Course curriculum

  • 1

    Section 1: History and Origin of Coffee

    • How this Course Works

    • History and Origin of Coffee

    • Section 1 Slide Download

    • History and Origin of Coffee

    • Coffee's Journey to the East

    • Europe and Penny Universities

    • Coffee's Journey to Brazil

    • Coffee in Modern Day

    • Resource: National Coffee Data Trends 2022

    • Resource: National Coffee Data Trends 2021

    • Section 1 Assignment

    • Section 1 Test

    • Section 1 Reflection Journal
  • 2

    Section 2: Processing Styles, Origin and Specialty Coffee

    • Processing and Origin

    • Section 2 Slide Download

    • Processing Styles, Origins

    • Origin

    • Let's Start with Brazil

    • Colombia

    • Guatemala

    • Africa

    • Asia

    • Indonesia

    • Processing Methods

    • The Washed Process

    • Natural Process

    • Honey Process

    • Resource: International Coffee Crisis

    • Section 2 Assignment

    • Section 2 Test

    • Section 2 Reflection Journal
  • 3

    Section 3: Roasting Methods and Equipment

    • Coffee Roasting Methods and Equipment

    • Section 3 Slide Download

    • Introduction to Roasting

    • Pre-Roast Conditions

    • The Language of Coffee

    • The Roaster

    • Air Flow

    • Gas Management

    • Section 3 Assignment

    • Section 3 Test

    • Section 3 Reflection Journal
  • 4

    Section 4: Science of Roasting Chemistry

    • The Chemistry of Roasting Coffee

    • Section 4 Slide Download

    • Introduction

    • Phases of Roasting

    • Gauging the Right Temperature

    • Reading Roast Curves

    • Moisture Release

    • Post Roast Quality Control & Off Gassing

    • Resource: Physicochemical Changes of Coffee Beans During Roasting

    • Section 4 Assignment

    • Section 4 Test

    • Section 4 Reflection Journal
  • 5

    Section 5: Green Bean Quality and Grading

    • Green Bean Quality and Grading

    • Section 5 Slide Download

    • Introduction

    • Growing Coffee

    • The Fruit and Tree

    • Arabica vs Robusta

    • Coffee Trading

    • Economic Factors

    • Certifications

    • Grading Coffee

    • Cupping for Quality

    • Storing Coffee

    • Prevention Methods

    • Section 5 Assignment

    • Section 5 Test

    • Section 5 Reflection Journal
  • 6

    Section 6: Brewing Methods

    • Brewing Methods

    • Section 6 Slide Download

    • Introduction

    • Importance of Water for Brewing

    • Strength and Accurate Ratios

    • Pour Overs (V60)

    • Pour Overs (Chemex)

    • Aeropress

    • Section 6 Assignment

    • Section 6 Test

    • Section 6 Reflection Journal
  • 7

    Section 7: Science of Perception, Flavour Wheel, Identifying Flavours

    • Science of Perception

    • Section 7 Slide Download

    • Introduction

    • Preparing the Lab

    • Coffee Flavour Wheel

    • Cupping

    • Coffee Defects

    • Subjective Thinking and Sense

    • Resource: Cupping Protocol

    • Resource: SCA-Cupping-Form

    • Section 7 Assignment

    • Section 7 Test

    • Section 7 Reflection Journal
  • 8

    Section 8: Comparison of Roasts

    • Comparison of Roasts

    • Section 8 Slide Download

    • Introduction

    • The Good Vs. The Bad

    • Bad Coffee

    • Is The Coffee You Like A Bad Coffee

    • Identifying a Roast

    • The Grind

    • Blade Grinders

    • Section 8 Assignment

    • Section 8 Test

    • Section 8 Reflection Journal
  • 9

    Section 9: Single Origins and Blends

    • Single Origins and Blends

    • Section 9 Slide Download

    • Introduction

    • Single Origin vs. Blends

    • What to Look For In A Blend

    • Green Blends vs. Post-Roast Blends

    • Roast Levels That Best Fit Origin

    • Decaf

    • Section 9 Assignment

    • Section 9 Test

    • Section 9 Reflection Journal
  • 10

    Section 10: Applications

    • Applications

    • Section 10 Slide Download

    • Introduction

    • Espresso Drinks

    • Coffee and Chocolate

    • Coffee and Food

    • Cooking with Coffee

    • Conclusion

    • Section 10 Assignment

    • Section 10 Test

    • Section 10 Reflection Journal
  • 11

    Final Assignment

    • Final Assignment

    • Course Feedback