Buscaglione trainers Wendy Veken and Bobby Dijkman had a lot of fun, gathered experience and made new contacts at The World of Coffee 2016 in Dublin.
An example, on the subject of milk frothing. Wendy said from Dublin “You can see here how the higher temperature of the steam makes the milk sweeter, this knowledge is interesting to pass on in our own training courses. Furthermore you can see that through pressure profiling you can create even more wonderful flavours in the cup.”
The two SCAE trainers immersed themselves in many seminars in Dublin. “Everything was useful input to the Buscaglione courses that we are developing.” said Bobby. The two are also searching for other products that can improve the quality of espresso in the catering industry.