This workshop is for those looking to make drinks as good as they taste.
Getting good at latte art is as much about practice as it as about learning technique, so this is a hands-on class where you’ll be steaming lots of milk and pouring lots of drinks.
We will cover
How to produce proper microfoam that will make your latte art easier and more consistent.
The importance of milk quality and temperature.
The foundations of latte art – pour speed, position, distance, and movement.
How to create different designs using these techniques
The session will be 2 hours long and be limited to a max of 10 people in order for everybody in the workshop to get ample time to practice their pouring skills.
Sustainability is the ability to meet the needs of the present without compromising the needs of future generations. This is a responsibility that goes beyond legal and regulatory commitments and is something we are committed to pursuing in all that we do here at Ancoats.
We believe that the obstacles facing not just the specialty coffee industry but the planet as a whole are complex, varied, and ultimately time-sensitive. Therefore we feel that we have an essential role to play in order to both combat and highlight the environmental challenges, both our industry and the planet face.
What this looks like in practical terms is a commitment to reduce our environmental footprint in all areas of the business, including but not limited to, sourcing, roasting, our wholesale operations, and the cafe. Below are some of the things we do to try and make a difference.
Sourcing
We try to implement a number of strategies and processes in order to source our coffee in a more transparent and sustainable fashion.
When possible we try to source and select all of our coffee through a system of direct trade with farmers and producers.
We aim to keep the journey the coffee has taken to reach us as transparent as possible. As when we know where our money goes and to who, we can help to ensure a better, more sustainable supply chain for the whole industry.
We also aim to make sure the coffee we source is either Rainforest Alliance Certified™ or Organic Certified.
Wholesale
For our wholesale operation we try to implement sustainable practices with our wholesale customers and partners.
We were the first roastery in the Greater Manchester area to pioneer the use of reusable plastic tubs to deliver and send our coffee to our wholesale customers, that then can be returned and used again.
Our retail coffee packaging is currently in the form of a 350g box with a sealed plastic bag inside. The carboacardboards recyclable, however, the plastic bag is not. This is a huge target for us in 2020, we are currently exploring alternative packaging solution recyclability will be paramount in are search for a more sustainable solution.
All the cardboard boxes we send out to our wholesale customers through postal services are upcycled boxes we have received from other deliveries to the roastery.
Roasting
In our Roastery we have pioneered a few unique solutions to try and make our processes more sustainable.
All our coffee chaff (the husks from roasted coffee beans) are composted to make sure we reduce our landfill waste.
Any roasts we are not entirely happy with in terms of quality or perhaps have made a slight mistake on, we refuse to waste. These coffees are then donated to local charities like for example Ancoats-based Mustard Tree.
The grainpro bags we receive our green coffee in are used as bin bags for the cafe and roasters.
Cafe
We have several different ways in which we try to make our cafe operation more sustainable.
We have introduced a 10p surcharge on all single-use takeout coffee cups, while also offering a 20p discount on anybody who chose to reuse with a reusable cup.
We prioritize compostability first. All the single-use takeaway cups we do use are fully compostable as are the straws, lids, cutlery, napkins, and boxes.
When possible we try to use the most seasonal and fresh local ingredients we can on our menu in an attempt to cut down on excessive supply chains and logistics.
Learn to be a coffee pro with our barista training course.
You will learn some fun facts and even a little bit of science about your favourite drink from Gavin, who has been a professional barista for over 20 years. He will explain the differences in techniques used to make the perfect coffee, advise you on what will work best for you at home and even how
You'll be a pouring wizard by the end of this workshop and you'll know all about texture and temperature when creating latte milk.
This is followed by a featured 2-course lunch and a raffle of all the dishes demonstrated. A selection of alcoholic drinks will be available to purchase throughout the event. Expect lots of fun, culinary chat, tips, great food and recipe ideas.
A good barista training class will teach you techniques that keep your barista skills relevant and up-to-date with coffee innovations, trends, and technology.
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