CATALOG 2017 · – Barista Basic – Barista Professional – Latte Art Professional CERTIFICATE...

C A T A L O G 2 0 1 7

Educations, Classes and Workshops � � � � � � � � � � � � � � � � � � � � � � � � � � � 4 ~ 19 Pathway to a Coffee Pro � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 6Coffeologists – a global network � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 7Certifications � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 8

EDUCATIONS � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 10CoffeologistEducation CoffeeConnoisseurEducation RoasterEducation

CLASSES � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 11CupTasterClass Basic & ProfessionalBaristaClassBasic & ProfessionalLatteArtClass Professional

C O N T E N T S

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Registration for workshops

Register directly online on our homepage www�coffee-consulate�com via the calendar or use our registration form: www.coffee-consulate.com/images/pdf/workshopregistration.pdf

If you have any questions regarding workshops, classes or educations, please do not hesitate to contact us by phone: +49 621 – 40 17 10 73 or by email: [email protected]

WORKSHOPSCoffeeProduction / CoffeeTaxonomy / CoffeeSensors � � � � � � � � � � � � � � � � 12CupTasting / CoffeeAromas / CoffeePreparation � � � � � � � � � � � � � � � � � � � 13Espresso / LatteArtBasic / CoffeeDrinks � � � � � � � � � � � � � � � � � � � � � � � � � 14RoastBasic / CoffeebarBasic / CoffeeProvenance � � � � � � � � � � � � � � � � � � � � 15RoastProfiles / CoffeeRoasting / EspressoRoasting � � � � � � � � � � � � � � � � � � 16CoffeeBlending / CoffeeClassification � � � � � � � � � � � � � � � � � � � � � � � � � � � 17FilterCoffee / Bean-to-cupCoffee / Coffee&Spirit � � � � � � � � � � � � � � � � � � � 18EspressoSensors / DefectCuptasting / LatteArtEtching � � � � � � � � � � � � � � � 19

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BaristaTools � � � � � � � � � � � � � � � � � � � � � � � � � � 20 ~ 27LatteArtSet / BaristaSet / BaristaBoxLatteArtToolsCalibrated ProTamper

CoffeePreparation � � � � � � � � � � � � � � � � � 28 ~ 31RS-16 IntenseExtractionGlassFilter

CoffeeLab � � � � � � � � � � � � � � � � � � � � � � � � � � � � 32 ~ 35ScreenSet / CuppingSpoon / SampleSpear / ScoringSheet

EducationalMaterials � � � � � � � � � � � � � � � � 36 ~ 47GreenCoffeeSamplesCoffeeBasicsCoffeeBasicsWorldMapCoffeeBasicsAromaWheelTasteKit

C O N T E N T S


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Price lists

All our products can be purchased online in our webshop� On request, we will be pleased to send you our price list and the contact addresses of our regional sales partners in order to provide you with easy access to our products and services worldwide� Write us or call us� The overview of our international sales partners can be found on our homepage�

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Educations, Classesand Workshops

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Educations, Classesand Workshops

At our training center, we offer

a wide variety of workshops,

classes and educations

across all aspects of coffee

both for professionals and

interested laypeople� The

various workshops can also

be combined at a later date to

request certificates�

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Pathway to a Coffee Pro

At our training center, we offer a wide variety of workshops, classes and educations across all aspects of coffee both for professionals and interested laypeople� The various workshops can also be combined at a later date to request certificates�

Workshops are one-day training events� These begin at 9:00 and end at 17:00 with a one-hour break� Workshops comprise different proportions of theory and practice� For all workshops, you will receive detailed documents� Classes are combined workshops that extend over a total of two to four days�

Owing to the global rise of specialty coffees, the coffee market has undergone drastic changes in recent years� Coffee is the new wine� Types, varieties, processing and origin are increasingly coming under the spotlight and attracting the interest of consumers�

To respond to this trend, Coffee Consulate is offering three educations covering the areas of roasting (RoasterEducation), sensory aspects and preparation of coffee (CoffeeConnoisseurEducation) and the entire coffee value chain (CoffeologistEducation)�

All educations and classes can be comple ted as a block or by participating in the individual workshops� Exams with certificates can be taken for all educations and classes�

W O R K S H O P O V E R V I E W


1 ] R o a s t i n g RoastBasic RoastProfiles CoffeeRoasting EspressoRoasting CoffeeBlending

2 ] C o f f e e CoffeeProduction CoffeeTaxonomy CoffeeProvenance CoffeeClassification CoffeeHistory

3 ] S e n s o r y CupTasting CoffeeSensors CoffeeAromas EspressoSensors DefectCuptasting

4 ] P r e p a r a t i o n Espresso CoffeePreparation FilterCoffee Bean-to-cupCoffee

5 ] L a t t e A r t LatteArtBasic LatteArtEtching

6 ] D r i n k s CoffeeDrinks Coffee&Spirit Coffee&Milk MolecularDrinks CoffeeColdDrinks

7 ] B u s i n e s s CoffeebarBasic CoffeebarExpansion CoffeebarTurnover

C e r t i f i c a t i o nCC BaristaCertificationLevel 1/2

CC CuptasterCertificationLevel 1/2

CoffeologistCertification

MasterCoffeologist

Certification

RoasterCertification

e d u C A t i o n s C l A s s e sbaristaBasic

CuptasterBasic

CuptasterProfessional

baristaProfessional

latteArtProfessional

CoffeeConnoisseur

RoasterCoffeologist

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Coffeologists – a global network

Coffeologists have an overview of the entire coffee value chain, from cultivation and roasting to the prepared drink or roa-sted coffee� This allows them to integrate the roles and responsibilities of persons working in the individual segments of the coffee sector and to facilitate higher-level collaboration�

The intensive course also allows parti-cipants to make contacts that they will use throughout their professional careers� The global network of coffeologists, who come from all areas of the coffee sector, currently comprises more than 200 coffe-ologists from 25 countries� Each coffeolo-

gist is an expert in one area of the coffee industry and has a specialization� Coffeo-logists are coffee farmers, cup tasters, trai-ners, roasters, coffee technicians, coffee shop operators and baristas�

Coffeologist meetups and regular additio-nal events as well as exchange platforms and social media channels bring coffe-ologists and Coffee Consulate together, allowing them to actively help each other along on a wide range of issues�

The CoffeologistEducation is not only held in Mannheim but also internationally with licensed partners, enabling continuous

training and development worldwide� Continuous professional development is a founding principle for certified coffeolo-gists and master coffeologists� Coffee Con-sulate provides first-hand information in this regard, from presentations by roasters, coffee technicians and coffee farmers to symposiums and advanced training on plantations in producing countries�

EuropeBelgiumDenmarkGermanyFranceItalyLiechtensteinNetherlandsNorwayAustriaPolandSwitzerlandSlovakiaUkraine

AmericaBoliviaBrazilEl SalvadorColombiaMexico

Asia PacificChinaHong KongKoreaMalaysiaNew ZealandSingapore

AfricaBurundi

C O F F E O L O G I S T N E T W O R K

„The CoffeologistEducation gave me the ‘turbo boost’ to get started in the coffee business. Over the 11 days, I not only gained new, in-depth, scientific knowledge on all aspects of coffee beans, I was also able to widen and deepen my previous knowledge. With this broad foundation and the confidence I gained, I was ready to open my own coffee roasting house. Successfully!”

Stefan Dachale, Master Coffeologist / Mókuska Caffè

„The CoffeologistEducation and the pathway to becoming a master has given me a well-founded entry into the world of coffee. The scientific approach to the

course provides a frame of reference and working methodology that shapes you and protects you from dangerous and widespread superficial knowledge.

Mark Czogalla, Master Coffeologist / Bonner Kaffeeschule

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C E R T I F I C A T I O N

* Examination applies for two years� Afterwards – 50 Credits per year� ** Basis for lecturer- or instructor-course�

Cr

ed

it

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Coffeologist educat ion

Examinat ion

Examinat ion

Renewal

M aster c lasses

M aster c lasses and/or other

ac t iv i t ies

CERTIFIED COFFEOLOGISTCOFFEOLOGIST

+ 50per year

+ 300

+ 100

MASTERCOFFEOLOGIST*/**

Success! Certified.

You can take examinations for all classes and educations to demonstrate “certified” completion� All examinations comprise theoretical and practical exam compo-nents� The theoretical component com-prises multiple choice exam questions tailored to the individual workshops� The practical elements of the examination are also clearly defined and must be per-formed� For each examination, there are clearly defined expectations�

The “Certified Coffeologist” and “Master Coffeologist” certifications have been introduced as further developments to our CoffeologistEducation� Both build upon the CoffeologistEducation, with the “Certified Coffeologist” representing the first advancement� For this certifica-tion, the coffeologist must provide proof of a further 100 credits (2 master classes (additional workshops)) in order to be eligible for the examination� Both the theoretical and practical exam compo-nents cover subjects from all workshops on the CoffeologistEducation and the two master classes� Following successful

completion of this examination, partici-pants can obtain an additional 300 cre-dits (e�g� 6 additional workshops*) and can subsequently take an additional ex-amination on the workshops selected as master classes for this purpose�

Master coffeologists are obliged to con-tinuously further their education, other-wise the right to use this title expires� This requires 50 credits per year, which can be obtained by participating in cof-feologist meetups, for example�

*Credits are also awarded for:

– Participating in the annual coffeologist meetup

– Visit to a coffee plantation

– Participation in a video conference

The following certificates can be obtained:

– Coffeologist – Master Coffeologist – Coffee Connoiseur – Roaster – Cup Taster Basic – Cup Taster Professional – Barista Basic – Barista Professional – Latte Art Professional

C E R T I F I C A T E

Manuel Mustermannhat die Ausbildung zum

CO F F E O LO G E Nvom 25.02. bis 09.03.2017 erfolgreich absolviert.

An zehn Workshop-Tagen wurde detailliertes und tiefgehendes Wissen über die Geschichte des Kaffees,

das Wachstum in verschiedenen Anbaugebieten, die Verarbeitung, der Transport ins Importland und die

Röstung erarbeitet. Die Zubereitungsformen, in denen Kaffee gereicht wird, wurden von traditionell bis

modern kategorisiert, verglichen und die verschiedenen Geschmackseinflüsse

einzelner Verfahren verkostet und analysiert.

Die Teilnehmer lernten die Regeln für die Kreation von heißen und kalten Kaffeegetränken auf Espresso- und

Kaffee-Basis mit und ohne Alkohol, sowie deren Herstellung mit verschiedenen Hilfsmitteln. Die korrekte

Zubereitung aller traditionellen Kaffeegetränke, das Aufschäumen von Milch und die Herstellung von

Coffeedrinks mit LatteArt wurden intensiv erarbeitet und umgesetzt.

Die Ausbildung wurde gemäß der Zertifizierung durch die European Economic Chamber

(Anerkennungsnummer: 101.150 EEIG) und den Richtlinien der Speciality Coffee Association of Europe für

autorisierte Trainer durchgeführt und beinhaltet die SCAE Barista Certification Level 1 und 2.

Dr. Steffen Schwarz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Anderer Meister

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E D U C A T I O N S

RoasterEducation

The RoasterEducation offers an intensive entry into the world of roasting� From the influences of green coffee and roa-sting techniques to physical and chemi-cal processes plus roasting profiles and coffee blending, this compact course covers the spectrum of roasting�

The course provides knowledge of raw materials and theoretical and practical skills to actively influence the flavour profile of coffee via the roasting profile� The education places particular empha-sis on practical teaching�

CoffeeConnoisseurEducation

The CoffeeConnoisseurEducation pro-vides knowledge on sensory aspects of coffee and cup tasting as well as knowledge about coffee and its cultiva-tion plus the essentials on roasting and preparing coffee� The course delivers theoretical knowledge on the coffee

supply chain without delving into as-pects of barista work� Thus, the Coffee Connoisseur can liaise between all pro-duction and preparation issues throug-hout the coffee supply chain and guide on sensory aspects�

CoffeologistEducation

High-quality coffee can only be achieved through an in-depth understanding of the entire coffee value chain� Following the model of sommeliers and oenolo-gists from the wine industry, we have developed a course for coffeologists to be representatives of the entire “bean-to-cup” process whose knowledge and field of activity extends beyond that of a standard barista�

The CoffeologistEducation uses a sci-entific approach to deliver intensive knowledge on the cultivation, process-ing, botany, defects and their causes, sensory aspects, cup tasting and coffee aromas as well as the fundamentals of barista work� The CoffeologistEducation is aimed at coffee technicians, roast-ers, developers, trainers and managers throughout the coffee industry�





5 ] L a t t e A r t LatteArtBasic LatteArtSenior


7 ] B u s i n e s s CoffeebarBasic CoffeebarSenior MoreMoney




MasterCoffeologist

Certification












MasterCoffeologist

Certification












MasterCoffeologist

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MasterCoffeologist

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MasterCoffeologist

Certification












MasterCoffeologist

Certification












MasterCoffeologist

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MasterCoffeologist

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RöstBasicDE 1.1

MEXIKOwww.cafeetrusca.com.mx

TSCHECHISCHE REPUBLIK, SLOWAKEIOldrich Holis

POLENwww.mikoco� ee.com

SINGAPORE,MALAYSIADanny Pang

BRASILIENwww.oco� ee.com.br

FRANKREICH,SCHWEIZwww.lasemeuse.ch

DÄNEMARKwww.gourmetco� ee.dk

BELGIENwww.kofca-academie.com

LIECHTENSTEIN, SCHWEIZwww.riesen.li

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C L A S S E S

CupTasterClass Basic + Professional

The CupTasterClass delivers sensory skills in the world of coffee� The Cup-TasterClass Basic comprises the Sensory Aspects of Coffee and CupTasting work-shops� The CupTasterClass Senior addi-tionally covers the topic of coffee aro-mas� The classes allow cup tasters, green coffee dealers, roasters and baristas to describe coffees more precisely and to draw conclusions regarding roasting and green coffee�

BaristaClass Basic + Professional

The BaristaClass teaches the fundamen-tals of barista work: Handling espresso machines and grinders, preparing a per-fect espresso, working with milk and cor-rect, professional milk frothing�

LatteArtClass Professional

The LatteArtClass Professional delivers the fundamentals of latte art, from cor-rectly prepared espresso to milk frothing with micro froth and latte art pouring techniques� The course also includes lat-te art etching techniques and more in-tensive sections on pouring�












MasterCoffeologist

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1 1


W O R K S H O P S / C O F F E O L O G I S T E D U C A T I O N

09:00 – 11:30 CultivationPlantation management (work throughout the year),Rearing (germination capacity of seeds) and pruning

11:30 – 12:00 Pestsfungus, insects, nematodes and other pests

12:00 – 13:00 Lunch (not included in workshop fee)

13:00 – 15:00 ProcessingDry and wet processing and theirinfluences on taste

15:00 – 16:00 DryingDrying methods, advantages and disadvantages

16:00 – 17:00 Storage and hulling

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Coffee cultivation from plant to storage.

CoffeeProduction

09:00 – 12:00 Coffee species and varietiesBotanical and taste properties


13:00 – 15:00 OriginGeographical areas of origin of coffee species

16:00 – 17:00 Cultivation and dispersalDispersal of coffee species and creation of new varieties via selection and hybridization

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Botany, coffee species, coffee varieties (lines), origin, cultivation and dispersal

CoffeeTaxonomy

Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 100 : 0Workshop category CoffeeIncluded in CoffeologistEducation / CoffeeConnaisseur

Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 100 : 0Workshop category CoffeeIncluded in CoffeologistEducation / CoffeeConnaisseur

Further and advanced workshops CoffeeTaxonomy, CoffeeProvenance, CoffeeClassification

Further and advanced workshops CoffeeProduction, CoffeeProvenance, CoffeeClassification

09:00 – 10:00 Sensory Aspects Terminology, aroma, taste, body, flavour

10:00 – 11:00 Influencing the formation of tasteBackground on geographical and cultural influences and impacts on taste profiles

11:00 – 12:30 Flavour profileTasting coffee samples, calibration of all participants to the flavour profile, documentation of the flavour profile


13:30 – 14:30 Influencing parametersPresentation of factors influencing the flavour profile

14:30 – 16:00 Methods of foodstuff sensory aspectsDiscrimination test, descriptive test, affective test, threshold test, recognition test, priority test, triangle test

16:00 – 17:00 Cup tastingPresentation of different cup tasting methods, tasting of various single-origin coffees, creation of flavour profiles with subsequent calibration, blind tasting with triangle sensory tests for sensory training

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Sensory fundamentals for describing coffee and teaching sensory methods. Influences and impacts on taste.

Sensory Aspects of Coffee Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 80 : 20Workshop category Sensory aspectsIncluded in CoffeologistEducation / CoffeeConnaisseur / Cuptaster Classes

Further and advanced workshops CupTasting, CoffeeAromas, EspressoSensors

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C O F F E O L O G I S T E D U C A T I O N / W O R K S H O P S

09:00 – 09:30 Cup tastingFundamentals, application (defect detection, describing taste), description of various cup tasting methods

09:30 – 10:00 Setting up a cup tastingTechnical fundamentals for setting up a cup tasting, dos and don'ts, guidelines

10:00 – 12:00 Cup tasting (practical)Tasting coffee samples, calibration of all participants to the flavour profile, documentation of the flavour profile

12:00 – 12:30 Discussion of the flavour profile12:30 – 13:30 Lunch (not included in workshop fee)

13:30 – 15:00 Cup tastingPresentation of influencing factors on the flavour profile via improper setup, influence of defect sizes (dosing of coffee grounds, water volume, water temperature, break, etc.)

15:00 – 16:00 Cup tasting architectureDifferent assessments of the same coffee via a change of sequence in the setup. Cup tasting of canephora coffees and discussion of the associated flavour profile compared with arabica coffee.

16:00 – 17:00 DiscussionDiscussion of the day's outcomes and the influencing factors determined. Significance for day-to-day work.

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CupTastingDE 3.1










Instruction on influencing variables in cup tasting and their impact on the flavour profile depending on disturbing factors.

CupTasting Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 40 : 60Workshop category Sensory aspectsIncluded in CoffeologistEducation / CoffeeConnaisseur / Cuptaster Classes

Further and advanced workshops CoffeeAromas, EspressoSensors, DefektCuptasting

09:00 – 10:00 AromasIntroduction to aroma theory,instruction on working methods and descriptors.

10:00 – 11:00 CoffeeAromaWheelPresentation and explanation of the Coffee Consulate CoffeeAromaWheel.

11:00 – 12:30 Aroma identificationInstruction on various descriptors, classification into the eleven aroma groups and determining the subgroups.


13:30 – 14:30 Aroma identificationInstruction on various descriptors, classification into the eleven aroma groups and determining the subgroups.

14:30 – 16:00 Aroma identificationInstruction on various descriptors, classification into the eleven aroma groups and determining the subgroups. Determining descriptors.

16:00 – 17:00 DiscussionSummary and group discussion of various influences on aroma perception (cultural, age-related, time of day...)


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KaffeeAromenDE 3.3










Information on aroma theory, working methods and descriptors. Instruction on various descriptors and classification of main and subgroups.

CoffeeAromas Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 20 : 80Workshop category Sensory aspectsIncluded in CoffeologistEducation / CoffeeConnaisseur / Cuptaster Class Prof.

Further and advanced workshops DefektCuptasting, CoffeeProvenance, RoastProfiles

09:00 – 10:00 History of coffee makingExplanation of national influences and common preparation methods.

10:00 – 12:00 ExtractionA scientific approach to coffee preparationClassification and description of different extraction methods, discussion of advantages and disadvantages


13:00 – 17:00 Presentation and preparation of coffeeusing lixiviation, gravitation, pressure and combi-methodsPractical sessionPreparation of coffee by workshop participants.

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Preparing coffee using different methods. Which coffees and roasting depths are suitable for which method? What is important for each method of preparing coffee? How does the preparation method affect the taste?

CoffeePreparation Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 60 : 40Workshop category PreparationIncluded in CoffeologistEducation / CoffeeConnaisseur

Further and advanced workshops Espresso, FilterCoffee, Bean-to-cupCoffee

1 3


W O R K S H O P S / C O F F E O L O G I S T E D U C A T I O N

09:00 – 09:30 EspressoTypes, blends, single-origin espresso, crema

09:30 – 10:00 Espresso techniqueWater hardness, temperature, humidity

10:00 – 11:00 ExtractionTheory, ingredients, dosage, water, frequent mistakes, 5-cup test

11:00 – 11:30 GrindingGrinder types, grinding levels, dosage

11:30 – 12:00 Espresso preparationDosage, leveling, tamping


13:00 – 15:00 Espresso preparationDosage, leveling, tamping. Practical exercises for participants

15:00 – 15:30 Classic espressosRistretto tasting, doppio and lungo

15:30 – 16:00 Influence of cupsTasting various espressos in different cups

16:00 – 17:00 CleaningCorrect cleaning of grinders, portafilter machine and fully automatic machines. Cleaning products.

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EspressoDE 4.1










Espresso - Grinding - Tamping - Extraction - Classic espresso drinks

Espresso Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 40 : 60Workshop category PreparationIncluded in CoffeologistEducation / BaristaClasses / LatteArtClass Prof.

Weiterführende und vertiefende Workshops LatteArtEtching, CoffeeDrinks, Coffee&Spirit

09:00 – 10:30 Milk Technology, types, methods, composition, chemical formula, Practical session: Tasting different types of milk.

10:30 – 13:00 Milk froth Technique, processes during frothing, deteriorationPractical session Frothing exercises


14:00 – 17:00 Latte artPouring techniques, patterns.Preparation of coffee drinks with latte art design (pouring techniques)

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LatteArtBasicDE 5.1










Information on milk quality classes, milk tasting, correct frothing, micro bubbles, preparing cappuccinos and latte art correctly.

LatteArtPouring Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 40 : 60Workshop category LatteartIncluded in CoffeologistEducation / BaristaClasses/ LatteArtClass Prof.

Weiterführende und vertiefende Workshops LatteArtBasic, CoffeeDrinks, Coffee&Milk

09:00 – 10:00 Sensory influencesTaste, mouthfeel, aromas, temperature, profile smoothing (smoothening)

10:00 – 10:30 Ingredients basicsCoffee, sugar, cocoa, spices, sauces, pastes, syrups, milk, cream, etc.

10:30 – 12:00 TechniqueBasic techniques for preparing coffee drinks, siphon techniquesPractical sessionLearning and using the different techniques for a variety of example simple coffee drinks


13:00 – 14:30 Drinks basics Classic coffee drinks, drinks without alcohol.Practical session Preparing coffee drinks

14:30 – 15:30 Ingredients basics for cold drinksIce cubes, crushed ice, vanilla ice...Cold drink techniques Shock cooling, frappés, iced drinks, frozen drinks, production of cold milk foam

15:30 – 17:00 Presentation and preparation of various cold coffee drinks Presentation and preparation of affogato, iced cappuccino, iced latte macchiato, iced mocha, ice-cream coffee, frozen latte, iced espresso, caffè shakerato

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CoffeeDrinksDE 6.1










Information on basic rules for the production of coffee drinks Production of different coffee drinks using various aids.

CoffeeDrinks Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 30 : 70Workshop category DrinksIncluded in CoffeologistEducation / BaristaClass Professionell

Weiterführende und vertiefende Workshops Coffee&Spirit, MolecularDrinks, Coffee&Milk

1 4


C O F F E O L O G I S T E D U C A T I O N / W O R K S H O P S

09:00 – 09:30 Green coffee vs. roasted coffeeChemical composition of green coffee and roasted coffee. How does coffee change during roasting?

09:30 – 10:00 Fundamentals of roastingTypes of roaster, methods of heat production, heat control and type of heat projection to the roast batch.

10:00 – 11:00 Physical and chemical processes in roasting, roasting stages and roasting profilesRoasting stages and physical and chemical changes in coffee, roasting profiles, influence on the flavour profile of the coffee.

11:00 – 12:30 Practical exercises on the roasterRoasting on a 2 kg drum roaster.


13:30 – 15:00 Roasting practiceParticipants complete a number of roasts (different roasting profiles) with the test roaster.

15:00 – 16:00 Cupping the roastsThe roasted coffees are tasted and the influences of the different roasting profiles are discussed.

16:00 – 17:00 Discussion of the resultsGroup discussion of the results

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RöstBasicDE 1.1










The RoastingBasics workshop offers a theoretical and practical insight into the roasting process and procedures during the various roasting phases.

RoastingBasics Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 80 : 20Workshop category RoastingIncluded in CoffeologistEducation

Weiterführende und vertiefende Workshops CoffeeClassification, CupTasting, RoastProfiles

09:00 – 11:00 Influences on taste of cultivation, climate, soils, varieties, processing methods (sweetness and acidity charts)...

11:00 – 12:00 Presentationof various coffee producing countries and their specialty coffees


13:00 – 17:00 Preparation and tastingof various specialty coffees typical of a specific country, group compilation of flavour profilesZonesAfrica, Latin America, South America, Asia, exotic locations

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KaffeeProvenienzenDE 2.2










Botanical and geographic influences on taste, presentation of various coffee provenances, tasting.

CoffeeProvenances Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 80 : 20Workshop category CoffeeIncluded in CoffeologistEducation

Weiterführende und vertiefende Workshops CoffeeClassification, CoffeeTaxonomy, CoffeeProduction

09:00 – 09:30 Overview of the German coffee bar market. Which direction is the market taking?

09:30 – 10:00 Economic independence with a coffee shop, choosing the type of enterprise: Franchise, license or independent?

10:00 – 12:00 Brands, branding, Private labels, trademark protectionFixtures and fittings, market analysis, calculations (prices, rents and salaries)


13:00 – 17:00 Coffee bar tour of MannheimVisiting different coffee shops and coffee bars in Mannheim. Observation of concepts, strengths and weaknesses. Discussion with other participants.

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KaffeebarBasicDE 7.1










German coffee bar market - Trends and outlook - Quality management

CoffeebarBasics Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 100 : 0Workshop category BusinessIncluded in CoffeologistEducation

Weiterführende und vertiefende Workshops CoffeebarExpansion, CoffeebarTurnover, RoastBasic

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W O R K S H O P S / R O A S T E R E D U C A T I O N

09:00 – 09:30 Cup tasting of roasted coffees09:30 – 12:00 Defining flavour profiles and the corresponding roasting

profiles; roasting coffee according to roasting profiles12:00 – 13:00 Lunch (not included in workshop fee)

13:00 – 13:30 Cup tasting of roasted coffees13:30 – 17:00 Working at the roasters

(2kg FZ-94 roaster, 15kg Ghibli roaster)

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KaffeeRöstungDE 1.3










The roasting of coffee, taking into account the roasting profile and the energy transfer are mediated.

CoffeeRoasting Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 50 : 50Workshop category RoastingIncluded in RoasterEducation

Weiterführende und vertiefende Workshops CupTasting, FilterCoffee, CoffeeSensors

09:00 – 09:30 Cup tasting of roasted coffees09:30 – 12:00 Roasting theory chemical and physical reactions during

roasting, influence on the flavour profile12:00 – 13:00 Lunch (not included in workshop fee)

13:00 – 17:00 Working at the roasters creating different roasting profiles according to desired flavour profiles, working with the CC flavour profile

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RöstProfileDE 1.2










The influencing factors of the roasting profile on the flavour profile are conveyed in a clear manner.

RoastingProfiles Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 50 : 50Workshop category RoastingIncluded in RoasterEducation

Weiterführende und vertiefende Workshops CupTasting, EspressoSensors, CoffeeTaxonomy



09:00 – 12:00 Coffee defectsDevelopmental defects, damage by pests, deterioration, processing errors, foreign particles, causes, influence on the flavour profile


13:00 – 14:00 Sorting and grading coffee samplesand commercial classification

14:00 – 15:00 Size distribution and screening for green coffeessignificance for roasting

15:00 – 17:00 Screening and evaluating green coffeesdetermining residual moisture

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CoffeeClassificationDE 2.4










The influences of coffee defects, sorting and green coffee properties on the roasting are explained and treated vividly.

CoffeeClassification Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 80 : 20Workshop category CoffeeIncluded in RoasterEducation

Weiterführende und vertiefende Workshops DefektCuptasting, CoffeeProduction, CoffeeTaxonomy

09:00 – 09:30 Cup tasting of roasted coffees09:30 – 12:00 Defining flavour profiles coffee blends and the

corresponding roasting profiles; roasting coffee or espresso according to roasting profiles


13:00 – 13:30 Cup tasting of roasted coffees also espresso cup tasting16:00 – 17:00 Working at the roasters


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CoffeeBlendingDE 1.5










The focus of this workshop is to create a coffee blend based on a target flavour profile as well as the selection of green coffee and the development of a roasting profile.

CoffeeBlending Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 30 : 70Workshop category RoastingIncluded in RoasterEducation

Weiterführende und vertiefende Workshops CupTasting, CoffeeSensors, RoastProfiles

09:00 – 09:30 Cup tasting of roasted coffees09:30 – 12:00 Defining roasting profiles with a focus on the desired flavour

profile and intended use (e.g. with or without milk), roasting espresso according to roasting profiles


13:00 – 13:30 Cup tasting of roasted coffees also espresso cup tasting13:30 – 17:00 Working at the roasters


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EspressoRöstungDE 1.4










The roasting of espresso, taking into account the roasting profile and the energy transfer are mediated.

EspressoRoasting Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 30 : 70Workshop category RoastingIncluded in RoasterEducation

Weiterführende und vertiefende Workshops CupTasting, EspressoSensors, Espresso

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W O R K S H O P S

09:00 – 10:00 Bean-to-cup coffeeCoffees used, roasting profiles, flavour profile (especially mouthfeel (body and balance), gustatory aspects (sweetness and sourness))

10:00 – 11:00 Components of coffeeDesired and undesired components in the cup. Influence of the Bean-to-cup coffee technique on the flavour profile

11:00 – 12:00 Grinding Influence of grinding fineness and particle distribution on the flavour profile


13:00 – 15:00 Brewing unit geometryInfluence of resistance (coffee bed height (amount, diameter) and extraction (over- and under-extraction)) on the flavour profile

15:00 – 17:00 Water factorsHardness (total hardness, carbonate hardness, permanent hardness (gypsum hardness), salts, conductivity)

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KolbenKaffeeDE 4.4










The principle behind Bean-to-cup coffees and the “Swiss roast” are demonstrated on Bean-to-cup coffee machines. The preparation of a perfect “café crème” – Germany’s most widely consumed coffee drink

– is the main focus of this workshop.

Bean-to-cupCoffee Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 30 : 70Workshop category DrinksIncluded in —

Weiterführende und vertiefende Workshops MolecularDrinks,Coffee&Milk, CoffeeColdDrinks

09:00 – 10:00 Filter coffeeCoffees used, roasting profiles, flavour profile (especially mouthfeel (body and balance), gustatory aspects (sweetness and sourness))

10:00 – 11:00 Components of coffeeDesired and undesired components in the cup, influence of filtration on the proportions of these components

11:00 – 12:00 Grinding and dosageInfluence of degree of grinding, particle distribution and dosage on the flavour profile. Correct dosage and grinding vs. underdosed and too coarsely ground (horeca-reality). Inconsistency of coffee beverages in the horeca industry.


13:00 – 15:00 Brewing unit geometryInfluence of resistance (coffee bed height (amount, diameter) and extraction (over- and under-extraction)) on the flavour profile. Problems with double withdrawal.

15:00 – 17:00 Water factorsHardness (total hardness, carbonate hardness, permanent hardness, gypsum hardness), salts, conductivity

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FilterKaffeeDE 4.3










Filter coffees and filtering procedures are demonstrated and compared to each other. Filtration and its influence on the result in the cup are explained in detail, with a focus on grinding, brewing unit geometry and water factors as well as the coffee variety being used.

FilterCoffee Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 40 : 60Workshop category PreparationIncluded in —

Weiterführende und vertiefende Workshops FilterCoffee, CoffeePreparation, Espresso

09:00 – 10:00 Product knowledge“Spirits stored in casks”, Legal definitions of brandies, cognac, armagnac, whiskies and rum. Brief explanation of amaros, liqueurs and fruit schnapps

10:00 – 10:30 Introduction to glass10:30 – 12:00 Sensory aspects and tasting

spirits high in alcohol.12:00 – 13:00 Lunch (not included in workshop fee)

13:00 – 17:00 Drinks basicsVarious hot and cold coffee drinks with alcohol. Overview of classic coffee drinks with alcohol. Basic rules when handling spirits as a component in a coffee drink.Practical sessionPreparation and background of Irish coffee, "Pharisee" (black coffee, rum and whipped cream), caffè corretto, carajillo etc. Preparation by participants of various hot and cold coffee creations with alcohol.

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Coffee&SpiritDE 6.2










Spirits – Coffee drinks with alcohol - Sensory aspects and tasting

Coffee&Alcohol Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 50 : 50Workshop category PreparationIncluded in —

Weiterführende und vertiefende Workshops CoffeeSensors, CupTasting, Bean-to-cupCoffee


W O R K S H O P S


You can find a complete overview of our workshops, classes and educations on our homepage under workshops�

All dates – including certifications and meetings – can be found in the calendar�

www.coffee-consulate.com

09:00 – 10:00 Warm-upPresentation and introduction of participants, background, expectations and aims

10:00 – 10:30 Ingredients and toolsPreparation of cocoa sauces, professional latte art tools, different frothing pitchers, influence of frothing wands and pitcher shapes


14:00 – 17:00 Latte artSuperimposed pouring techniques, etching techniques, patterns, presentation, discussion

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LatteArtSeniorDE 5.2










The latte art etching technique is explained and taught in an intensive workshop. Fine-tuning techniques. Tips and tricks for improved latte art results.

LatteArtEtching Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 20 : 80Workshop category LatteartIncluded in LatteArtClass Professionell

Weiterführende und vertiefende Workshops LatteArtEtching, CoffeeDrinks, Coffee&Milk

09:00 – 12:00 Tasting roasting defectsunder-developed, baked, burnt beans, roasted to dark, working with the CC flavour profile


13:00 – 17:00 Tasting coffee defectsDevelopmental defects, damage by pests, deterioration, processing errors, foreign particles, working with the CC flavour profile

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DefektCuptastingDE 3.5










The focus of this workshop is the identification and differentiation of defects in coffees. What is the origin of the defects and how do they affect the flavour profile?

DefectCuptasting Duration 1 Day Max. number of participants 12 ParticipantsTheory / practice ratio 20 : 80Workshop category SensoryIncluded in —

Weiterführende und vertiefende Workshops CoffeeClassification, CupTasting, RoastBasic

09:00 – 11:00 Theory and setup of an espresso cup tastingEspresso cup tastings in comparison, influencing variables, setup

11:00 – 12:00 Adjustmentof the espresso machines and grinders


13:00 – 17:00 Espresso cup tastingCalibration, comparison of various species (Arabica vs. Canephora), processing (natural, pulped natural, fully washed), strength (ristretto vs. espresso vs. lungo), working with the CC flavour profile

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EspressoSensorikDE 3.4










To describe espresso sensitively and to differentiate various roasts, roasting profiles and coffees professionally are the goals of this workshop.

Sensory Aspects of Espresso Duration 1 Day Max. number of participants 8 ParticipantsTheory / practice ratio 30 : 70Workshop category SensoryIncluded in —

Weiterführende und vertiefende Workshops Espresso, DefektCuptasting, EspressoRoasting

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BaristaTools

2 0

BaristaTools

The many years of experience

of our baristas has taught us

that professional work places

high demands on tools and

equipment. A barista requires

reliable, solidly-made

tools in order to deliver peak

performance.

The requirement for

professional tools and

equipment for a barista’s day-

to-day work led us to develop

our own professional

barista range. All barista

tools have been put to the

test by baristas in many

years of day-to-day work and

competitions.

2 1

2 2

B O X A N D S E T S

LatteArtSet

The LatteArtSet is a helpful compani-on at seminars and presentations that require precise work when it comes to decorating drinks�

The most important tools are on hand, within easy reach and ready to use at all times� When your work is done, the high-quality case can accommodate your instruments for safe storage and protect them from damage until their next use�

3-piece set contents: Milk froth spike, knob and spatula

6-piece set contents: Milk froth spoon, knob, lance, spatula, hook, spike

BaristaSet

The BaristaSet is a must-have for all bari-stas who work with various types of ma-chine in their day-to-day work� The tam-pers included can be connected to the high-quality handle in seconds, ensuring they are ready for use at all times�

Contents: 1 tamper handle (10 cm), 6 tampers (sizes: 49, 53, 55, 56, 57, 58 mm), latte art tool (milk froth spike, hook, spoon, spatula, knob, lance), small etching bottles

BaristaBox

The BaristaBox is ideal for the barista who needs to respond rapidly to a wide variety of situations� All relevant equip-ment is on hand and within easy reach for seminars, workshops and presenta-tions as well as being easily transported�

The robust, aluminum BaristaBox holds its contents safely embedded in foam and prevents the contents from moving around or suffering damage�

Contents: 2 tamper handles (8�5 and 10 cm), 9 tam-pers (sizes: 49, 52, 53, 54, 55, 56, 57, 2 x 58 mm), latte art tools (milk froth spike, hook, spoon, spatula, knob, lance), small etching bottles, digital precision scales (up to 600 g, precision 0�1 g), weighing beaker for coffee grounds (150 ccm), cleaning tablets, ibrik (0�2 l), cocoa shaker, tamping mat (15 x 20 cm), 4 shot glasses, pro milk froth pots (2 x 0�5 l, 0�3 l and 0�15 l), screwdriver, hex key, mini froth brush, grinder cleaning brush, brewing unit brush, blind sieve (rubber stoppers)

w w w . c o f f e e - c o n s u l a t e . c o m 2 3

2 4

L A T T E A R T T O O L S


To add milk froth to poured surfaces of crema froth� Allows even lines, dots and areas to be created� Varying widths of lines can be created using the ends of different widths�

For narrow and wide etchings and car-ving in crema froth or milk froth with contrast� Like the narrower milk froth lance, the spatula can be turned while moving it to create impressive wide-nar-row effects as in calligraphy�

For narrow and wider etchings in cre-ma froth or milk froth with contrast� In addition, the lance can be turned whi-le moving it which results in attractive wide-narrow effects, similar to a quill�

For fine, repetitive etchings, for example, with alternating over and under effects in the contrast area� For etching fine lines when dipped in� Creates shimmy pat-terns through tilting movements�

Dipped in far to etch fine lines� Creates even round dots using the contrasting transfer technique� Also creates three-di-mensional embossed effects using dip-ping and pulling movements�

For even etchings in crema froth and milk froth with contrast� Slight variations in the thickness of the lines can be achie-ved by varying the depth it is dipped in�

MilkFrothSpoon MilkFrothLance

MilkFrothSpike EtchingSpatula

MilkFrothHook MilkFrothKnob

2 5

2 6

58 57

56 55

54 53

52 49

T A M P E R

TAMPER BESTELLFORMULARwww.coff ee-consulate.com

Durchmesser Tamperbasen (mm): 58 57 56 55 54 53 52 49 40 Tampergriff

Tamper mit kurzem Griff (8,5 cm)

Braun kurzer Griff (6,5 cm)

Braun

Schwarz Schwarz

Tamper mit langem Griff (10 cm)

Braun langer Griff (8 cm)

Braun

Schwarz Schwarz

nur Tamperbasis (Stopfen)

Größengruppe I II III

Tel. +49 621 40 17 10-73Fax +49 621 40 17 10-74

[email protected]

Hiermit bestellen wir wie folgt:

Produkt Anzahl

Tamper komplett

Tampergriff

Tamperbasis / Stopfen

Schablone (je Größengruppe und Druckfl äche)

Druckkosten für 1 Druckfl äche

Druckkosten für 2 Druckfl ächen

Alle Preise zzgl. der gesetzl. Mehrwertsteuer und Versandkosten.

Seite 1 / 2

10,0 cmoptional:Individuelle BeschriftungBitte in der Tabelle einkreisen, welche Tamperbasen beschriftet werden sollen.Gegebenenfalls unter »Anmerkungen« auf Rückseite präzisieren.

Je Größengruppe und Druckfl äche der Tamperbasis entstehen einmalige Kosten für die Vorlagenerstellung. Größengruppe I (54–58 mm) — Größengruppe II (49–53 mm) — Größengruppe III (40 mm)

Bitte senden Sie Ihre Grafi ken in einem Vektorformat oder gut aufgelöstem Pixelformat an: info@coff ee-consulate.com

Druckfl äche A

Grafi kText

Druckfl äche B

Grafi kText

Example view :

Print area A

Print area B

Tamper size

8,5 cm

B

A


Configuration: Customize your tamper with the help of the order form�

Tamper Bestellformularwww.coffee-consulate.com

Durchmesser Tamperbasen (mm): 58 57 56 55 54 53 52 49 40 Tampergriff

Tamper mit kurzem Griff (8,5 cm)

Braun kurzer Griff (6,5 cm)

Braun

Schwarz Schwarz

Tamper mit langem Griff (10 cm)

Braun langer Griff (8 cm)

Braun

Schwarz Schwarz

nur Tamperbasis (Stopfen)

Größengruppe I II III

Tel. +49 621 40 17 10-73Fax +49 621 40 17 10-74

[email protected]

Hiermit bestellen wir wie folgt:

Produkt Anzahl

Tamper komplett

Tampergriff

Tamperbasis / Stopfen

Schablone (je Größengruppe und Druckfläche)

Druckkosten für 1 Druckfläche

Druckkosten für 2 Druckflächen

Alle Preise zzgl. der gesetzl. Mehrwertsteuer und Versandkosten.

Seite 1 / 2

10,0 cmoptional:Individuelle BeschriftungBitte in der Tabelle einkreisen, welche Tamperbasen beschriftet werden sollen.Gegebenenfalls unter »Anmerkungen« auf Rückseite präzisieren.

Je Größengruppe und Druckfläche der Tamperbasis entstehen einmalige Kosten für die Vorlagenerstellung. Größengruppe I (54–58 mm) — Größengruppe II (49–53 mm) — Größengruppe III (40 mm)

Bitte senden Sie Ihre Grafiken in einem Vektorformat oder gut aufgelöstem Pixelformat an: [email protected]

Druckfläche A

GrafikText

Druckfläche B

GrafikText

Beispielansicht :

Druckfläche A

Druckfläche B

Tampergröße

8,5 cm

B

A

Calibrated ProTamper

Coffee Consulate offers the professional barista specially calibrated and ergo-nomic tampers in 18/10 stainless steel� The special plastic handle of the elegant espresso tamper sits comfortably in the hand while the weight of the tamper guides the hand and arm in applying exactly the right pressure thanks to its ergonomic and haptic calibration�

Our tampers are available in 9 different diameters: 40, 49, 52, 53, 54, 55, 56, 57 or 58 mm (special sizes on request)� For a complete overview of compatible porta-filters, please visit our website�

All tampers can be finished with indivi-dual logos from orders of a single unit� Costs comprise the one-off fee for cre-ating the template plus the application fee per tamper�

Details: Available in two overall heights of either 10 cm or 8�5 cm Handle in brown or black

2 7

CoffeePreparation

2 8

CoffeePreparationFilter coffee is one of the

most exclusive ways to enjoy

selected coffees� Unfortunately,

there is normally something

that interferes with the

pure flavour� After years of

searching, meticulous work

and rejections, we finally

developed the RS-16

intense extraction glass

filter�

The pure flavour profile sets it

apart from other filter methods

even in blind tastings, since

no flavour is transferred from

the paper and all oils and

flavouring agents can pass

through freely�

Coffee flavour in a new

dimension�

The RS-16 works without paper

filters and is designed for 16 g

coffee grounds and 200 ml

water� The grinding fineness

should be adjusted to an

extraction time of around 4

to 6 minutes�

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C O F F E E P R E P A R A T I O N


RS-16 BrewingStation

The RS-16-BrewingStation is a brewing station made of high-quality stainless steel with space for six RS-16 intense ex-traction glass filters� It is ideal for use in

roasteries for the cuptasting of specialty coffees as well as for the preparation of individual cups of filter coffee in coffee-shops�

RS-16 Intense Extraction GlassFilter

Coffee Consulate presents a new meth-od of manual coffee brewing: The RS-16 is designed for single-cup brewing with 16 g of coffee for 200 ml of water (80 g/1 l)�

The filter's design facilitates optimal flavouring of the coffee since the fla-vour-carrying coffee fats are not retained, creating more intensive aromas and re-inforcing mouthfeel� The result is a pure, intensive and balanced cup with pro-

nounced haptics� Unlike paper, cotton or metallic filters, glass is an inert, neutral filter medium and does not transfer any flavour to the coffee�

A brewing station and cup holder have been developed and are available sepa-rately�

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CoffeeLab

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CoffeeLab

Coffee Lab comprises tools for

working with green and

roasted coffee�

From screening to grading

of green coffee, sampling to

roasting of samples in a hand

roaster and subsequent tasting

of the roasted coffee, our

high-quality equipment covers

every application�

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040-07-005 Scoring Sheet 11RZ PFADE.indd 1 02.11.2009 16:53:32 Uhr

C O F F E E L A B


ScoringSheet

The ScoringSheet is a document that helps with assigning various defects to green coffee�

Details: 55 cm x 37 cm, soft plastic

ScreenSet

The ScreenSet is designed for screening green coffee by bean size� The rectangu-lar, stackable wooden frames are finished with stainless steel bases with calibrated hole sizes�

The hole coverage is comprehensive to enable proper screening�

Details: 1 screen: 30 cm x 20 cm x 5 cm, 0�465 kg

9-piece ScreenSet contents: 7 screens in sizes 14-20, 1 pea-cherry screen, 1 base section

15-piece ScreenSet contents: 13 screens: Sizes 8-20, 1 pea-cherry screen, 1 base section

SampleSpear

Stainless steel sampler for taking green coffee samples from coffee bags� The tip of this sampler is designed such that the fibers of the gunny bag are displaced rather than cut� Thus, the coffee bag re-mains undamaged by the sampling�

CuppingSpoon

Silver-plated CuppingSpoon for profes-sional tasting of coffee and espresso�

Details: Available in two variants comprising larger coffee or smaller espresso styles�

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Educational Materials

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Coffee Consulate has been

developing training materials

for many years to support and

accompany training events

covering all areas of coffee

and its sensory aspects in a

clearly illustrated manner�

All education materials are

used in our day-to-day work

and are, therefore, optimized

to everyday work require-

ments� These provide a

valuable contribution to both

practical and theoretical

workshops and support the

delivery of teaching content�

Many materials are available in

several language versions�

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G R E E N C O F F E E S A M P L E S


GreenCoffeeSampleSet (18-piece)

Layer 1 contents: Coffee cherries (natural) Parchment coffee (pulped natural) Parchment coffee (semi washed/fully washed) Coffea arabica Coffea canephora Coffea liberica Defects arabica Defects canephora Haiti XXXXX

Layer 2 contents: Maragogype Arabica peaberry Canephora peaberry Yirgacheffe Amber Gesha Brazil natural Brazil pulped natural Monsoon coffee

GreenCoffeeSamples

Individual tin of green coffee contents: Various screens Peaberry Different varieties (Mocha, Cautai, Gesha��) Various provenances (Africa, Asia, Latin and South America��)

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C O F F E E B A S I C S


CoffeeBasics

The CoffeeBasics teaching and training poster set covers 12 subject areas across the world of coffee� From the origin of coffee to roasting green coffee� The sub-ject areas are presented in detail with im-ages and info-graphics in a clear DIN A1 format� The following graphic provides an overview of the poster�

The posters are suitable for training pur-poses, as display items or as information boards and come in a practical size for illustrating the various coffee subjects areas� The route taken by coffee from its country of origin to the hands of a roastmaster can be easily traced via the precise explanations, commentaries and descriptions, providing an ideal central thread for all types of training and infor-mation events�

Details: 12 coffee subject areas on strong poster paper (135 g/sq m) in DIN A1 format�

The 12-piece poster set contains the following posters:

– Botany & origin – Cultivation & yield – Harvest – Wet milling – Processing – Drying & hulling – Export processing – Coffee bags – Roasting process – Roasting profiles – Defects in raw coffee – Size classification for green coffee

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W O R L D M A P


CoffeeBasics WorldMap

All coffee cultivation countries at a glance in DIN A1 format� Besides the countries of origin, the coffee WorldMap also shows exported volumes of green coffee and the most cultivated species in each country�

Details: The WorldMap is available as a poster in DIN A1 format in English or German�

The country name indicates the production volume (in 60 kg bags)

expressed as the ten-year average for 2003–2012 both in the font size

and as a figure below

Coffee production vs� coffee con sumption worldwide:

10-year comparison

All coffee-producing nations compared with zones and worldwide production of green coffee from 2003

to 2012 (all figures in 60 kg bags)

Average production from 2003 to 2012 by zones

Top 10 coffee producers worldwide: 10-year comparison

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A R O M A W H E E L


Coffee Basics AromaWheel

Describing aromas of coffee and espres-so roasts is important yet difficult� The Coffee Consulate AromaWheel is a fan-tastic aid for objectively describing aro-ma groups and their intensities�

It provides an overview in eleven aroma groups, divided into subgroups, allowing roasted coffee to be clearly described�

Details: The AromaWheel is available as a poster in DIN A1 format in English, German, Spanish and Dutch�

Korean, Russian, Danish and Chinese are in development�

Associated flavour profiles are available for download on our website in the fol-lowing languages:

– English – German – Spanish – Dutch – Danish – Russian – Trad� Chinese

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TasteKit

The TasteKit comprises four flavour types, each in three concentrations� The indi-vidual substances “sweet”, “salty”, “sour” and “bitter” are included in 2 ml snap-off ampules intended for dilution in 150 ml of water�

The TasteKit allows various tests to be performed to assess and train sensory skills� The kit is suitable for training for irritant, recognition, discrimination and saturation threshold tests�

The TasteKit is available in homogene-ous or mixed versions� There are various combination options for test runs with individual or mixed substances�

T A S T E K I T

TasteKit (mixed) contents: 12 packs of 10 ampules in 4 flavour types (sweet, bitter, salty, sour), each in 3 concentrations

TasteKit (homogeneous) contents: 12 packs of 10 ampules of one flavour (sweet, bitter, salty, sour) in one concentration = 120 identical ampules

TasteKit contents (10 ampules): 1 packs of 10 ampules of one flavour and concentration


TasteMats

Set of 16 round mats to support tests for training for irritant, recognition, discrimi-nation and saturation threshold tests� An ideal complement to tests with individu-al or mixed substances from the TasteKit�

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T: +49 621 – 40 17 10 [email protected]

Hans-Thoma-Straße 20 | 68163 Mannheim | Germany

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