ПОЖИЗНЕННЫЙ ДОСТУП, КУРС И СЕРТИФИКАЦИЯ
Контроль качества кофе
Курс и Сертификация
Контроль качества кофе is a complete course on how to taste and grade coffee. It is a course designed for baristas, roasters and green buyers. It’s for anyone in the coffee chain directly responsible for coffee flavour. This course trains you on how to identify defective beans and flavour taints. It trains you how to set up a cupping as well as teaching you how all the important modern scoring system works. Coffee QC blows the lid off the cupping process and removes the mystery behind how professional coffee buyers and roasters manage quality. This course is Barista Hustle’s flagship tasting course and introduces a brand new set of protocols — it’s the first new coffee grading system that the coffee industry has seen in 20 years.
The course is structured across five chapters. Chapter One teaches you how to identify common defects in coffee beans — focussing in particular on roasting taints.
In Chapter Two Is called How To Set Up a Cupping. This critical chapter brings anyone new to the cupping process up to speed on what’s expected across the industry. It also gives more experienced cuppers a guideline on what protocols are important and how they impact the flavour in the cup. Chapter three follows on from setting up a cupping and teaches you how to taste. It looks at the physiology of how the sensor of smell, taste and touch interact and how tasting techniques like slurping from a bowl affect the flavour intensity of each coffee you taste test.
In Chapter 4, you learn how to score and how flavour and taste is subdivided. The course concludes in Chapter with a detailed analysis of the modern scoring systems including the SCA Arabica Cupping Form and the Cup of Excellence Scoresheet introduced in 1999. Finally we are proud to present in the last lessons of Chapter 5, The Barista Hustle Cupping Protocol. This new 100-point scoring system is introduced here for the first time with lots of info on how to get the best out of it for your career as a coffee buyer, roaster, farmer, or barista.
Все наши курсы и сертификаты доступны через BH Unlimited в виде ежемесячной подписки или покупки одного курса, что даст Вам бессрочный доступ к нему!
Price: USD 149,-
- CQC 2.0 What’s in Chapter 2?
- CQC 2.01 How to Establish the Correct Grind Setting for Cupping
- CQC 2.02 Why Don’t We Dial In Each Coffee We’re Cupping?
- CQC 2.03 Brew Ratio
- CQC 2.04 What Temperature?
- CQC 2.05 Interview with Rachel Apple and George Howell
- CQC 2.06 Breaking the Crust – An Interview with Gloria Pedrosa
- CQC 2.07 The BH Cupping Protocol
- CQC 2.08 Recap and Glossary
- CQC 2.09 Comprehension Test – Chapter 2
- CQC 3.0 What’s in Chapter 3?
- CQC 3.01 The Physiology of Taste and Smell
- CQC 3.02 How we Taste — The Labelled Lines Model
- CQC 3.03 When to Begin Cupping
- CQC 3.04 Liquid Consumption
- CQC 3.05 Aspirating
- CQC 3.06 Expectorating
- CQC 3.07 Receptiveness
- CQC 3.08 Glossary and Recap
- CQC 3.09 Comprehension Test — Chapter 3
BH Unlimited – Subscription
Individual – USD 15,- / Monthly
Курс по воде
BH Unlimited – Subscription
Team – USD 99,- / Monthly
What happens after I buy the course?
After purchase, you will gain a membership on this website granting you access to the course.
Is the course online?
Yes, the course is 100% online! All you need is a computer or mobile device and an internet connection. You don’t need to be in Australia to take the course.
How long does it take to complete the course?
The course will take maximum 25 hours if you include text, video explanations, assessments, and at-home experiments. Once the chapters are available to you, you can access them at any time forever.
What do I get?
You get lifetime access to five chapters, 12 videos and a Barista Hustle Accredited Certificate upon completion of the course.
How hard is the course?
The course includes many technical elements but was written with new baristas in mind. The videos dive into more difficult concepts and explain them further. The comprehension tests at the end of each chapter will also help you to apply these concepts to everyday coffee making.
What if I have questions?
Email us at [email protected] and we’ll answer your questions as quickly as possible!
What is the certification process?
You have to complete each lesson and comprehension test, then pass the final assessment (75% or higher) to achieve certification. Proof of certification will be located on the BH site. You’ll be able to share the link with prospective employers. Your certificate is also printable.
Can I share the course with my friends?
Each user will have to pay for their own access to the course. We reserve the right to limit the number of IP addresses that access the course for each account and revoke access.
Is there live tutoring or webinars available?
In our efforts to make this course affordable and accessible to all Baristas, we’ve opted to make the content always accessible and non-interactive.
How long do I have access?
You pay once and have lifetime access.
Do I have to be a Barista Hustle subscriber to take the course?
Nope! Anyone can buy access to the course.
Can I retake the test if I don’t pass?
You have unlimited resits on the test.
Is it mobile-friendly?
What’s the refund policy?
If you’re not happy with the course, we’ll give you a full refund. Simple.
Do I need an espresso machine, refractometer, or any other special equipment?
No. We’ve designed this course to help everyone that works with espresso-based coffee drinks, regardless of their equipment. Practicing the manoeuvres and designs required for latte art may prove difficult without access to a machine, however.
Is it suitable for beginner-level home or service baristas?
If you can hold a cupping spoon — this course if for you.
Is it only offered in English?
For now, yes. We are working on making translations available in several languages later on down the line. Stay tuned!
The course is limited to one IP address. Can I sign in from multiple devices?
Yes! Multiple devices or locations are okay, but we’re mainly on the lookout for large-scale abuse.
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