You're so welcome! If you need more checkout www.sca.training resources. All attachments are included for Foundations, Intermediate and Professional: sca.training/intermediate-modules-x5
Great to hear from you Faozan! I'll be posting more videos about practice and specific areas of improvement this summer. Spread the good word and keep up the good work and study!
Any new uploads will be on hold for the time being. Sorry : ( I started with Sovda! www.sovdacoffee.com . We provide coffee farmers, producers, roasters with innovative equipment. You can subscribe: eepurl.com/dkBu9L or follow @sovdacoffee on IG for specialty coffee.
------ANNOUNCEMENT-------- Hi Friends! This is Adam. Thanks for watching. Please subscribe. Please ask questions in the comments - I reply to them all. First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1 And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee. Second, course launch schedule for 2020. 23 Oct Live: Introduction to Specialty Coffee 09 Nov PreSale: Foundations Roasting + Brewing 01 Dec PreSale: Foundations Green + Sensory + Barista Jan 2021 Release x5 Intermediate Modules Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer. Welcome to the Community, enjoy the Coffee Playground! PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1 -----------------------------
Steve Burstyn yes sir. They are still open. New content is being created and will be announced before launch. Enjoy in full presently first 5 Foundation modules
I love this, except for asphalt. Where is your Robusta from? That rubber-tar is certainly something I got often in my Indonesian robusta. Roasted chickpeas are a great regional descriptor. We might toss that with barley, basmati, malt... that roasted grain is certainly a part of it. Salt does show up in Robusta. Those same minerals are part of that crema boost we discussed already. Keep up the great work.
Ah, you're welcome! It's such a joy to share what we learn with other curious learners. Remember that you are farther ahead than many others and your voice can encourage them to grow as well.
Haha, thanks Ramy. I'll take it. Legendary teachers are marked by legendary students. You should see all of my learners and then you'd be proud : ) What's your story? Coffee? Where? ~Adam
@@CoffeeTraining I got into coffee (as a hobby) when I was 16 in Dubai and I always wanted to take SCA Courses. Your foundation courses helped me pass (with flying colors) Foundation Barista + Brewing. I got my Barista Intermediate and working on my Brewing Intermediate course now and it's super intense. I'm loving it. Coffee involves so many studies, from chemistry to business, and my fascination keeps growing. With my SCA courses I want to get into the specialty coffee industry in Vancouver while I study. Can't wait!
@@ramyshaalan53 That's a great report! Well done nailing your courses and good luck with the Brewing Intermediate. That is a fun course... I'm writing the Primer courses now at www.HowToCoffeePro.com for Int & Pro Brewing. Vancouver BC? I'm near Portland, OR now. Perhaps in a future course we could meet in person. Until then, keep up the great work!
Today is 2023 and I just found your chanel 💚 thank you for this free class 💙
You're so welcome! If you need more checkout www.sca.training resources. All attachments are included for Foundations, Intermediate and Professional: sca.training/intermediate-modules-x5
thx a lot Adam ! please share more video to spread the coffee culture , free education is awesome
Great to hear from you Faozan! I'll be posting more videos about practice and specific areas of improvement this summer. Spread the good word and keep up the good work and study!
Any new uploads will be on hold for the time being. Sorry : (
I started with Sovda! www.sovdacoffee.com .
We provide coffee farmers, producers, roasters with innovative equipment.
You can subscribe: eepurl.com/dkBu9L or follow @sovdacoffee on IG for specialty coffee.
------ANNOUNCEMENT--------
Hi Friends! This is Adam. Thanks for watching.
Please subscribe. Please ask questions in the comments - I reply to them all.
First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1
And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee.
Second, course launch schedule for 2020.
23 Oct Live: Introduction to Specialty Coffee
09 Nov PreSale: Foundations Roasting + Brewing
01 Dec PreSale: Foundations Green + Sensory + Barista
Jan 2021 Release x5 Intermediate Modules
Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer.
Welcome to the Community, enjoy the Coffee Playground!
PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1
-----------------------------
Let's keep growing and advancing in coffee together! Adam 黄朋
Any possibility for me to get access? Love the content!
Steve Burstyn yes sir. They are still open. New content is being created and will be announced before launch. Enjoy in full presently first 5 Foundation modules
@@CoffeeTraining Thanks for letting me know! I'm looking forward to the new content and starting my SCA educational journey!
Tastes found on Robusta to my taste:Roasted chickpeas, Asphalt, sun dried tomatoes, roasted mandarin skin, salt.
I love this, except for asphalt. Where is your Robusta from? That rubber-tar is certainly something I got often in my Indonesian robusta.
Roasted chickpeas are a great regional descriptor. We might toss that with barley, basmati, malt... that roasted grain is certainly a part of it.
Salt does show up in Robusta. Those same minerals are part of that crema boost we discussed already.
Keep up the great work.
@@CoffeeTraining Indian beans... will try out Indonesian and curious about the Chinese beans
Hi Adam. Thank you for blessing us with your knowledge.
Ah, you're welcome! It's such a joy to share what we learn with other curious learners. Remember that you are farther ahead than many others and your voice can encourage them to grow as well.
You're such a legend
Haha, thanks Ramy. I'll take it. Legendary teachers are marked by legendary students. You should see all of my learners and then you'd be proud : )
What's your story? Coffee? Where?
~Adam
@@CoffeeTraining I got into coffee (as a hobby) when I was 16 in Dubai and I always wanted to take SCA Courses. Your foundation courses helped me pass (with flying colors) Foundation Barista + Brewing. I got my Barista Intermediate and working on my Brewing Intermediate course now and it's super intense. I'm loving it. Coffee involves so many studies, from chemistry to business, and my fascination keeps growing.
With my SCA courses I want to get into the specialty coffee industry in Vancouver while I study. Can't wait!
@@ramyshaalan53 That's a great report! Well done nailing your courses and good luck with the Brewing Intermediate. That is a fun course... I'm writing the Primer courses now at www.HowToCoffeePro.com for Int & Pro Brewing.
Vancouver BC? I'm near Portland, OR now. Perhaps in a future course we could meet in person. Until then, keep up the great work!