Coffee Fermentation: From Microbes to Flavors

A brand new class from CQI focusing on flavor development during coffee fermentation

  • Tim Heinze

    Co-Instructor

  • 5 Live Sessions

    8 AM US CST

  • Bryce Castleton

    Co-Instructor

  • Oct 4, 6, 10, 11, 12

    English Language

Course Details

5 Live Sessions (Oct 4, 6, 10, 11, 12) 8 AM US CST
In this class, we will discuss the fundamentals and science of fermentation, fermentation in traditional processing methods, and how microorganisms may be used as tools to control it and craft flavors.

Unit 1. Overview of Fermentation
     1. Fermentation defined
     2. Cast of Characters (Microorganisms)
     3. The Fermentation Process
     4. Fermentation in Other Foods & Beverages

Unit 2: Fermentation in Coffee
     5. Fermentation in traditional coffee processing
     6. Controlling and Monitoring Fermentation
     7. Inoculation
     8. Using Fermentation to Create a Portfolio of Flavor Profiles
Meet the instructor

Tim Heinze

I'm a CQI Q Arabica and Q Processing Level 1&2 instructor, as well as the Coffee Education Manager here at The Center. I have been working in the coffee industry since 2009 throughout Asia, Africa, Europe, and the US. Starting my coffee journey at the farm has led to a greater focus on the production side of the industry. My passion is to push for a farmer-centric, regenerative coffee supply chain!
Patrick Jones - Course author