Students are tested in skills in understanding, designing and executing different roast profiles as well a sensory recognition of different roast defects.
Students are introduced to different chemical conditions and principles that are causing the physical properties and reactions introduced at the foundation level. It is expected that they are able to name these reactions and what they cause in terms of the physical and sensory properties of the final coffee.
Located in Downtown Toronto’s Bladwin Village, Bicerin Espresso Bar (est. 2011) is an independent local coffee shop that focuses on serving only strictly specialty grade, freshly roasted, and skillfully brewed coffee.
Our goal at Bicerin Espresso Bar is not to serve the best coffee in Toronto, but to foster a community hub for Torontonians that revolves around simply good-tasting coffee.
It's an opportunity to taste & compare brewed coffee.? Not only will you get to sample all of the coffee, but our expert baristas will be there providing insightful conversation about the roasting process, origin, and tips on how to pinpoint tasting notes.
We provide on-the-job training in barista skills, light food prep, FOODSAFE procedures, sanitation, and customer service skills.
Goal: Measure the impact of different coffee terroirs on in-cup flavor
This class will fix that because students will get personalized step by step, repeatable, practical, hands-on barista training from our expert trainers in latte art micro foaming, espresso-making, safe handling and use of the grinder and espresso machine, coffee cupping etc.
Offer training to an amateur of your choice!
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