For: Aspiring baristas, roasters and coffee professionals looking to understand green coffee
This course covers the concepts that encompass green coffee from growing the plant, through processing, shipping, storage and arrival at a roaster. This course has 3 levels as detailed below
Foundation covers the key concepts surrounding green coffee, from growing the plant, through processing, shipping, storage and arrival at a roaster. It includes an introduction to cupping and coffee grading.
There are no prerequisites for this module
The intermediate course looks at green coffee in a deeper level and builds on the core vocational skills needed for those people who work with green coffee on a daily basis. the module is broken down into three areas:
I. Principles of Coffee growing and processing
Key differences in the botany of the Coffee species are explored and how this leads to differences in growing location and farming systems by plant type. Variations in farming practice found in producing countries including shading methods, fertilization and pest management will also be covered. An explanation of differences in processing techniques for the production of speciality quality coffee is given along with insight into how these techniques change the cup profile of coffee.
II. Introduction to green Coffee grading
This will start with an overview of the different types of defect that may occur in green coffee and the likely causes of them. you will then learn how to physically examine green coffee samples, identify physical defects, and use key equipment needed for effective quality assessment of green coffee.
III. Coffee contracts and green Coffee portfolio management
Central to many green coffee jobs is the planning and management of green coffee stocks. At an intermediate level basic market principles that are involved in pricing changes of all coffee sectors are explored. In addition to the structure of markets, this module also shows you how create green coffee contracts with suppliers and customers. Navigating the supply chain is introduced at the intermediate level and you will look at how to apply your knowledge of seasonality in coffee cropping, along with shipping and storage knowledge to stock holding patterns. Quality differences as a result of supply chain variations, basic legislative needs to purchasing and an understanding of different certification schemes in the world of coffee complete the intermediate level.
This course is designed to build on the knowledge gained in the Green Coffee Intermediate course and prepares the student for managerial job functions found in the green coffee profession. Integration of green coffee knowledge with that in other Coffee Diploma System modules including sensory and roasting are also expected.
It is recommended that students have been working for a minimum of two years in a job with exposure to green coffee before taking this module, and ideally around three to five years.