This course will give you a deeper understanding of heat and heat transfer and more specific understanding of the physical, chemical and sensorial aspects of green and roasted coffee. It will also teach you about more subtle aspects of profile roasting and how the different parts of the roasting cycle affects physical and chemical aspects of the coffee. It will also give you the knowledge and skills needed as a manager to plan and execute quality control, create a product range to meet different customer segment preferences, calculate production costs, plan and execute lean production.
The course provides you with the key information to enable you to sit your Professional Level Roasting qualification that consists of short practical exams and a written exam (35 questions with a pass rate of 80% required). Successful students will be awarded 25 points towards the SCAE Coffee Diploma.
The courses lasts four days (Course: 3 days, Certification: 1 day)
Price: €1566, 95 (incl. vat.)
Dates & times:
Tuesday 19th February 2019 / 9/00hours - 17.00hours
Wednesday 20th March 2019 / 9.00hours-17.00hours
Thursday 21th March 2019 / 9.00hours-17.00hours
Friday 22th March 2019 / 9.00hours-16.00hours
Location: OR COFFEE ROASTERY, Dorpsstraat 31, 9230 WESTREM (WETTEREN)