Cours De Méthodes Douces à Paris! 2 nouvelles dates!!

Oyé! Oyé! C’est officiel! Régine, en collaboration avec Van Hoos and Sons , va organiser des cours de Méthodes Douces, en Français et en Anglais, à The Luwak’s Factory , la salle de formation au sous-sol de Van Hoos and Sons. Possibilité de prise en charge – Clicquez ici pour plus d’information Voici les prochaines dates Atelier…

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Second Stop, Kenya!

Perky Blenders Training On Tour Second Stop, Kenya! I arrived in Nairobi after a 36 hours journey from Bogotà to Nairobi, with one stop home for a hot shower and get clean clothes. There I could start my Kenyan adventures. Time to set up Beanstitute Coffee School furnished with furniture made out of recycled palettes….

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First stop, Colombia. Day 1 to 7 – SCA Courses, Dry Mill, Farm…

Day 1 – La Finca Noreña https://www.facebook.com/pg/PerkyBlendersTrainingAcademy/photos/?tab=album&album_id=1913630355625491 Day 2 – Brewers Cup Workshop  https://www.facebook.com/pg/PerkyBlendersTrainingAcademy/photos/?tab=album&album_id=1914397732215420 Day 3 – SCA Barista Intermediate  https://www.facebook.com/pg/PerkyBlendersTrainingAcademy/photos/?tab=album&album_id=1914448232210370 Day 4 – Dry Mill https://www.facebook.com/pg/PerkyBlendersTrainingAcademy/photos/?tab=album&album_id=1915802422074951 Day 4-5-6 – SCA Sensory Skills Foundation and Intermediate https://www.facebook.com/pg/PerkyBlendersTrainingAcademy/photos/?tab=album&album_id=1915802422074951 Day 7 – SCA Brewing Intermediate https://www.facebook.com/pg/PerkyBlendersTrainingAcademy/photos/?tab=album&album_id=1916244488697411

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Perky Blenders Training Academy On Tour! Colombia – Day 1

First stop, Colombia. Day 1 – Introduction Two years ago, I was a volunteer at the first New York Coffee Festival. There I met Angie, a dynamic Colombian woman who lives for coffee. At that time I was planning to become an AST by the beginning of the following year, I was still working for…

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SCA Brewing Intermediate En Français à Paris.

SCA Méthodes de Préparation Cours de Brewing en Français 22 et 23 Septembre  Intermediate The Beans on Fire (Paris) Clicquez pour réservez ici! ********** 29 et 30 Octobre Intrermediate Perky Blenders Training Academy (Londres) Clicquez ici pour réservez  

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Meet our Youngest Graduate

Perky Blenders’s youngest SCA student Calum just successfully passed his SCA Introduction To Coffee and Barista Skills Foundation at Perky Blender Project 660. Calum started coffee a few years ago in a commercial company in Essex. Most of his training was mostly self-taught and hits and misses. However he managed to produced decent coffee beverage….

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The Beanstitute Needs Your Help

The Beanstitute Needs Your Help Dear ASTs, Roasters and Barista Trainers, Sophie Mukua,director of the FTOK, and me, Régine Guion-Firmin, are building an SCA school are building a school in Kenya, The Beanstitute (read more about it here!). Our goal is to offer Barista Training (and soon Roasting Training) and SCA education for Kenyan and Tanzanian Coffee…

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Building a coffee shool in Kenya (written for SCA)

Last November 2016, after passing my SCA Green Coffee Professional, I asked Henry Wilson, of Perfect Daily Grind to put me in contact with coffee people at origin. He put me in contact with Sophie Mukua from the Fair Trade Organisation of Kenya (FTOK), a NGO who supports small holders farmers and small to medium…

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Perky Flavours at Project 660

Perky Flavours at Project 660 This morning started with a production cupping… What is cupping? Cupping is a way of tasting coffee in order to discover its flavours and notes, qualities and defects. Therefore we controlled the quality of our coffee. How tasty was our coffee? Tom, our head roaster and co-owner of Perky Blenders,…

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New SCA School in East London

Perky Blenders opens a New SCA School in East London  Introducing the AST Regine loves coffee. She has a stack of green coffee books on her bedside table, sleeps with her refractometer, dreams of the perfect extraction, cups every morning, then drinks coffee throughout the day. Training is her passion, and connecting with new coffee people…

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