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We’re partnering with Little City to offer the Q Processing Course – Level 1 ( Generalist ) Below we have listed some information about the course to offer some additional context. The price is $695.

Students attending the two-day program, taking part in all activities, and achieving a minimum of 75% in the course assessment will receive a Q Processing Generalist – Level 1, issued by the Coffee Quality Institute.

The course will be held at the Lab by Royal Coffee New York!

For Registration please follow this link: https://littlecity.com/shop/q-arabica-combo-training-and-exam-course-3s7wy

 

THE Q PROCESSING COURSE – LEVEL 1 (GENERALIST)

This is a suitable level for any coffee professional along the chain (from growers to baristas) willing to learn about the main processing methods, how they are carried out, and how they impact coffee chemistry and coffee flavor. The training part of the course includes lectures and a comparative cupping of processing methods and can be taught at any cupping laboratory. The competencies are tested through a written exam, in which a basic knowledge about processing needs to be demonstrated to receive a Q Processing Generalist Certificate. This level is completed in a two-day course and is a prerequisite for the higher levels of Q Processing Courses for any student not living or working processing coffee on a farm.

 

Student’s Objective:  Understand how the coffee processing method, the coffee flavor character and the coffee quality are dependent on each other and how they are independent of each other, as three partially-overlapping spheres.

 

Course Contents:

  • Introduction
    • The role of processing within the coffee value chain: from producers to consumers. History of coffee processing.
  • Processing methods
    • The anatomy of the coffee fruit. An anatomy-based classification of coffee-processing methods. Impact of processing method on coffee chemistry. Impact of processing method on cup character. Myth-busting sessionComparative cupping of main methods.
  • Coffee fermentation
    • What it is and what it is not. Fermentation in washed coffees and in natural coffees. Fermentation vs. demucilation. Myth-busting session. Comparative cupping of fermentation protocols.
  • Coffee drying
    • The overlooked operation. Water in a seed and how it is removed. Sun-drying vs. machine-drying. Myth-busting session.
  • Challenges and the future of processing
    • Global warming issues. Water-pollution issues. Social and sustainability issues. Education at the origin and the future of processing.
  • COURSE ASSESSMENT

Certificate

Students attending the two-day program, taking part in all activities, and achieving a minimum of 75% in the course assessment will receive a Q Processing Generalist – Level 1, issued by the Coffee Quality Institute.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.

Q Processing Course Level 1 – Generalist

When:

Fri, Jan 10, 9:00 AM — Sat, Jan 11, 4:00 PM

We’re partnering with Little City to offer the Q Processing Course – Level 1 ( Generalist ) Below we have listed some information about the course to offer some additional context. The price is $695.

Students attending the two-day program, taking part in all activities, and achieving a minimum of 75% in the course assessment will receive a Q Processing Generalist – Level 1, issued by the Coffee Quality Institute.

The course will be held at the Lab by Royal Coffee New York!

For Registration please follow this link: https://littlecity.com/shop/q-arabica-combo-training-and-exam-course-3s7wy

 

THE Q PROCESSING COURSE – LEVEL 1 (GENERALIST)

This is a suitable level for any coffee professional along the chain (from growers to baristas) willing to learn about the main processing methods, how they are carried out, and how they impact coffee chemistry and coffee flavor. The training part of the course includes lectures and a comparative cupping of processing methods and can be taught at any cupping laboratory. The competencies are tested through a written exam, in which a basic knowledge about processing needs to be demonstrated to receive a Q Processing Generalist Certificate. This level is completed in a two-day course and is a prerequisite for the higher levels of Q Processing Courses for any student not living or working processing coffee on a farm.

 

Student’s Objective:  Understand how the coffee processing method, the coffee flavor character and the coffee quality are dependent on each other and how they are independent of each other, as three partially-overlapping spheres.

 

Course Contents:

  • Introduction
    • The role of processing within the coffee value chain: from producers to consumers. History of coffee processing.
  • Processing methods
    • The anatomy of the coffee fruit. An anatomy-based classification of coffee-processing methods. Impact of processing method on coffee chemistry. Impact of processing method on cup character. Myth-busting sessionComparative cupping of main methods.
  • Coffee fermentation
    • What it is and what it is not. Fermentation in washed coffees and in natural coffees. Fermentation vs. demucilation. Myth-busting session. Comparative cupping of fermentation protocols.
  • Coffee drying
    • The overlooked operation. Water in a seed and how it is removed. Sun-drying vs. machine-drying. Myth-busting session.
  • Challenges and the future of processing
    • Global warming issues. Water-pollution issues. Social and sustainability issues. Education at the origin and the future of processing.
  • COURSE ASSESSMENT

Certificate

Students attending the two-day program, taking part in all activities, and achieving a minimum of 75% in the course assessment will receive a Q Processing Generalist – Level 1, issued by the Coffee Quality Institute.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.

Instructor: Joel Shuler

Joel Shuler is the owner of Casa Brasil Coffees and Little City Coffee Roasters in Austin, Texas. He specializes in the post-harvest and quality analysis of coffee. He holds a master’s degree in Agricultural Engineering from the Universidade Federal de Lavras with a specialization in coffee post-harvest processing. He is a Q Arabica, Q Robusta and Q Processing Instructor. As a post-harvest consultant, Joel has worked on diverse projects including the development of the Q Processing program, coffee standards for the Philippines, a post-harvest processing manual for Yunnan, China, providing post-harvest support for the nascent specialty coffee industry in Myanmar, and working with numerous coffee growers in Brazil to improve their coffee quality. He has authored or co-authored several chapters on coffee production in texts such as Coffee: Chemistry, Quality and Health Implications (Royal Society of Chemistry) and the Handbook of Coffee Post-Harvest Technology: A Comprehensive Guide to the Processing, Drying, and Storage of Coffee (Gin Press), a text which Joel also translated from Portuguese to English.