This course is designed to cover broad-spectrum foundational coffee knowledge and is recommended for anyone desiring to go from coffee lover to coffee professional. This is a full-day course (9:30am to 5:00pm). This class covers:
 
The history and origins of coffee 
Coffee as a commodity: scope of industry 
Differences between commercial and special grade coffees 
Arabica and Robusta: growing, sensory and application of product 
Processing: sensory and application differences 
Scope of cupping and sensory evaluation processes
Learning tasting mechanisms, language and processes 
Palate development 
Roasting: phases, equipment and language 
Keeping coffee fresh: storage and treatment 
Brewing: methods, controls and extraction 
Water quality and cleaning: making great coffee 
 
This course is designed to supplement the SCA diploma program for Coffee Skills. Passing a written test is required for course certificate.