EDUCATION
We deeply believe that knowledge is the core of the coffee culture. It is not about agronomics, coffee growing, farm operations and the supply chain only. It goes far beyond. In coffee, we deal with history, economics, international trade, different cultures and different people. Last but not least, there must be focus on each customer’s demand and, for that, it comes the knowledge of selecting the right green coffee, roasting it and how to use the different methods of preparation to deliver a perfect cup of coffee to the consumer.
We duly believe that there’s always something new to learn. Coffee knowledge is a no-ending journey on an endless universe which we love to be part of.
Our coffee courses are directed to customers and companies interested in not only learning, but living all what a real farm experience can offer.
You will find below a list of courses available at O’Coffee – Brazilian Estates:
GREEN COFFEE
COFFEE BOTANY
Genetic diversity, varietal differences, positive and negative factors among varieties.
HARVESTING
Understand different methods as selective, manual and mechanical.
PHYSICAL ANALYSIS OF GREEN COFFEE
Identify major defects in coffee, its origins and consequences.
GROWING CONDITIONS
Ideal conditions of temperature, altitude, rainfall, soil, topography, microclimates.
PROCESSING METHODS
Understand in detail fully washed, natural, pulped natural, semi-washed, demucilaged and honey processes.
GRADING ANALYSIS
Identify grades, sizes and how to classify green coffee.
FIELD MANAGEMENT
Planting, nutrition, soil management, pests and diseases prevention.
DRYING METHODS
Sun drying on the tree, drying on the patio, parabolic drying, African beds and mechanical drying.
COFFEE MARKET
Future markets, contracts, incoterms, logistics, world production, price management.
MILLING, WAREHOUSE AND EXPORTS
Hulling, separation by size, weight and color, packaging types and quality preservation.
WATER MANAGEMENT
Irrigation systems.
CERTIFICATION
Importance, cost, benefits, implications, differences between certifications.
SENSORY SKILLS
TASTE
BASIC REFERENCES
Acid, Bitter, Sweet, Body, Astringency, Pungent.
Eye, nose and mouth.
CUPPING KEY TERMS
Match key cupping terminology with detailed explanation.
POSITIVE AROMAS AND FLAVORS
Floral, Nutty, Spices, Winey, Cocoa, Sweet, Fruity.
SCAA STANDARD PROTOCOLS
Learn the standard protocols and terminology.
CUPPING PRACTICE
Preparation, tasting, cupping form and results.
ABILITY TO SCORE COFFEES
Ability to score coffees and describe attributes as acidity, bitter, sweet perception, body and specific flavors.
NEGATIVE AROMAS AND FLAVORS
Phenolic, Rio, Woody, Rubber, Roasted, Bitter, Other.
CORE EQUIPMENT FOR TASTING
Identify equipment that is necessary for a cupping session.
FLAVOR AND AROMA
Discrimination of 4 levels of acid and bitterness.
ROASTING
ROASTING CURVES
Different stages present in the overall process of converting green coffee into well roasted coffee beans.
HEAT SOURCE
Effect of fire and heat control.
IDENTIFY FIRST CRACK BEANS
How to identify the moment of the first crack beans.
FLAME CONTROL AFTER
FIRST CRACK
Demonstrate how to design and apply a flame control strategy around first crack.
ROAST COLOR IDENTIFICATION
Analyze roast color in different stages of the roast.
ROAST DEFECTS
Visually and sensorial identify roast defects (fast, scorched, baked, underdeveloped) and know their causes.
VOLUME EFFECTS ON ROAST
Differences of roasting due to volume, measure and compare volume before and after roasting.
DIFFERENCES AMONG ROASTERS
Understand the basic differences of roasters.
TOOLS FOR ROASTING
Explain the use of various supporting tools and equipment and their application to coffee roasting.
BARISTA SKILLS
COFFEE BEANS
Understanding the importance of using fresh and high quality coffee beans.
ESPRESSO
Espresso, espresso varieties, quantity and machines.
BREWING
Water temperature, hot water time of contact with coffee and filter methods.
METHODS OF EXTRACTION
Extraction types, differences and sensory results according to extraction.
GRINDING AND DOSING
Dosing techniques, grind calibration and textures.
MILK TECHNIQUES
Quality of the milk, temperature, preparation and cappuccino techniques.
NEXT CLASSES
COMING SOON
AVAILABLE COURSES
COFFEE DIPLOMA SYSTEM
If becoming a certified coffee professional is what you are looking for, we can provide CDS certification through the partnership we established with major coffee schools in Europe, which will guide you on this amazing journey of learning about coffee!
Umami Area is a cultural center that includes sensory and food-conscious experts and enthusiasts. The center has Coffee Camps with a training journey where the participants can have the best coffee education, directly in the field and in the classroom.
Bloom Coffee School is designed to provide a dedicated coffee education program for all companies, professionals and coffee lovers. It’s a training school with the objective to promote coffee culture and to convey the passion for this beverage.
Learn more about the Coffee Diploma System at
http://scae.com/training-and-education/coffee-diploma-system
If you are interested in learning more about these options, do not hesitate to get in touch with us!
GUEST HOUSE
During your coffee course, you will stay in a confortable guesthouse located inside the farm, enjoying the centennial old-style buildings full of history and relaxing moments between the classes.
