Coffee Quality Workshop
Join Independent Coffee Lab’s manager François Knopes for an exploration of all the essential factors that impact coffee quality, from farm to cup.
When considering all the steps and sets of hands required to produce (one of) the world’s favourite beverages, every cup of quality coffee is a miracle of its own. With a myriad of topics to learn about, debunk and explore, it can be difficult to know where to start. This one-day course is a great introduction that offers a comprehensive overview of all the aspects of coffee production that impacts the quality of the final cup, including:
Production : history and geography, species and cultivars, harvest cycles, post-harvest processing, key differences between ‘commercial’ and ‘speciality’ grade coffees.
Green coffee : moisture, density, defects, freshness, screen size, grading systems.
Roasting : methodology, sample and production roasting, roasting defects, impact of roast colour on the taste attributes.
Cupping evaluation : protocol, grind quality, water quality, sensory assessment, scoring systems currently in use in the coffee industry.
Brewing : methods, extraction principles, grind size and adjustment, water quality.
No prior training or knowledge is required to attend this course. Its content would benefit anyone working within the coffee industry who wish to get a broader understanding of coffee quality, from farm to cup. Each session is also limited to a maximum of 4 participants, to allow for plenty of opportunities to ask any questions you might have.
With close to 20 years of experience in the coffee industry, François has extensive knowledge as a green coffee buyer, roaster, barista, café manager, business owner, coffee competitor and coffee consultant. As well as many years of work within his family business, Knopes Artisan Torréfacteur in Belgium and Luxembourg, he has also worked with a variety of renowned coffee companies; Ripe Coffee in New Zealand as well as Taylor St Baristas and Perky Blenders Coffee Roasters in the UK.
Check our available dates and book your spot today!
Participation fee : £300+VAT
Join Independent Coffee Lab’s manager François Knopes for an exploration of all the essential factors that impact coffee quality, from farm to cup.
When considering all the steps and sets of hands required to produce (one of) the world’s favourite beverages, every cup of quality coffee is a miracle of its own. With a myriad of topics to learn about, debunk and explore, it can be difficult to know where to start. This one-day course is a great introduction that offers a comprehensive overview of all the aspects of coffee production that impacts the quality of the final cup, including:
Production : history and geography, species and cultivars, harvest cycles, post-harvest processing, key differences between ‘commercial’ and ‘speciality’ grade coffees.
Green coffee : moisture, density, defects, freshness, screen size, grading systems.
Roasting : methodology, sample and production roasting, roasting defects, impact of roast colour on the taste attributes.
Cupping evaluation : protocol, grind quality, water quality, sensory assessment, scoring systems currently in use in the coffee industry.
Brewing : methods, extraction principles, grind size and adjustment, water quality.
No prior training or knowledge is required to attend this course. Its content would benefit anyone working within the coffee industry who wish to get a broader understanding of coffee quality, from farm to cup. Each session is also limited to a maximum of 4 participants, to allow for plenty of opportunities to ask any questions you might have.
With close to 20 years of experience in the coffee industry, François has extensive knowledge as a green coffee buyer, roaster, barista, café manager, business owner, coffee competitor and coffee consultant. As well as many years of work within his family business, Knopes Artisan Torréfacteur in Belgium and Luxembourg, he has also worked with a variety of renowned coffee companies; Ripe Coffee in New Zealand as well as Taylor St Baristas and Perky Blenders Coffee Roasters in the UK.
Check our available dates and book your spot today!
Participation fee : £300+VAT
Join Independent Coffee Lab’s manager François Knopes for an exploration of all the essential factors that impact coffee quality, from farm to cup.
When considering all the steps and sets of hands required to produce (one of) the world’s favourite beverages, every cup of quality coffee is a miracle of its own. With a myriad of topics to learn about, debunk and explore, it can be difficult to know where to start. This one-day course is a great introduction that offers a comprehensive overview of all the aspects of coffee production that impacts the quality of the final cup, including:
Production : history and geography, species and cultivars, harvest cycles, post-harvest processing, key differences between ‘commercial’ and ‘speciality’ grade coffees.
Green coffee : moisture, density, defects, freshness, screen size, grading systems.
Roasting : methodology, sample and production roasting, roasting defects, impact of roast colour on the taste attributes.
Cupping evaluation : protocol, grind quality, water quality, sensory assessment, scoring systems currently in use in the coffee industry.
Brewing : methods, extraction principles, grind size and adjustment, water quality.
No prior training or knowledge is required to attend this course. Its content would benefit anyone working within the coffee industry who wish to get a broader understanding of coffee quality, from farm to cup. Each session is also limited to a maximum of 4 participants, to allow for plenty of opportunities to ask any questions you might have.
With close to 20 years of experience in the coffee industry, François has extensive knowledge as a green coffee buyer, roaster, barista, café manager, business owner, coffee competitor and coffee consultant. As well as many years of work within his family business, Knopes Artisan Torréfacteur in Belgium and Luxembourg, he has also worked with a variety of renowned coffee companies; Ripe Coffee in New Zealand as well as Taylor St Baristas and Perky Blenders Coffee Roasters in the UK.
Check our available dates and book your spot today!
Participation fee : £300+VAT