COFFEE COURSES
(Possibility to run courses in different languages like – Spanish, English, Norwegian, Swedish and German)
Courses will be held at our totally equipped centre or at clients’ facilities on request. Contents are based on SCAE directives – Specialty Coffee Association of Europe. IECAFE is the sole school in Spain authorized by SCAE to train future trainers. Get to know our trainers – click on their CV.
BARISTA LEVEL 1 – Contents according to SCAE (Specialty Coffee Association of Europe) 
OBJECTIVE: achieve a higher QUALITY
Get a deepen knowledge of the characteristics of Espresso, blending, roasting, grinding, water quality, temperature and pressure, brewing, compacting, steaming milk, etc. To be more respectful towards the product and more careful in handling it (storage, protection, doses, distribution, water quality, waiting times, etc)
1 day course
BARISTA LEVEL 2 – contents according to SCAE (Specialty Coffee Association of Europe)
OBJECTIVE: increase CONFIDENCE in and of BARISTA
More detailed training about coffee, especially as regards cupping, roasting and espresso blends, in order to be able to identify how different roasts influence the flavour of the drink. Training to acquire the ability to prepare espresso blends and correct use of the espresso machine, in order to increase the barista’s confidence (less preparation time, more rational use, less waste, higher quality drinks, etc.), and even to learn to identify and solve certain problems related to the machine.
1 day course
LATTE ART – Introduction and Advanced
OBJECTIVE: turn PRESENTATION in an ART
The customer will not only enjoy an excellent coffee, but will also be amused by the artistic presentation. The barista can show off and mark a great difference with “normal” coffees. This is a valuable plus for any business. It is an attractive and novel aspect of the barista’s training. Other ingredients – chocolate, syrups – turn the presentation into a work of art. Latte art is considered by many consumers to be the ultimate touch – the icing on the cake.
1 day course
CUP TASTING - COFFEE
OBJECTIVE: learn to APPRECIATE and DISTINGUISH defects and virtues in Coffees
Learn cupping terminology and how to interpret it. Learn different systems of classifying flavour into different categories and practice cupping and distinguishing aromas. The aroma, the colour and the flavour are of great importance. The fragrance of the roasted and ground bean and of the infusion, the flavour of the infusion, the vapours produced inside the mouth, the aftertaste, the body, the density and texture of the drink will all be evaluated.
In addition to being a pleasure and a chance to learn more, it is a plus for any business. More than one participant will be surprised.
1 day course
GREEN COFFEE ANALYSIS
Objective: Get to know what you’re buying
Green coffee - unknown to many people. Do we really know whether the coffee we're buying meets our requirements. Is it a good quality? Are we roasting a coffee we do not really know? Defects and virtudes?
- Learn how to analyze green coffee
- Screen, size
- Bean defects
- Sampling
- Analysis / cupping
- Description
1 day course
BASIC ROASTING or “AT HOME”
OBJECTIVE: get to know the SECRECTS of Roasting
Learn to work and operate with a roasting machine, get to know security questions – achieve your first roasting. Home roasters for restaurants, cafeterias. Get to know how important heat transfer is for different roasting profiles, how they influence the final flavor and taste of coffee (defects, characteristics..)
1 day course
ADVANCED ROASTING
OBJECTIVE: Build own BLENDS and COMPARE coffees
Stay a full day roasting with a professional machine Probat Sample Roasting Machine R3- Learn how to roast coffees from different parts of the world, take their characteristics and profiles into consideration- Create your own blend and learn all what you have to consider in order to create also a good roasting- Coffee roasting – blends roasting – compare different coffees – i.e. Brazil respect to Ethiopia- Blends you can make before roasting and which ones are not possible- Improve blends – solutions and reasons- How to achieve a good Espresso – good blends – What is an Espresso- Evaluate and cup the roasted coffees. All machines you’re going to operate are professional ones and you will also work with Espresso machines and normal coffee
1 day course
PROFESSIONAL and PROFILE ROASTING
OBJECTIVE: become a PROFESSIONAL ROASTER Stay a full day roasting with a professional roasting machine Giesen W1. Fix the roasting profiles by adapting the temperature of the machines and roasting time. Why and how to roast coffee depending on its final use, filter machines, Espresso, French Press. Evaluate machines – pros and contras. - What do you have to consider before buying a roaster. Installation, security, necessary equipment for a roasting business. Information about how to run roasting business. Evaluate roasted coffees and cup them. All machines you’re going to operate are professional ones and you will also work with Espresso machines and normal coffee.
Do you want to compete as Barista at SCAE Championships? You have to know the rules, regulations and all necessary points to be able to compete. That's the reason why we created this course. We will talk about:
Rules / Regulations
All what you have to consider
Punctuations
Coffees
Signature Drinks
Espressos
Cappuccinos
Get to know all the secrets for being able to prepare a good competition.
1 day course
COURSE – PROCESS OF SUSTAINABLE COFFEE IN MATAGALPA / NICARAGUA Course the be held in four farms where different processes of sustainable coffee have been implemented and where you can observe that a coffee farm can coexist in perfect harmony with the environment of a wet tropical forest. You will learn the necessary procedures to obtain sustainable coffee, participate during harvesting of cherries. Differentiate between the various defects present in the green coffee – causes and prejudices. Get to know producing areas, people belonging to the coffee chain production. Create a meeting point. Form better professionals that generate confidence among clients towards the coffee they sell.
1 week course
TAYLOR MADE COURSES and in CLIENTS FACILITIES
We also organize Taylor made courses depending on the clients’ request. Just let us know what you need and we will set up the course. The courses will be held at our fully equipped facilities or in the clients’ ones – depending on the needed equipment. Cost depends on clients’ request.
-SHORT COURSE for COFFEE LOVERS
Short courses for coffee lovers or people who want to know more about this coffee world – all of them will last around 3 hours.
-How to discover a good / bad Espresso
A short review of coffee history, origins, flavors, qualities, etc. Learn about the details to detect at first sight whether we are facing a good or bad Espresso. Coffee cupping to discover flavors and characteristics, defects.
-Coffee – an unknown product
Origin, seed, plantation, harvest – differences, defects – all what we thought we knew about coffee, but in reality we’re are ignorant
-Learn how to enjoy coffee – coffee cupping
Acidity, aroma and body – these are the characteristics that give us the right coffee flavor. Learn to cup is like a no-limit journey, we will face a vine likewise experience. Is not a question of just swallow – these four facts, acidity, aroma, body and flavor will lead us to the pleasure of coffee tasting.
-Coffee and Chocolate– big friends
Perfect combination – for most people an unknown harmony – everybody loves chocolate and the one who says NO -…. You can be sure, he’s lying
-Coffee and alcohol – surprising blend of flavors
A good buddy – good for blends and more than one blend will be surprising.
-Coffee – myths, legends and half truths
We all are experts in coffee, well, at least – we think we’re. Let’s see whether we can find the correct answer to the questions in this course. We will be more than surprised.
-Coffee and Health
The doctor interdicts us to drink coffee – Why? – It’s really true that coffee is bad for our health?
-How to prepare coffee
We all know how to prepare coffee – well, at least we prepare it, but is it the right way? Do we know all the secrets about that machine we have at home?
-Coffee menu – a good meal – and coffee as its icing on the cake
How to serve coffee- learn about the secrets of each variety, its preparation and tasting
-Coffee menu – Summer and winter drinks
Drink coffee all year long, but adapting to the seasons - summer drinks, winter drinks, between seasons drinks
-Cupping Coffee – in respect to wine
Prove that wine and coffee have many points in common. They’re not so different – flavors, profiles even defects. A challenge for each wine-cupper who wants to extend his knowledge.
