Advanced Certificate in Coffee Fermentation for the Modern Roaster
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⢠Advanced Coffee Fermentation Techniques & Science: This unit will cover the latest scientific research and advancements in coffee fermentation, focusing on the impact of various fermentation methods on flavor profiles and quality.
⢠Modern Coffee Roasting Techniques: Students will learn about the latest roasting techniques and technologies, including how they can be used to enhance and complement fermented coffee flavors.
⢠Sensory Evaluation & Quality Control: This unit will cover the importance of sensory evaluation in coffee fermentation and roasting, teaching students how to conduct cupping sessions, evaluate coffee quality, and ensure consistency.
⢠Coffee Farm Management & Sustainability: Students will learn about best practices for managing coffee farms, with a focus on sustainability, ethical sourcing, and traceability.
⢠Post-Harvest Processing & Quality Control: This unit will cover the various post-harvest processing methods, including their impact on coffee flavor and quality, and the importance of quality control during processing.
⢠Coffee Chemistry & Flavor Development: This unit will delve into the chemistry of coffee and how various fermentation and roasting techniques can impact flavor development.
⢠Experimental Fermentation Methods: Students will have the opportunity to experiment with various fermentation methods and techniques, pushing the boundaries of coffee flavor and quality.
⢠Coffee Microbiology & Fermentation Science: This unit will cover the microbiology of coffee fermentation, including the role of various microorganisms in developing unique flavor profiles.
⢠Coffee Market Trends & Innovation: Students will learn about the latest trends in the coffee market, including consumer preferences, and how to innovate in the field of coffee fermentation and roasting.
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