Coffee Fermentation: From Microbes to Flavors (level 200)
Course Overview
Based over two units, in the following class students will be able to understand the fermentation of coffee through science. The class includes a thorough introduction to fermentation, the key role of microbes and how they impact coffee flavor profile, Inoculation, coffee fermentation and post - harvest processing.
Day 1:
Introduction to fermentation
Defining Fermentation
Purpose of fermentation
Actors in fermentation, microorganisms
Fermentation role in food and beverages
Day 2:
Fermentation in Coffee
Traditional fermentation in coffee processing
Controlling fermentation
Inoculation
Role of microbes in coffee flavor profile
Enrolment link: https://database.coffeeinstitute.org/course/6794
Course Details
Duration:
2 days (2 hours / day)
Language:
English
Skills:
None; although we strongly advise one to have basic coffee knowledge.
Tutor:
Deandra Gauci
Licensed AST (Authorised Trainer) - SCA
Q Arabica Grader - CQI
Q Processor - Generalist - CQI
Post Harvest Processing Assistant Instructor CQI
Post Harvest Processing Lecturer - CQI
Excellence in Coffee Science - ZHAW University of Applied science Zurich
Price:
€250 exc. VAT - coaching, course, CQI material & handbooks.
Location:
COFFEE & strangers premises
Parking:
Available
FAQs
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Coffee people who are interested in a scientific approach to fermentation and how it applies to coffee.
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Certificate of attendance by COFFEE&strangers.
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No, everyone is welcome, independent of the experience you have.
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At Coffee & strangers premises.
Meet your trainer
Meet your local trainer Deandra Gauci, a leading coffee professional based in Malta with comprehensive expertise across all levels and fields within the coffee industry. Being that basic or skill based knowledge to a scientific level within the coffee field.
Certified by the Speciality Coffee Association and Coffee Quality Institute, Deandra holds licenses as an AST, QArabicaGrader, Qprocessing generalist, Post Harvest Lecturer, Post Harvest Assistant Instructor, Latte Art Grading specialist and Excellence in Coffee Science ZHAW University Zurich
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