Secrets Of Coffee. Part 2. Botany (Coffee Expert In 4 Hours)

How to UNDERSTAND COFFEE (40 lessons) - for COFFEE LOVERS and BARISTAS - The Most Complete Course (Simple + Interesting)

What you'll learn
How coffee bean is structured.
Who are the «Soldiers» and «Butterflies».
Shade-grown coffee vs. Sun-grown.
Why other tress are needed on plantations.
Can coffee trees live up to 100 years?
How the coffee hybrids are produced.
Arabica and Robusta: the role of blends.
How many chromosomes does coffee have?
«White coffee» and mysterious Liberica.
Unusual Polysperma and exotic Arabusta.
What is «Honey» coffee: Yellow, Red, Black.
Monsooned coffee: Aged or Tempered?
Typica line vs. Bourbon line.
Coffee harvesting: Picking vs. Stripping.
Coffee classification: Variety & Cultivar.
Brazilian Naturals vs. Colombian Milds.
Region of growing: biology or marketing?
Where the Earth's «Coffee Belt» is situated?
From altitude to bean size and density.
Magic 12%: why drying is so important.
Coffee processing methods: Dry vs. Wet.
Secrets of coffee fermentation.
The major defects of coffee beans.
«Foxy» bean vs. «Amber» bean.
How the bean size is related to taste?
Why coffee husks cost more than beans.
Peaberry: a defect or a «Coffee Caviar»?
How global warming threatens coffee.
«Coffee Rust»: the biggest tragedy of coffee.
Why coffee tree needs caffeine?
The role of certifications in coffee.
Fair Trade, Organic, RA and Utz.
Why «Cup of Excelence» is N1 certificate?
What is true Specialty coffee?
Requirements
Note: The first videos ("CONTENT", "IINTRODUCTION" and initial LESSONS) are in OPEN ACCESS, so you can review them freely.
Subtitles in ENGLISH + en ESPAÑOL are available.
No special skills required.
Description
Hello, dear friends, and welcome to my second course of the «Coffee Basics» series – «The BOTANY of COFFEE.»It is intended for Coffee Lovers and Baristas who want to know more about their favorite drink and understand all its diversity and versatility.I will introduce myself to those who are not yet familiar with my first course – «The HISTORY of COFFEE.» By the way, I strongly recommend that you take it, because, together with the «COFFEE BOTANY», it will help you form a COMPLETE picture of basic coffee knowledge.My name is Sergio Reminny, I am a coffee expert with 25 years of experience in the coffee industry, a businessman, a writer, and the first Coordinator of the European Speciality Coffee Association (SCAE) in Ukraine (2003-2008).After thousands of articles on my Coffee Blog, hundreds of videos on my YouTube channel, and a series of coffee books, I created this online course.The main task that I set for myself in the course was to translate the complex coffee world knowledge into SIMPLE and INTERESTING lessons for both ordinary coffee lovers and baristas. And also to teach you to UNDERSTAND the relationship between different coffee categories and, to help you use this knowledge in your life.In general, my coffee botany course consists of 5 main blocks, including:The LIFE CYCLES section, where we will figure out how the coffee beans are made up and what happens to coffee in its early days, youth, and old age.We will find out who are «Soldiers» and «Butterflies», how many chromosomes coffee has, and how global warming threatens this plant. In the CLASSIFICATION block, we will study the main groups and botanical species of coffee in the global trade.We will figure out what is «Coffee Grown in the Shade» and how the coffee tree conquered our planet.In the VARIETIES block, we will discuss the relationship between Arabica and Robusta, will study Liberica and coffee hybrids, and familiarize ourselves with such varieties as Polysperma and Arabusta.The PROCESSES section - here we will understand the complex, but incredibly important details of moisture and drying of coffee, the secrets of fermentation, and will also talk about «Honey coffee» and «Monsooned» (or, «Aged») coffee.In the BEAN section, we will talk about all the nuances of the density and sizes of the coffee beans and will understand such important aspects as the caffeine content.We will review the defects of the coffee beans in detail and will understand the specifics of the «Coffee Caviar» – peaberry, and we will try to understand why «Coffee Rust» is a tragedy of the world of coffee.In the last block, entitled CERTIFICATIONS, you will learn what different certification programs can tell the consumer about the taste of coffee. In this section, we will speak about Fair Trade, birds, and the «Cup of Excellence.»And for dessert, we will figure out what the real Speciality coffee is.Despite the scientific-sounding of the term «Botany», the course, in my opinion, turned out to be simple, interesting, and entertaining – it contains a lot of illustrations and videos.The materials presented here are unique, and you will not find them on the Internet. All the lessons of the course are based on my many years of experience studying coffee and my personal system of compiling this knowledge.Believe me, it took me decades of work and thousands of hours of detailed study of a huge amount of data.I assure you that after completing this course, your level of coffee knowledge will rise to new heights.And I promise that it will be interesting.Well, my friends, we have a lot of work to do, so let's get down to business right away!

Overview

Section 1: CONTENT ▪ Full Life of the Coffee Tree & Bean - in 3 hours and 40 Lessons.

Lecture 1 CONTENT of the Course ▪ All You Need to Know About the Botany of Coffee.

Section 2: INTRODUCTION. About this Course ▪ How to Understand Coffee Botany.

Lecture 2 ABOUT this Course ▪ Why Should You Study the Coffee Botany.

Section 3: LIFE CYCLES of the Coffee Tree.

Lecture 3 Lesson 1. The STRUCTURE of Coffee Bean ▪ What is Pulp, Parchment and Silverskin.

Lecture 4 Lesson 2. The BIRTH of «Soldiers» and «Butterflies» ▪ How to Plant Coffee.

Lecture 5 Lesson 3. ADULT LIFE of Coffee ▪ Why Global Warming is Dangerous for Coffee.

Lecture 6 Lesson 4. Coffee Tree in RETIREMENT ▪ How to Live to 100 Years Old.

Lecture 7 Lesson 5. GENETICS of Coffee ▪ The Role of Pollination ▪ Number of Chromosomes.

Section 4: CLASSIFICATION of COFFEE. Types and Differences.

Lecture 8 Lesson 6. GROUPS of the World Coffee TRADE. Brazilian Naturals & Colombian Milds

Lecture 9 Lesson 7. Botanical CRITERIA for Coffee ▪ From Altitude to Bean Size and Density

Lecture 10 Lesson 8. SPECIES of Coffee ▪ What is «Cultivar» ▪ Who Are Parents of Arabica.

Lecture 11 Lesson 9. TYPICA Line ▪ The Coffee Variety that Started It All in Ethiopia.

Lecture 12 Lesson 10. BOURBON Line ▪ French Kings and Coffee ▪ The Story of the Reunion.

Lecture 13 Lesson 11. REGION of Growing: Biology or Marketing? ▪ What is the «Coffee Belt».

Lecture 14 Lesson 12. HEIGHT Above Sea Level ▪ Why They Indicate It On the Coffee Packs?

Lecture 15 Lesson 13. SHADE GROWN Coffee vs. SUN GROWN ▪ The Role of Trees in Plantations.

Section 5: COFFEE VARIETIES: Role and Relationship.

Lecture 16 Lesson 14. ARABICA & ROBUSTA: Adam & Eve of Coffee World ▪ The Role of Blends.

Lecture 17 Lesson 15. Exotic LIBERICA ▪ The Mysteries of Malaysia ▪ What is «White Coffee»?

Lecture 18 Lesson 16. Coffee HYBRIDS ▪ Crossbreeding Varieties ▪ Tim-Tim and Arabusta.

Lecture 19 Lesson 17. HYBRIDS Experiments ▪ What are «F1» and «Graft»?

Lecture 20 Lesson 18. Unknown Coffea POLYSPERMA ▪ The Most Unusual Coffee in the World.

Section 6: PROCESSES of Coffee PRODUCTION.

Lecture 21 Lesson 19. PICKING vs STRIPPING ▪ How Coffee is Harvested ▪ When Machines R Used

Lecture 22 Lesson 20. Beans MOISTURE ▪ Why Drying Coffee is Extremely Important ▪ Magic 12%

Lecture 23 Lesson 21. Coffee PROCESSING Methods ▪ «Dry» vs «Wet» and «Natural» vs «Washed».

Lecture 24 Lesson 22. FERMENTATION ▪ The Most Important Process in Green Coffee Beans.

Section 7: SECRETS of the COFFEE BEAN.

Lecture 25 Lesson 23. What is «HONEY» Coffee ▪ Yellow, Red, Black and White Honey.

Lecture 26 Lesson 24. MONSOON Coffee: Aged or Tempered? ▪ The Legendary Indian «Malabar».

Lecture 27 Lesson 25. CAFFEINE: What is «Strong coffee» ▪ Why Coffee Tree Needs Caffeine?

Lecture 28 Lesson 26. The Coffee Bean SIZE ▪ What is «Screening» ▪ How AA differs from PB.

Lecture 29 Lesson 27. How the Bean SIZE is Related to Taste ▪ Why the Bean Size Important?

Lecture 30 Lesson 28. The Bean DENSITY ▪ A Strange but Important Factor.

Lecture 31 Lesson 29. DEFECTS of Coffee Beans ▪ How «Foxy bean» Differs from «Amber bean».

Lecture 32 Lesson 30. Mysterious PEABERRY ▪ A Defect or a «Coffee Caviar»?

Lecture 33 Lesson 31. «Coffee RUST» ▪ The Biggest Tragedy of the Coffee World.

Section 8: CERTIFICATIONS: What Can They Tell About the Taste of Coffee?

Lecture 34 Lesson 32. «FAIR TRADE» ▪ A Certificate for Coffee, Universities and Cities.

Lecture 35 Lesson 33. «ORGANIC» and Fertilizers ▪ What Does it Say About the Coffee Taste?

Lecture 36 Lesson 34. «RAINFOREST ALLIANCE» ▪ Drinking Coffee and Saving the Planet.

Lecture 37 Lesson 35. «BIRD FRIENDLY» ▪ Why Birds Should Live on Plantations ?

Lecture 38 Lesson 36. «UTZ CAPEH»: Farmers' Hope ▪ The Importance of «Traceability».

Lecture 39 Lesson 37. Other Certifications ▪ From «Direct Trade» to «Sustainable Coffee».

Lecture 40 Lesson 38. CUP of EXCELLENCE: N1 ▪ The Most Reliable Coffee Certificate.

Section 9: OTHER PRODUCTS Made of Coffee.

Lecture 41 Lesson 39. From Paper and Flour to Wine and Honey ▪ What is CASCARA ?

Section 10: What is SPECIALITY COFFEE ?

Lecture 42 Lesson 40. The Most Complicated Coffee Definition (in simple words).

Section 11: BONUS LECTURE.

Lecture 43 Afterword.

Section 12: COURSE TEST (3 min.)

COFFEE LOVERS Who Want to Know More about their Favourite Drink,BARISTAS Seeking New Knowledge,COFFEE ENTREPRENEURS Learning Coffee Professionally