Module #1 Introduction to Coffee Sourcing and Tasting Overview of the course and importance of coffee sourcing and tasting
Module #2 Coffee Production Process Understanding the journey of coffee from seed to cup
Module #3 Coffee Bean Varieties Exploring the different types of coffee beans and their characteristics
Module #4 Coffee Growing Regions Discovering the major coffee-growing regions and their impact on flavor profiles
Module #5 Sourcing Coffee:Direct Trade vs. Traditional Understanding the differences between direct trade and traditional coffee sourcing methods
Module #6 Coffee Farm Visits:What to Expect Preparing for a coffee farm visit and what to look for during the trip
Module #7 Coffee Bean Processing Methods Understanding the different processing methods and their impact on flavor profiles
Module #8 Green Coffee Bean Evaluation Learning to evaluate green coffee beans for quality and flavor potential
Module #9 Roast Level and Flavor Profile Understanding how roast levels affect flavor profiles and acidity
Module #10 Sensory Evaluation:Coffee Tasting Basics Introduction to sensory evaluation and coffee tasting basics
Module #11 Coffee Tasting Terminology Learning the language of coffee tasting and flavor description
Module #12 Tasting Coffee:Defect Identification Identifying common coffee defects and their impact on flavor profiles
Module #13 Coffee and Food Pairing Exploring the art of pairing coffee with food for enhanced flavor experiences
Module #14 Coffee Brewing Methods and Equipment Overview of popular coffee brewing methods and equipment
Module #15 Brewing for Flavor:Extraction and Ratios Understanding the science of brewing for optimal flavor extraction
Module #16 Coffee Roasting and Blending Introduction to coffee roasting and blending techniques for flavor enhancement
Module #17 Coffee Quality Control and Assurance Implementing quality control measures for consistency and excellence
Module #18 Coffee Sourcing for Business Strategies for sourcing coffee for commercial use and scaling operations
Module #19 Building Relationships with Coffee Farmers and Suppliers Developing and maintaining relationships for sustainable and ethical sourcing
Module #20 Coffee Pricing and Market Trends Understanding coffee market trends and pricing strategies for sustainable sourcing
Module #21 Certifications and Sustainability in Coffee Sourcing Exploring certifications and sustainability initiatives in coffee sourcing
Module #22 Coffee Tasting and Evaluation for Business Applying sensory evaluation skills in a commercial setting for coffee selection and quality control
Module #23 Menu Development and Coffee Program Design Creating a coffee program and menu that showcases sourced coffee
Module #24 Marketing and Storytelling in Coffee Sourcing Communicating the story of sourced coffee to customers and stakeholders
Module #25 Course Wrap-Up & Conclusion Planning next steps in Coffee Bean Sourcing and Tasting career
