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Limited Stocks of the Paragon Pour Over Stand is now available for pre-order and will be Delivered Feb 9, 2023. Hurry and order yours now and take advantage of the special pre-order price.
Limited Stocks of the Paragon Pour Over Stand is now available for pre-order and will be Delivered Feb 9, 2023. Hurry and order yours now and take advantage of the special pre-order price.
Global Coffee School: Combo Techno Barista L1 and L2

Global Coffee School: Combo Techno Barista L1 and L2

by Institute For Coffee Excellence
₱31,000.00 - ₱31,000.00
₱31,000.00
₱31,000.00 - ₱31,000.00
₱31,000.00
The Global Coffee School ( GCS) Techno Baristas program is one of the most progressive skills development certifications. Internationally recognized and conducted in over 45 countries such as Korea, Vietnam, Honduras, USA, Thailand, and Russia, the programs are rooted in the integration of sensory analysis via visualization, introspection, experiential activities, and active communication techniques.

Barista Level 1 
An Introductory course that trains baristas based on science and in proper coffee extraction techniques in accordance to GCS standards which focuses on flavor + aroma evaluation. GCS ensures that baristas gain the necessary skills to communicate coffee's beautiful nuances to customers. 

Coffee has over 1000 volatile aromas, and it is invaluable to a professional's journey is to get familiarized with how to identify and communicate what we taste in coffee. 

This is a 2-day certificate course. 

The course will be taught by 

The Scentone Flavorist Program is one of the more progressive sensory skills development certifications. Internationally recognized and conducted in over 45 countries such as Korea, Vietnam, Honduras, the USA, Thailand, and Russia, the programs are rooted in the integration of sensory analysis via visualization, introspection, experiential activities, and active communication techniques.

Techno Barista LV.2

It is a course to acquire the qualities of a more professional techno barista skill. by the end of the course, you will be able to express coffee flavors in detail.

You will learn more specifically about the principles of extraction and Global Coffee Standard milk steaming and latte evaluation criteria.

Furthermore, they can make an espresso variation menu under the systemized regulations with expressing taste and flavor.  

You will develop the ability to communicate and calibrate with the instructor.

1. Coffee Introduction overview #2

2. Coffee flavor and expression introduction

3. Correlation of extraction changes according to different grind size

4. Correlation of extraction changes according to different dosing amount

5. Correlation of extraction changes according to different extraction section

6. Espresso extraction in accordance with GCS standard

7. Americano making based on the different TDS and flavor analysis

8. Latte steaming and handling based on GCS Standard

10. Latte evaluation calibration

11. Espresso variation making

The course will be taught by 

 

Michael Harris Conlin, GCS Country Manager

2019 Philippine National Barista Champion

2019 WBC semi-finalist

Q-Grader

Founder and CEO Conlins Group of Companies

President and CEO Henry and Sons Group of Companies


Lyca Que, Lead Instructor GCS Philippines

Ten (10) years of experience in the coffee Industry

Q Grader

Food technologist