LEARNING FROM A 
REAL FARM EXPERIENCE

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.

TRACK YOUR

OR

STAY IN TOUCH

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