www.cafeat8.com
Artisan Organic Coffee locally roasted
The Art of Coffee with Cafeat8 ☕
Ready to master the craft of coffee? At Cafeat8, we believe that coffee is more than just a drink—it's an art form you can learn to perfect.
Join a Coffee Lesson with Cafeat8
Are you ready to brew coffee like a true professional? Whether you're a beginner or a seasoned coffee lover, our lessons are designed to equip you with all the skills you need to become a master in the art of coffee.
What You’ll Learn:
- Understanding Coffee: Follow coffee’s journey from its origin to your cup.
- Why Choose Organic Coffee: Discover the health and environmental benefits of organic coffee.
- Brew Like a Barista: Perfect your espresso, cappuccino, and other coffee drinks with expert guidance.
- Explore Different Brewing Methods: Get hands-on experience with techniques like pour-over, French press, espresso, and more.
- Introduction to Coffee Machines: Learn how to operate espresso machines, grinders, and other essential equipment.
- Coffee Roasting Basics: Deepen your coffee knowledge with an introduction to roasting techniques.
Why Learn with Cafeat8?
- Hands-on Experience: Our lessons are interactive, fun, and practical—helping you gain confidence with every brew.
- Taught by Experts: Learn from Alfio, our passionate coffee expert with years of experience in roasting and brewing.
- Tailored to You: Whether you want to master brewing or dive into roasting, we have a lesson that’s perfect for you!
Ready to Start?
Click below to learn more or book your lesson today!
Full Barista Training
Price: €350,00
To pay via:
English Full Barista Training
Price: €350,00
I am a professional barista with extensive experience in brewing and coffee machine maintenance. This training is designed to offer a real-world experience, where you will learn hands-on techniques just as if you were working in a busy coffee shop. The training includes all materials needed to ensure you can focus entirely on learning.
Location: Antwerp
Time: 9:00 AM – 1:00 PM
Formation Complète de Barista en Anglais
Prix : 350,00 €
Je suis un barista professionnel avec une grande expérience dans l'art du café et l'entretien des machines à café. Cette formation vous offre une expérience pratique, comme si vous travailliez dans un vrai café. Tous les matériaux nécessaires sont fournis afin que vous puissiez vous concentrer sur l'apprentissage.
Lieu : Anvers
Horaire : 9h00 – 13h00
Formazione Completa da Barista in Inglese
Prezzo: €350,00
Sono un barista professionista con anni di esperienza sia nella preparazione del caffè che nella manutenzione delle macchine da caffè. Questa formazione ti offre un'esperienza pratica, come se lavorassi in un vero bar. Tutti i materiali necessari saranno forniti per permetterti di concentrarti completamente sull'apprendimento.
Luogo: Anversa
Orario: 9:00 – 13:00
How to TASTE COFFEE
5 fingers 5 qualities
Aroma, Body, Acidity, Flavour, Finish
Aroma
Brew the coffee, Pour the coffee >>>Nose in the cup>> Intense or Mild ?
Smell what ? nuts, almond, chocolate, apple, fruit, earthy, spicy, flower, herbs, earthy roasty, vanilla, potato like, sweet,buttery...................... ??
The aroma is sensed nasally or retro-nasally
BODY
few minutes>>> A sip of coffee, roll the coffee around your mouth, weight with your tongue >> thickness VS thinness FULL BODY CREAM MILK , SKIM MILK .............. .MOuthfeell or Texture : creamy, oily, buttery, slippery, salty, watery
ACIDITY
another sip >>> the bright - tangy quality of coffee - citrus like,........feel the saliva !! as the body try to keep basic
FLAVOR
another sip >>>>>Nuts, chocolate, fruits, caramel, earth, spices, flower......divide the sensation in category and try to find out what do you feel
FINISH
swallow the coffee and...short if the feeling disappear quick....long finish
Some help ......... FLAVOR-WHEEL
As you understand and imagine the FLAVOR is the most important attribute to a coffee, let's start with the main attribute:
CAFEAT8 - ORGANIC COFFEE
Floral
- black tea
- floral (chamomile, rose, jasmine)
Fruity
- berry ( blackberry , blueberry , raspberry , strawberry )
- dried fruit (raisin, prune)
- other fruit (coconut, cherry, pomegranate, pineapple, grape, apple, peach , pear)
- citrus fruit (grapefruit, orange, lemon,lime)
Sour / Fermented
- sour (sour aromatics, acetic acid, butyric acid ,
isovaleric acid, Citric acid, Malic acid)
- alcohol/ fermented (winey, whiskey, fermented, Overripe)
Green / Vegetative
- olive oil
- raw
- green /vegetative (under ripe, pea pod, fresh, dark green, vegetative, Hay-like, Herb-like,
- alcohol/ fermented (winey, whiskey, fermented, Overripe)
- beany
OTHERS
- papery/Musty ( stale, cardboard, papery, woody, moldy/damp, Musty/dusty, musty/Earthy, animalic, meaty/brothy, phenolic,
- chemical ( rubber, skunky, petroleum, medicinal, salty, bitter )
ROASTED
- cereal ( malt, grain)
- burnt( brown roast, smocky, ashy, acrid)
- tobacco
- pipe tobacco
SPICES
- brown spice ( clove, cinnamon, nutmeg, anice)
- pepper
- pungent
Nutty / Cocoa
- cocoa ( dark chocolate, chocolate)
- nutty ( Almond, Halzenut, peanuts )
Sweet
- Sweet aromatics
- Overall sweet
- vanillin
- vanilla
- brown sugar ( honey, caramelized, mapple syrup, molasses)