Date: June 7th-9th, 2017
Course Duration: 3 days (9-17h)
Location: NKG Quality Service / Bernhard Rothfos Intercafé AG, Zug, Switzerland
Preis: CHF 1000,- plus certification (CHE 220,- CHF SCAE Members, CHf 300,- non-members)
Organizer: This course is organized and hold by NKG Quality Service. You will receive an invoice diretly from NKG Quality Service.
This course aims to prepare the student for managerial job functions found in the green coffee profession. The students will be able to identify key aspects of coffee botany and farm management. The students will understand the different stages of specialty coffee processing across the full range of methodologies found in producing countries. Green grading and analysis equipment will be explained more in detail.
The students will explore in more detail how the price calculation and market analysis is done, as well how to construct and manage green coffee portfolios. The decaffeination process will be developed further. Detail explanation about decaffeination.
Sensory or green Coffee foundation. Professional is suited to people who have worked for at least two years in a job related to green coffee. It builds on the knowledge gained at Intermediate level and prepares the student for managerial jobs within the industry. Good knowledge of other Coffee Diploma System modules, especially Sensory Skills and Roasting, is highly recommended for anyone wanting to study at this level.
Ludovic Maillard – Training manager at Maison P. Jobin & Cie, a company of the Neumann Kaffee Gruppe in France. He has more than 20 years of experience in coffee trading. As a board member of SCAE and one of the creators of the SCAE CDS Green Coffee Modules, he travels around the world spreading coffee knowledge through the CDS courses.
„Water is the most important variable in the preparation...