Goal : This program will allow participants to discover and appreciate the nuances of local coffees through two gentle preparation methods. They will also have the opportunity to choose the coffee of their choice to extend the experience at home. Program - A little history around coffee, caféology and specialty coffee. - The difference between a specialty coffee and a local coffee. - The importance of water quality. - The presentation of the material necessary for a good slowcoffee tasting. - The basics of coffee tasting: aromas, flavors, acidity, body, finishtast, etc. -Presentation of the coffee chosen for the tasting, freshly roasted and ground. - The art of the preparation of slowcoffee: Chemex and piston (French Press). - Extraction of a good espresso