COURSE
Technical Course
COURSE DESCRIPTION
The aim of this course is to acquire skills in evaluating the knowledge and marketing of raw coffee. The various botanical species, the measurement of humidity and density of raw coffee, the classification of green coffee, defects, riddles and the futures market . The course is divided into three modules: Foundation, Intermediate and Professional. This course is SCA certified.
The aim of this course is to acquire skills in evaluating the knowledge and marketing of raw coffee. The various botanical species, the measurement of humidity and density of raw coffee, the classification of green coffee, defects, riddles and the futures market . The course is divided into three modules: Foundation, Intermediate and Professional. This course is SCA certified.
MODULE 1: BASE - The path of green coffee, from the plantation a long journey to the final cup;
- Cultivation, the coffee belt the equatorial belt. Climate impact, as it affects from frosts to the wind and rain;
- Collection, the various methods used by specialty to commercial;
- Processing processes, each coffee is processed differently from washed to natural passing honey;
- Defects, classification of defects SCA and Brazilians, crop;
- Humidity: Essential hygrometer for measuring humidity, several high or too low humidity problems;
- Riddles, 1/64 inch measurement on crop, how it affects the quality;
- Market, coffee listed on the stock exchange, the futures market and bio certifications;
- Cupping: Brazilian method how to evaluate a coffee sample.
- The path of green coffee, from the plantation a long journey to the final cup;
- Cultivation, the coffee belt the equatorial belt. Climate impact, as it affects from frosts to the wind and rain;
- Collection, the various methods used by specialty to commercial;
- Processing processes, each coffee is processed differently from washed to natural passing honey;
- Defects, classification of defects SCA and Brazilians, crop;
- Humidity: Essential hygrometer for measuring humidity, several high or too low humidity problems;
- Riddles, 1/64 inch measurement on crop, how it affects the quality;
- Market, coffee listed on the stock exchange, the futures market and bio certifications;
- Cupping: Brazilian method how to evaluate a coffee sample.
- The path of green coffee, from the plantation a long journey to the final cup;
- Cultivation, the coffee belt the equatorial belt. Climate impact, as it affects from frosts to the wind and rain;
- Collection, the various methods used by specialty to commercial;
- Processing processes, each coffee is processed differently from washed to natural passing honey;
- Defects, classification of defects SCA and Brazilians, crop;
- Humidity: Essential hygrometer for measuring humidity, several high or too low humidity problems;
- Riddles, 1/64 inch measurement on crop, how it affects the quality;
- Market, coffee listed on the stock exchange, the futures market and bio certifications;
- Cupping: Brazilian method how to evaluate a coffee sample.
COURSE'S PLACE
Gambilongo Caffè Academy
Via dell'Artigianato 6
Montalto Uffugo (CS)
COURSE'S
DURATION
Four Hours
PLANNED DATES
To be defined
COURSE'S HOURS
From 14.00 to 18.00
TRAINER
To be defined
CERTIFICATION
SCA
Gambilongo Caffè Academy
Via dell'Artigianato 6
Montalto Uffugo (CS)
COURSE'S
DURATION
Four Hours
PLANNED DATES
To be defined
COURSE'S HOURS
From 14.00 to 18.00
TRAINER
To be defined
CERTIFICATION
SCA
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The courses include the release
of recognised certifications.
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A BIT OF US
Gambilongo Caffè was born in the sixties from the passion and experience that, handed down from generation to generation, led the company to establish itself, from the outset, distinguishing itself for the quality of the products and services offered.
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Gambilongo Caffè S.r.l. | PI: 02889690786 | REA n.cs-196685 | Cap. soc. € 10.000 i.v.
Via V. Bottego - C.da Lecco - 87036 Rende (CS)
(+39) 0984 402034
ufficio@caffegambilongo.it
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