Service, please!

Service, please! Customers service… The forgotten words. Hopping from specialty coffee shops to specialty coffee shops, although your coffee can be more and more amazing, very often the customers service can become more and more absent… Push the door of a coffee shop, on a late afternoon, and you will be welcome by an icy…

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Service, s’il vous plaît?

Service, s’il vous plaît? Paris, ville de beauté et de culture, attirant les touristes du monde entier. Ville pleine de grands restaurants, de charmants troquets et de plus en plus superbes cafés gourmets. C’est de ces derniers dont je voudrais parler. Et plus particulièrement du service. En France, nous avons la culture du Serveur, du…

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Affordable Coffee Classes and SCA Courses in Nairobi

Affordable Coffee Classes and SCA Courses in Nairobi The Beanstitute team is composed of coffee professionals, Agronomists, SCA Certified Coffee Trainers and Q graders aiming to share their knowledge in order to teach you and train you a good coffee knowledge, and improve your coffee capabilities. Our large training centre allow us to offer a…

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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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SCA Education in Kenya!

SCA Education in 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.   Then certified the…

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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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SCA Education 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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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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