Q Processing Level 1: Online

Service Description

A short course suitable for any coffee professional along the chain (from growers to baristas) willing to learn about the main processing methods, how they are carried out, and how they impact coffee chemistry and coffee flavor. This course aims to empower the consuming side of the coffee value chain to understand the language of, the basic biological principles of, and the intricacies and challenges of safely and consistently processing quality coffee. It involves lectures, group activities and cuppings. To be certified, attendees must pass a multiple-choice exam at the end of the course. About the course: Q Processing: Level 1 Generalist will cover the following and more: - Coffee Processing History - Coffee Anatomy, Focusing on the fruit - CQI’s Anatomy-Based Coffee Processing Methods Classification - Myth-busting of commonly held assumptions and stereotypes of processing styles - 3 Comparative cuppings, Emphasizing processing nuances - Biology of fermentation and how this applies in coffee processing - Coffee Drying, focusing on water in a seed and how it is removed - Challenges and the future of coffee processing The course schedule will be instructed over a period of 2 weeks in the middle of August. (August 7th-18th). Monday - Friday with a maxium of 1-2 hours per day keeping it concise, focused and suitable for the online learning enivronment. Course Price : $575 *before cc fees, wire fees, PayPal, shipping More Info : https://database.coffeeinstitute.org/course/5500