Professional Certificate in Coffee Fermentation for Retailers
-- ViewingNowThe Professional Certificate in Coffee Fermentation for Retailers is a comprehensive course designed to enhance the knowledge and skills of coffee professionals. This program focuses on the critical yet often overlooked stage of coffee fermentation, providing learners with a deep understanding of its impact on the final taste and quality of coffee.
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GBP £ 140
GBP £ 202
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โข Coffee Fermentation Fundamentals: An introduction to the basics of coffee fermentation, including the chemical and biological processes involved.
โข Coffee Varieties and Origins: An exploration of different coffee varieties and their origins, focusing on the impact of these factors on fermentation.
โข Fermentation Techniques: An in-depth look at various fermentation techniques used in coffee production, including traditional and innovative methods.
โข Quality Control in Fermentation: A unit covering the importance of quality control in coffee fermentation, including sensory evaluation, microbiological analysis, and process monitoring.
โข Post-Fermentation Processing: An examination of the various steps taken after fermentation, including drying, hulling, sorting, and grading.
โข Sustainable Fermentation Practices: An exploration of sustainable and ethical practices in coffee fermentation, including water conservation, waste management, and fair labor practices.
โข Marketing and Branding Coffee Fermentation: A unit on how to effectively market and brand coffee fermentation to consumers, including product differentiation and storytelling.
โข Coffee Fermentation and Cupping: A hands-on unit on how to cup coffee and evaluate the impact of fermentation on flavor and aroma.
โข Industry Trends in Coffee Fermentation: A look at current trends and future directions in coffee fermentation, including new technologies and techniques.
Note: The above list of units is not exhaustive and may be subject to change based on industry developments and the specific needs of retailers. The course content would be developed by a subject matter expert in coffee fermentation, and all units would be designed to provide practical, actionable information for retailers seeking to improve their coffee offerings.
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