Introduction to Coffee Module

Description

Course Introduction:

This course is designed for coffee enthusiasts who are new and seeking to know about the world of specialty coffee. Throughout this course, you’ll delve into various aspects of specialty coffee, including:

• Charts coffee’s journey from its origins in Ethiopia to today’s major commodity.
• Learn about specialty coffee supply chains and their effects.
• Explores topics such as history, cultivation, quality factors, sensory analysis, roasting basics, freshness factors, and brewing principles.
• Discusses the importance of water quality, cleanliness, and maintenance.
• Includes cupping, an industry-specific sensory evaluation process.

Upon completion of the course, attendees can earn an SCA certificate by passing an online written exam and 10 points rewards for SCA Diploma. 

The Course Covers:

1. Origins and Supply Chain

• Origins of Coffee 
• Coffee’s Growing Regions 
• Coffee’s Journey from Farm To Cup 
• The Current Coffee Industry – Producers & Consumers 
• Coffee as a Plant, Fruit, and Seed 
• Most Common Coffee Species 
• General Differences in Coffee Species 
• Common Varieties of Coffee Species Quality – What is Specialty Coffee? 
• Harvesting and Processing
  2. Coffee Roasting and Storage
  

• Basics of Roasting Process 
• Importance and Strategies for Prolonging Freshness
  

3. Sensory Experience

• The Humans Senses Taste Recognition and Flavor Perception 
• Sensory Experience Influenced by Origin and Terroir, Species, Processing, and Roasting
  

4. Brewing

• Common Brewing Methods 
• Brewing and Extraction Principles 
• Sensory Impact of Extraction 
• Introduction to Cupping

5. Impact of Water Quality and Temperature

6. Cleaning and Maintenance