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

Attendees will be at Bicerin Coffee Lab from 8:30am to 5:30pm each day.

To Enrol with SCA site https://specialtycoffee.my.site.com/s/course-list and search “Canada”