“November 12 is the deadline for enrolling in the second level course of the Coffee Science Certificate The course will be held on November 22-24 at Simonelli Group factory in Italy. Unlike CSC-1 where we focused on coffee as a 'raw product', in CSC-2 we will focus on coffee as a 'semi-finished' product and explore its chemistry.
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.