Future
of the Coffee Trainers, 7 days of full coffee training organized by Umami Area - Florence
Knowledge and awareness of technical topics, the role
of trainers and his/her communication skills are key ingredients for effective
and engaging teaching methods. This is the reason that pushed Umami Area to
design the “Train the Trainers” Camp with useful insights on coffee, marketing
and communication.
Coffee formation for coffee
trainers: this is the red line for the next Umami Area activity, addressed to
those who already have a qualification and lead trainings. From the 1st to the 7th of July in Florence, Umami Area
offers the possibility to deepen some topics relating to coffee, based on the
SCAE (Speciality Coffee Association of Europe) Coffee Diploma System. However,
thanks to the variety of topics covered, this camp will be a step forward,
compared to the usual camps.
Umami “Train The Trainers” Camp offers to teachers and professionals with an advanced knowledge of
the subject, a formation course on all the coffee topics and also on the topics
touched by the SCAE CDS modules: botany, farming practices, analysis of green
coffee bean, the roasting process from chemical-physical viewpoints, coffee sensory
analysis, the use of software for sensory analysis data processing, the parameters
for the espresso extraction and water. It is a high-quality formation program thanks to the
international team of teachers and experts. They will debate topics such as development
of personal communication skills and teaching skills. At the same time, thanks to the authorized
SCAE trainers, the participants will have the possibility to get the CDS green
coffee, sensory skills, barista skills, brewing methods certifications.
The camp foresees 7-day formation, though the
participants can “customize” it, based on their goals, interests and
availability. For further information regarding the modules and courses, please
contact aj.godina@umamiarea.com
UMAMI TRAIN THE TRAINERS CAMP FORMATION TOPICS
Friday 1/7. Nicola Scavo (expert agronomist and consultant) opens up the
training with lectures on biology, coffee botany and agricultural practices; Brigit Kohler (sensory analysis expert
and idro-sommelier at Brita Germany) will then focus on the taste of water and
the effects water has on coffee; Enrico
Metti (Brita Italy) on water measurement and different filtration methods; Davide Spinelli (barista and trainer)
on pour over extraction methods and Marco
Cremonese (senior master roaster) will end up the first day giving lectures
on roasting for cupping.
Saturday 2/7. The second day will witness the lectures of Mathias Kaps (expert
pedagogue and consultant at Starkmacher) on pedagogy for coffee trainers, team
work and personal growth; Andrej Godina
(PhD in Science, Technology and Economics of the Coffee Industry and coffee expert)
on technical coffee tasting for quality control, SCAA cupping protocol and
Umami espresso protocol.
Sunday 3/7. Massimo Barnaba (chemical engineer and consultant) will begin
the day focusing on the physiology of sensory analysis through the five senses
with a final question mark: “Expert or taster panel? Advantages and
disadvantages of single individuals and the group”; Matteo Marconi (PhD in Cell and Molecular Biology and researcher
at the National Institute of Health) will then stress the effects of caffeine
on human health while Camilla Masi
(PhD in Science and Food Technology, expert of sensory science and consumer
science) will devote her time on the factors that determine the choices and
preferences of coffee consumers.
Monday 4/7. Massimo Barnaba is back in the classroom, focusing this time on
the discriminative and descriptive tests for coffee sensory analysis and the
evaluation of the data collected; Daniele
Casprini (expert in visual communication and consultant) will deepen the
topics of communication and marketing, explaining the opportunities deriving
from IT and Web resources for coffee trainers.
Tuesday 5/7. The first half of the day is devoted to the coffee roasting process,
stressing the chemical/physical changes of the coffee beans thanks to Ilvana
Bešlagić (food technologist at Probat Gmbh training centre). Alberto Polojac (green coffee expert at
Imperator Srl) will then give lectures on Brazilian green coffee (Wolthers
Associated) on international market, London and New York stock exchange and consumer
countries trade. At the end of the day the participants will experience a
cupping session of the same botanic variety from Brazil (Blaser) and Colombia
(Caravela) processed in different methods.
Wednesday 6/7. Andrej Godina will give
lectures at La Marzocco (Firenze), on new definition of espresso focusing on
coffee grounding and extraction brewing method and Francesco Sanapo (barista trainer) on espresso brewing method with
different water pressure profiles. Edy Bieker (coffee expert at Sandaly Trading) will open up the afternoon talking
about the blend for espresso: Italian traditional blend, meeting the market
needs and the parameters to be adopted for a perfect blend.
Thursday 7/7. Barbara Todisco (communication expert trainer and Neuro
Linguistic Programming) will cover the following topics: public speaking,
classroom management, organizing successful presentations with useful insights
in the challenges and problems that might arise during the trainings.
Practical sessions on cupping, espresso, filter and
pour over coffee brewing methods as well as roasting sessions are foreseen
every day
Umami Area administrative office:
Francesca Surano: +39 389 1038218
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