars: 3 of the most important tools for you as a leader in the coffee sector. Enjoy the price advantage of this offer and benefit from the knowledge we have to share with you.
Roastmaster Week
The roasting of coffee beans belongs to the fine arts of the sector. During the roasting week, you will be equipped with the theoretical knowledge you need to roast coffee, and gain practical experience with raw coffee and its further processing. Coffee experts with many years of roasting experience grant fascinating insights into their craft.
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Coffee Lab Zurich
Im Rahmen unseren letzten Beitrags haben wir bereits erwähnt, dass der Baristameister aus Taiwan, Berg Wu die 17. Barista Weltmeisterschaft gewonnen hat.
Mathieu Theis, unserer Schweizermeister gab mir einen Einblick in seine Erlebnisse an der Weltmeisterschaft und erläuterte mir, weshalb es seinerseits nicht mit der Halbfinale-Teilnahme geklappt hat. Der selbständige Barista Mathieu überzeugt mir mit seiner Passion und harter Arbeit und zeigt, dass mit grossem Einsatz alles möglich ist. Ich habe kurz mit dem amtierenden Schweizer Meister und dem Drittplatzierten der letztjährigen Latte Art Meistermeisterschaft gesprochen. Im Gespräch sprachen wir über seine Kaffeevision und er teilte sein Rezept der Weltmeisterschaft mit mir.
M
athieu, The World Barista Championship (WBC) 2016 just ended, except that you feel pretty that there are no more training, could you tell us how you feel and what you have learnt from this great experience being on the stage of the WBC’16 in Dublin?I feel very relax, I can enjoy coffee now! Making mistake is part of the game and I learn a lot from it. On a broader scale, being with all these champions back stage, I learn a lot how they prepare, their methodology and some of their secret. It’s a great experience.
You helped Emi last year for WBC’15 in Seattle, how is this helping you for the preparation for the WBC’16 in Dublin?
It is very helpful because you know the steps in advance so the discovery part of the competition is easier. But still there are some discoveries, for example, the 90 min practice on Monday gave very different results in term of coffee taste than the 60 min preparation backstage on Wednesday. Although the 2 places are 5 min away from each other, the water was so different that the taste of the coffee was very different. These kind of last minute change were obviously a surprise!
How did you come up with your architect idea? what connects this idea with your coffee?
I have to be honest and give the paternity of the idea to Emi. We were struggling to find a good idea to connect both coffees because they are so different. We thought first about the idea of genetic diversity because Don Mayo is very diverse genetically and Don Pepe is pure genetically but the presentation did not really work and one day Emi woke up and told me :”what about architect?” The idea is brilliant because today barista can really design their drink. We can choose any coffee, we can ask any roast profile, we can choose the grinder and we can choose the extraction. So in a way like an architect, each barista designs his own drink. My goal was to focus the presentation on the role of a Barista and the choice he makes to design delicious drinks.
Could you tell us exactly what happened on the stage?
During the extraction of my last drink, I stopped the extraction after 22 sec but I thought I didn’t stop it. So I pushed the button again and start preparing the ingredients of the signature drink. When I came back to the machine the cup was full of coffee! Obviously I got very low points for the signature drink and the technical.
This incident cost you the semi final, after the de-briefing you told us that the judges think your coffee fill in the check boxes, tell us a bit more about your coffee and why do you choose this one, and how was it to work with this roaster from abroad, Måns Akne Andersson?
I choose 2 coffees from Costa Rica. One for the espresso is coming from the farm Don Mayo. It’s a hybrid of 4 varieties! Geisha, Villa Sarchis, Bourbon and Red Catuai. Each of these varieties brings complexicity to the cup. My last shot I had Pineapple, Dried Plu and Almond.
For the cappuccino, I choose another coffee coming from the farm Don Pepe. It’s a pure Geisha Natural with a strong aroma of berries and rose. With the milk, it gives macadamia notes, caramel and strawberries.
Working with a roaster abroad is not easy because you can’t have face to face meeting but I’m very happy with the result. I didn’t have to worry at all about the roast; I knew I could trust him to deliver an excellent profile for each coffee.
I personally love your sexy workflow on that stage, could you tell us why are you choosing these Equipment?
Thank you Milo! I use a ring on top of my portafilter to distribute evenly the coffee. It originally comes when I use Mazzer as a grinder to prevent coffee going outside of the portafilter when grinding. I use it now every time I use an Ek43.
I use a leveling tool called OCD to ensure that the leveling in the portafilter is perfect. It avoids channeling and eases the tamping.
I use a tamper from Pullman, I found that it helps me to avoid the vaccum effect when you remove the tamper from the portafilter.
Finally I use 3 scales from Acaia to measure every shots, 2 black and 1 special edition white pretty sexy.
Do you mind telling us your recipe (Espresso, Milk beverage, Signature drink)?
Espresso is from Don Mayo: 19gr in, 36gr out in 25 seconds.
Milk Beverage is from Don Pepe: 20gr in, 40gr out in 30 seconds. 100ml of milk for each cup.
Signature drink: 4 espresso shots from Don Mayo, 25gr of Don Mayo extracted though Nespresso machine, 2.5gr of butter, 5gr of white sugar and 1gr of honey.
Using Nespresso machine and make a capsule in front of the judge was quite fun!
Who inspire you the most on your Barista career?
It’s a difficult question because so many Barista inspired me and continue to do it. But if I have to choose one it would be Tim Wendelboe. He is an inspiration for the way he handles his career. Successful barista, successful roaster, successful café owner and now developing into farming! Such a dedication to improve each step of the coffee chain is remarkable.
What can we expect from you now? How’s the future going to look like for you?
As you know, I’m working for an engineering company at the moment. My goal is to transition to coffee towards the end of the year. With Emi, we are to set up our company in coffee mainly for trainings
We are now looking for places, not easy in Zurich! The idea is to have fun during these trainings, a lot of experiment, little theory and a lot of practice.
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Gratulation…!
Wir gratulieren herzlich Berg Wu aus Taiwan als Barista Weltmeister 2016. Sein Espresso mit gekühltem Siebträger überzeugte die Internationale Juroren letzte Wochenende Samstag 25. Juni 2016 in Dublin und brachte ihm den Sieg gegen 61 andere Landesmeister.
- Berg Wu, Simple Kaffa, Taiwan
- Yoshikazu Iwase, Rec Collective Co., Japan
- Ben Put, Monogram Coffee, Kanada
- Lem Butler, Counter Culture Coffee, Amerika
- Charlotte Malaval, Ditta Artigianale, Frankreich
- Lex Wenneker, Espresso Service West, Niederlande
Den Meister Titel in Welt Brewers Cup 2016 holte Tetsu Kasuya aus Japan.
- Tetsu Kasuya, Coffee Factory, Japan
- Mikaela Wallgren, The Coffee Collective, Finnland
- Chad Wang, Jascaffee China, Taiwan
- Benny Wong, The Cupping Room, Hongkong
- Todd Goldsworthy, Klatch Coffee, Amerika
- Odd-Steinar Tøllefsen, Supreme Roastworks AS, Norwegen
Zudem wollten wir unserem Schweizermeister Mathieu Theis für seine Kaffee Passion und seine Leistung nach all den vielen Trainingsstunden gratulieren: There are things that happen which we couldn’t train or control, as the wise old man says, ‘shit happens!’ But we’re really proud with your work to get there at the World Barista Championship’s stage.
Einen Platz unter den besten 10 aus der ganzen Welt holten auch unser Schweizer Brewer André Strittmatter mit seinen 50 plus Passion und die Deutsche Barista Erna Tosberg mit ihrem Black Unicorn Kaffee… Gratulation!
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Jede Sekunde zählt
Letzten Freitag dem 10.06.2016 war ich im UCC in Zollikofen bei Bern. Punkt 20:00 Uhr fing das Training von Matthieu Theis an. Seinen Schweizermeister Titel in Barista holte er letzten Februar in St. Gallen. Nun nimmt er an der Weltmeisterschaft in Dublin am 22.06. – 25.06.2016 teil.
Seine Präsentation vom Kaffee, den Milchgetränken und den Signature Drinks steht bereits und läuft sehr gut. Nach 2 Runden Training, änderte er aufgrund einiger Kritiken und Meinungen noch einige Kleinigkeiten ab. Anschliessend folgte der dritte Trainingslauf und alle waren zufrieden. Der gebürtige Franzose aus Marseille hat nun noch eine Woche Zeit seine Präsentation zu perfektionieren. Sein Hauptziel liegt in der Geschwindigkeit seiner Präsentation. Ziel ist es ein paar Sekunden schneller zu werden, mit Hilfe seiner co Barista Trainerin Emi Fukahori, welches jede Bewegung und den Ablauf genauestens notiert.
Am 22.06.2016 um 17:00 Uhr startet Matthieu Theis in Dublin und sein Ziel ist das Semi Final mit seinem Kaffee zu erreichen. Wir werden natürlich dort sein und ihn unterstützen. Ebenfalls wünschen wir André Strittmatter an der Welt Brewers Cup und Felix Hohlmann als Schweizer Aeropress Warrior viel Glück in Dublin.
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16dec9:00 13:00 Home-Barista Kurs (bereits AUSGEBUCHT)
Event Details
Innerhalb von vier Stunden wird ein solider Einstieg in die komplexe Welt der Espresso-Getränke ermöglicht. Der theoretische Part vermittelt das nötige Grundwissen, welches danach spielerisch in der Praxis erprobt wird. Einführend
Event Details
Innerhalb von vier Stunden wird ein solider Einstieg in die komplexe Welt der Espresso-Getränke ermöglicht. Der theoretische Part vermittelt das nötige Grundwissen, welches danach spielerisch in der Praxis erprobt wird.
Einführend behandelte Themen:
- Kaffeebohne
- Mühle
- Espresso
- Extraktionsparameter & Perfektionierung
- Mahlen, Leveln, Tampen
- Troubleshooting
- Milchschäumen
- Latte Art
- Reinigung
220 CHF (inkl. Kursmaterial & MwSt)
3 – 6 Teilnehmer
SCA Foundation, SCA Intermediate, Latte Art
(Saturday) 9:00 - 13:00
Coffee Lab Zurich
Strassburgstrasse 15, 8004 Zürich
Coffee Lab Zurich, Milo +41 79 703 30 27 Strassburgstrasse 15, 8004 Zürich
Coffee Lab Zurich
+41 43 299 70 76
+41 79 703 30 27
Geöffnet jeden ersten & dritten Samstagnachmittag im Monat
Nordic Roaster Forum 2017
NRF is for roasters and cuppers only. Be together, act together, learn together.
And the winner is.
View the results here
Thursday October 12th
Friday October 13th
Saturday October 14th
Sunday October 15th
How to get here?
TSV Workbar & Reseption/ Tøyen Startup Village Kaffebar – Hagegata 22, 0653 Oslo
Tøyen Starup Village Auditorium – Hagegata 23, 0653 Oslo
Subway: All lines, stop Tøyen. Follow signs to Tøyen Torg, and you’ll see us in the middle of the square!
Barista kaffee
“Kein Mensch kann wirklich Erfolg haben,
solange er nicht seinen rechten Platz gefunden hat.
Es ist mit Menschen wie mit Lokomotiven:
kraftvoll in ihrem Geleise,
sind sie machtlos an jedem anderen Platze.”
Mein Name ist Bono Gargolov
Mein Beruf, bzw. meine Berufung ist Barista.
Sehr guter Kaffee sollte nicht nur für eine kleine Gruppe von Menschen zugänglich sein. Durch die Anregung und Unterstützung von Freunden und Mentoren bin ich in der Lage, meine Dienstleistung preiswert anzubieten.
Unter dem Punkt „Baristaseminare“ finden Sie sowohl die Möglichkeit in Schulungsräumen oder auch direkt bei Ihnen
z.B. während der Arbeitszeiten Ihr eigenes Wissen und Können zu verbessern.
In meinem Blog teile ich als Verfahrenstechniker und Kaffeeexperte meine Erfahrung über die Extraktion mit. Außerdem biete ich allen Interessierten Einblicke in den Barista-Alltag.
Описание
-Cupping and Tasting
-Drinks and Recipes
-Barista and Brewing / Preparation
-Bean Classifications and Gradings
-Coffee by Origins
We hope you enjoy the app and please let us know of any feedback you have. Please rate the app if you enjoy it. Thank you!
-Cupping И дегустацией
-Drinks И рецепты
-Barista И Brewing / Подготовка
-Bean Классификации и градуировки
Мы надеемся, что вам понравится приложение и, пожалуйста, дайте нам знать о любой обратной связи у вас есть. Пожалуйста, оцените приложение, если вам это нравится. Спасибо!
Barista kaffee
From Lavazza World
PERFECT BLENDS
From plantations all around the world, Lavazza selects the best coffees to create the numerous blends that we enjoy every day.
COFFEE RECIPES
Lavazza’s Training Centre reinvented the Espresso Martini using Frangelico, a traditional Piedmontese liqueur.
COFFEE RECIPES
The fluffy egg-free mascarpone cream combines with the coarse texture of “paste di meliga” biscuits, and the hot coffee finds its perfect match with the recipe’s chilled ingredients.
COFFEE AND HEALTH
A cup of coffee contains about 50 mg of caffeine and its stimulant action, which lasts for one or two hours after it has been drunk, acts on the cerebrospinal nervous system.
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