Our newest coffee class will give you a behind-the-scenes tour of the Old Soul Co. Roastery.
Course Outline
Included with Package
Join us as we lift the curtain on how a coffee cherry gets hand-picked in far-away mountains and arrives in your cup.
*Limited to groups of 8-12
We are skilled roasters, artisans, and neighbors. We are a platform for local farmers, brewers and purveyors. We are a community space and eatery that connects and celebrates its patrons.
Our Team
The Old Soul Co. “team” feels like a family. They are a dedicated group that literally works twenty-four hours a day, seven days per week. From our drivers and our bakers who work all hours of the night to create and deliver crafted bread and pastries to our internal locations, to our opening and closing baristas and cooks.
Our employees put their heart and soul into crafting exceptional experiences for our customers and partners and they continue taking our company to new heights each year.
Beyond our team in the United States, we also consider producer partners, picker patio workers, and mill workers a part of the team and we treat our Origin relationships as an extension of ours. Without these many hands, Old Soul Co. would not exist or be the special place and unique business model that it is today.
Our training lab is a certified SCA Campus and exceeds the standards set by the Specialty Coffee Association. This certification — which extends from our instructors' credentials to the temperature and pH of the water — allows SDCTI to provide high-level training and certifications.
You'll learn all about the espresso equipment, the beginner's espresso technique, how to steam milk, and the first steps for pouring latte art.
By the end of the course, you will have the knowledge and skills to create your own coffee style and ensure the freshest possible roast.
Learners will leave this course being able to properly use various brewing devices.
That way we can promote our partner's outstanding skills at the origin so that your coffee gets better every year.
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