This two-part course charts coffee’s journey from its origins in Ethiopia to the major commodity that it is today.
It gives a general overview of the specialty coffee supply chain and explores topics such as history and cultivation, variables that affect coffee quality, basics of sensory analysis, fundamentals of roasting, factors of coffee freshness, and principles of brewing. In addition, learners will discuss the importance of water quality, cleanliness and maintenance.
Module II also includes a cupping, an industry-specific process for evaluating coffee through a sensory experience.
There is an optional online written exam administered upon the completion of the course.
The parts can be booked and taken separately but Module II requires prior completion of Module I.
There is a 20% discount if you book Module I & II together. The discount will be deducted at checkout.
Part of the SCA Coffee Skills Program
Duration: 2 x 2.5 hour
Skill Level: Beginner
Qualification: 10 SCA points
Module I : DKK 585
Module II: DKK 585
Module I & II: DKK 936
Optional SCA Certification Fee: EUR 50