CQI Coffee Processing Training

There are many industry trends that are rapidly changing the quality of coffee, including new origins, genetics, sensory science, and especially coffee processing.

Coffee processing innovations have changed rapidly in recent years, and many “myths” are being broken.

Advances in washed, naturals, honey, and other methods have contributed to a diversity of products and an opportunity for the producer to differentiate their coffee quality.

This 2-Day course of lectures and comparative cuppings of processing methods is a suitable level 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.

The course will take place in the Academy of Coffee Excellence's 24 person Q Grader lab. The competencies are tested through a written exam, in which a basic knowledge about processing needs to be demonstrated to receive a Q Processing Level 1 Certificate. This course is designed for you to understand by learning and tasting how the coffee processing method, the coffee flavor character and the coffee quality are all inter-dependent on each other as three partially-overlapping spheres.

General Course Outline

  1. The role of processing within the coffee value chain: from producers to consumers. History of coffee processing.
  2. The anatomy of the coffee fruit. An anatomy-based classification of coffee-processing methods. Impact of processing method on coffee chemistry. Impact of processing method on cup character. Myth-busting session. Comparative cupping of main methods.
  3. What it is and what it is not. Fermentation in washed coffees and in natural coffees. Fermentation vs. demucilation. Myth-busting session. Comparative cupping of fermentation protocols.
  4. The overlooked operation. Water in a seed and how it is removed. Sun-drying vs. machine-drying. Myth-busting session.
  5. Global warming issues. Water-pollution issues. Social and sustainability issues. Education at the origin and the future of processing
  6. Certificate exam.

This course is the pre-requisite course for the 6-Day, at origin, Q Processing Professional: Level 2. Lectures, teamwork, and hands-on practice at an origin country during harvest season. Designed for coffee professionals who work regularly with post-harvest processing in order to deepen their theoretical knowledge, learn best practices, and gain hands-on experience with a quality control system.

Coursework at the Academy of Coffee Excellence

Courses at the Academy of Coffee Excellence generally run from 8:30 am to 5:30 pm. We open the doors at 8:00 am for coffee, baked goods and fruit. Lunch each day will be provided as will snacks and beverages throughout the day.

 

Course Tuition

$600.00 usd

 


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