INTRODUCTION GREEN COFFEE
CONTENTS
Participants will recognize the importance of the different provenances and qualities of green coffee. They will gain information on the specialty coffee supply chain from seed to cup, including cultivation, harvesting, processing, drying, shipping, storage and quality control.
TARGET GROUP
New employees in all areas of the company, all those interested and those who would like to refresh their knowledge, green coffee buyers, master roasters
BASIC COURSE ROASTING
CONTENTS
Participants learn about the path from green coffee to roast coffee. They are introduced to the roasting process itself and recognize the possibilities it offers in terms of taste, aroma and quality. This enables them to better understand the overall process. They deepen their awareness with regard to the quality of the coffee and are able to act more competently when talking to third parties.
TARGET GROUP
Master roasters, new employees, quality officers, interested employees from all areas and employees who would like to refresh their knowledge, personal trainers
QUALITY CONTROL OF GREEN, ROAST AND GROUND COFFEE
CONTENTS
The participants will learn the most important analytical methods to come to clear conclusions about the quality of green, roast and ground coffee. The topics of moisture, color, bulk density, tapped density and grain anlaysis will be presented.
TARGET GROUP
Quality representatives, master roasters, new employees, interested employees from all areas and employees who would like to refresh their knowledge