SCA Green Coffee Foundation
CAD$618.00 – CAD$824.00
| Course Hour: | 10 Hours |
|---|---|
| Course Date: | Nov. 13, 2024 |
| Course Fee: | CAD$600 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee)
– Register 3 or more SCA CLASS 1st time, 10% discount will be applied to CLASS FEE (not include certificate fee) |
| Practical Exam/
Written Exam/ Certificate (Optional): |
CAD$200 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee) |
| Required & RecommendedPrerequisites: |
Mandatory: None Recommended: Introduction to coffee |
Description
Overview: This is an introductory course that covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. The course is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species.
1. Difference between species and variety/cultivar-Arabica and Canephora
2. Species physiological differentiation
3. Identify that coffee growing countries are broadly located the tropics of Cancer and Capricorn
4. Describe the impact of climate on coffee cultivation
6. Awareness of the different production goals in the supply chain
7. Common principles of coffee processing
8. Describe different coffee processing
9. Coffee Drying, Milling and Grading
10. Introduction of coffee futures market
11. Coffee green beans storage and transport
12. Different Certifications in the market
This is a 1 FULL DAY class from 8:30am – 6pm. Attendees will be attending this in-person class at Bicerin Coffee Lab @ UNIT 16 – 145 ROYAL CREST CRT., MARKHAM ON CANADA L3R 9Z4.
Posted by SW •
Wondering how your coffee beans came from? This is the course for you. It provided me great understand of how green coffee beans are actually grown, processed and handled. There is also fun exercises on differentiating arabica and robusta. Instructor is highly knowledgeable while the lab is well equipped.
Posted by Zhi cheng Huang •
This is a class that you learn about how coffee comes, how different coffee has a different flavor, and how do farmers process the coffee. Can have more understand knowing where the coffee flavor comes from.