Beijing dynamic Coffee SCAA course officially recruits students

The first-level certification course for SCAA coffee roasters will be held in Beijing on September 8. At that time, Chris Wade, a special lecturer from SCAA

Open the door for students to study, including learning coffee roasting knowledge and skills, from a professional point of view from the "coffee"

Each link and process from "seed" to "one cup of coffee", learn the concept and origin of fine coffee, learn the grading knowledge of coffee raw beans, and understand how to take off.

Caffeine method and knowledge, coffee extraction knowledge, SCAA standard cup test method, coffee roasting concept, equipment and coffee roasting

Factory safety, etc.

1. CB100 from seed to cup Seed to Cup

2. Introduction to CP151 Coffee making and extraction, part I Intro to Brewing, part 1

3. Introduction to CP152 coffee making and extraction, part II: Intro to Brewing, part 2

4. Getting started with GE103 Cup testing Introduction to Cupping

5. RP110 basic baking equipment Basic Roasting Equipment

6. Introduction to the concept of RP112 baking Introductory Concepts of Roasting

7. RP208 Bakery Safety Roaster Plant Safety

8. GE151 raw bean grading Green Coffee Grading

9. RP104 decaffeinated Decaffeination

10. Introduction to RP120 baking operation Profile Roasting Practices

11. RP223 sample baking Sample Roasting

12. CB205 procurement, finance and raw bean contracts Purchase, Finance, and Green Coffee Contracts

13. RP191 baking record level 1 Roast Log-Level 1

For more information, please call or email:

Beijing dynamic Coffee Co., Ltd.

SCAA authorized International Education (IEPL) Greater China partner

(including Chinese mainland, Taiwan, Hong Kong and Macau)

Tel: 8610-6407-9618 Fax: 8610-6401-7387 Web site: www.wcoffeechina.com

Email: bwcc@wcoffeechina.com address: block B, No. 199B Chaonei Street, Dongcheng District, Beijing

(responsible Editor:)