For whom ? Intended to complete the knowledge acquired during the Intermediate Level and to prepare the candidate to the managerial functions of a coffee related profession. Ideally, this module has to be paired up with other training courses, such as the Green Coffee or Roasting modules.
Minimal time for the course : 16 hours
Written test : 60 minutes
Practical test : 180 minutes
Prior recommendations :
It is compulsory to follow the Intermediate Level before taking the Professional Level theoretical course.
Contents of the course :
Theoretical principles :
Physiology and sensory attributes :
The chain of sensory perception.
Types of error.
Detect the sensorial qualities in coffee :
Defects and taints :
In green coffee.
During the extraction.
During the storage.
SCAA cupping form :
Master the cupping protocol.
Mention other assessment systems.
Management and maintenance of the equipment.
Development of new products.