| location: | 24-26 Staroznesenska St, Lviv, Coffeeton stand |
| date • time: | 26.09.26 • 12:00 |
Garage sale – the biggest annual green coffee sale by Coffeeton!
We invite you to a series of cupping sessions as part of the Lviv Coffee Books & Vintage festival. A tasting of specially selected lots at great prices awaits you. A wonderful opportunity to test vibrant flavor profiles and choose the best coffee!
Leave your contact information in the form so we can identify you. After your request is processed, the event administrator will inform you of the decision - if there are no spots left, please don’t be upset. If your registration is confirmed, you’ll receive an event reminder and a form to reserve coffee.
If you are unable to attend the event or all spots are taken, order coffee samples to evaluate the flavors. You can choose either roasted or green coffee samples, depending on your needs. If you are interested in a particular item, contact your manager - they will help you with your choice and details.
| location: | Chernivtsi, Bacara, 94 Nezalezhnosti Ave |
| date • time: | 12.09.26 • 11:00 |
CHERNIVTSI!
Now we are in western Ukraine a bit more often thanks to our Anastasiya Slyusar 🤝
So we invite you to our CUPPING! A tasting of vibrant lots from Kenya, Rwanda, and Costa Rica with various processes awaits you, as well as exclusive Geisha cascara and a Decaf option.
Date: 12.09
Time: 11:00 AM
Location: Chernivtsi, Bacara, 94 Nezalezhnosti Ave
As always, it’s going to be full of good vibes and delicious coffee. Don't miss it!
| location: | Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street |
| date • time: | 04.09.26 • 10:00 |
We are opening enrollment for the coffee roasting course!
Instructor: AST Trainer – Volodymyr Yefremov
Intermediate Level:
ROAST PROFILE
- Measurements and variables that form the roast profile
- Impact of heat and temperature on the profile
- Roast logging and documentation
- Color: measurement and its significance
- Roasting to color
- Sensory analysis: impact on flavor and color
- Identifying and documenting sensory characteristics
- Evaluation of green coffee and roasted coffee
- Relationship between development time and flavor
- Interrelation between roast profile and color
- Terminology
PHYSICAL CHANGES
- Chemical and physical changes during roasting
- Rate of Rise (RoR) fundamentals and forecasting
- Weight and volume changes: basic principles, calculation, and comparison
- Changes in size, density, and moisture
ROASTER COMPONENTS
- Drum and fluid-bed roasters
- Thermodynamics fundamentals in coffee roasting
- Heat transfer
SAMPLE ROASTING
- Purpose of sample roasting programs
- Types of sample roasters
- Sample process and sensory evaluation
SAFETY AND MAINTENANCE
- Preventative maintenance protocols
- Occupational health and safety
- Storage conditions for green and roasted coffee
Course duration – 3 days:
• Day 1 – theory
• Days 2 & 3 – practice + exam.
Time: daily from 10:00 to 18:00
Price: 40500₴
| location: | Lviv, Frantisek Rzhegorzh St., 21 |
| date • time: | 21.08.26 • 12:00 |
LVIV!
We invite you to a grand coffee tasting session by Coffeeton!
On August 21, we are meeting at the cozy OChi city cafe to taste rich coffee lots from the world's best coffee-growing regions. A variety of washed, natural, and honey processings from Colombia, Costa Rica, Guatemala, Rwanda, and Ethiopia await you, along with great Decaf options for those who enjoy flavor without extra caffeine.
Gather your friends and come explore new coffee profiles with us!
Date: August 21
Time: 12:00 PM
| location: | Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street |
| date • time: | 06.08.26 • 10:00 |
Barista Intermediate Course
with AST Trainer Ruslan Karelashvili
A professional course for baristas who want to reach a new level of skill, understand the physical and chemical processes of extraction in depth, and master working with professional equipment.
Course program:
- Design and types of espresso grinders
- Design and types of espresso machines
- Espresso: definition and recipe
- Theory of extraction
- Espresso machine calibration: water pressure and temperature, their impact on extraction
- Espresso Compass
- Milk texturing: foaming, storage, pouring, basic latte art (practice)
- Impact of roast level on extraction
- Espresso-based beverages (practice)
- Cleaning and daily maintenance of coffee equipment
With the opportunity to receive an SCA certificate after completing the course and successfully passing the exam in this discipline!
Date: August 6-7
Price: 20 000 incl. VAT
