Impact
Develop the specialty coffee industry so that coffee professionals have an informed and scientifically founded basis of understanding in coffee processing, and are prepared to communicate about coffee processing throughout the coffee supply chain.
Professional coffee processors (mill managers, owners, and others) develop the skills to streamline product consistency, innovate to improve quality, and manipulate coffee flavor in a controlled and predictable way to add value to their products.
Coffee Processing Generalist (Level 1)
This is a comprehensive 2-day course suitable for coffee buyers, roasters, baristas, retailers, and others on the consuming side of coffee. This is also a prerequisite for more advanced levels.
The Generalist (level 1) Coffee Processing program provides students with the core biological principles of, and the intricacies and challenges of safely and consistently processing quality coffee.
This course focuses on standardizing vocabulary around coffee processing and describing the scientific fundamentals behind coffee processing best practices. In this course students will analyze and interpret several myths about processing that have become commonplace in the industry. Ultimately, through Coffee Processing Level 1, students will become part of a new generation of informed coffee buyers, roasters, baristas, and retailers. Students will be informed to know which questions to ask about their coffees and develop a deeper understanding of the complexities of coffee processing.
The Level 1 Generalist Course Contents include:
- Coffee Processing History
- Coffee Anatomy, Focusing On The Fruit
- CQI’s Anatomy-Based Coffee Processing Method Classification
- Myth-Busting Of Commonly Held Assumptions And Stereotypes Of
- Processing Styles
- 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