Join us during the coffee days for discovery workshops on Thursday September 30th and Friday October 1st at the Kitsuné Vertbois Café.
Free and without reservation.
A workshop at 11am
Duration: 30 minutes
Presentation and tasting of our coffees with the “cupping” method
A workshop at 4pm
Duration: 30 minutes
Presentation and tasting of our coffees with the V60 method
Departure is imminent from the beginning of June, every Saturday, with a journey in 4 stages (to be organised according to participants’ desires) to discover the fascinating world of speciality coffee. The Workshops led by Florian Decousser, artisan roaster at the Café Kitsuné Vertbois, are limited to 3, 4 or 6 people, for a completely personalized experience.
All facets of speciality coffees are covered, from cultivation to transformation through the magic of roasting, and to the extraction of coffee in espresso as well as in the gentle ethods. Throughout these 4 workshops, the idea is for you to become a true connoisseur, to share and discover which style of coffee you like best. All this within the welcoming atmosphere of the Café Kitsuné Vertbois.
A practical workshop dedicated to the preparation of coffee at home according to your personal taste and by using the slowthods. Discover your favourite speciality coffees, know how to recognise quality coffees, choose the right equipment, learn the right gestures to make a successful filter coffee, understand the secrets of a balanced extraction, refine the dosages… Participants will be invited to handle the 3 superstars of gentle extraction, the V60, the Chemex and the Aeropress, and adopt the role of well-informed baristas…
18/09/2021 – 11:30am to 12:30pm
An initiatory journey to the heart of the roasting process, to be experienced with all senses alert.
An opportunity to go behind the scenes of sourcing according to Café Kitsuné. Then it’s time for a hands-on experience, with live roasting and coffee preparation using the mythical V60, the Japanese manual brewing method so popular with lovers of gentle extraction.
02/10/2021 – 11:00am to 12:00pm
How to become a true connoisseur? By learning the secrets of “cupping” or the art of degustation: how to prepare a tasting, work on your perception of taste, refine your palate and develop your sensitivity… Put all this into practice with 3 speciality Arabica grands crus coffees from different origins, in an opportunity to become familiar with their domains and their aromatic profile but also how to comprehend their specificities.
09/10/2021 – 11:30am to 12:30pm
Enough dreaming about pretty cups of latte art, it’s time to get down to business. This time, the focus is on espresso: theoretical basics, the art of extraction, but also tips on choosing speciality coffees and the best machines available on the market. An introduction to latte art reviews the professional gestures for making a milk foam, classic or vegetarian, for assembling it with the espresso and for drawing on the surface… A great moment of pride in perspective.
23/10/2021 – 11:30am to 12:30pm