Techniques de brassage du café - Un atelier organisé par l'ONCC à Garoua - Région Nord du Cameroun.
The National Cocoa and Coffee Board of Cameroon takes hotels and restaurant chefs of Garoua in the North Region of Cameroon on a journey into the secret world of coffee.
In a bid to accompany the Government of Cameroon to replace imports with encouraging local transformation and most importantly consuming locally produced products - Made In Cameroon as the campaign goes, the NCCB travelled up North to teach these chefs who will in turn become ambassadors of Cameroon coffee and cocoa finished products.
The quality of coffee is determined in the cup once served. The brewing method is therefore the most important step.
These experienced baristas of the NCCB who have over 12 years of experience brewing coffee and making various coffee based drinks take these 30 participants through an intense 2 day training on:
Virtues of Coffee
Coffee Brewing Methods
Conservation technics for Coffee
Types of Coffee Drinks
These trainees left the workshop keyed up to try out these exercises in their respective hotels and restaurants.