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 Faculty of Fine Arts - gsf@gelisim.edu.tr


25 May 2023 Thursday
 Gastronomy Students in the Trail of Coffee!
Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Gastronomy and Culinary Arts Department held a technical trip called “Gastronomy Students in the Trail of Coffee.

Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Gastronomy and Culinary Arts Department held a technical trip called “Gastronomy Students in the Trail of Coffee".
 
Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Gastronomy, and Culinary Arts Department organized a technical trip for first-year students. The trip is in the class activity category and was organized within the scope of the GMS102 Mixology course. The event was held on Tuesday, May 23 at 09.00. The instructor of the course Lecturer Çağkan Güner, Res. Asst. Emel Çirişoğlu and Res. Asst. Ayşe Seray Çetin also participated in the event along with the first-year students. The guests of the event were Barista Academy Founder Naim Koca and Barista Akın Parlak.
 
In the event within the scope of the technical trip, students and lecturers were hosted at the Barista Academy. After a short conversation-like conversation, coffee was served, followed by the "Roasting Workshop". A lot of technical information was also conveyed in the conversation, which proceeded in the form of mutual questions and answers with the students. The students, who were very interested in the subject, asked all the questions they were curious about coffee to the baristas. in chat; Many topics such as coffee types, roasting of coffee beans, coffee brewing techniques, and 3rd generation coffee were also discussed.
 
The most interesting part of the workshop was the conversation on fragrance. While the importance of scent memory as the key to brewing coffee was mentioned, a total of 36 aroma bottles were introduced to the students. There are different flavors in nature (such as rose, malt, rubber, earth, pea, dark chocolate, and roasted almond…) in these bottles. The importance of recognizing different aromas in nature was emphasized to have a good olfactory memory and thus to distinguish good coffee smells. After the intense interest in aromas, coffee brewing apparatuses were introduced and the brewed coffees were offered to the students and teachers. Finally, a tour of the academy was made and the roasting workshop was started. After showing different beans and roasting processes in the workshop, the event continued with a cheesecake factory tour.
 
Production rooms, material warehouses, and shipping warehouses of D'oro Cake Company were visited. Accompanied by Asel Group partner Ertan Ovalı, the entire production and distribution process was explained to the students. Interviews and questions and answers were held on subjects such as frozen cake production, storage, shipments, and mass production techniques.
 
We would like to thank Barista Academy and D'oro Cake Company for hosting our students for this fun and technical trip full of technical information about coffee and cheesecake production! We would also like to thank our students who participated in the event!




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