Processing
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Processing Prologue
PC 0.0 Prologue
1 lesson
Harvest
PC 1.0 What's in Chapter 1?
PC 1.01 The Harvest
PC 1.02 Mechanical Harvesters
PC 1.03 Ripeness
PC 1.04 Fruit Softening
PC 1.05 Reddening
PC 1.06 Brix
PC 1.07 Recap and Glossary
PC 1.08 Comprehension Test — Chapter 1
9 lessons, 1 quiz
The Wet Mill
PC 2.00 What's in Chapter 2?
PC 2.01 – Cleaning and Separating
PC 2.02 Sorting
PC 2.03 Flotation
Preview
PC 2.04 – Pulping
PC 2.05 Drum Pulpers
PC 2.06 Disk Pulpers
PC 2.07 Screen Pulpers
PC 2.08 Interview with Ryan Brown
PC 2.09 Recap and Glossary
PC 2.10 Comprehension Test — Chapter 2
11 lessons, 1 quiz
Flora
PC 3.0 What's in Chapter 3?
PC 3.01 The Fermentation Tank
PC 3.02 The Fermentation Process
PC 3.03 Temperature and Time
PC 3.04 Bacteria, Fungi, or Yeast?
PC 3.05 Filamentous Fungi
PC 3.06 Respiration and Fermentation
PC 3.07 Washing
PC 3.08 Wastewater Management
PC 3.09 – Wastewater Treatment
Preview
PC 3.10 Recap and Glossary
PC 3.11 Comprehension Test — Chapter 3
12 lessons, 1 quiz
Controlled Fermentation
PC 4.0 What's in Chapter 4?
PC 4.01 Semi-Carbonic Maceration in Winemaking
PC 4.02 An Interview with Hugo Silva
PC 4.03 Carbonic Maceration
PC 4.04 An Interview with Jamison Savage
Preview
PC 4.05 Bag Fermentation — An interview with Nikolai Fürst
PC 4.06 Innoculation
PC 4.07 Kenyan Double Fermentation
PC 4.08 Fermentation in Kenya — An Interview with Mette-Marie Hansen
PC 4.09 Hot Fermentation — Interview with Petra Střelecká
PC 4.10 Lactic Processing
PC 4.11 Interview with Felipe Sardi, La Palma y El Tucan
PC 4.12 Recap and Glossary
PC 4.13 Comprehension Test — Chapter 4
14 lessons, 1 quiz
Dry Processing
PC 5.00 What’s in Chapter 5?
PC 5.01 Naturals
PC 5.02 Interview with Anabella Meneses
Preview
PC 5.03 Quality Controls
PC 5.04 Sugars in Natural Processing
PC 5.05 Fermentation in Natural Processing
PC 5.06 Mechanical Demucilagers
PC 5.07 Flavour vs. Efficiency
PC 5.08 Pulped Naturals and Honey Processing
PC 5.09 The Short History of Honey Processing — With Francisco Mena
PC 5.10 Recap and Glossary
PC 5.11 Comprehension Test — Chapter 5
12 lessons, 1 quiz
Drying
PC 6.00 What's in Chapter 6?
PC 6.01 Drying Patios
PC 6.02 Raised Beds
PC 6.03 Guardiolas — Mechanical Coffee Dryers
PC 6.04 Taints Caused by Improper Drying
PC 6.05 Interview with Rachel Peterson
Preview
PC 6.06 Measuring the Moisture Content of Parchment Coffee
PC 6.07 Water Activity in Green Coffee
PC 6.08 Ochratoxin
PC 6.09 Recap and Glossary
PC 6.10 Comprehension Test — Chapter 6
11 lessons, 1 quiz
Dry Milling
PC 7.00 What's in Chapter 7?
PC 7.01 Silos and Bodegas
PC 7.02 An Interview with Marta Dalton
PC 7.03 Hulling
PC 7.04 Screening — Size-Grading Green Coffee
PC 7.05 Density Sorting
PC 7.06 Bagging, Super Sacks, and Shipping Containers
PC 7.07 An Interview with Diego Lara of GrainPro
PC 7.08 Recap and Glossary
PC 7.09 Comprehension Test — Chapter 7
10 lessons, 1 quiz
Processing Final Assessment
PC 8.01 A Final Word
PC 8.02 Final Assessment
2 lessons, 1 quiz
Dry Processing
PC 5.00 What’s in Chapter 5?
We look closely at natural and pulped natural (honey processing) processing.
We look at how yeasts, bacteria, and sugars interact with coffee cherries as they dry and how coffee flavour is affected.
