Intro To Coffee Class

This course is designed to cover broad-spectrum foundational coffee knowledge and is recommended for anyone desiring to go from coffee lover to coffee professional. This is a full-day course.

This class covers:

• The history and origins of coffee
• Coffee as a commodity: scope of industry
• Differences between commercial and special grade coffees
• Arabica and Robusta: growing, sensory and application of product
• Processing: sensory and application differences
• Scope of cupping and sensory evaluation processes
• Learning tasting mechanisms, language and processes
• Palate development
• Roasting: phases, equipment and language
• Keeping coffee fresh: storage and treatment
• Brewing: methods, controls and extraction
• Water quality and cleaning: making great coffee

This course is designed to supplement the SCA diploma program for Coffee Skills.

Host or Publisher San Diego Coffee Training Institute