Unlocking the art of coffee flavors | sensory exploration workshop [ferment/winey/mouthfeel] 揭開咖啡風味 | 感官體驗工作坊 [發酵/酒香/口感篇] Regular Enroll/ Early Bird enroll(Enroll two weeks before course begin):Regular: HK$1000/ Couple pre-cleaning measures

pre-cleaning measures

Lai Chi Wo (Indoor classroom & field learning)

這是為期一天的專業課程，專為咖啡從業員及咖啡愛好者而設計。課程旨在讓學員掌握咖啡後製處理的基本概念。課程內容涵蓋咖啡後製處理歷史、採收技術、預清洗程序，以及標準的後製處理法:日曬、蜜處理、機械脫膠、全水洗及濕剝殼處理法。為提升學習深度，學員將親臨為於荔枝窩的永續農業實驗農場咖啡園，實地參觀咖啡生產及後製加工設施，並重點剖析後製師在塑造咖啡風味中的關鍵角色。

Regular: HK$3

This meticulously curated program blends theoretical insights with hands-on practice

Unlocking the art of coffee flavors | sensory exploration workshop [ferment/winey/mouthfeel] 揭開咖啡風味 | 感官體驗工作坊 [發酵/酒香/口感篇] Regular Enroll/ Early Bird enroll(Enroll two weeks before course begin):Regular: HK$1000/ Couple pre-cleaning measuresUnlocking the art of coffee flavors sensory exploration workshop ferment winey, mouthfeel *We apologize for the inconvenience, but the online ordering system for the course is currently unavailable, and it shows as "sold out." If you are interested in signing up, please contact us directly via WhatsApp for registration details. WhatsApp* Duration 3 sections: 1. 5hrs section 3: 90 Required Prerequisites None Content : In this workshop, you will embark