MASTERCLASS -EN- Introduction to Coffee, Sensory Workshop & Tasting

OK COFFEE : DU MEILLEUR CAFÉ, NOW!OK Coffee est une plateforme autonome oeuvrant à la reconnaissance du café de spécialité autour d'activités telles que cours, tours et consultance.Avec OK Coffee :Buvez du meilleur café, tout de suite!Découvrez des lieux au top lors des coffee toursFormez-vous sur la théorie et les préparations du caféProfitez de conseils pour vos projets professionnelsMettez le mauvais café de côté grâce à nos coffee mapsRejoignez la communauté du café de spécialitéSon fondateur, Thomas Wyngaard, est consultant indépendant, enseignant (certifié par la Specialty Coffee Association de janvier 2018 à avril 2021), tour-ist et broadcaster. Après avoir été formé en France, en Pologne et en Estonie, il fait ses armes chez les meilleurs en Belgique, pour ensuite migrer pendant presque 2 ans à New York où il a officié comme conseiller et formateur. De retour en Europe, il espère œuvrer à un monde meilleur “one bean at a time”.—N’hésitez pas à vous inscrire à leur newsletter sur leurSITE, et à les rejoindre surInstagram

OK Coffee

From seed to cup, unravel the mysteries of the coffee chain + learn to smell, taste and develop your senses around coffee and its terroirs

La Fruitière

BRU Masterclass and Coffee Workshop - ENGL.

Masterclass and Coffee Workshops, in English. 
Whether you are an amateur, curious or want to become a barista, this range of courses is for you!

<h3>MASTERCLASS OF INTRODUCTION TO COFFEE, SENSORY WORKSHOP &amp; TASTING</h3>
<strong>#amateurs #pros #theory #tasting</strong><p>The “Masterclass of Introduction to Coffee, Sensory Workshop &amp; Tasting” module is the essential foundation module that will allow you to understand coffee and to understand all the links in the chain, during which each actor performs an unsuspected work in order to provide you with quality beans.</p><p>From producers to washing stations, from roasters to consumers, how to find your way around and evaluate coffee based on objective quality criteria.</p><p>Understand the types of coffee, the types of fermentation, the types of roasting, but also make the difference between commodity coffee, specialty coffee, marketing from the past and contemporary vision of the product. This module will enlighten you on an industry that is still too often in the shadows and yet in full revolution.</p><p>Ready, set, grind!</p>

<h3>WHO </h3><p>Anyone, amateur or professional, who wants to understand coffee on the basis of objective quality criteria, both in order to buy it and implement it in their project, and for their own consumption or for advising in store. Chef, Barista, Manager, Horeca project creator, purchasing manager, enthusiast and passionate, everyone is WELCOME!</p><p><strong>No prerequisites.</strong></p><h3>OBJECTIVES</h3><p>Understand the differences between commodity and specialty coffee, the different links in the coffee chain, the different stages of processing. To know how to taste and buy coffee with full knowledge of the facts, based on objective quality criteria.</p>

<h3>ON THE MENU</h3><p>1/ ORIGINS</p>
WHERE AND WHAT: SPECIES AND VARIETIES, PRODUCING COUNTRIES, MAIN EXPORTERS<p>2/ GROWING COFFEE</p>
COFFEE PLANTATION, NURSERY, COFFEE FLOWER, COFFEE CHERRY, WHAT’S IN A CHERRY, TERROIR<p>3/ HARVESTING COFFEE</p>
MECHANICAL METHOD, STRIPPING, MANUAL METHOD<p>4/ PROCESS AND FERMENTATION</p>
WASHED METHOD, NATURAL METHOD, HUMIDITY LEVEL, OTHER METHODS<p>5/ ROASTING COFFEE</p>
WHY TO ROAST, HOW TO ROAST, DIFFERENTIATE STYLES AND CULTURES<p>6/ TASTING COFFEE</p>
CUPPING, WHY AND HOW<p>7/ SPECIALTY COFFEE</p>
CULTURES, SHORT SUPPLY CHAINS, LIMITS OF LABELS, PAST PRACTICES TO CONTEMPORARY MARKETING<p>8/ CHOOSING YOUR COFFEE</p><p>9/ TASTING !</p><h3>EXTRA : AN EXCLUSIVE SENSORY EXPERIENCE</h3><p>10/ SENSORY WORKSHOP</p><p>Learn the difference between acidity and bitterness, sweetness and saltiness, and umami. Work on your sense of smell and taste with le Nez du Café.</p><h3>METHODOLOGY</h3><p>Methodology approved by the Specialty Coffee Association and revisited by OK Coffee.</p><p><strong>Theory 3h - Preparation 1/2h - Tasting and Sensory Workshop 1h30 = 5h</strong></p><p>Projection for the <strong>theoretical part</strong>, with many photos and videos taken in the countries of origin. Samples of fermented cherries and beans at different stages of the coffee chain (parchment, green, roasted etc.).</p><p><strong>Tasting</strong> of 4 coffees with different fermentations (samples of the best specialty roasts from Brussels and its surroundings).</p><p><strong>Sensory workshop</strong> with Le Nez du Café and sweet/salty/acid/bitter/umami water solutions to learn how to taste.</p>

<h3>GOOD TO KNOW</h3><p>Have a hearty breakfast before the class as we will not drink coffee before the tasting. It is not recommended to eat before the end of the class.</p><p>IMPORTANT: do not wear perfume or deodorant that will spoil the class for everyone!</p><p>Bring a water bottle.  Mask and gel in Covid time.</p><p>Pssst, join us: INSTA @ok_coffee_tips</p>

<p>Thomas Wyngaard is founder at OK Coffee and one of the few Specialty Coffee experts in French-speaking Belgium. He is an independent consultant, teacher (certified by the Specialty Coffee Association from January 2018 to April 2021), tour-ist and broadcaster. After training in France, Poland and Estonia, he worked with the best in Belgium, and then migrated for almost 2 years to New York where he served as a consultant and trainer. In addition to training in the coffee business, he collaborates with Belgian roasters committed to the recognition of specialty coffee, working towards a better world "one bean at a time".</p>

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MASTERCLASS -EN- Introduction to Coffee, Sensory Workshop & Tasting

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