{"id":3930,"date":"2025-11-25T17:33:24","date_gmt":"2025-11-25T17:33:24","guid":{"rendered":"https:\/\/shop.espressoacademy.it\/?post_type=product&p=3930"},"modified":"2025-12-03T13:01:12","modified_gmt":"2025-12-03T13:01:12","slug":"coffee-quality-control-online-course","status":"publish","type":"product","link":"https:\/\/shop.espressoacademy.it\/en\/prodotto\/coffee-quality-control-online-course\/","title":{"rendered":"Coffee quality control online course"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”none” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bg_color=”#eee9de” scene_position=”center” top_padding=”4%” bottom_padding=”5%” left_padding_desktop=”6%” constrain_group_2=”yes” right_padding_desktop=”6%” top_padding_tablet=”10%” bottom_padding_tablet=”20%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” id=”values” advanced_gradient_angle=”0″ overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=”” gradient_type=”default”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_row_inner column_margin=”none” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left” row_position=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” pointer_events=”all”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” overflow=”visible” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][nectar_highlighted_text color_type=”gradient” highlight_color=”#957230″ secondary_color=”#c48e29″ text_color=”#957230″ style=”full_text” highlight_expansion=”default” custom_font_size=”2vw” text_direction=”default”]\n
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What you will learn with the Coffee Sustainability Course<\/strong><\/h2>\n

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As a Coffee Hunter & Analyst<\/b><\/h3>\n

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Green Coffee Evaluation and Selection:<\/b> How to analyze and classify <\/span>green coffee lots<\/b> before purchasing, according to international standards.<\/span> <\/div>
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Defect Identification:<\/b> Recognizing <\/span>Primary and Secondary Defects<\/b> and their impact on the <\/span>quality score<\/b> and final taste.<\/span> <\/div>
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Measurement Tools:<\/b> How to use technical tools (like a moisture meter) to measure critical parameters such as <\/span>humidity<\/b> and <\/span>density<\/b>, which are essential for <\/span>roasting<\/b> <\/div>
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Processing and Origins:<\/b> Understanding the differences between various <\/span>processing methods<\/b> (washed, natural, honey, etc.) and how they influence the <\/span>organoleptic profile<\/b>.<\/span> <\/div>
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Sensory Analysis (Cupping):<\/b> How to apply the <\/span>cupping protocol<\/b> (tasting) to evaluate the coffee’s <\/span>acidity, body, and flavor<\/b>, and correlate these to the <\/span>green bean quality<\/b>.<\/span> <\/div>
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On Sustainability & Ethics (SCA Course Preparation)<\/b><\/h3>\n

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The Global Supply Chain:<\/b> Gaining a complete and critical view of the entire <\/span>coffee supply chain<\/b>, from producer to consumer.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Dimensions of Sustainability:<\/b> Analyzing the three key areas of sustainability: <\/span>Environmental<\/b> (water, soil, climate), <\/span>Social<\/b> (labor, fairness), and <\/span>Economic<\/b> (prices, market risks).<\/span> <\/div>
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Certifications and Standards:<\/b> Knowing and comparing the main certification schemes (Fair Trade, Rainforest Alliance, Organic, etc.) and their value.<\/span> <\/div>
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Ethical Management:<\/b> Developing practical strategies to reduce the environmental impact in your business (roastery or coffee shop).<\/span> <\/div>
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Technical Language:<\/b> Preparing to pass the <\/span>SCA Sustainability<\/b> exam, gaining the technical vocabulary of the industry.<\/span> <\/div>
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Simone Celli<\/h3>\n[\/vc_column_text][nectar_responsive_text inherited_font_style=”default” font_size_max=”32px” font_line_height=”1.5″ font_size_phone=”4.7vw” font_size_tablet=”2.5vw” text_direction=”default” font_size_desktop=”1.2vw”]\n
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