• In-depth discussion on new experimental coffee processing methods, and affect on quality.
• Discussion and practice adding outside elements into processing (yeast, sugars, pulp, etc.).
• Discussion of defects, how they are formed, prevention, and defect profiling.
• Design an ideal coffee production layout, from harvest to storage, the best equipment, best design, pros and cons of each.
• Cupping of advanced experimental methods. Learn to profile advanced methods. 
• Class discussion and creation of new experimental method to be produced on a trial basis for coming year, based on previous discussion and research. 
• Start new method and begin monitoring. 

Instructor: Manuel Diaz 

Price: RMB 7,000

For more info please visit sci.coffee.

Book this course online by clicking the following button

For more information, please contact Peter at peter@torchcoffee.cn.