The course investigates the main types of coffee bean, where coffee is grown, how it is processed and prepared for export. How coffee is processed is an important factor in the final product. Students will then learn about secondary processing of coffee beans in preparation for making coffee along with the different methods of extracting colour and flavour.
Students will also learn the art tasting coffee, known as cupping, along with the key traits, aromas and flavours of different styles of coffee. Students will also learn about coffee preparation and service to improve sales and guest satisfaction in any establishment.
An exam will validate students newly found knowledge with a certificate issued to students that successfully pass the exam.
The course is suited to hospitality professionals and aspiring sommeliers that wish to develop their broad beverage knowledge.
Duration: 1 day (09.00 to approximately 17.00) including exam