Brita Professional has created a new coffee training programme in partnership with barista consultancy duo, Rob Dunne and Victor Frankowski.
The new interactive training sessions, which last one day each, have been created to help operators understand how different water can affect the quality of coffee. Led by Dunne and Frankowski, from coffee barista partnership DunneFrankowski, they will cover practical and theoretical elements of creating coffee, including the science of flavour, aroma and taste, coffee cupping, sensory experiences and water theory.
Sessions are available through Brita Professional to operators, customers, and partners interested in learning about water, via email@example.com.
The course is part of the Brita coffee shop "business toolkit", which seeks to offer practical advice to coffee shops and start-ups on making their business more profitable.
Commenting on the news, Frankowski said: "Baristas and coffee operators across the board put an immense amount of effort into their coffee. However, water is often overlooked. We've been working with Brita to explore how water affects both espresso and filter and we're excited to share our combined knowledge through these sessions."
Miles Dawson, sales director at Brita Professional, added: "Water has come onto the radar of the coffee community in a big way over the last few years and is…now recognised as having a significant influence on the look, smell and taste of a cup of coffee. Our new training sessions…help to equip operators across the board with meaningful, in-depth knowledge of what's in the cup and the water."
Now a professional duo at the London-based DunneFrankowski consultancy, founded in 2011, Dunne and Frankowski both have extensive experience in coffee craft.
Frankowski started his career in Australia in 2003, from cafes in Sydney to a host of well-known coffee names in London. In 2009 he began consultancy, training, and competition judging, and himself finished third in the UK Coffee in the Good Spirits Competition in 2009-2010.
Dunne moved from kitchens to the coffee bar in 2008, managing several café-based kitchens in Dublin before making his name in barista competitions including , and training independent clients to competition standard.