FLORENCE – Knowledge and awareness of technical topics, the role of trainers and his/her communication skills are key ingredients for effective and engaging teaching methods.
This is the reason that pushed Umami Area to design the “Train the Trainers” Camp with useful insights on coffee, marketing and communication.
Coffee formation for coffee trainers. This is the red line for the next Umami Area activity, addressed to those who already have a qualification and lead trainings.
From the 1st to the 7th of July in Florence, Umami Area offers the possibility to deepen some topics relating to coffee. Based on the SCAE (Speciality Coffee Association of Europe) Coffee Diploma System. However, thanks to the variety of topics covered, this camp will be a step forward, compared to the usual camps.
Umami “Train The Trainers” Camp offers to teachers and professionals with an advanced knowledge of the subject, a formation course on all the coffee topics and also on the topics touched by the SCAE CDS modules. Botany, farming practices, analysis of green coffee bean, the roasting process from chemical-physical viewpoints. Coffee sensory analysis, the use of software for sensory analysis data processing, the parameters for the espresso extraction and water.
It is a high-quality formation program thanks to the international team of teachers and experts. They will debate topics such as development of personal communication skills and teaching skills. At the same time, thanks to the authorized SCAE trainers, the participants will have the possibility to get the CDS green coffee, sensory skills, barista skills, brewing methods certifications.
The camp foresees 7-day formation, though the participants can “customize” it, based on their goals, interests and availability. For further information regarding the modules and courses. Please contact aj.godina@umamiarea.com; for booking and information: francesca.surano@umamiarea.com.
UMAMI TRAIN THE TRAINERS CAMP FORMATION TOPICS
Friday 1/7
Nicola Scavo (expert agronomist and consultant) opens up the training with lectures on biology, coffee botany and agricultural practices.
Brigit Kohler (sensory analysis expert and idro-sommelier at Brita Germany) will then focus on the taste of water and the effects water has on coffee.
Enrico Metti (Brita Italy) on water measurement and different filtration methods. Davide Spinelli (barista and trainer) on pour over extraction methods and Marco Cremonese (senior master roaster) will end up the first day giving lectures on roasting for cupping.
Saturday 2/7
The second day will witness the lectures of Mathias Kaps(expert pedagogue and consultant at Starkmacher) on pedagogy for coffee trainers, team work and personal growth.
Andrej Godina (PhD in Science, Technology and Economics of the Coffee Industry and coffee expert) on technical coffee tasting for quality control, SCAA cupping protocol and Umami espresso protocol.
Sunday 3/7
Massimo Barnaba (chemical engineer and consultant) will begin the day focusing on the physiology of sensory analysis through the five senses with a final question mark: “Expert or taster panel? Advantages and disadvantages of single individuals and the group”.
Matteo Marconi (PhD in Cell and Molecular Biology and researcher at the National Institute of Health) will then stress the effects of caffeine on human health.
Camilla Masi (PhD in Science and Food Technology, expert of sensory science and consumer science) will devote her time on the factors that determine the choices and preferences of coffee consumers.
Monday 4/7
Massimo Barnaba is back in the classroom, focusing this time on the discriminative and descriptive tests for coffee sensory analysis and the evaluation of the data collected.
Daniele Casprini (expert in visual communication and consultant) will deepen the topics of communication and marketing. Explaining the opportunities deriving from IT and Web resources for coffee trainers.
Tuesday 5/7.
The first half of the day is devoted to the coffee roasting process, stressing the chemical/physical changes of the coffee beans. Thanks to Ilvana Bešlagić (food technologist at Probat Gmbh training centre).
Alberto Polojac (green coffee expert at Imperator Srl) will then give lectures on Brazilian green coffee (Wolthers Associated) on international market, London and New York stock exchange and consumer countries trade.
At the end of the day the participants will experience a cupping session of the same botanic variety from Brazil (Blaser) and Colombia (Caravela) processed in different methods.
Wednesday 6/7
Andrej Godina will give lectures at La Marzocco (Firenze), on new definition of espresso focusing on coffee grounding and extraction brewing method. Francesco Sanapo (barista trainer) on espresso brewing method with different water pressure profiles.
Edy Bieker (coffee expert at Sandalj Trading)will open up the afternoon talking about the blend for espresso. Italian traditional blend, meeting the market needs and the parameters to be adopted for a perfect blend.
Thursday 7/7
Barbara Todisco (communication expert trainer and Neuro Linguistic Programming) will cover the following topics: public speaking, classroom management, organizing successful presentations with useful insights in the challenges and problems that might arise during the trainings.
Practical sessions on cupping, espresso, filter and pour over coffee brewing methods as well as roasting sessions are foreseen every day.
