Description
What you will learn with the Coffee Sustainability Course
As a Coffee Hunter & Analyst
On Sustainability & Ethics (SCA Course Preparation)
Simone Celli
- Barista and Coffee Trainer at Espresso Academy: LAGS certifier, international judge, and creator of the IBC system.
- Coffee Expert: Specialized in green coffee selection, roasting, quality control, Latte Art, and coffee brewing.
- Consultant: Supports training and operational projects in the coffee industry, both in Italy and abroad.
Robert Brinck
- Robert is a trainer at Espresso Academy, an IBC Authorized Certifier and an SCA Authorized Trainer.
- Specialized in every aspect of the coffee world, he focuses on green coffee, roasting, brewing, and latte art
- He collaborates as a consultant for companies and international projects, including La San Marco.
Program of Coffee Sustainability Course
01. The Fundamentals of Sustainability: A Journey from Past to Future
Exploration of the three pillars of sustainability, from the Brundtland Commission to the ambitious Sustainable Development Goals of the United Nations’ 2030 Agenda.
02. he Sustainable Evolution of the Coffee Industry
A journey through the “waves” of coffee: from the First Wave to the Third Wave, and the rise of Specialty Coffees with a focus on sustainability.
03 From Plant to Cup: Anatomy of the Coffee Supply Chain
04 Coffee and Climate: A Complex Relationship
05The Coffee Economy: Beyond the "C" Price
Analysis of market dynamics, from the stock exchange to field realities, and the economic challenges threatening the future of plantations.
06. Women and Coffee: Toward a Future of Equity
Exploration of the crucial role of women in the coffee supply chain and the importance of female empowerment for a fairer and more sustainable sector.
07. Certifications in the Coffee World: Guarantees of Sustainability
08. Communicating Sustainability: Authenticity vs. Greenwashing
09. Educating for a Sustainable Future: Espresso Academy's Commitment
Green Coffee Selection and Quality Control Course
01 The Plant and the Bean
Let’s start by exploring the Coffea genus and the “other species” like Liberica. Then, we’ll delve into the details of the plant and the structure of the drupe.
02 Arabica, Robusta, the History of Coffee
Did Arabica come before Robusta? Well, that’s an “anthropocentric” perspective. Genetically speaking, Arabica is actually the “offspring” of Robusta. Let’s dive into the full story.
03 Coffee Varieties
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<div class=”relative p-1 rounded-sm flex items-center justify-center bg-token-main-surface-primary text-token-text-primary h-8 w-8″>From species like Arabica and Robusta to the infinite world of varieties and cultivars. How was the Bourbon variety born? What does SL34 mean? Why are new coffee cultivars developed?</div>
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04. The Harvest
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<div class=”relative p-1 rounded-sm flex items-center justify-center bg-token-main-surface-primary text-token-text-primary h-8 w-8″>The selectiveness of harvesting significantly impacts coffee quality. Starting with the seasonality of harvests in various countries, we explore picking, stripping, and mechanical harvesting methods.</div>
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05 The process
Washed process for a more aromatic and acidic coffee, natural process for a sweeter and fuller cup. Is it that simple? Not really. There are intermediate methods, new fermentation techniques, and critical considerations for this stage.
06 Screen size
One of the main forms of commercial coffee classification relates to bean size. Let’s explore the grading system of sieves.
07 The difects
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Primary and secondary defects, sorting fermented beans and shells. Let’s examine all the defects and the grading systems for Specialty and New York classifications.
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08 The Coffee Market
The international coffee market: From the futures system to how international shipments work: FOB, Ex Works, and Bill of Lading.
09 Decaf Coffee and Certifications
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<div class=”relative p-1 rounded-sm flex items-center justify-center bg-token-main-surface-primary text-token-text-primary h-8 w-8″>Dichloromethane, CO2, and other decaffeination methods, what legally defines a decaffeinated coffee. Fair Trade and Organic certifications.</div>
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11 Coffee Tasting with Robert
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<div class=”relative p-1 rounded-sm flex items-center justify-center bg-token-main-surface-primary text-token-text-primary h-8 w-8″>Let’s explore how to organize and conduct a professional cupping session.</div>
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The Coffee Sustainability Supply Chain Course Includes
The trainer for this course is an SCA Authorized Professional, and the program follows the curriculum of the SCA Green Coffee and Sustainability Foundation level. After a specific procedure, it will eventually be possible to take the certification exams
Do you need more information? Not sure which course is right for you? Do you have doubts about which educational path best suits your needs?
Contact us, and we’ll be happy to support and guide you!
Choose the best with Espresso Academy!
- Espresso Academy has been the benchmark for Italian coffee education worldwide since 2007.
- In addition to training thousands of students at its main campus in Florence and over 20 locations globally, it was the first school in the world to offer all certified coffee courses in video format.
- According to Tripadvisor and Google Reviews, Espresso Academy is ranked as the world’s leading coffee school in terms of both student numbers and average student ratings.
- It holds the record for the highest number of students certified by SCA, LAGS, and IBC.
- Espresso Academy’s video courses are always up-to-date, aligned with the latest research and trends in the coffee world.
- Chosen by numerous companies and schools worldwide, they are a trusted resource for training and staff development.
👉 Read what our students say about us!
Nel complesso, consiglio questo corso solo a chiunque voglia conoscere le macchine da caffè e divertirsi lungo il percorso.
Altamente, altamente, altamente raccomandato.
Staff molto professionale e con sperienza sul campo.
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