Homebrewing Class at Safari Lounge

HOMEBREWING CLASSE

Learn how to brew delicious coffee at home.

Thursday 8th August 
1pm to 4pm 
Limited places!

Class hosted by Greenspoon
Info and Booking
Courses@SafariLounge.co.uk

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Kalita Wave Dripper

 

Karibu Kahawa Camps have Kalitas on stock!

We also provide Kalita brewing courses.

Contact us at karibukahawacamps@gmail.com

Morning Homebrewing Class

HOMEBREWING CLASS

Learn how to brew great coffee at home 
Friday 19 July – 10am to 1pm

 

Info and Booking 
Courses@safarilounge.co.uk 

Brewing Master Class / Home Coffee Brewer

Brewing Master Class / Home Coffee Brewer

Safari Lounge Specialty Coffee
MK Plaza, Loresho Ridge Road, Nairobi

+254798569857 / Courses@SafariLounge.co.uk

 

Let’s get geeky about our brewing!

3 session to improve your coffee brewing technique and improve your extraction.

  • Brewing different process with different brewing methods
  • QC your brew depending on your grind and roast
  • Understanding and improving TDS and Extraction

Class for intermediate to advanced brewers.

  • 4 students per class
  • -15% for group booking of 4 people
  • -10% for SCA members (go to http://www.sca.coffee to register)
  • If after one of these sessions you book for SCA Brewing intermediate you will receive -15% off on SCA Brewing intermediate invoice
  • 1 session: Ksh3000 per student + v.a.t.
  • 2 sessions: ksh5000 per student + v.a.t.
  • 3 sessions: Ksh8000 per student + v.a.t.

Homebrewing Classes – Classes De Café Filtre

HOMEBREWING CLASSES

CLASSES DE CAFE FILTRE

Learn how to simply brew coffee at home.
Apprenez à faire du café à la maison.

3 hours classes
Classes de 3 heures

Ksh2500

10 persons maximum per class
10 persons maximum par class

Info and Booking
Information et réservation
Courses@safarilounge.co.uk

Safari Lounge Specialty Coffee
MK Plaza (2nd floor)
Loresho Ridge Road
Nairobi

Barista Training / Formation De Barista

BARISTA TRAINING / FORMATION DE BARISTA

BARISTA TRAINING – entry level
FORMATION DE BARISTA – niveaux débutant

Nous offrons une formation barista pour ceux qui désirent devenir barista à mi-temps ou pendant les vacances.

We offer barista training for those who would like to become barista for holiday break and part-time.

You will learn / Vous apprendrez

*intro to coffee / découverte du café
*espresso
*latte art
*brewing / méthodes douces

  • 2 full days training / 2 jours complets de formation
  • 1 SCA foundation (you choose) / 1 certification de la SCA Débutant (your choice)
    • Intro to coffee / Découverte du coffee
    • Barista skills / Compétence du Barista
  • Practical and theory exams
  • Ksh10000

Info and Booking
Information et réservation
Courses@safarilounge.co.uk

Homebrewing Classes – March 2019

HOMEBREWING CLASSES

Learn How to Brew Coffee Simply and Properly at Home! 

We will also have coffee and brewing equipment for sale!

Place: The Hub Karen

Date: March 2019

  • from 10am to 4pm
  • 4 sessions of 1 hour each
    • session 1 : 1015am – 1115am – Clever Dripper
    • session 2 : 1130am – 1230pm – V60
    • session 3 : 145pm – 0245pm – AeroPress
    • session 4 : 3pm to 4pm – Kalita Wave Dripper

Price : ksh 2000 / session / person  – 6 persons per session

Booking / info / mpesa : +254798569857 – KaribuKahawaCamps@gmail.com

Harvesting & Post Harvesting Practices (Green Coffee Guide)

Harvesting & Post Harvesting Practices

  • Harvesting and coffee processing are very crucial towards the final quality of the coffee beans which in the end determines the price paid for the coffee.
  • Good quality can be made in the field and the same can be destroyed during processing.

 

Harvesting

Practices to be observed during harvesting:

  • Pick when the coffee is just all round red-ripe cherry. Green berries should not be picked as they contribute to poor quality grades and they are also low in weight so it’s a loss to the farmer.
  • Use clean harvesting equipment during harvest.
  • Avoid harvesting of diseased, insect infested, green, over ripe and under ripe berries.
  • Keep the harvested cherry under shade to protect from intense heat from the sun.
  • Avoid cherry from falling on the ground during picking.
  • Fallen berries should not be collected and mixed with the harvest.
  • Plastic or clothing material should be spread on the ground during stripping to prevent any fungal contamination of cherry from the soil or old fallen berries.
  • Transport the cherry in clean containers/bags to avoid any contaminants.
  • Picking intervals should be 10 to 14 days for best quality and do not leave ripe cherries unpicked as they will be over ripe by the next picking.

 

Cherry Sorting

  • Use clean canvas material to sort coffee in order to avoid cherry contact with the soil
  • Remove green, under ripe, over ripe, dry cherries, insect infested, diseased berries, twigs, leaves and any foreign particles such as stones.
  • Coffee should be processed on the day of picking.
  • The over ripe, green, diseased cherries are dried and processed as “buni”

 

Buni Handling/Drying

  • Dry buni on raised tables and cover with rainproof material.
  • Beans should not be exposed to rewetting to avoid mould growth.
  • Do not dry buni on grounds open to rain water, surface run off and soiling.
  • Do not heap but spread the buni out and stir regularly to ensure uniform drying.
  • Do not mix freshly picked/sorted cherry with already dried ones. Each batch of buni should be dried separately.
  • Ensure that the buni is properly dried to moisture content of about 12%
  • Do not use polythene papers to try buni to avoid mould
  • Avoid buni on the ground, it will causes earthy taste.

 

From Coffee Agronomy Farmers Manual

Crop Protection – part 3 (Green Coffee Guide)

Crop Protection

-part 3-

Management of Disease

Coffee Leaf Rust – Hemileia Vastarix

Coffee leaf rust is a fungal disease occurring worldwide.

 

Symptoms and Damage

  • Yellowish powdery spores underneath the leaves.
  • Leaf rust patches on affected leaves ultimately results in leaf fall.
  • Reduced foliage limits photosynthetic capacity and can reduce yields.

 

Control of Coffee Leaf Rust

  • For new establishment, plant disease resistant varieties such as Riuru II and Batian. K7 has some tolerance to leaf rust.
  • For existing traditional varieties such as SL28 and SL34 top work by grafting with the resistant varieties.
  • Well nourished coffee tree has some degree of tolerance to diseases.
  • By use of fungicides. However it is expensive and not environmental friendly.
  • In case the infestation is severe (20% of leaves have rust), it becomes necessary to use a systemic fungicide such as Alto Bayleton. These products are used at low rates, 2 times per year.

 

Coffee Berry Disease – Colletotrichum kahawae

Symptoms and Damages

  • Black lesions are seen on the surface of berries.
  • Infected berries may fall or remain on the trees in black shriveled condition.
  • On the flowers, brown streaks can be seen
  • Brown lesions on ripe cherry. Infection of the ripe cherry is called Brown Blight and reduces quality.
  • CBD is pre-disposed by rain and is worse at the cooler, wetter, higher altitudes.

 

Control of CBD

  • For new establishment, plant disease resistant varieties such as Riuru II and Batian.
  • For existing traditional varieties such as SL28 and SL34 top work by grafting with the resistant varieties.
  • It is very important to maintain young heads in CBD areas since infection is more severe in older bearing heads hence frequent change of cycle is required.
  • Undertake proper and timely pruning.
  • Crop hygiene by stripping infected berries will reduce the spread of CBD.
  • Use recommended fungicides. However, fungicides are expensive since about 8 sprays are recommended per year. A mixture of Copper and organic fungicides (e.g. Dacomil, Delan, Rova) gives better results.
  • It is advisable to complete the recommended CBD control program otherwise; it will not be cost effective. Farmers should at least continue to spray until the rains and the cold spell are over.

 

Safe Use of Pesticides

What is Safe Use of Pesticides?

  • It is the use of pesticides in a manner that will not harm:
    • Human beings and animals
    • Fish in the river
    • The environment
    • The crops

 

Chemical Toxicity and Information found on the Pesticide Label

  • Pesticides should be packed and labeled according to world Health Organization (WHO) specifications. The label should be in English and in the local language and should indicate;
    • The contents
    • Safety instruction (warnings)
    • Possible measures in the event of swallowing or contamination
  • Take safety measures and wear protective clothing as recommended.
  • Always keep pesticides in their original containers

 

WHO Pesticides Classification

Pesticides are classified according to toxicology (the harmful effect of a poison to living systems). Pesticides have different levels of strength hence the classification.

 

Safe Use of Crop Protection Products in the Farm

Pesticides can enter our body through:

  • Breathing
  • Skin
  • Mouth

Proper handling and use minimizes risk and exposure.

 

Safe Use of Pesticides – How do we protect ourselves?

Use the right protective clothing

  • Boots
  • Gloves
  • Mask
  • Goggles
  • Face Mask
  • Hat
  • Overalls

 

Hazards & Storage

  1. Handling liquid concentrate
  2. Handling dry concentrate
  3. Application

 

  1. Dangerous/harmful to animals
  2. Dangerous/harmful to fish; do not contaminate lakes, rivers, ponds or streams

 

 

Keep product locked and out of reach of children.

 

 

 

Precautions for Purchase, Storage and Transport of Pesticides

  • Store pesticides in a place that can be locked and is not accessible to unauthorized people or children.
  • They should never be kept in a place where they might be mistaken for food and drink. Keep them dry but away from fires and out of direct sunlight.
  • Crop protection products are hazardous if not stored under proper conditions.
  • Consult label for proper storage advice.
  • Do not carry them in a vehicle that is also used to transport food.
  • Buy the correct product.
  • Do not buy damaged packs.
  • Keep products away from passengers, food stuffs and livestock.
  • Ensure chemical containers are clearly labeled.

 

Precautions for Disposal of Pesticides containers

  • Dig a hole at least 100m away from streams, wells and houses. In a hilly area the hole should be on the lower side of the homestead or wells.
  • Pour run-off water from hand washings and spray into a hole and bury containers, boxes and bottles used for pesticides in it.
  • Close the hole as soon as possible. Cardboard, paper and cleaned plastic containers can be burned far away from houses and sources of drinking water.
  • Empty containers should be triple rinsed into the spray tank, punctured and buried in a special place or burned.
  • Never re-use pesticide containers.
  • Never discard in the rubbish pit.
  • Left-over insecticide suspension can be disposed of safely by pouring it into a specially dug hole in the ground. It should not be disposed off where it may enter water used for drinking or washing, fish ponds or rivers. Some insecticides, such as the pyrethroids, are very toxic to fish.

 

Precautions for Disposal of Obsolete Chemicals

  • Obsolete chemicals are those that have expired.
  • Dispose obsolete chemicals in a hole away from water bodies or take them back to distributor manufacturers.

 

Precautions for Disposal of Diluted Chemicals

  • In case any chemical is left over, dispose off in a specially prepared hole. The hole should be at least 100m away from streams, wells and houses. In a hilly area the hole should be on the lower side of the homestead or wells.

 

 

From Coffee Agronomy Farmer Manual

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