Professional Certificate in Coffee: Extraction & Sensory Perception
-- ViewingNowThe Professional Certificate in Coffee: Extraction & Sensory Perception is a comprehensive course designed to equip learners with essential skills for career advancement in the coffee industry. This program focuses on the art and science of coffee extraction, brewing methods, and sensory perception, providing a deep understanding of the factors that influence coffee flavor and quality.
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โข Introduction to Coffee - History, production, and global impact
โข Coffee Varieties - Arabica and Robusta: characteristics and differences
โข Coffee Processing - From cherry to bean: understanding processing methods
โข Roasting Fundamentals - The roasting process and its effect on flavor
โข Grinding & Extraction - Grind size, extraction methods, and techniques
โข Sensory Perception - Tasting coffee: aroma, flavor, body, and aftertaste
โข Brewing Methods - Pour over, espresso, cold brew, and more
โข Cupping - Professional coffee tasting and evaluation
โข Quality Control - Ensuring consistency and excellence in coffee
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