9 December 2021
Introduction to Post-Harvest Processing, This class geared towards coffee professionals or aficionados who want to better understand the basic processing methods. The class covers a brief history of coffee processing, coffee harvesting methods, pre-cleaning measures and the standard post-harvest processing methods: natural, honey, mechanically demucilaged, fully washed, and wet hulled.
About the course:
Did you ever wonder what happens at a coffee mill to create flavors in coffee? This course answers those questions and more. We break down the unit operations of harvesting, pulping, fermentation, drying and storage into easy to understand parts. This class also creates a language to standardize what we call the different processes.
In the end you will be better familiar with what processing is and flavors that can be created. You will also start to view the processor as an essential partner in flavor development
Introduction to Post Harvest Processing
This class gives an overview of the typical processes to remove the seed from the cherry in an attempt to develop unique flavors.
- Natural Process
- Honey Process
- Mechanically Demucilaged Process
- Wet (fully washed) Process
- Wet Hulled Process
ราคาคอร์สนี้ ยังไม่รวม Vat7%
- Lectures 0
- Quizzes 0
- Duration 1 day
- Skill level All levels
- Language English / Thai Translator
- Students 0
- Assessments Yes