From the Plant to Your Cup

Coffee production has much in common with the wine, chocolate, different types of cheese and even the cigar smoke industry. A particular grape variety grown in a certain region will give rise to a certain flavoured wine; grow a grape in a different region or country, and the flavour will change. Both the varieties of grape grown and the area it is grown in, contribute to creating that unique flavour.

Where there are whole host of different grape varieties (such as Chardonnay and Cabernet), only two coffee varieties are commercially grown - Coffea Arabica and Coffea Canephora (commonly known as Robusta)

Arabica and Robusta plants account for around 98 per cent of global coffee production (coffea arabica some 70 per cent; coffea canephora robusta, around 30 per cent). In addition to the different taste of the beans, the plants have different requirements in terms of external influences: robusta beans have a bitter, earthy tang and are grown at heights of up to 900 metres. The beans of the Arabica plant, on the other hand, produce a full, sometimes quite strong flavour and, depending on
the distance from the Equator, prefer to grow at altitudes above 900 metres or, given suitable soil, up to 2,100 metres.

 

| The ABC of Coffee | | What to do, if...? |

 

Our Training:

GBC Barista Training covers all the essential knowledge and skills, from the origins of coffee to using and caring for the espresso machines, and making those perfect espresso based beverages


We developed our own signature GBC Barista training courses with one focus: results and satisfaction. Using sound instructional design, the best barista techniques and latest coffee information available.

 

What we receive is an educated, motivated and skilled staff that is capable of serving consistently outstanding specialty coffee beverages to our customers.