Tervetuloa Paulig Barista -instituutin sivuille oppimaan kaikki kahvista!

Järjestämme ammattilais- ja kuluttajakursseja Pauligin koulutustiloissa. Kaikki kouluttajmme (Ella, Emmi, Karkki ja Jori) ovat SCA-sertifioituja kouluttajia ja auttavat sinua kaikissa kahviin liittyvissä kysymyksissä! Tutustu kursseihimme, blogiimme ja videoihimme - ja ota yhteyttä kun haluat tietää lisää!

Kahvikurssit ammattilaisille


Kahvikurssit kuluttajille










Paulig Barista -instituutin blogit

How to measure extraction of coffee?


You might have heard a barista saying “this coffee is over-extracted”. Term over-extracted is just an easy way to say that it has too much bitter notes and the brewing went wrong some way. Let’s dig deeper into the world of extraction!

What is SCA Brewing Skills Foundation all about? 


“A course and test for brewing coffee? Even a child can do that!” Well, not exactly if we are aiming for a high quality cup. Let me walk you through what we do on SCA Brewing Foundation course.   

Coffee Trends 2019


In the beginning of the year it is time to predict what is happening in the coffee scene during the year 2019. What will be the biggest coffee trend in 2019? Here are my predictions for the coffee trends in 2019.

New styles of brewing coffee


Do you crave for more methods for coffee brewing and want to explore the options a bit further? Me and 15 other coffee nerds attended an interesting workshop during the first ever Helsinki Coffee Week and I’ve got something to share with you!  

Barista Institute Tests: La Vandola- What Is It And How It Works?


Our sourcing manger Anna Vänskä (read here more about Anna and her passion about coffee) introduced me to a pretty new brewing equipment called Vandola. It really caught my eye because it’s really pretty and doesn’t look technical at all which is somewhat fresh in the coffee scene where all the novelties normally have lots of shiny parts and technical details. Vandola is made out of clay and it looks like something out of ancient times. Sooo what there is not to like?

How do different senses affect the way we taste?


Well I think we all know that our perception of flavour and taste are different form each other: what is sour for one not necessarily will be sour for other. And also that tasting actually is a really unique combination of all our senses - smell, hearing, sight, and of course the taste. In this blog I give examples how different senses actually effect the way we taste.

Best cafés in Bergen 


Here are couple of places for good coffee in Bergen. All places are located in the city center. Do indeed use your feet and have a nice walk :)  

Latte Art Advanced


Latte art is constant improvement and you can never be perfect or ready with it. It is only a matter how much you want to challenge yourself and use your imagination. In my previous latte art blog we went through the basics of how to make latte art. Let’s now go into deeper!

Art that we call coffee: Interview with Rusnė Stankevičiūtė


For some of us coffee is so much more than just a cup of black liquid. For a young, talented barista and an artist Rusnė Stankevičiūtė, coffee is a source of inspiration. Her artwork is filled with coffee beans and hints from barista lifestyle.