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It changes regularly to reflect the freshest and most complex coffees that we can find
citrus finish
It was then fermented anaerobically for 96 hours at 18°C with CO2
complex and winey flavours
washed coffee sourced from ripe cherries
Advanced Barista - Module 2 events It changes regularly to reflectTaking your espresso and milk skills to the next level! Understanding extraction and manipulating brew recipes Managing and maintaining your grinder Latte art key techniques and classic pours Workflow tips for multiple drinks making A new approach to Barista training which allows coffee education and attainment to be both tailored and measured. It includes many resources including daily espresso calibration and cleaning sheets and is delivered in 3