Professional Certificate in Coffee Brewing: Quality Control

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Professional Certificate in Coffee Brewing: Quality Control This certificate course is designed to provide learners with in-depth knowledge of coffee brewing and quality control, equipping them with the essential skills needed to excel in the coffee industry. The course covers topics such as coffee chemistry, brewing techniques, and sensory evaluation, allowing learners to understand the science behind coffee and how to consistently produce high-quality brews.

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About this course

With a strong emphasis on quality control, learners will also gain an understanding of how to evaluate coffee using industry-standard methods and how to implement quality control procedures in a coffee business. This course is in high demand in the coffee industry, as it provides learners with the skills and knowledge needed to advance their careers and become leaders in the field. By completing this course, learners will be well-prepared to excel in a variety of coffee-related roles, including barista, roaster, quality control specialist, and coffee business owner.

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Course Details

Coffee Brewing Techniques: Exploring different methods for brewing coffee, including pour over, French press, espresso, and more. Emphasis on extraction times, grind size, and water temperature.
Green Coffee Buying and Sourcing: Understanding the global coffee market, working with green coffee importers, and identifying quality green coffee. This unit also covers sustainability and ethical considerations in coffee sourcing.
Coffee Cupping and Sensory Evaluation: Learning the art of coffee cupping, tasting, and analyzing coffees for quality control. This unit will also cover sensory evaluation techniques, including smell, taste, and mouthfeel.
Roast Profile Development: Developing and executing roast profiles for single-origin and blended coffees. This unit covers the roasting process, roast degree, and roast level analysis.
Quality Control in Coffee Roasting: Implementing quality control protocols in the roasting process, including color tracking, roast curve analysis, and sensory analysis. This unit will also cover roast defects and how to prevent them.
Post-Roast Coffee Handling and Storage: Understanding the best practices for storing and handling roasted coffee, including packaging, freshness dating, and inventory management.
Coffee Blending and Recipe Development: Learning the art of coffee blending, including balancing origin characteristics and roast levels. This unit also covers recipe development for consistent and high-quality coffee offerings.
Troubleshooting Coffee Quality Issues: Identifying and addressing common coffee quality issues, including off-flavors, sourness, bitterness, and inconsistency. This unit covers root cause analysis and corrective action.

Career Path

Entry Requirements

  • Basic understanding of the subject matter
  • Proficiency in English language
  • Computer and internet access
  • Basic computer skills
  • Dedication to complete the course

No prior formal qualifications required. Course designed for accessibility.

Course Status

This course provides practical knowledge and skills for professional development. It is:

  • Not accredited by a recognized body
  • Not regulated by an authorized institution
  • Complementary to formal qualifications

You'll receive a certificate of completion upon successfully finishing the course.

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Sample Certificate Background
PROFESSIONAL CERTIFICATE IN COFFEE BREWING: QUALITY CONTROL
is awarded to
Learner Name
who has completed a programme at
London School of International Business (LSIB)
Awarded on
05 May 2025
Blockchain Id: s-1-a-2-m-3-p-4-l-5-e
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