Cocoa [ CIF: 6225FCFA/kg FOB: 6496FCFA/kg Buying Price Douala, (by Exporters) MIN: 4700FCFA/kg MAX: 5100FCFA/kg ] Arabica Coffee [ CIF: 2912FCFA/kg FOB: 2785FCFA/kg ] Robusta Coffee [ CIF: 2335FCFA/kg FOB: 2221FCFA/kg Buying Price Moungo MIN: 1450FCFA/kg MAX: 1600FCFA/kg ]

Garoua: Day 2 - Hotel, Restaurant chefs team up to make their very own signature coffee based drinks

Day Two took the participants up a notch a little.

The National Cocoa and Coffee Board Baristas on day two of the workshop showed participants the different coffee drinks: Cappuccino, Espresso, Frappuccino, Espresso Macchiato, Latte, Latte Macchiato, and Americano. 

They were taught that coffee must not always be drunk hot, but could be cold too with either whole ice cubes or crushed ice to get drinks like: Latte Glace, Café Glace, Irish Coffee, Espresso Martini just to name a few.

These eager chefs also learnt how to add the cherry on the cake by performing “Latte Art”; which is a process that allows baristas create designs on the top of coffee latte using the foam. Personalizing client’s orders is one tip to making clients feel special and glued to you.

Participants learnt espresso extraction technics and the results to aim for: Coarse, Medium or Fine. They were taught how to take care of all appliances. Cleaning technics etc.

For lattes and other milk based coffee drinks participants were directed on the best milk to use – Whole milk except in cases clients’ prefer skimmed milk. But the quality of milk must be taken into consideration.

Participants shared their take home lessons to Senior Management of NCCB who comprised of the General Manager, Assistant General Manager, Director of Promotion and International Cooperation, Delegate of Communication for the North and the Representative of the Ministry of Commerce for the North who made up the jury and special guests. Some trainees were excited to share the new utensils and equipment that they got to discover, others shared how they only knew how to brew black coffee and did not know how to make all the other new fancy beverages they learnt about during the training. Others shared the coffee conservation tips they intended to start using as soon as they got back to their kitchens.

Day two ended with all participants who had been split into teams presenting their signature drinks. They were tasked with using their creativity and all ingredients present to make unique coffee based drinks. Some created hot, cold, sweet and tangy drinks for the jury to sample. They excitedly shared the motivation behind each production.

The NCCB intends to continue training sessions like these for any hotels, restaurants or cafes who need such expertise. 

The goal is to get Cameroonians drinking perfectly brewed coffee and discovering the Grande world of diverse coffee beverages.

Some Photos from the Event