COURSE CURRICULUM
Introduction to this course, expectations and your instructor.
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Coffee Botany, Production, Harvest and Processing.
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- 1. The Coffea family, coffee species and varieties and the global coffee spread. (21:40)
- 2. Coffee climate requirements and physical differentiations of species (17:29)
- 3. Coffee origins, statistics, land tenure and plant management. (16:10)
- 4. An overview of harvesting, processing methods, drying, and milling for storage. (24:19)
- 5. Green coffee grading, sizes and defect screening. (15:54)
Coffee Markets, Storage, Transport, Certification, Decaffeination and More.
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- 6. Coffee markets, futures and the coffee futures market specifically. (13:02)
- 7. Coffee transport, storage, timing and conditions for quality preservation. (12:37)
- 8. Coffee certification programs, market differentiation and 3rd party accreditation. (9:42)
- 9. Coffee decaffeination methods and caffeine in coffee vs. decaf coffee standards. (9:04)
End of Course with Next Steps
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Coffee Processing
Wet, Dry, Washed, Natural, Pulp-Natural... what's the difference and why do we care?
Coffee Defects
Learn how to identify green defects from agriculture and processing to learn how they impact "specialty coffee" status.
Coffee Grades & Sizes
Learn about various standards (they differ by country) for grading and classifying green coffee.
Coffee sizes and grades determine price and may reflect cup quality.
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