A specific analysis of how particles size distribution and density influence the extraction of the aromatic compounds.

Learning about the essentials of sensory evaluation, the coffee brewing methods and variables that affect the coffee taste.

Looking in detail at the important things to know about green coffee with an overview of the equipment needed to receive and treat it.

Some practical examples of how to extract the desired flavour during the coffee roasting process in order to get the desired coffee taste.

Analysing the coffee-to-consumers production, taking into account the key factors affecting the coffee quality that are strictly linked to the consistency of the grind.

A specific analysis of the roasting results, verifying the development of the beans in terms of yield, colour, uniformity, humidity, friability and odour.

An overview of the coffee processing: from the coffee species to how the roasting, blending, grinding and degassing processes influence the aroma and taste of the cup.

A journey through the roasting process to discover and manage the key drivers of the coffee beans transformation.