From tree to export facilities in the producing countries
Best post-harvest practices
Green coffee logistics
Green coffee contracts
Green coffee physical evaluation according to SCA protocols
Sample roasting according to SCA protocols
Green coffee sensorial evaluation according to SCA protocols
Roasting operation environment discovery
Roasting basics and parameters regulation
Roast practices with different profiles for different preparation methods
Production roasts cuppings
Consistent roasts measurement with a colorimeter
Advises for roasting operations set up : Inventory management, equipments, etc.
Specialty coffee growing regions
Green coffee analysis
Sample roasting according to SCA protocol
Balance between sweetness, acidity and body (Quality and intensity)
Sensorial analysis according to SCA protocols
Major defects (Green coffee and roast)
Our school is hosted at the well known co-working MOB & PAU in Barcelona. Since 2011, Makers Of Barcelona has been a international reference for generating creativity and innovations.
Our classes are run by Florent Gout, Q-Grader certified of the Coffee Quality Institute, Green Coffee Buyer, and Founder of Esperanza Café.
All our classes are eligible to CPF and AIF.
Contact us to get a training program “sur-mesure”.