Introduction to Coffee
The Introduction to Coffee course is ideal for anyone who is new to specialty coffee. It charts coffee’s journey from its origins in Ethiopia to the major commodity that it is today. This course 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. This interactive course also includes a cupping, an industry-specific process for evaluating coffee through a sensory experience. There is an online written exam administered upon the completion of the course
Barista Skills
Barista Skills teaches the essentials practical skills needed behind the espresso bar such as how to set your grinder, make espresso, foam and texture milk for cappuccinos, and create latte art as well as an exploration of health and safety issues, customer service protocols, and basic business practices.
Sensory Skills
Sensory Skills courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of these interactive courses includes sensory science, industry-specific protocols, common sensory attributes of coffee, physiological sensory training, implementation of sensory programs, consumer testing design, application in business, and more.
CQI
1.Introduction to Post-Harvest Processing
About the class: Introduction to Post-Harvest Processing is a 5-hour online or in person non-certification class geared towards coffee professionals or aficionados who want to better understand the basic processing methods. The class covers a brief history of coffee processing, coffee harvesting methods, pre-cleaning measures and the standard post-harvest processing methods: natural, honey, mechanically demucilaged, fully washed, and wet hulled.
Who is it for? Coffee people who are interested in learning the basics of processing.
2.Coffee Fermentation: From Microbes to Flavors
About the class: In this 2 day class, attendees will demystify the fermentation of coffee through an approachable and science-based class that illustrates the potential to be used as a tool by producers. The class includes a thorough introduction to fermentation, looking at the microorganisms that carry out fermentation, explaining the fermentation process in detail, and covering how fermentation may be used to generate flavors in post-harvest processing.
Who is it for?This class is for people working in any space of the coffee value chain that wish to further their understanding of fermentation as it applies to coffee.
This class is also ideal for those in the “consuming side” of the value chain who are interested in getting into the science of fermentation.
It can also be helpful for producers who want to understand the theory and science of fermentation, but understand that this class is not a practical application and will not discuss specific practical scenarios.
Outcome: An attendee actively participating in this class will understand the basics of fermentation, the organisms that facilitate it, and how the byproducts thereof can be used to impact coffee flavor and quality.
BerryCo Academy of Coffee education (Bace)
Coffee Encapsulated
About the Class:
Our "Coffee Encapsulated" module is a comprehensive journey into the world of coffee, spanning from the earliest stages of cultivation to the art of brewing and enjoying a perfect cup. This immersive course is designed to provide participants with a solid foundation in key aspects of the coffee industry, equipping them with knowledge and skills that are essential for anyone passionate about coffee.
Who Is It For:
This class is tailored for individuals who are new to the coffee industry or enthusiasts seeking to deepen their understanding of the coffee journey. Whether you're a startup, budding barista, a home brewer, or a curious coffee lover, this class is the ideal starting point to gain insights into the intricate processes that shape the coffee we savor.
Outcome:
Upon completing the "Coffee Encapsulated” course, participants will:
Develop a solid understanding of green coffee, its origins, processing methods, and factors influencing quality.
Gain insights into the roasting process, techniques, and the impact of different profiles on flavor development.
Master the art of coffee cupping, honing sensory skills to evaluate aromas, flavors, and textures.
Acquire foundational barista skills, learning how to extract espresso shots, steam milk, and create basic latte art.
Explore various brewing methods, such as pour-over, French press, and AeroPress, to brew the perfect cup at home.
Develop a holistic understanding of the coffee supply chain, from bean to cup, and appreciate the nuances of each stage.
Instructor Qualification:
PGD in Coffee Quality Management from Central Coffee Research Institute & Coffee Board of India (Govt. of India)
Specialty Coffee Association AST
Q Grader Arabica by Coffee Quality Institute
Q Grader Robusta by Coffee Quality Institute
Q Processor by Coffee Quality Institute
Post Harvest Processing Lecturer by Coffee Quality Institute