Coffee Training Station offers lectures on diverse themes of various degrees of difficulty that both coffee beginners and coffeemakers working in the coffee industry can all enjoy. It deals with various themes, such as latte art, espresso, brewing, and cupping, and it provides beginners’ classes for the general public as well as in-depth classes for experts. Station can be largely divided into 'Lecture Training Zone' and 'Actual Training Zone'. Anyone can observe 'Lecture Training Zone' at no cost and without any separate application, and the lecturer conducts the class by demonstrating. 'Actual Training Zone' requires separate application and fee payment, and the participants get to participate in the practical training provided during the lecture’s given time. The participants get to use machines under the guidance of an exclusive lecturer to extract coffee and try various kinds of latte art. They can also use various brewing tools and sample coffee beans to experience cupping, which is difficult to learn anywhere else.
공개 강연공간[Lecture Training Zone] / 자율 실습공간[Actual Training Zone]
Details of topics | Academy : C. THROUGH | |
---|---|---|
Details (1) Understanding of Latte Art(2) About Rainbow Latte Art (3) How eVective Rainbow Latte Art (4) Demonstrated a variety of patterns(high diflculty) |
||
Details of topics |
Details (1) About Creamart(2) Creamart Recipe (3) Notice of Creamart (4) Practice bear-shaped Latte Art |
Details of topics | Academy : KIM KIL-JIN COFFEE LAB | |
---|---|---|
Details There is a definite answer to the coVee flavor discriptions.(1) To grasp the idea of giving exact scoreson the SCAA cupping form by referencing the SCAA Flavor Wheels from 1995 and 2016 version. (2) To approach objectively by using individual coVee flavoring descriptors. (3) To learn appropriate roasting profile by accurate cuppings. |
Details of topics | Academy : Brewing : Café Brewing Quality Control(Intensive course) | |
---|---|---|
Details (1) Barista control item for uniform Brewing CoVee(2) Easy and clear way for barista training (3) Extract coVee to pursue café |
||
Details of topics |
Details (1) Hand drip practice with extraction formula(2) Pour over practice with extraction formula. (3) Easy and uniform extraction using Clever |
Details of topics | Academy : BANCO ROASTING STUDIO | |
---|---|---|
Details (1) Solubles yield change of tamper and handless tamper, and use(2) Solubles yield change of distribution, and use (3) Solubles yield change of basket filter, and use (4) CoVee tool set and method for flat burr and conical burr |
||
Details of topics |
(1) CoVee tools setting for café environment (2) Solubles yield change and tasting using various coVee tools |
Details of topics | Academy : COFFEEJUMBBANG | |
---|---|---|
Details (1) Home Brewing basic(2) Dealing with variable coVee to suit your taste (3) Brewing Demonstration |
||
Details of topics |
Details Practice using various Brewing tools(1) Find a hand drip taste (2) Aeropress tip (3) Moka pot tip |
Details of topics | Academy : WARMING UP ACADEMY | |
---|---|---|
Details (1) Latte Art using a variety of cup.(2) Push Latte Art demonstration (3) Latte Art demonstration using handling (4) Free pouring Latte Art demonstration (5) Character Art and Latte Art using etching (6) Color Latte Art and etching using food dye |
||
Details of topics |
Details (1) Espresso machine usage and steaming practice(2) The diVerence betwwen a Café Latte and Cappuccino (3) Latte Art Circle practice (4) Latte Art Heart practice (5) Animal Art practice |
Details of topics | Academy : COFFEEJUMBBANG | |
---|---|---|
Details (1) Understanding of the organic acid(2) Actual Cupping |
Details of topics | Academy : RED PLANT COFFEE ROASTERS | |
---|---|---|
Details (1) What is the delicious Espresso?(2) Understanding and extraction of Espresso blending (3) Understanding the defect factor of Espresso (A good example of extraction, bad example) (4) Understanding and representation of the variation beverage (5) Enjoy Espresso |
||
Details of topics | (1) Leveling and tamping for Espresso extraction (2) What is good posture for leveling and tamping (3) Taste Espresso |