In this edition, we’ll swap the tasting spoon for a fork. We’ll talk about techniques and recipes to incorporate coffee in savory and sweet cuisine, bakery, and mixology through infusion, fermentation, aeration, thickening, baking, marinades, and more. You don’t need prior knowledge to attend, just be enthusiastic about specialty coffee and gastronomy.
The course will be led by Oswaldo Brito, Pa de Kilo co-founder, who has a long career in hospitality as a professor at the Hoffman School and head chef at Mano Rota, among other great professional achievements. We’ll also have Ivette Vera, director of our The Coffee Academy, who’ll give us a brief introduction to specialty coffee, and we’ll end the day with one of her coffee cocktails.
What’s included in the course?
- Duration: 3 hrs
- Limited to 15 people
- Tasting and digital recipe book of all preparations: Coffee Loaf, Coffee Briox Roll, Roast Beef marinated with coffee, Venison Loin with coffee cream sauce, Coffee Magnum, and cocktail.
Aimed at industry professionals who want to expand their knowledge of specialty coffee.
Are you going to miss it?
The week of the course, we’ll send you an email reminding you of our meeting. See you soon!
For any additional information, please write to info@thecoffeeacademy.es
**Nomad Coffee reserves the right to reschedule the date or refund the full amount of the course if the minimum attendance does not exceed 8 participants.
