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“We thrive on people in pursuit of knowledge,
but the aim of our education is not knowledge,
but the passion, desire and action to produce
outstanding coffee”
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THE FORGEN
EDUCATION
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Training &brewing techniques
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Exquisitely crafted coffee and specialist machines are only around 50% of what makes you stand out from the crowd.
Learning how to extract the perfect espresso, produce consistent microfoamed milk and brew outstanding filter coffee, takes knowledge, skill and passion. You can be confident that you will receive the best training from our passionate and experienced team at the forge.
When becoming a wholesale customer, training is part of our commitment.
We invite you to join us in the forge brew lab & roastery for a tailored training experience.
Amongst the many topics we teach, are the correct process required to make the foundation of espresso based drinks, alternative brewing methods how to steam milk to perfection and correctly construct the drinks on your menu.
Daily cleaning and maintenance of your coffee machine is an essential and critical part of our training.
The basics of brewing coffee.
Brewing coffee at home or at work, can be as simple or complicated as
you choose to make it. Whether it’s a business, a hobby or a habit, an
interest or an indulgence, there are a few things to remember that will
make all the difference to the coffee you brew.
WATER
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However your machine
receives its water, make
sure it’s cold, filtered and
neither too hard or too
soft.
Water treatment is an
important first step:
Hard water will accumulate
serious scale and unfiltered
water will taste lame.
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QUALITY IN GREDIENTS
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No matter how new, shiny,
fancy or expensive your coffee
brewer is, the quality of your
coffee (and your water) is
always the most important
factor in the cup.
An amazingly elaborate and
precise brewer simply won’t
make any pre-ground, stale,
cheap, past-crop, or other
inferior coffee taste any better.
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MAKE THE EXTRA EFFORT
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Grinding fresh, using scales and
sticking to a simple recipe does
make a difference. We don’t
say it to be difficult or unduly
particular. Pre-ground coffee
goes stale very quickly.
Guessing the amount of coffee
or water is both inaccurate and
inconsistent. You will get
better and more consistent
results using a grinder and
scales.
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BE PASSIONATE
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Coffee is meant to be enjoyed.
Once brewed, let it cool slightly
and drink it heartily. Drink lots
of different coffees. Make notes
about what you like.
Don’t apologise for your palate
or preferences. Take it seriously
enough to have fun and brew
well, coffee is exciting.
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