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rarity and complexity
Beans collected at precise ripeness are de-pulped and then placed in tanks for 120 hours of fermentation
Finished with woven label
available in three stylish colourways: ‘Cloud’ Pink
It was then fermented anaerobically for 96 hours at 18°C with CO2
Advanced Barista - Module 2 events rarity and complexityTaking 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
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