This 3 day 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.
Price for SCA members: € 1180 ex. VAT (certification included)
Price for non SCA members: € 1270 ex. VAT (certification included)
We train in small groups with no more than 4 students.
This price includes:
DAY 3 SCA Certification