Everyone drinks coffee these days, and it is becoming a more important feature across the catering world. Where it was once enough to serve coffee, demand for espresso grew in the 1980s and this evolved after the turn of the millennium to include espresso-based speciality coffees. Cappuccino, Latte Macchiato, Espresso Macchiato, Caffè Mocha and many other once exotic beverages stormed onto the stage of the restaurant and hotel trade.
This more sophisticated market alongside increased consumer awareness means that the raw materials, in other words raw coffee and the ensuing styles, varieties, production methods, roasting profiles and corresponding flavours, have become more important. Coffee is the new wine and is gaining in popularity all the time.
In the “Coffee College” we aim to bring the sensory properties of coffee and its various preparation methods to life, and to showcase the potential of coffee for the catering industry as a whole. Through an aroma labyrinth, cup tastings and Masterclasses, the world of coffee with its range of aromas and flavours is completely decoded and conveyed.
The programme of the COFFEE COLLEGE will follow shortly.
Aroma labyrinth, cup tastings and Masterclasses addressing the diversity of coffee
Exchange and inspiration within the CHEF-SACHE network
exciting topics around the topic coffee in the gastronomy and hotel business
new theme area of CHEF-SACHE 2019 in the exhibition area
Special requests? We’re happy to help.
The CHEF-SACHE is carried out by theCE Chefs-Events GmbH CE Chefs-Events GmbH | Zikusweg 1 | Telefon 040 66 909 900 | firstname.lastname@example.org
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