Advanced skills in profile development and sensory evaluation of different profiles are tested. Knowledge of the fundamental chemistry of coffee is tested as well as the chemical reactions happening during coffee roasting. Roastery management include principles of manufacturing efficiency and capital expenditure decision making is tested.
The Professional level is suitable if you want to pursue specialist knowledge at a high level in your subject. Success at this level should indicate to employers competence to work in the field.
- Extensive relevant experience is recommended before attempting this level.
- Pre-requisite: Roasting Intermediate, Green Coffee Intermediate and Sensory Intermediate
- Courses at this level would be expected to take a minimum of 3 days.