Business Activity | @baristaacademy | We successfully completed our August Coffee and Barista course!

Our intensive Barista course in August was a success, we had the participation of a group of very dedicated students and several collaborators who did their bit to achieve two fabulous days between anecdotes, cups of coffee and a lot of practice. The students really enjoyed learning the correct extraction techniques and other topics of interest, also drinking and enjoying the aromas and flavors of very good coffees produced on our farm and other areas of Venezuela or Colombia. If you would like to know more about this training session of our academy, learn some tips about coffee and our upcoming activities, I invite you to continue reading this publication.

Hello dear Steemit coffee lovers, at Barista Academy we are very happy and this time we want to tell you that we have concluded this session of our intensive coffee and barista course. As always, our training program was very dynamic, starting days before when the theoretical material is sent via email, so that the participant becomes familiar with the concepts that we would later deepen and practice on the face-to-face days.

Once the day of the course arrives, we start very early, since the theoretical information that we see in the course is a bit extensive and as in any intensive course we must strive to cover the important information and that all participants can master the theoretical concepts and get the practical skills once this is finished. On this day of day 1, I could not start without a respective cup of coffee, that is why, before introducing ourselves to each other, the first thing we do is prepare a delicious cup of coffee with alternative extraction methods, so we contribute caffeine that will give us the energy to learn a lot throughout the day.

Now yes, we start talking about many concepts from the basic mass to the most complex of the coffee agro-production chain, such as botany, cultivation, the production belt, the history of coffee in the world and in Venezuela, among others. topics, until we got to the first practice, we know that many of the participants were very happy when we mentioned the word practice hehe. In this part of the course it is necessary to show the participants the various aromatic and flavor notes that can be obtained using the various alternative extraction methods such as the French press, the V60 coffee drip, the Aeropress coffee maker, the Chemex or the Guayoyera which is a Very basic coffee maker made of an aluminum structure and a fabric filter, but it is very popular in Venezuela, being able to say that it is present in most homes in the country.

After this practice, we have to do the analytical part, evaluate each cup of coffee that the students prepared and correct the possible errors that may have occurred in the extraction. At the end, we go to the first coffee Break and then we carry out the Steemit promotion, which we talked about in the previous publication, if you have not read it yet, we leave you the [LINK](https://steemit.com/hive-153176/@baristaacademy/we-did-it-again-the-promotion-of-steemit-in-our-course-was-a-success) so you know what it is about. Then we continue with the rest of the theory, until we reach the departure time. This first day is somewhat exhausting because all the theoretical points are touched, which are very necessary to be able to understand all the practice that will be done. Among the points that were touched on in this part, we can mention the basic concepts of roasting and grinding, the sensory fundamentals of coffee, the basic concepts of Barismo, espresso machine and the main drinks that we can get in a coffee bar or coffee shop.