Deep dive into the world of Indian specialty coffee! Unpack knowledge about flavour, origin, processing methods, terroir-mapping and an in-depth exploration of the journey from seed to your cup:

Why is specialty coffee special? Defining the third wave of coffee in India.
Organic coffee vs. inorganic coffee – what’s the difference?
Understanding the beans, roast and origin with respect to elevation, climatic variation and biodynamic farming.
What is terroir-mapping? How do we apply this to our coffee?
How the coffee is affected by the geographical area it is grown in, followed by the cupping process of the coffees sent.
The science of terroir-mapping the Araku region and the end-to-end process: from cherry picking to processing, drying, curing, roasting, packaging and finally, brewing.
Time vs. temperature when it comes to brewing and some tips and tricks to brew the perfect cup of coffee at home.
Understanding different brewing methods and the impact of different grind sizes.
Understanding the flavour, aroma, and body with reference to the SCA flavour wheel.

Workshop designed for five attendees per session to facilitate 1-on-1 learning.


Where: ARAKU World Specialty Coffee Academy, ARAKU Coffee, 12th Main Road, HAL 2nd Stage, Indiranagar, Bangalore 560-008

Please note: We don't offer refunds for cancellations or no-shows. In case of an emergency, kindly reach us at awsca@arakuoriginals.com

Instructions
Please reach the venue 15 minutes prior to the event.