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  • COMUNICAZIONE2
  • tazzina wbc
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Coffee Science Certificate level 2

 

CSC-2

“The Coffee Science Certification” comes back in Italy at Simonelli Group for the CSC2. Planned on November 22-24, this second CSC track is aimed at exploring the chemical transformation of coffee during roasting, decaffeination and other post-harvest processing methods from raw to semi-finished product.

The Coffee Science Certification program is the first globally recognized program aimed at providing coffee professionals with a greater technical foundation of coffee science from 'bean cup'. Whether you're a roaster, importer, quality control technician, product development engineer, or simply a serious coffee connoisseur – this seminar will greatly expand your technical knowledge of coffee.

 

ABOUT THE COURSE. Discover more about CSC-2 four modules:

  • The Chemistry of Roasting: This module will explore the science and chemistry behind coffee roasting. The course will begin with a brief overview of roasting fundamentals, heat transfer, roasting technology, flavor development and overall roasting chemistry. All students completing this course will gain a deeper understanding of the physical and chemical reactions occurring during roasting, as well as an in-depth look at the a number of important chemical reactions including the Maillard Reaction and Caramelization.
  • Organic Acids Chemistry: This module will expand on the Organic Acids module presented in CSC-1. A discussion on acid decomposition, roasting effects and its overall impact on the cup will be discussed. This module will be accompanied with more advanced tasting exercises.
  • The Chemistry of Aroma: This module will explore the formation of aromas during the roasting process as well as explore how precursors play a role in the development of flavor. An in depth discussion of aroma perception, physiology and other physiochemical aspects of olfaction will be explored.
  • Decaffeination Chemistry: This will explore the process of decaffeination chemistry, compare the various methods currently on the market and discuss issues related to coffee quality.
More info are coming soon!