The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation. This modules involves both theory and practice and students will be required to successfully perform all said methods.
Day 1: Overview of basic processing methods. Start and monitor samples of each simple method.
Day 2: Cupping and discussion of processing methods. Discussion on drying best practices and affect on processing. Continued monitoring of processing methods.
Day 3: Cupping and discussion of further processing methods. Discussion of storage best practices. Continued monitoring of processing methods.
The Level 1 requires no previous experience.