FAQs
Contact us
Belco
The trainingObjectiveProgramFrequently Asked Questions

The training

A learning solution for you and your entire team.

We offer a fully online training program, allowing you to learn directly from the comfort of your home.

It was important to us to include practical elements that go beyond theoretical knowledge. To that end, you’ll receive a kit containing:


  • 6x20g of coffee
  • A filter holder
  • An Origami dripper
  • A cupping spoon
  • And a few surprises


The goal is to gain a general understanding of the coffee industry through four main themes:

  • Coffee farming
  • Roasting
  • Tasting
  • Brewing


We emphasize hands-on practice, even in an online training format!

Interaction is at the heart of this training.
A dedicated forum allows you to ask all your questions at any time during the course.


Subscribing to an online training program doesn’t mean passivity. We’ve ensured that moving from one theme to the next requires achieving a 70% score on the end-of-theme quiz. The goal is to engage learners and ensure knowledge is thoroughly acquired.


We are very proud to offer you this online training program designed with accessibility, interaction, and practice in mind.


Get started!

Objective

This unique training program has been designed to offer you a comprehensive learning experience, combining theory, practice, and interactions to explore or strengthen your knowledge of the coffee industry.

For this, an online platform and a complete kit will be delivered to you.

20 modules grouped into 4 themes 

Average time: 8 hours

Program

I. Coffee Cultivation

  • History and geography of coffee
  • Fundamentals of coffee genetics
  • Differences between Arabica and Canephora
  • Life cycle of the coffee tree and the harvesting process
  • Definition of the concept of terroir in coffee
  • Explanation of the three main post-harvest processes: Natural, Washed, and Honey
  • The importance of milling
  • Process Workshop (see kit)


II. Roasting

  • Fundamental principles and study of the different roasting phases
  • Study of how a coffee roaster works and heat transfer during roasting
  • Overview of the different parameters to control during roasting
  • Roasting Workshop (see kit)


III. Tasting

  • Understanding the mechanisms of tasting
  • Defining the vocabulary of tasting
  • Study of an evaluation and tasting protocol


IV. Extraction

  • Listing and defining the main variables of extraction
  • Study of the impact of coffee makers on the sensory profile of coffee
  • Extraction Workshop (see kit)

Unit price


Frequently Asked Questions

Check our FAQ

Do you have any questions or specific needs?

Contact us!

Denis Mialocq

Training Manager

Denis Mialocq

d.mialocq@belco.fr
Sylvia De Rivas

Training Administration

Sylvia De Rivas