Description

The Q Processing Course is a prestigious course with 3 levels, designed by the same institute that created the Q Grader program. Level 1 is 2-day intensive course that covers the main processing methods, how they are carried out and how they impact coffee chemistry and flavor.

The level 1 course is designed for any coffee professional along the value chain, who is looking to gain a scientific understanding of coffee processing. It is the preparatory level for level 2 and 3 modules.

At the end of each module, there is an exam, after which you receive a certificate.

The course includes different modules:
1. 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.

3. Impact of processing method on cup character. Myth-busting session. Comparative cupping of main methods.

4. Fermentation: 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.

5. Drying: The overlooked operation. Water in a seed and how it is removed. Sun-drying vs. machine-drying.

6. Issues and Challenges: Global warming, water pollution, social and sustainability issues. Education at the origin and the future of processing.

About CQI: The Coffee Quality Institute (CQI) is a non-profit organization working internationally to improve the quality of coffee and the lives of people who produce it.

Bicerin Coffee Lab reserves the right to cancel or re-schedule courses as necessary. In such case, the processed course fee will be refunded FULLY or SPOT to be transferred to a future course. In no event shall Bicerin Coffee Lab be liable for any cancellation or penalties, assessed by any airline or hotel, as a result of course dates change or cancellations.