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CQI Q Processing 2020

22 十一月 2019
2019-十一月-22
The CQI Processing Courses (Levels 1 & 2) are immensely popular with coffee practitioners, and these informative 12-day post-harvest classes will be held on 2/9 - 2/20 in 2020.

 
Since the WBC/WBrC coffee competition in recent years, the spotlight of these events is the    coffee beans with special methods of fermentation in use by the baristas for the competition. From the carbonic maceration used by WBC Champion Saša Šestić in 2015 to at least 5 of the top 6 winners using anaerobic fermentation in 2018WBC. Undoubtedly, the fermentation has a great influence on coffee flavor.
 
Over the years, CQI has spared no effort to improve the quality of coffee in each producing country, and has launched the Q Processing Program in 2017, which certifies stages of competencies around coffee processing. Through this program, CQI will provide a highly scientific and technical approach to processing coffee that improves quality, standardizes procedures, increases competitiveness, reduces risk, and creates a system that can be trusted throughout the supply chain.

 

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.

 
 

 
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【Generalist (Level 1)】
Course Duration:2/10/2020~2/12/2020
 
The Generalist (Level 1) course of this program aims to empower the consuming side of the coffee value chain to understand the language of the basic biological principles, and the intricacies and challenges of safely and consistently processing quality coffee. This course focuses on standardizing vocabulary around coffee processing and describing the scientific fundamentals behind good quality processing practices. This level also serves to analyze and interpret several myths about processing that have become commonplace in the industry. This course will train a new generation of informed coffee buyers, roasters and retailers, to know what questions to ask about their coffees and understand and appreciate the complexities of coffee processing. The Level 1 Generalist course has great potential to build a solid foundation within the coffee industry to inform discussions about value in coffee processing and build knowledge of the value of processing differentiation. This level is completed in a 3-day course and is pre-requisite for the following levels for students who do not work on coffee processing at a farm annually.

The Generalist Course Contents include:
  1. Coffee processing history
  2. Coffee anatomy, focusing on the fruit
  3. CQI’s anatomy-based coffee processing method classification
  4. Myth-busting of commonly held assumptions and stereotypes of processing styles
  5. Comparative cuppings, emphasizing processing nuances
  6. Biology of fermentation and how this applies in coffee processing
  7. Coffee drying, focusing on water in a seed and how it is removed
  8. Challenges and the future of coffee processing

 

【Professional (Level 2) 】
Course Duration: 2/13/2020-2/19/2020

The Professional (Level 2) course of this program is aimed at individuals who have had significant hands-on coffee processing experience through multiple harvests. It will add focus and depth to scientifically founded best practices and enable students to build new value within their products. This class will not only end in a certificate for those passing the exams, but the building blocks of knowledge necessary to understand the fundamentals of manipulating coffee flavor through processing. These Professionals will have the skills to intentionally use different processing methods to achieve distinct flavor profiles and learn principles and techniques to minimize risk, variability, and improve coffee quality through processing. This course is taught in the field, during the harvest season, and is a hands-on and collaborative learning experience fit for the practical needs of the producing side of industry. This certificate will foster a new type of respected and valued career within the coffee value chain, providing valuable and needed capacity building within our coffee producing communities.
Professional Course Modules, Practicums, and Activities Include:

  1. Coffee fruit anatomy; classification of processing methods
  2. Pulping and equipment calibration
  3. Fermentation
  4. Washing and demucilation
  5. Drying by processing type
  6. Practical measurement tools and their usage
  7. Storage, dry-milling, and processing-generated defects
  8. Comparative defect and processing type cuppings
  9. Integrated quality control in processing

 
 
 
 

 

 ★ Descriptive Cupping Workshop   
 

Learn how to use the Tastify® software for cupping and complete a coffee flavor description.
Learn how to use Le Nez du Café and ScentOne T-100 to describe flavors accurately.
Taste fruits, chocolates, nuts, flower tea to train sensory skill.

 

 
Date 2020/2/20 (THU)  09:00-17:00
Address No. 89,Wenxian Rd., Nantou City,Nantou Country 544, Taiwan (R.O.C)



 


 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!




 
Date 2020/2/9 (SUN)
Time 09:00 @ CH Biotech ( self-driving 10:00 @ baishengcun Village)
Address 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.)
 
After the tuition is paid, if you are unable to attend class due to personal factors:
(1)100% refund before 14 days of class starting, but refund is not accepted within 14 days of class opening.
(2)The right to join the class can be transferred to others or reserve the tuition to attend the same class next time.