Acidty in coffee is one of its most important attributes since it contributes to flavour perception, complexity, health benefits, and overall quality. This course, delivered by Dr Veronica Belchior covers the all aspects of acidity in coffee. The course can be used to improve sensory evaluation, roasting, and brewing of coffee through better understanding of how the scientific literature can be applied to all of these areas.
This self directed course can be taken in your own time, at your own pace, and reviewed any time. Each of the 8 modules has a video presentation with English subtitles and a short quiz to aid your learning. Upon completion, you will gain a certificate that can be posted on your Coffee Knowledge Hub and Linked In profiles.
You can ask questions via the course forum and Veronica will be available to answer questions via the forum or email - firstname.lastname@example.org
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