The Training centre, the Laboratory, Processing coffee, are fields that Coffee Island is trying to differentiate itself from the other Coffee on-the-go stores.
To fulfill the increasing needs of our staff and partners, a new modern training center was launched in the central facilities of Coffee Island. The 110m2 training center includes a seminar hall, a barista lab with professional espresso machines and a brewing bar. It also includes a coffee shop laboratory with coffee storage silos and grinders for all types of coffee as well as a gift corner with all the useful items for preparing and enjoying coffee or tea at home.
Through hands-on training and extensive experimentation, the employees have the opportunity to learn more about management, preparation of beverages, coffee grinding, handling, cleaning and equipment maintenance.
The laboratory is divided into the following areas:
Grading samples of green coffee: an area equipped with all the necessary equipment (hygrometer, coffee sieves, defective grains standards etc.), where we grade the green coffee samples before moving them to the production unit or the sample roaster for roasting.
Sample Roaster: an area where the most beautiful and rarest smells come from… where the samples of green coffee that arrive from all ends of the earth dance rhythmically to a Coffee Island FZ-94 and release their richest secrets…their aromas. A trusty Neotec chromatograph is used in order to understand and define the roasting degree given by each profile.
Espresso & Brew bar (Preparation of espresso & extraction methods): two espresso machines are always ready-with the use of filtered water-to turn the ground coffee beans into the most popular beverage in the world, the espresso coffee. At the same time, we can carry out all the possible extraction methods of filter coffee in thebrew bar using the appropriate equipment (Hario Dripper, Hario Syphon, Chemex, Aeropress, French Press etc.). All beverages are subject to a brewing chart (espresso or filter) with the use of the appropriate devices (refractometer etc.) and the results are included in the tasting process that follows.In addition, it is here where all the tests that have to do with the water quality and the impact it might have on the flavour profile of each beverage are carried out.
Cupping Room: an area built according to the standards of the SCA (Specialty Coffee Association) where we taste roasted coffee with various methods (espresso, brewed, Brazilian), as well as extracted tea. Here, light intensity, moisture and temperature, as well as smells in the air are controlled in a way so as not to affect the cupping process.
Discovering the secrets of coffee demands effort, perseverance, investment in equipment and people. Most importantly, it requires passion, vision and love for the product. Coffee Island is different than the other Coffee stores, as it has its own coffee production units, which gives it full control over all the coffee products available at the Coffee Island stores.
There are two ultra-modern processing and packaging coffee units in the area of Patras. Investing in engineering equipment gives the company the opportunity to ensure and constantly enhance its quality.
The units contain two coffee roasting machines, coffee storage silos and packaging machines. The units are certified by the ISO22000 standard for their food safety management.