Coffee Kaizen is offering a range of coffee classes in January that appeal to home barista all the way up to seasoned professionals. Kaizen prides itself on offering small group, industry relevant education sessions that provide the participants with real tools for improving their coffee making.
Getting the most out of your home Espresso Machine
19th of January, 9am. Mecca Roastworks, Alexandria.
This 3 hour class is designed to give the home barista a chance to get the most delicious results possible from their home machine. This class is run by Tuli Keidar, Mecca Roaster and Trainer.
Techniques of the Specialty Barista
2 Sessions 21st and 28th of January, 5pm. Mecca Espresso, Ultimo.
Techniques of the Specialty Barista was designed to provide a comprehensive and practical-based overview of the most up-to-date coffee-making skills required for today’s specialty baristas. Participants are taught the skills they will need to hit the ground running as they enter the specialty coffee world.
The course is suitable for experienced baristas as well as novices keen to learn professional techniques used at the forefront of the specialty coffee industry. Max 4 participants to ensure quality of learning. This course is delivered by Tuli Keidar.
Science of Flavour and the Critical Evaluation of Coffee
29th of January, 6pm. Mecca Espresso, Ultimo.
Being able to asses coffee accuratly and confidently is now a pre-requisite for any specialty barista. Without formal training, the process of becoming a good “taster” can take many years. This course is designed to provide a clear foundation and help lay the first building block. This course is delivered by Sam Sgambellone.
Understanding the principles of Extraction using Refractometers
5th of February, 6pm. Mecca Espresso, Ultimo.
This education session will seek to provide a base level understanding of the principles of the extraction process and better equip you to make informed decisions when you are deciding how best to represent a particular coffee.
The session will be limited to a small group to maximise interaction. We will begin by exploring the theory behind extraction, then we will move to brewing coffee and taking measurements using the Refractometer.
You can see the full event listing here, any question please email us.