【คลาสเวิร์คช็อป】Specialty coffee appreciation and hand-brew practice courses from two major production areas in the world - Africa/America

*This course is divided into "African Bean Flavor Analysis Class", "American Bean Flavor Analysis Class" and "Special Course". Please read the course information carefully before registering! *One-on-one hand-brewed coffee courses have recently been launched. Welcome to inquire on the site! Self-cooking life XB.J LOVE CAFE co-planned coffee hand-brewing teaching. Teacher BJ, a senior cupper from CoE, led the students to conduct a detailed appreciation of the flavor of coffee from the origin based on CoE quality appraisal, focusing on tasting to assist the practice. teaching methods. Because the teacher has rich experience in competition judging and coffee industry practice, he is good at guiding coffee flavor using ingredients that we are familiar with every day. His teaching is delicate and attentive, and he can understand the differences of students through one-on-one practice and help them find the brewing method that suits them. The more you brew, the better it tastes. Self-cooked life has been visiting the production areas for a long time and brought back friendly ingredients. The two teams continue to design coffee flavor plates and coffee meals that are in line with the local culture, helping students become life baristas with both professionalism and taste, and enriching their food life. Note: CoE (Cup of Excellence) is a specialty coffee competition founded in Brazil in 1999. It is still the most rigorous and objective coffee selection system recognized internationally. The eight major categories of CoE include cleanliness/sweetness/acid value/touch/ Flavor/finish/balance/overall evaluation evaluates the quality of specialty coffee in an extremely objective and delicate way. --- ▍**Course Content** ① How do you feel about the difference between specialty coffee and commercial coffee? What are the characteristics? ② Brewing demonstration of two common filter cups (conical/flat mouth) and flavor tasting guide ③ Brewing method analysis - What is the unique flavor of beans from the production area? Any brewing tips? ④ Customized practical teaching - one-to-one guidance based on the student’s experience and usual equipment! ⑤ Coffee and meal experience - Self-cooked life is jointly developed with the BJ team, and is personally guided by Mr. BJ. *The quality of coffee beans is a necessary condition for good flavor. The coffee beans in the series of courses are all cupped and raised by Mr. BJ, a senior cupper of Excellence Cup. The beans used on the day of class are all fresh and have the most exciting flavor! *Complete equipment is available on site for one-on-one practice, and you are welcome to bring your usual hand brewing pot and filter cup. ▍**Professional Lecturer** BJ - Su Xiuzhen (main lecturer/demonstration teaching) -Judge of WRBC World Bean Roaster and Barista Competition (cupping/hand brewing) -Taiwan International Coffee Exchange Association TISCA certification review -CoE senior cupper -National hand-brewed coffee competition judging ▍**Course Time** [American bean flavor analysis class] 2023.10.28 (Sat.) 10:30 - 12:30 [African Bean Flavor Analysis Class] 2023.12.23 (Sat.) 10:30 - 12:30 ❝More than 4 people, you can choose a timetable to book a class. Welcome to send us an inquiry via the site~ ❝The event includes a "coffee and meal" experience session, please note any food taboos in the remarks column. ▍**Number of people** Small class teaching, each person takes turns to operate (2 rounds) during practice, and the teacher takes turns to provide one-on-one personal guidance! ▍**Course Price** $2,200/person (The fee includes venue space, teaching content, coffee supplies and ingredients)