Single-origin or blends: a question of taste. In this individual training course, Daniela explains the differences between single origins and blends. Various Coffees are roasted according to their different origins and the resulting physical and taste characteristics. Next to learning how different temperatures, roasting profiles, color, and time are related, you are shown how to create recipes and blends. The differences between blending after roasting and blending before roasting are pointed out and discussed. A cupping session, during which the different results are explained, concludes this individual course.

The training can be held either at our training center in Emmerich or on-site at your roastery.

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