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2°C und endet bei 190
The reward for precise work is a cup with balanced structure and extremely complex aromas that invites you to pause and reflect
Doppelauslauf Siebträger mit Holzgriff
A super exciting natural from Oscar Daza's farm in Santander
they rest the cherries for another two months to slow down water activity in the bean and achieve greater stability in the characteristics of the green coffee over a longer period
Sensorik Kurs Niveau 2 - Fortgeschritten 54 mm 2°C und endet bei 190Coffee Sensory Course Level 2 Advanced At the Kaffeeschule Basel You already know what coffee tastes like; now you will learn to understand why. In this two day advanced course, you will dive deep into the world of coffee quality: from green coffee and the processing method to the final cup. Ideal for anyone working professionally with coffee or looking to prepare for the Q Grader course. Course facts at a glance Date & Time Two days, 9: 00 AM 4: 00
