Percolation – Course & Certification

$USD  129.00

Baristas of the third wave have have transformed pour-over and batch brewed filter coffee from a culture of the bottomless cup, into a specialisation that parallels the achievements of the wine industry. Percolation brew methods allow us to produce our most velvety and clarified brews which is what makes this style of coffee beverage, the most thirst quenching and delicious of them them all. The Percolation course is an exploration of the art and science of gravity fed, drip coffee in all is guises.

Descripción

Curriculum/Course outline

Baristas of the third wave have transformed pour-over and batch brewed filter coffee from a culture of the bottomless cup, into a specialisation that parallels the achievements of the wine industry. Percolation brew methods allow us to produce our most velvety and clarified brews which is what makes this style of coffee beverage, the most thirst enfriamiento and delicious of them all. The Percolation course is an exploration of the art and science of gravity fed, drip coffee in all its guises.

What’s in Each Chapter?

The Percolation Course & Certification is structured across seven chapters. Chapter One is dedicated to the mechanics of percolation and the physical effects of glass, ceramic or plastic filter cones and filter papers. These essential lessons take you through every step in producing consistent batch brew and pour-over coffee.

In Chapter Two we discuss the best practice for weighing beverages, tracking temperature profiles and the interaction between time and grind settings. Then in Chapter Three, we look at the complex variables of turbulence, bed depth and flow. We take a look at how the success of these interactions can help to counteract canalización.

In Chapter four and five we look at batch brew machine programming and the brew cycle. We also take a close look at filter paper materials and manufacturing. Then we look at how to manage against limescale y corrosion of our equipment. Chapter six follows up with a close examination in best practice for holding coffee in the commercial environment. We put established theories to the test in experiments and blind tastings.

The course concludes with a run down in management strategies for costing, hygiene and station management. We also cover staff efficiency and show you strategies to help you streamline your brewing techniques to help you keep pace in a busy commercial environment. 

At the end of the final chapter, we then come to the final assessment. This challenging quiz is designed to make sure you understand every important learning outcome.

 

Preguntas Frecuentes

¿Qué pasa después de comprar el curso?
Después de la compra, obtendrá una membresía en este sitio web que le otorgará acceso al curso.

¿El curso es en línea?
Yes, the course is 100% online! All you need is a computer or mobile device and an internet connection. You don’t need to be in Australia to take the course.

¿Cuánto tiempo se tarda en completar el curso?
El curso tomará un máximo de 30 horas si se incluye texto, explicaciones en video, evaluaciones y experimentos en casa. Una vez que los capítulos están disponibles para ti, puedes acceder a ellos en cualquier momento para siempre.

¿Qué obtengo?
You get lifetime access to 46 lessons, over 14 videos and animations, and a Barista Hustle Accredited Certificate upon completion of the course.

¿Qué tan difícil es el curso?
El curso incluye muchos elementos técnicos, pero fue escrito con nuevos baristas en mente. Los videos profundizan en conceptos más difíciles y los explican más. Las pruebas de comprensión al final de cada capítulo también le ayudarán a aplicar estos conceptos a la preparación diaria del café.

¿Y si tengo preguntas?
Envíanos un email a [email protected] and we’ll answer your questions as quickly as possible!

¿Qué es el proceso de certificación?
You have to complete each lesson and comprehension test, then pass the final assessment (80% or higher) to achieve certification. Proof of certification will be located on the BH site. You’ll be able to share the link with prospective employers. Your certificate is also printable.

¿Puedo compartir el curso con mis amigos?
Each user will have to pay for their own access to the course. We reserve the right to limit the number of IP addresses that access the course for each account and revoke access.

¿Hay tutoría en vivo o seminarios web disponibles?
In our efforts to make this course affordable and accessible to all Baristas, we’ve opted to make the content always accessible and non-interactive.

¿Cuánto tiempo tengo acceso?
Paga una vez y tienes acceso de por vida.

¿Tengo que estar suscrito a Barista Hustle para realizar el curso?
¡No! Cualquiera puede comprar el acceso al curso.

Can I retake the test if I don’t pass?
Puedes hacer el examen cuantas veces quieras.

¿Es compatible con dispositivos móviles?
100%!

What’s the refund policy?
If you’re not happy with the course, we’ll give you a full refund. Simple. 

¿Necesito una máquina de café expreso, un refractómetro o cualquier otro equipo especial?
No. This course is all about pour-over and batch brewing so no expensive espresso equipment is required.

¿Es adecuado para baristas domésticos o de servicio de nivel principiante?
If you can hold a pouring kettle — this course if for you. 

¿Se ofrece solo en inglés?
This course is available in Japanese and English. We are working on making translations available in several other languages later on down the line. Stay tuned!

El curso está limitado a una dirección IP. ¿Puedo iniciar sesión desde varios dispositivos?
Yes! Multiple devices or locations are okay, but we’re mainly on the lookout for large-scale abuse.

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