The full selection of courses are:

1. Chemistry of Roasting 05.Mar-06.Mar
2. Multi Sensory Perception 12.Mar-13.Mar
3. Coffee extraction kinetics 19.Mar-20.Mar
4. Aromas in Coffee: Perception and Description 26.Mar-27.Mar
5. Aspects of Coffee Freshness (NEW course) 02.Apr-02.Apr
6. Coffee Taster’s Flavour Wheel: Design and Use (NEW course) 03.Apr-03.Apr
7. Acidity and Bitterness 09.Apr-09.Apr
8. Mouthfeel in beverages 10.Apr-10.Apr

For specific course content please see the course page for the relevant course.

Each lecture is 2 hours per day, including questions and answers. The lectures are recorded so you can review them for up to 12 days after the lecture.

Reading materials are also provided after the lecture to let you fully explore each topic and the literature.