In Moscow "Coffee Education League", Three Events Dedicated To Education About Quality Coffee

Three high-level courses aimed at training people from the main Russian chains and roasters. A renewed appointment with the “Coffee Education League” that will enable Russian teachers and trainers to meet with the best baristas in the world and take part in an exclusive course, “The Barista Camp” with Fritz Storm and Kentaro Maruyama that will take place in Japan.

Belforte del Chienti (Italy), March 12 2013 – In Moscow a return of the event dedicated to education regarding high quality coffee. The “Coffee Education League”, organized by Nuova Simonelli and Business Russia in association with the PIR trade fair, enables people from Russian chains and roasters to expand their knowledge – from research and evaluation of raw materials, to the quality of the drink in the cup – helped by some of the world’s leading experts who are true “authorities” in this area. Special guests of the three “Coffee Education League” events will be Steven Leighton (hasbean Coffee), Tracy Allen (CEO Brewed Behavior), Fritz Storm (2002 WBC Champion), along with Gwilym Davies (2009 WBC Champion) and Colin Harmon (2013 Irish Barista Champion and WBC finalist). Harmon  and Steven Leighton will speak at the first Coffee Education on Saturday, March 16 which already has more than 60 participants booked. The other two meetings, each lasting one day, will be held in June and October.
Each course involves passing an exam. The barista with the highest score at the end of the three days, and who takes part in all three courses will be awarded a trip to Japan to attend the “The Barista Camp” by Fritz Storm and Kentaro Maruyama. The name of winner will be announced during the PIR trade fair in Moscow from 1 to 4 October.
With this initiative Nuova Simonelli continues, through education, to increase the quality in every cup, offering an opportunity for an excellent education to people in the Russian market who, for years, have been showing greater interest in coffee bars and espresso coffee in particular.

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