From Crop to Cup By Phillip Di Bella

This book will become an essential part of your coffee learning.

This Book is has two unique sections...
Part One: Crop is a guide to our coffee. Going back to origin where the coffee begins as green bean crops, we look at the various stages of coffee production and processing, following the coffee from its origin all the way to the end user.

Part Two: Cup is a barista’s guide; an overview of the theory and practices developed through Di Bella Coffee’s professional barista training program. This guide covers the foundations of set up, maintenance, troubleshooting and coffee making techniques tailored for use with Di Bella Coffee. This guide is the basis of our own specialised coffee training program.

A Di Bella Coffee we believe that foundation of any passion is education, and we hope that Crop to Cup will inspire your understanding of, and passion for coffee. Order your copy today from www.mydibellacoffee.com ! Click here for more information...

Di Bella Coffee aims to improve coffee standards in homes and cafes by providing education on all aspects of coffee and its use. We are always happy to take a hands-on approach to teaching you how to use your coffee equipment, offer advice or give tips on how to make that elusive ‘perfect’ cup of coffee. We encourage our customers to bring their equipment in to the Di Bella roasting house at Bowen Hills for free-of-charge training about professional usage and cleaning. Learn to be a part of the ultimate coffee experience...with a Di Bella Coffee course.

Coffee Appreciation Course

Learn to master the art of making the perfect espresso with a hands on class.

This informative three-hour program at Di Bella Coffee, is designed for anyone wanting to master the making of a perfect espresso.

Included in this course...

* A full factory tour
* A brief look at the history of coffee and its origins
* A discussion about the coffee tree and plant harvesting
* A complete demonstration of the roasting process
* Be shown how to use plunger, stovetop and drip/filter coffee machines
* Appropriate grinds for different brewing methods
* Cleaning your equipment
* Storage of coffee
* An introduction to the fundamentals for the perfect espresso coffee
* Grinder calibration and correct coarseness of grind
* Dosing and tamping
* Milk texturing and the pouring techniques
* An explanation on how to clean the machine

The total cost of the course is $130.00

2012 Courses

Each month in 2012 (From February onwards) - Tues night only

Week 1. Coffee Appreciation Course

Week 2. Latte Art Course

Week 3. Coffee Appreciation Course

Week 4. No courses booked

Coffee Appreciation Course runs 5pm -8pm

Latte Art Course runs from 5pm -7pm

All courses in 2012 will commence from February.

To book phone (07) 3252 5858 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Latte Art Course

Learn to master the art of pouring the perfect cup. Mastering the elusive pouring technique will allow you to create your own designs or re-create the traditional rosetta heart or swan in a fun and inter-active 2-hour program!

Included in this course...

* A full factory tour
* A brief look at the history of coffee and its origins
* A discussion about the different milk types and brands
* A complete demonstration of the milk texturing process
* An introduction to the fundamentals for the perfect latte
* Grinder calibration and correct coarseness of grind
* Milk texturing and the pouring techniques
* Traditional latte art designs, etching and free pouring
* Learn how to create your own masterpiece
* How to clean the machine

The total cost of the course is $110.00

To book phone (07) 3252 5858 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Cappuccino

Traditionally, one-third espresso, one-third steamed milk, and one-third thick foam and topped with a light dusting of chocolate powder.

Latte

Served in a wide-mouthed

glass, this is prepared using a shot of espresso and about three times as much steamed milk and finished by topping the glass with just under one centimetre of light foam.

Espresso Macchiato

A macchiato is prepared with one shot of espresso ‘stained’ with a small quantity of thick foamed milk in the centre of the shot. This is usually served in an espresso demitasse.

Cafe Mocha

This drink is prepared with one shot of espresso, mixed with two teaspoons of very strong chocolate powder, topped with steamed milk.

Affogato

One shot of espresso and one shot of liqueur such as Frangelico©, which is then served over a scoop of vanilla ice cream or gelati.

Short Black

A short black is the name given to a single shot of espresso.

Long Black

A long black refers to a style of coffee made by pulling a double-shot of espresso over hot water. The order in which a long black is made, water first and espresso second, is important as reversing the steps will destroy the crema

form the espresso shots.

Flat White

A flat white is similar to the latte, one-third espresso and two-thirds milk. Unlike a latte the steamed milk in a flat white is added while holding no froth on the top.

Vienna

A latte topped with sweetened whipped cream and powdered chocolate.