Thu, Oct 01 | Paddle Brew Coffee Lab

THE CQI - Quality Processing - Generalist Level 1

The Generalist (level 1) course of this program aims to empower the consuming side of the coffee value chain to understand the language of, the basic biological principles of, and the intricacies and challenges of safely and consistently processing quality coffee. Click and get get the full progam.
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THE CQI - Quality Processing - Generalist Level 1

Time & Location

Oct 01, 2020, 9:00 AM GMT+8 – Oct 02, 2020, 6:00 PM GMT+8
Paddle Brew Coffee Lab, Jl. Pengubengan Kauh No.94, Kerobokan Kelod, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia

About the Event

The Generalist (level 1) course of this program aims to empower the consuming side of the coffee value chain to understand the language of, the basic biological principles of, and the intricacies and challenges of safely and consistently processing quality coffee. This course focuses on standardizing vocabulary around coffee processing and describing the scientific fundamentals behind good quality processing practices. This level also serves to analyze and interpret several myths about processing that have become commonplace in the industry. This course will train a new generation of informed coffee buyers, roasters and retailers, to know what questions to ask about their coffees and understand and appreciate the complexities of coffee processing. The Level 1 Generalist course has great potential to build a solid foundation within the coffee industry to inform discussions about value in coffee processing and build knowledge of the value of processing differentiation. This level is completed in a 2-day course and is pre-requisite for the following levels for students who do not work on coffee processing at a farm annually.

 

The Generalist Course Contents include:

  1. Coffee Processing History
  2. Coffee Anatomy, Focusing On The Fruit
  3. CQI’s Anatomy-Based Coffee Processing Method Classification
  4. Myth-Busting Of Commonly Held Assumptions And Stereotypes Of Processing Styles
  5. Comparative Cuppings, Emphasizing Processing Nuances
  6. Biology Of Fermentation And How This Applies In Coffee Processing
  7. Coffee Drying, Focusing On Water In A Seed And How It Is Removed
  8. Challenges And The Future Of Coffee Processing
Registration is Closed