In this professional course we will explore differences in green and roasted coffee related to density, altitude growth, varieties, processes, decaffeination, and storage. Participants will practice drink production and improve upon workflow. Extraction will be analyzed, and adjustments made to extract to different levels. Latte art and foaming will be improved upon, and we will discuss milk in depth, including processing and composition and its ability to foam. We will define and test water quality and adjust water to meet standards and use sensory to identify subtle differences in coffees, describe espresso brews, extract different coffees to find optimum taste and create brew recipes for espresso. Attendees will improve on latte art techniques to pour at least two designs consistently and split a pitcher of steamed milk between two lattes to pour the same design in two cups.

Barista Skills is a great place to learn how to follow standards for espresso and steaming milk to make latte art plus other beverages.

Come explore some different roasters and roast profiles. In this course we will gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast.

SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.

Barista Skills is a great place to learn how to follow standards for espresso and steaming milk to make latte art plus other beverages.

Barista Skills is a great place to learn how to follow standards for espresso and steaming milk to make latte art plus other beverages.

Come explore some different roasters and roast profiles. In this course we will gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast.

SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.

Come explore some different roasters and roast profiles. In this course we will gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast.

Come explore some different roasters and roast profiles. In this course we will gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast.

Come explore some different roasters and roast profiles. In this course we will gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast.

Barista Skills is a great place to learn how to follow standards for making espresso and steaming milk to make latte art.

Come learn the basics of coffee roasting at the Lab at Royal New York