Professional Certificate in Coffee Brewing: Quality Control
-- ViewingNowProfessional 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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⢠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.
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