Coffee is normally an after thought for most restaurants. It should receive the same attention as the food you serve. It’s the last thing you serve your guests, make sure it’s as memorable as your food. If you do not know the answers to the questions below, this class is for you.
Coffee is seasonal. What countries to buy from and when?
Do you know how to cup coffee to identify it characteristics?
What’s it’s tactile impressions: Is it supple, syrupy, gritty?
Aroma’s & Flavors: Learn how to identify these subtleties of flavor
Learn how to identify key flavors to hone on specific profiles.
Learn how to use acidity, texture and aftertastes to help you analyze physical sensations on the palate.
Learn tasting traits: Sweetness, acidity, mouthfeel, balance and flavor.
Fast – Slow – Light or Dark?
Learn and taste the difference between the three processing/milling methods
Learn indicators of quality. Not all species are equal.
Learn what are the best regions, best varieties and processing method
Learn about blends vs single origin. What are the differences and is the best for you.
Storing Do’s and Don’ts
Grinders are all different. Why they are so important and what kinds is best for your type of coffee.
What type of grind for which brewing method
What is the proper surface area.
Water makes up 99% of your coffee. It’s important to know how to analyze your water.
How the combination of minerals, salt & metal in water can affect your brew.
Why temperature, weight and time is so important.
Learn about brew ratio and brew pressure
Learn about the “Golden Cup” ratio
Why most coffees are served bitter & unpleasant in most restaurants
Expresso: Learn what can go wrong and how to fix your issues.
What is the best brewing method for your type of beans.
Learn the difference between the many types of vessels to brew coffee.
Learn how different types of milk react to steaming
How and when to use syrups and flavorings
Iced Coffee and Coffee Cocktails
Flavor Pairings: Learn how to pair coffee with your food by recognizing the complimentary flavors in your beans.
Equipment: Learn how to select the right equipment for the type of coffee you want to serve.
CLASS REQUIREMENTS: Each attendee can bring & notepad & camera. You can also bring your coffee for Evan to evaluate.
PLEASE NOTE: Only still photos are allowed during the class.
No video or audio recording are allowed during the class. This is strictly enforced.
PLEASE NOTE: ACF Chefs who have taken our classes have received CE points.
Due to variations in travel expenses and shipping costs, prices slightly vary from city to city. Please select the date and class location for accurate pricing. MAKE ALL CHECKS PAYABLE TO: CUISINE U
Cuisine U – 285 NW 9th Street Boca Raton, FL 33432
TO PAY BY CREDIT CARD, PLEASE CLICK ON THIS LINK: www.mkt.com/cuisine-u
CANCELLATION & REFUND POLICY: Due to the scheduling, logistics, and up front investment involved, we can only offer a 100% refund minus a 5% bank/credit card fees, if you cancel your class within 30 days of the date.
TO RECEIVE THE EARLY-REGISTRATION DISCOUNT YOU MUST PAY WITHIN 60 DAYS OF THE CLASS. CANCELLATION/REFUND DATES: 100% – 5% bank/credit card fees – 30 Days Out
NO REFUNDS: Less Than 30 Days – AMOUNT CAN BE USED FOR FUTURE CLASSES.