Day One - Understanding Green Coffee
Sensory Evaluation of Coffee's Fragrance & Flavor
Introduction to the Skill and Science of Cupping
Cupping and Tasting
Varieties of Coffee From Around The World
Green Coffee Processing
Understanding Various Types of Preparations
Green Coffee Grading
Varieties of Standards Throughout The World
Gourmet Class Luncheon
Identifying Specialty and Commercial Coffees
Physical Cues to Coffee Quality
Cupping and Tasting Key Characteristics
Judging Body, Acidity, and Variental Distinctions
The Job of the Coffee Broker
From the Farmer to the Roaster
Purchase Planning
Meeting Inventory Needs Year Round in a Changing Market
| Day One - Understanding Green Coffee |
Day Two - The Art and Science of Coffee Roasting |
| Day Three - Roasting & Blending |
Day Four - Grinding, Brewing, and Business |