Training Courses
Call Our Team on 01324 635074
We offer a range of training courses to our customers. Our training room is designed so you feel relaxed and comfortable and we have all the equipment you need to learn all about coffee.
Our Courses
Mastering your V60
V60 delivers incredibly clear flavours and aromas, allowing coffee lovers to enjoy the subtlest notes in their coffee. For this reason V60 is one of the speciality coffee’s favourite brewing methods.
The name V60 derives from the shape of the coffee pot which is a V-shaped cone with an angle of 60 degrees. These unusual elements, together with the dexterity of a professional or enthusiastic, can give us a clear cup of coffee which brings out the flavours of your favourite coffee blends. Even if this type of technique has been used for over 100 years, its applications evolve and change continuously.
This is why we provide a full training to teach you how to select your coffee beans and to grind your coffee beans. The process and the time to deliver a perfect cup of coffee is only 3 minutes.
7 Hours (09:30 - 16:30)
4 - 6 People
Drip Cold Brew Coffee
Kyoto-style coffee. Cold Brew coffee is different from brewed coffee in 3 ways: it brews cold, brews at least for 14 hours and is not bitter.
Basically it is all of the great parts of brewed coffee without the bitterness, sourness and diluted flavour. The cold water produces a full range of mouthfeel and sweetness, devoid of acidity.
The absence of acidity in the cold brew is even more noticable when compared to iced coffee made from hot coffee, because when hot coffee cools, the acid develops unpleasantly harsh, but the cold brewing coffee avoids that acid development.
In this course we will teach you all of the secrets for a perfect extraction to make your drip cold brew coffee in your coffee shop without extra cost and we will show you that it is completely different from the classic “iced coffee”.
7 Hours (09:30 - 16:30)
4 - 6 People
Syphon
Invented in the 1840s by a French housewife and and Scottish marine engineer. The beautiful and functional brewing method is certainly something you can show off to your customers and gain attention for its uniqueness.
Syphon coffee is a Vacuum brewed coffee and is believed to be one of the best-tasting coffee which is clear, smooth, full-bodied, crisp, clean and rich in flavour.
The syphon method has virtually no sediments and a thin body, tasting notes jump out like no other coffee method. This balanced coffee shows off the coffee beans whole natural flavour profile.
We will teach you to set up the syphon and help you select your coffee as well as teach you all about the syphon extraction.
7 Hours (09:30 - 16:30)
4 - 6 People
Learn with Us
Coffee Growing, Harvesting, and Roasting.
All about Espresso and pulling shots.
Setting up a coffee grinder.
Ristretto.
Long black and Americano.
Espresso Macchiato.
Difference between Cappucino, Flat white, Latte, and Mocha.
Cleaning and maintenance.
Book Now 01324 635074
Happy employees represents the backbone of innovation, loyalty, responsibility and success, Happiness inspires creativity and we are proud of the success of our team. Our team is always up to date , constantly participating in training courses and fairs on the latest traditional coffee machines and bean to cup machines to give them the opportunity to grow and improve by sharing information with other engineers, creating standards and certifications.
Our training room is designed so you feel relaxed and comfortable and we have all the equipment you need to learn all about coffee.
You will learn how to calibrate a coffee grinder, how to use good dosing techniques, how to tamp the coffee, and how to look for the perfect extraction.
The courses that our team attended are:
Introduction to the use of Multimeter, Technology and setting of Coffee Grinders, Extraction Technologies and Skills, Water treatment and Coffee Quality, History of Espresso Machines and Future of Connected Technology and the Course of Maintenance and Cleaning process of Espresso Machines. “The quality of your Espresso passes through the Equipment, with constant maintenance and cleaning “.