What will you learn?
- How the dripper and AeroPress work – you’ll learn details about these methods, their key differences and how to choose the right water ratio, grind size, etc;
- How brewing parameters affect flavour – we will analyse how changing grind, water temperature, extraction time or turbulence affects the flavour profile of the coffee;
- How to recognise correct extraction – you will learn how to evaluate the flavour of coffee and identify signs of under- or over-extraction.
- How to refine your own brewing technique – you will test different brewing methods and learn to adapt them to the type of bean to achieve the best possible flavour.
Practice and individual approach
This will not be a lecture, but an interaction-filled training session where you will try, analyse and learn on live material – namely coffee. Whether you’re just starting out in sensory science or already have experience, I will match the level of training to your skills.
Who will lead the training?
Me, Maks Volkovytskyi. I have been involved in coffee since 2015. I gathered my experience both in coffee shops and in leading Polish roasters. I have trained over 500 people, conducted hundreds of cupping sessions and consulted coffee shops more than once. I have also participated in various coffee championships, taking places on the podium.
- Polish AeroPress Champion
- 1st place in the Sensory Battle
- 2nd place in the Polish Championship Cezve/Ibrik
- 3rd place in the Polish Championship Coffee In Good Spirits
- 3rd place in the Polish AeroPress Championship
- 3rd place in the Polish Cezve/Ibrik Championships
- 3rd place in the Championships of The Barista League in Spain
- and a few more…
If you want to understand coffee better and learn to evaluate it more ‘geekily’ – you are more than welcome!
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