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Certificate Programme in Coffee Quality Assessment
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- Introduction to Coffee: From Bean to Cup
- Sensory Evaluation Techniques for Coffee Quality Assessment
- Green Coffee Defects and Quality Control
- Brewing Methods and their Impact on Coffee Flavor
- Coffee Cupping: Principles and Practices
- Coffee Chemistry and Flavor Development
- Principles of Coffee Grading and Classification
- Coffee Origin and Terroir
- Sustainable Coffee Production and Ethical Sourcing
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Career Role Description Coffee Quality Assessor Evaluate the sensory characteristics of coffee beans, ensuring consistent quality throughout the supply chain.
High demand for skilled professionals in UK's growing specialty coffee market.
Coffee Cupping Specialist Conduct professional coffee tastings, providing detailed sensory assessments.
A vital role in quality control and coffee sourcing for roasters and importers.
Green Coffee Buyer Source and procure green coffee beans, negotiating prices and ensuring quality standards are met.
Requires strong negotiation and coffee quality assessment skills.
Quality Control Manager (Coffee) Oversee all aspects of quality control, from bean selection to final product.
Leadership role demanding extensive knowledge of coffee quality and management skills.
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- BasicUnderstandingSubject
- ProficiencyEnglish
- ComputerInternetAccess
- BasicComputerSkills
- DedicationCompleteCourse
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- NotAccreditedRecognized
- NotRegulatedAuthorized
- ComplementaryFormalQualifications
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- ThreeFourHoursPerWeek
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