In the first part of this three part series, we will take a closer look at coffee processing. How origin and environment have developed each processing method, and what unique outcomes you can expect from different origins in coffee processing quality.
Processing plays a vital role in our green purchasing decisions. When tasting coffee samples from harvest we are largely influenced by the processing methods which affect greatly the flavour in the cup. We consider roast profiles suited to brewing each coffee, and how you will be incorporating this into final stages of service to customers.
Attendees of the workshop will also be able to enjoy a comparative cupping of processing methods, where you will taste differently processed coffees from different regions. The information from this workshop will be invaluable for those who wish to develop their coffee theory and sensory development further.
Thursday October 20th
7pm, 3 Plassey Road, North Ryde 2113