Coffee Bean Sourcing and Tasting
( 25 Modules )

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

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Coffee Bean Sourcing and Tasting ( 25 Modules )

Coffee Bean Sourcing and Tasting
( 25 Modules )