A journey from the origins of Ethiopia, cultivation, classification, the tower to the cup, showing the importance of knowledge in the act of making a drink. Includes comparative sensory analysis between traditional and special coffees, harmonizing by contrast those coffees with half-cured and four cheese. This knowledge matrix is a prerequisite for the Coffee Preparation Methods - Brewing course.
* Classes subject to minimum number of students for opening.
Prior experience in gastronomy is not necessary since all the techniques for the execution of the course will be taught during the practical lesson by the chef
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