Workshops

3-4 hour webinars on roasting, cupping, and coffee business fundamentals

Webinar Workshops

CoffeeCampus.com Workshops are 3-4 hour eLearning webinars covering a variety of topics including roasting, cupping, coffee sourcing, and business fundamentals. These shorter courses are a perfect refresher or introduction to a subject. You will learn important techniques and approaches to build upon in your own independent study.
4 hours / $175

Elements of Roast Profiling & Omni Profiles

The perfect workshop for roasters looking for a refresher on roast profiles or new roasters just starting out. This four hour workshop includes the basic elements of a roast profile, tools for data logging, analysis of profiles, and techniques for continued learning. You will also learn several techniques to apply when approaching a new coffee for the first time!

Upcoming Dates:
August 5 2002: 12pm - 4pm Pacific Time

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3 hours / $125

Scoring with the SCA Cupping Form

The SCA Cupping form can be intimidating. In this class we demystify the form and the process. You will learn how to approach each category on the form, gain an understanding of the relationship between intensity and scoring, and learn how cuppers and Q graders account for faults, taints, and defects while scoring coffee.

Upcoming Dates
August 6 2020: 1pm - 4pm Pacific Time

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2 hours / $60

Green Coffee Analysis

The perfect workshop for roasters looking for a refresher on roast profiles or new roasters just starting out. This four hour workshop includes the basic elements of a roast profile, tools for data logging, analysis of profiles, and techniques for continued learning. You will also learn several techniques to apply when approaching a new coffee for the first time! Coming Soon

3 hours / $90

Intro to Cupping and Descriptive Analysis

Anyone working in coffee needs to be confident in their ability to describe coffees and to have a library of "quality control" tests at hand. In this three hour session you will learn cupping preparation standards and protocols, explore the coffee taster's flavor wheel, and work with alternative cupping forms designed for descriptive analysis. You will also learn valuable quality control techniques including triangle testing and other difference from control tests, and ways to incorporate daily production cuppings into your business. Coming Soon

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INFORMATION

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+1 888 814-4347

info@bootcoffee.com

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