WHAT IS A HONEY PROCESS?

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Here we are going to explain it to you. The pulp is extracted from the cherry and dried directly with the mucilage (the sugars contained in the grain). 

Depending on the concentration of mucilage it is possible to determine the type of honey it is, the most common ones are usually:


Yellow Honey

Red Honey 

Black Honey


Although each producer can make their own variations. Of course the process influences its sensory characteristics but it will be the variety and its terroir that will really determine the taste. 

If you want to become an expert on coffee processes and how they affect a cup of coffee, do not hesitate to sign up for our sensory workshop. 



Recommended course link:

https://nomadcoffee.es/products/taller-sensorial

Frequently Asked Questions 

What do I need to register for the barista workshops?

You just need to be eager to learn about the world of specialty coffee. It is not necessary to have previous experience as a barista.

Do you offer more advanced barista training?

Yes, we offer advanced barista training options for those who wish to deepen their knowledge of specialty coffee. In our Academy section "For Baristas" you will find all of our course offerings.

What topics are covered in the free courses?

The course covers topics on the cultivation and processing of specialty coffee, techniques for the elaboration of a good espresso, tips for a good milk emulsion, as well as practical recommendations for different types of methods.

Do I need to have my own coffee machine to learn to be a barista?

It is not strictly necessary, the world of coffee is very diverse and is not only focused on the preparation of espresso, however, having one will allow you to apply the techniques taught in a practical way.

What are SCA courses and diplomas?

These courses are designed for coffee professionals, where you will not only receive complete training with advanced content in the world of specialty coffee and high-level practical exams, but you will also have the opportunity to obtain a certificate internationally endorsed by the Specialty Coffee Association as a barista.