Patrick teaches Robin Sewell to make “almost” make a heart with latte art at the heart of our school.
This course lays the foundation for all subsequent IBCA classes, and is a great way to “get a taste” of the IBCA curriculum.
Spend time in the classroom, then receive substantial “hands on” training designed to bring your skill set as a barista up to current standards and your understanding of coffee/milk to the next level.
Learn all technical and scientific facets of coffee roasting, identify coffee at all stages of roasting, and get an in-depth knowledge of what is involved in micro-roasting coffees.
Learn the fundamentals of formal coffee analysis; develop keen sensory skills, formal cup tasting protocol, and proper terminology used in the coffee industry.
Learn significant background, science, and history of the unroasted or immature “Coffee Bean” (actual “seed”). All aspects of Green Coffee from botany and agronomy to storage and decaffeination will be covered in these classes.
Learn the importance and interaction of all grinding and extraction methods, as well as brewing styles typically used in the coffee industry. These classes are an excellent preparation for the Green Coffee class.