TRAINING COURSES
COFFEE 101
This course provides solid foundation for those passionate about pursuing a career in the specialty coffee industry or for home coffee growing keen to achieve the best results in their home setting.
Learn the fundamental knowledge in the coffee industry, agricultural and processing and techniques required to produce coffee with highest standards and gain valuable information to fuel your coffee passion. Easy to follow from earth to cup information on coffee. Suitable for beginners to active baristas interested in learning current and emerging industry trends.
COFFEE HISTORY AND COFFEE CULTURE
Academic style to learn more all about coffee. History will help students learn about the how and when and why of the coffee industry. It is a comprehensive approach on learning coffee from its source and the development of the world coffee culture
1.history of coffee
2. early history of coffee drinking
3. introduction of coffee into europe
4. introduction of coffee into france
5. introduction of coffee into england
6. introduction of coffee into holland
7. introduction of coffee into germany
8. introduction of coffee into vienna
9. introduction of coffee into old london
10. the parisian coffee houses
11. introduction of coffee in north america
12. introduction of coffee into new york
13. introduction of coffee into philadelphia
14. Philippines coffee history
15. history of coffee in literature
16. coffee in relation to fine arts
17. world's coffee manners and customs
18. evolution of the coffee apparatus
19. preparation of the universal breverage
Completion of this training prepares students to be coffee aficionados.
agriculture, processing, bagging
In this session, we look at what’s involved in the production of great coffee from producing countries all the way to the roasters. Our focus is on the impact origin, harvesting, processing. Designed to empower you with knowledge, develop your eye for detail.
b. sorting
c. pulping
d. washing
e. drying
f. hulling
g. sifting
h. bagging
roasting, cupping and distribution
In this session, we look at what’s involved in the production of great coffee from green bean bags all the way to the cafe. Our focus is on the roasting classifications, taste and aroma wheel and packaging. Designed to empower you with knowledge, develop your eye, mouth and a nose for detail.
b. roasting characteristics
c. roast profiling
INTRODUCTION TO CUPPING
This course is run in conjunction with our cupping events to provide those new to cupping with an idea of how a cupping works. It outlines the purpose, setup and participation in a traditional cupping. Attendees will setup and run an entire cupping from scratch and will be guided through the process of evaluating and scoring coffees using an official SCAA scoresheet.
COFFEE 101
This course provides solid foundation for those passionate about pursuing a career in the specialty coffee industry or for home coffee growing keen to achieve the best results in their home setting.
Learn the fundamental knowledge in the coffee industry, agricultural and processing and techniques required to produce coffee with highest standards and gain valuable information to fuel your coffee passion. Easy to follow from earth to cup information on coffee. Suitable for beginners to active baristas interested in learning current and emerging industry trends.
COFFEE HISTORY AND COFFEE CULTURE
Academic style to learn more all about coffee. History will help students learn about the how and when and why of the coffee industry. It is a comprehensive approach on learning coffee from its source and the development of the world coffee culture
1.history of coffee
2. early history of coffee drinking
3. introduction of coffee into europe
4. introduction of coffee into france
5. introduction of coffee into england
6. introduction of coffee into holland
7. introduction of coffee into germany
8. introduction of coffee into vienna
9. introduction of coffee into old london
10. the parisian coffee houses
11. introduction of coffee in north america
12. introduction of coffee into new york
13. introduction of coffee into philadelphia
14. Philippines coffee history
15. history of coffee in literature
16. coffee in relation to fine arts
17. world's coffee manners and customs
18. evolution of the coffee apparatus
19. preparation of the universal breverage
Completion of this training prepares students to be coffee aficionados.
agriculture, processing, bagging
In this session, we look at what’s involved in the production of great coffee from producing countries all the way to the roasters. Our focus is on the impact origin, harvesting, processing. Designed to empower you with knowledge, develop your eye for detail.
- botany of the coffee plant
- microscopy of the coffee friut
- chemistry of the coffee bean
- pharmacology of the coffee drink
- commercial coffees of the world
- cultivation of the coffee plant
- processing
b. sorting
c. pulping
d. washing
e. drying
f. hulling
g. sifting
h. bagging
- preparing green coffee for market
- the production and consumption of coffee
- how green coffees are bought and sold
roasting, cupping and distribution
In this session, we look at what’s involved in the production of great coffee from green bean bags all the way to the cafe. Our focus is on the roasting classifications, taste and aroma wheel and packaging. Designed to empower you with knowledge, develop your eye, mouth and a nose for detail.
- green and roasted coffee characteristics
- factory preparation of roasted coffee
b. roasting characteristics
c. roast profiling
- wholesale merchandising of coffee
- retail merchandising of roasted coffee
- short history of coffee advertising
- coffee trade in the united states
- coffee trade in the Philippines
- world coffee market
INTRODUCTION TO CUPPING
This course is run in conjunction with our cupping events to provide those new to cupping with an idea of how a cupping works. It outlines the purpose, setup and participation in a traditional cupping. Attendees will setup and run an entire cupping from scratch and will be guided through the process of evaluating and scoring coffees using an official SCAA scoresheet.
- Coffee science
- Tongue maps (taste, aroma wheel)
- Basic cupping and scoring