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2020年Q Processing 咖啡後製課程

13 二月 2020
2020-二月-13
CQI Processing Courses (Levels 1 & 2)咖啡後製課程,將於2020年的2/9 – 2/20開設共十二天豐富的課程內容!



這幾年的 WBC / WBrC 咖啡賽事,選手們使用多樣化處理法的賽豆,是一大亮點,從2015年 WBC 冠軍Sasa Sestic的二氧化碳浸漬法,到 2018 WBC 有5位選手使用無氧發酵,這都說明後製處理對於風味的影響有著舉足輕重的關連性。
 
致力於改善咖啡品質的CQI,於2017年創設咖啡後製加工認證課程,為咖啡後製加工,提供了科學理論與實務操作相互為用的教學,以提升咖啡品質、制定標準流程、增加競爭力,降低風險,並培養新一代的咖啡後製專業人才。
 
The spotlight of the WBC/WBrC over the past few years is the competition coffees used by Baristas with diversified methods of processing. From the carbonic maceration by the 2015 WBC champion Sasa Sestic to the anaerobic fermentation by 5 players of the 2018 WBC, all of these cases indicate that the coffee processing has significant relevance to flavor.
The Coffee Quality Institute (CQI) has launched an innovative program, Q Processing, to certify stages of competencies around coffee processing. Through this program, CQI will provide a highly scientific and technical approach to processing coffees that provides theoretical and practical foundations for coffee processors to improve quality, discuss good practices, increase competitiveness, reduce risk, and ultimately develop a new generation of processing professionals.
 
 


【課程優勢】

 
CQI 技術總監、後製處理課程創始人- Dr.Mario親自授課
世界級的教室設備,舒適的上課空間
所有後處理1,2級課程全部在正瀚風味物質研究中心完成,避免奔波於教室與產地之間的辛勞
課程使用的咖啡果實由產地新鮮運送
QP1與QP2兩課程都參與的學員,加贈Dr. Mario今年新開發的【杯測風味描述課程】(Descriptive Cupping Workshop),以及莊園之旅
QP1或QP2的學員,均加贈百勝村咖啡園之旅
 


Course Advantage

 
Dr. Mario Roberto Fernández Alduenda, lead instructor of Q processing program, will teach in person.
State-of-the-art facilities and comfortable environment.
All processing course carried out at Coffeeland.
High-quality coffee cherries for the processing class are from nearby coffee farms.
Students enrolling in both QP1 and QP2 will be given a new course of Descriptive Cupping Workshop by Dr. Mario for free, plus a free farm tour.
Students of QP1 or QP2 will have a free tour of Baisheng Village Coffee Estate.

 


【 課程優惠方案 】


   
 

【一級咖啡後製課程】 

  
課程日期 : 2020/2/10 - 2/12  09:00-17:00
課程對象 : 適合處於咖啡產業鏈任何一環的專業人士( 從咖啡農到咖啡師)
課程目標 :  
針對咖啡後製加工處理,訂定相關咖啡用語。解說在高品質的後製過程中的科學理論。
分析並解釋咖啡後製加工中的迷思。
讓相關咖啡從業人員了解咖啡後製加工處理的相關用語以及生物理論。
 
【Q Processing Level 1】

Generalist: A general, three-day course for any coffee professional (namely roaster, retailer, barista) that can be taken in consuming countries and involves lectures, group activities and cuppings. To get certified, attendees must pass a multiple-choice exam at the end of the course.

 

【二級咖啡後製課程】

 
課程日期 : 2020/2/13 - 2/19  09:00-17:00
課程對象 : 適合有咖啡處理業務或是有相關經驗的專業人士,在既有科學基礎的最佳後製加工法,進行探究
課程目標 :  
讓學員能夠在他們的產品中增添新的價值。
建立必要的知識,以了解咖啡後製加工中風味處理的原則。
掌握原則和技巧以降低風險和變異性,並增進咖啡品質。
學習利用不同後製法的技巧來表述不同咖啡風味。
 
【Q Processing Level 2 】

Professional: A seven-day course for coffee professionals working regularly with post-harvest processing, willing to deepen their theoretical knowledge about the main processing methods and technology, learn good practices, and have a hands-on experience with a quality control system for post-harvest processing. The course takes place at an origin country, during the harvest season, and involves lectures, team-work, hands-on practices of all main methods and cuppings. To get certified, attendees must pass 16 theoretical and practical tests.



 
課程日期 CQI 一級 - 2020/2/10 - 2/12
CQI 二級 - 2020/2/13 - 2/19
課程時間 09:00 - 17:00
課程地址 南投縣南投市文獻路89號
正瀚風味物質研究中心
 
Date CQI Level 1 - 2020/2/10 - 2/12
CQI Level 2 - 2020/2/13 - 2/19
Time 09:00 - 17:00
Add No. 89,Wenxian Rd., Nantou City,Nantou Country 544, Taiwan (R.O.C)
 
 
 

 

 ★ Descriptive Cupping Workshop  杯測風味描述課程   
 

Dr. Mario 首次來台開設感官描述課程,將杯測時的數字與感覺轉換為最新共通語言。

如何使用Tastify® 軟體進行杯測,完整記錄咖啡風味描述。
如何使用Le Nez du Café法國36味香瓶,SCENTONE T-100百味香瓶,建立正確的風味描述詞彙。
使用日常食品如水果、巧克力、堅果、花茶,進行感官訓練。

 
Descriptive Cupping Workshop 

The Course will be taught using Tastify®, in order to prepare cuppers to describe coffee flavor accurately and thoroughly. The course will focus on the use of coffee descriptors, the cupping wheel and Tastify as a cupping interface.


課程日期 2020/2/20 (四)  09:00-17:00
課程地址 南投縣南投市文獻路89號
正瀚風味物質研究中心
 
Date 2020/2/20 (THU)  09:00-17:00
Add No. 89,Wenxian Rd., Nantou City,Nantou Country 544, Taiwan (R.O.C)



 

 
 莊園之旅 - 國姓鄉百勝村  

又到台灣咖啡鮮紅欲滴,正是上山親近咖啡的好時候。咖啡園之旅為2020年Q Processing咖啡後製課揭開序幕,有興趣的咖啡同好,歡迎一起加入我們的莊園之旅!
 
百勝村莊主將親自導覽,解說咖啡栽植場的環境、後製方法,以及園區內的咖啡品種包括鐵比卡、紅波旁、黃波旁、紅卡杜拉、黃卡杜拉、SL34、紫葉等。
學員們將可享用到手沖的台灣咖啡。請加入我們,一起到莊園參訪充電!



Baishengcun Village Coffee Estate

When coffee cherry turns red, it is high time to embrace and get closer to Taiwanese coffee trees. Coffee farm trip kicks off the 2020 Q Processing Courses. Welcome coffee aficionados to join our farm trip!

The owner of Baishengcun Village Coffee Estate will guide and explain personally the environment of the plantation, post-harvest methods, and the varieties in the farm such as typica, red bourbon, yellow bourbon, red caturra, yellow caturra, SL34, purpurascens etc. All the students will be able to taste and enjoy the hand-pouring of Taiwanese coffee. Please join us visiting coffee farm to enrich coffee knowledge!




 
日期 2020/2/9 (日)
時間 09:00正瀚集合 ( 或自駕者10:00 百勝村集合)
地址 正瀚 : 南投縣南投市文獻路89號
百勝村 : 南投縣南投市國姓鄉國姓路87-9號
 
Date 2020/2/9 (SUN)
Time 09:00 @ CH Biotech ( self-driving 10:00 @ baishengcun Village)
Add CH Biotech: No. 89,Wenxian Rd., Nantou City,Nantou Country 544, Taiwan (R.O.C)
Baishengcun: No. 87-9, Guoxing Rd., Guoxing Township, Nantou County 544, Taiwan (R.O.C.)
 
🔹課程資訊🔹 http://chbcoffee.com.tw/tw/html/course/show.aspx?id=62&kid=3

 
*正瀚風味物質研究中心保留課程最終解釋權*