From good coffee to expert taster: Course is for everyone

From example of what is already happening with wines, a growing number of people are looking for courses to deepen their knowledge of coffee.

From example of what is already happening with wines, a growing number of people are looking for courses to deepen their knowledge of coffee.

They are housewives who want to serve a tastier coffee, men who like to  display their culinary skills in "gourmet kitchens" and consumers who want to recognize a beverage with quality. On the other hand, entrepreneurs that wish to open a business in the area, baristas and other industry professionals looking for specific technical training. There are courses for each of these profiles.

For those who are just starting and don’t want to be professional, basic courses are a good option. They offer an introduction to coffee, history, origins, types of grains and preparation methods, and teach how to make a good homemade coffee from many different makers. The theoretical part is completed tasting different types of drinks, what allows one  to compare their aroma and flavor.

"The kind of student we attract to the homemade coffee course are people who love food and want to better understand about quality of coffee," says Isabela Raposeiras, the Coffee Lab. "The student sees the difference between special coffee and commodity and learn how to identify a product on the shelf most likely to have quality. "

On the other side, who wants to operate an espresso machine should look for a barista course. The senior barista course expands the training started in the basic course and reinforces the expertise of the professional. The Latte Art course teaches how to manipulate steam milk to make different decorative designs on the cup. Roasting courses help baristas to treat grains technically, improving the usefulness.

The core tasting courses doesn’t have prerequisites. The advanced ones are for those who want a career as a taster. In this case, if you want to specialize in it, the professional can have specific training to become a Q Grader or a cupping Judge.

Some schools also offer courses in sensory education, promoting a true deconstruction of the palate, showing how the human body works and responds to the flavor. The student learns how to identify the basic tastes (sweet, salted, sour and bitter) and parameterize them (high, medium and low level).

Whatever the chosen option, the student relationship with coffee will never be the same. "You change concepts and standards and the person leaves the course with a different perception. He/she will no longer look at coffee the same way", says Eliana Relvas, barista who teaches about tasting coffee at Pão de Açúcar chain stores.


Source: ABIC