This objective course presents the diversity of methods for making coffee, their differences and the variables that affect the quality of the drink, providing practical and technical learning about grinding profiles, time, temperature, proportion and concentration, preparing the appreciator to identify and seek the balance of this drink.
Duration: 4 hours
Teaching Method: 100% Demonstration
Handout with Recipes
Certificate of participation
* 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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ATTENTION: Your seat will be guaranteed after confirmation of the payment that must be made by credit or debit cards, according to the information in the e-mail that you will receive after your registration on the website.
No refunds are available in case of cancellantion.
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