July Q Processing Level 1: Online

Service Description

NOTE: Course booking online is not currently active. If you are trying to book this course please email bryce.acastleton@gmail.com for an invoice and payment options. This course will be held online. For bookings, costs and inquiries please contact at bryce.acastleton@gmail.com Reserve your seat for this course at: https://database.coffeeinstitute.org/course/4525 This is an Online Course that will be held over 2 weeks to ensure coffee professionals have enough time within their busy schedules to complete it. The course will be instructed in English language. Course work books, hand-out materials will be made available to registered students Q Processing: Level 1 Generalist will cover the following and more: Coffee Processing History Coffee Anatomy, Focusing on the fruit CQI’s Anatomy-Based Coffee Processing Methods Classification Myth-busting of commonly held assumptions and stereotypes of processing styles 3 Comparative cuppings, Emphasizing processing nuances Biology of fermentation and how this applies in coffee processing Coffee Drying, focusing on water in a seed and how it is removed Challenges and the future of coffee processing The course schedule will be instructed over a period of 2 weeks in the beginning of April. Monday - Friday with a maximum of 1-2 hours per day keeping it concise, focused and suitable for the online learning environment.

Contact Details