We looked everywhere — in the cup, in the bag, even under the coffee machine. But we found nothing.
Sensory training for practicing the perception of flavor intensity, perception of flavors contained in coffee, cupping and espresso calibration.
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A program aimed at increasing sensitivity to taste descriptors and the ability to recognize the intensity of components in coffee.
The content of the course will be:
coffee theory focused on:
- the chemical structure of coffee
- understanding the cupping protocol
Practical exercises focused on:
- training to recognize the intensity of the basic taste of solutions
- training to recognize the elements contained in the coffee wheel of flavors
- training and calibration of the cupping protocol
- recognition of sour vs bitter taste of espresso
The course is suitable for baristas and enthusiastic home baristas who want to understand the taste of coffee and improve their sensory skills, not only when setting up a recipe, but also for the ability to enjoy the subtle differences in each type of coffee.
The course is led by Jaroslav Slámečka - co-founder of the Candycane coffee roaster, champion of the Czech Republic in the Coffee in good spirits 2023 category, graduate of courses by leading figures in the world of coffee such as Gwilym Davies and Scott Rao. Author of the 365cupsofcoffee blog with more than 10 years of expertise in specialty coffee.
Anastasiia Pushkova - bronze Barista of the Year 2024, whom you know from the onesip Coffees, competition stages and festival performances of Candycane Coffee.
Karolina Skoupilová - 4th best national cuptaster 2024, who was, among other things, a barista in the onesip Coffees and joined the Candycane Coffee team in the development and back office
It is advisable to take a small snack to the course, not to drink a lot of coffee before the course and it is recommended not to choose an intense perfume.
If public dates are not listed, or if you are interested in booking a course for a larger group or other specific requirements, do not hesitate to contact Jarda: Jaroslav@candycane.coffee
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For enthusiasts and beginner baristas, there is a course focusing on coffee theory, understanding the recipe, basic latte art training and operational hygiene.
For advanced baristas and operations managers who want to understand the espresso recipe in more detail, be able to create the recipe and train colleagues.
For enthusiasts and beginner baristas, there is a course focusing on coffee theory, understanding the recipe, basic latte art training and operational hygiene.
For enthusiasts and beginner baristas, there is a course focusing on coffee theory, understanding the recipe, basic latte art training and operational hygiene.