We look in detail at the emissions produced at each step of making a cup of coffee, from growing the plant through disposing of the coffee grounds.
We look at the difference in emissions between organic and conventional farming and explain how other factors, such the choice of processing method or use of shade trees, can have a bigger impact on reducing the carbon footprint.
We bring all this information together to help you make eco-friendly choices when buying your coffee.
We explore the contributions of consuming countries to the carbon footprint, including transport, roasting, and packaging, and explain why reducing the energy used in brewing can make the biggest contribution to reducing emissions.
We will undertake together the path of “Barista One”. Discovering all the steps and techniques necessary to begin the work behind the bar. We will go through the practices for the extraction of a good cup of espresso, the bases of latte art,the creation of an optimal and consistent workflow.