Professional Certificate in Coffee Brewing: Quality Control
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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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- BasicUnderstandingSubject
- ProficiencyEnglish
- ComputerInternetAccess
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- ComplementaryFormalQualifications
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- ThreeFourHoursPerWeek
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- TwoThreeHoursPerWeek
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