A group of events to welcome you into Raf&Co Coffee Campus – a new spot on the map for European coffee education.
It's founded by Raf Mlodzianowski & Janina Lashkevich – both internationally recognized coffee professionals, AST, coaches, roasters and judges. As well as with Stefan Waliszewski who is a recognized coffee professional in the Warsaw coffee industry.
Q Grading Retake Exam (11-12.10)
Are you on your way to become a Q grader and did not manage to pass all 19 exams from the first time? This is your chance to attend a Q-retake with experienced Q-instructor Polina Vladimirova.
Fees apply based on your retake needs.
Introduction to Q grading with Polina Vladimirova (13.10)
This workshop is an introduction to Coffee Quality Analysis process and Coffee Quality Institute program of Q Arabica Grader. The program will include major topics:
Who is a Q grader and how that can help you in your coffee career
How to train to become Q grader
Professional approach to setting up a cupping table
Practical exercises on Acids, Aromas, Triangulation and more
Fee: 23 Eur + VAT
Water for Coffee. Introduction of a new formula with George
This is an advanced dive into the water for coffee, that includes topics like:
Hardness and Alkalinity
Minerals and their affect on the coffee taste
Hands-on creation of your own water with brewing and cupping on various waters
Fees: 45 Eur + VAT
Dan Fellows Coffee Cocktails Masterclass and pop-up bar (14-15.10)
Dan Fellows, Double World Coffee in Good Spirits Champion will run a series of events for bartenders, barista, competition judges and everyone interested in preparing and consuming great coffee cocktails! Evening POP-UP on 14.10 and a workshop on 14.10. Workshop includes:
Intro to coffee cocktails, history and future
Coffee cocktail approaches and WCiGS-winning case studies
Highlights from Costa Rica, Colombia and Ethiopia will be presented by Agnija Tilla. The event is free of charge.
Brewing Intermediate Intensive with Janina and Raf (16-19.10)
This is an intermediate level intensive practical 3-days dive into brewing and extraction. It will best fit chef-baristas, brewing competitors and advanced coffee people. It goes above and beyond SCA Brewing Intermediate program and includes:
● Coffee Extraction process and all factors affecting it
● Brewing approaches, dozens of brewing devices, Batch Brew and Cold Brew
● Water Chemistry
● Brewing competitions strategy
● Sensory in brewing