Trainings

Course Description

We are happy to create a training program tailored to your needs. Choose your training topics related to coffee, roasting, sensory analysis, quality control, and operator training, and we will develop a customized training concept just for you. We fully accommodate your preferences. To select your training topics, you can refer to our course catalog or suggest your own desired topics. We can also address specific training requests such as energy-efficient roasting profiles, oily beans, acrylamide optimization, and more. Don’t hesitate to contact us!

Course Description

In this training, participants will gain a comprehensive understanding of the coffee supply chain. We'll cover the history of coffee farming and consumption, and how it has spread worldwide. We'll also explore common myths about coffee and answer questions like: Where is coffee grown and in what quantities? Why is roasting so important? How does roasting affect the taste of coffee? What does the term "coffee wave movement" mean? During the session, we'll examine different types of coffee through a tasting session called "cupping," and there will be a brief demonstration of coffee roasting on a sample roaster.

Course Description

In this training, participants will gain an understanding of the various origins and qualities of green coffee. The entire value chain from seed to cup will be explored, covering cultivation, harvesting, processing, drying, storage, and shipping. Key criteria for classifying green coffee will be taught, enabling participants to visually evaluate and categorize its quality.

Participants will learn to recognize fundamental differences between different types and qualities of green coffee. They will develop a theoretical understanding of the green coffee value chain and deepen their knowledge through practical tasting exercises to assess differences in varieties, growing regions, and processing methods.

Course Description

This course builds upon the course "Basic knowledge of green coffee" and prepares participants for more advanced tasks in the field. It provides deeper insights into botany, agronomy, processing, transportation, storage, decaffeination, trade, certifications, and quality differentials. Participants receive hands-on training in classifying and sorting defects in green coffee, as well as conducting cuppings for objective quality assessment.

Participants in this training will learn to identify the key differences between various types and qualities of green coffee. Through practical exercises, they will gain expertise in evaluating varieties, cultivars, processing methods, decaffeination techniques, and quality attributes.

Course Description

In the Fundamentals of Sensory Evaluation course, participants learn the fundamentals of sensory evaluation of food. They discover how we perceive taste and how this knowledge can be applied to assess the natural characteristics of coffee. The training helps participants determine if they can identify basic taste profiles and recognize them in a coffee tasting.

Course Description

The advanced sensory course builds upon the "Fundamentals of Sensory Evaluation" course and is designed for individuals with some initial cupping experience who wish to deepen their sensory skills and knowledge. This course covers a variety of topics including the physiology of taste and aroma, various sensory analyses, conducting objective cuppings, different coffee attributes, application of the SCA Flavor Wheel and WCR Sensory Lexicon, and fundamentals of forming a sensory panel.

Participants will learn to identify concentration differences in basic taste profiles and recognize the characteristic sensory attributes of a coffee profile.

Course Description

In this training, participants will be introduced to the theoretical foundations of roasting. This includes understanding the roasting process and the physical and chemical changes that occur during roasting. Additionally, factors influencing the process, such as the moisture and temperature of the green coffee beans, and their impact on the final product, will be explained. Through sample roasting demonstrations, the roasting process will be practically demonstrated, and differences in roast level and duration will be evaluated sensorially through cupping sessions.

Participants will gain a fundamental understanding of the roasting process and the key steps and parameters that can influence the outcome. Through practical demonstrations of roasting and tasting different roasts, they will learn how roasting affects the final product.

Course Description

The Roasting Advanced course builds upon the Roasting Basics course. It is specifically designed for individuals with some initial experience in roasting who wish to deepen their understanding of the relationships between roast profile, color, and sensory characteristics. Participants will receive a comprehensive introduction to the physical and chemical changes, as well as the fundamentals of heat transfer during the roasting process. They will also be introduced to sample roasting and provided with important safety guidelines and precautions in the roastery. Various coffee types will be roasted, and their behavior in the roaster along with their sensory attributes will be compared.

Through this course, participants will gain a thorough understanding of the roasting process flow and the key steps and parameters that can influence the outcome. In practical roasting experiments, they will learn how to influence the final product through targeted actions.

Course Description

This course builds upon the Roasting Advanced course. Key topics include controlling the roasting process and color matching within defined time frames, using and configuring roast profile software, chemical reactions during roasting, gas development throughout the roasting process, visual identification of roast defects, coffee blending and quality control. Participants will roast according to specified time guidelines, visually assess roast colors, identify common roast defects through cupping and learn to distinguish minor and major differences in roast profiles to simulate production quality controls.

Course Description

In this training, participants will learn the fundamentals of grinding whole roasted coffee beans. The course covers the structure of a grinder, including various process steps such as pre-breaking, fine grinding, super fine grinding, and turbo mixing or compacting. It also explains influencing factors such as temperature, humidity, roast level, and power, as well as goals like grind size and compaction. Additionally, the training addresses the physical changes that occur during the grinding process.
Practical exercises include different methods for determining grind size and demonstrate how grind size affects extraction.

By the end of the training, participants will have developed a basic understanding of the structure of a roller mill and the key process steps and parameters that can influence grinding results. They will have learned various methods for determining grind size and understand their advantages and disadvantages.

Course Description

This course is aimed at those who are new to the coffee industry or wish to deepen their knowledge about coffee. Participants will learn everything about the journey of coffee from its origins in Ethiopia to its current status as a significant commodity cherished worldwide. From cultivation to roasting, preparation, and tasting, this course provides a comprehensive overview of the entire coffee supply chain. A highlight of this half-day course is the "coffee cupping," where participants will get to explore the various flavors of coffee.

Course Description

This course provides fundamental knowledge about green coffee. Participants learn about the entire specialty coffee supply chain, starting from cultivation to the cup. This includes aspects such as cultivation, harvesting, processing, drying, shipping, storage, and delivery. Additionally, the course covers basics of sorting, trade and portfolio management.

Course Description

This course builds on the SCA Green Coffee Foundation course and prepares participants for more complex tasks in the field of green coffee. It offers a comprehensive insight into topics such as botany, agronomy, seasonality, processing, resting periods, shipping, storage, decaffeination, markets, certifications, transactions, and quality differentiation. Additionally, participants will receive an introduction to classification and the identification of defects and positive attributes related to green coffee contracts.

Course Description

The Sensory Skills - Foundation course offers a practical and interactive introduction to the basics of sensory evaluation. It covers how we perceive taste and how this knowledge can be used to assess the natural characteristics of coffee. Additionally, the course provides insights into identifying specialty coffees and offers an overview of how these insights can be applied in everyday business practices.

Course Description

The Sensory Skills Intermediate course builds upon the foundations laid in the Sensory Skills Foundation course and is specifically designed for individuals with experience in cupping. It allows participants to deepen their sensory skills and expand their knowledge in related fields. The course covers a diverse range of topics including the physiology of taste and aroma, various types of sensory analysis tests, the practical execution of cupping sessions, the identification of different coffee attributes, and the application of the SCA Flavor Wheel and WCR Sensory Lexicon. Additionally, it includes setting up a sensory analysis panel and conducting a session.

Course Description

The Sensory Skills Professional course builds on the Sensory Skills Intermediate course and prepares participants for leadership roles in the sensory evaluation of coffee and related products. In this interactive course, participants will learn to adhere to industry coffee and sensory standards. They will understand how to implement sensory evaluation in a coffee business, acquire the necessary skills to identify and assess the qualities of specialty green coffee, and learn how to accurately capture and describe the attributes of coffee beverages. Participants will practice conducting repeatable and methodical sensory measurements of coffee and interpreting these results.
Participants' knowledge will be assessed through a written exam, while their skills will be tested in a practical exam based on various tasks performed throughout the course.

Course Description

The Roasting Foundation course provides participants with fundamental knowledge about the coffee roasting process. Participants will learn about the physical changes that occur during roasting and how the sensory characteristics of coffee can be influenced by different roast levels, from light to dark. Additionally, the course covers the basic structure and operation of coffee roasting machines, regular maintenance and important aspects of fire safety.

Course Description

The course builds on the Roasting Foundation course and is aimed at individuals with initial roasting experience who wish to deepen their understanding of the relationship between roast profile, color, and sensory impressions. Participants will gain comprehensive insights into the physical and chemical changes, as well as the fundamentals of heat transfer during the roasting process. Additionally, the training includes an introduction to sample roasting and provides practical guidance on hazard prevention in the roasting environment.

Course Description

The Roasting Professional course builds upon the fundamentals taught in the Roasting Intermediate course. Participants will learn advanced techniques for developing coffee profiles and analyzing flavors. The course covers topics such as precise control of roasting times and colors, utilization of roast profiling software, understanding chemical changes during roasting (including molecules involved in browning reactions, gas formation impacting color and taste), identifying roast defects, blending, and quality control to meet customer needs. The course includes both a written and practical exam. The written exam assesses participants' theoretical knowledge. The practical component evaluates skills such as roasting under specified conditions, visually assessing roast color, identifying defects through cupping, and distinguishing between roast profiles to simulate quality checks.

Course Description

In this training, participants will receive an overview of the entire process flow and the machinery required for transforming green coffee into roasted coffee.

The training will be conducted either as a webinar or in a classroom setting, with presentations and equipment images used for better illustration. Additionally, the training includes a practical plant tour conducted by PAK.

The goal of the training is to familiarize employees with the entire process flow of the plant and the function of the individual equipment components.

Course Description

In this course, participants will gain an overview of the entire process flow and the machinery required for transforming green coffee into roasted coffee. They will be introduced to the overall plant operations and the function of the individual equipment components.

This training complements the theoretical process training G-AW with practical insights and applications.

Course Description

In this course, participants receive a comprehensive introduction to operating the roaster. This can be done either through a simulation or on an existing roaster system that is fully available for the duration of the training. The course covers the theoretical foundations of roaster control via the control station.
Participants will learn about the various components of the roaster and their functionalities, prepare the roasting process by logging into the system, and understand how to start up and shut down the roaster. They will become familiar with the process diagram, which explains the structure and functionality of the roaster, and learn how to select different operating modes such as roasting, maintenance, and thermal cleaning. Additional topics include basic machine settings, recipe management and switching, as well as using the batch log. The course also covers fundamental process techniques, including alarm management, optimizing machine settings for production, and parameter adjustments. Participants will also learn to define quality control points and use reflex automation. Furthermore, they will gain skills in analyzing roaster performance based on roasting data history and understanding basic procedures for handling malfunctions and managing issues with roaster control systems.

Course Description

In this training, participants will learn the fundamentals of recipe development using a roasting system. Trainers, participants, and customer product managers will work together to create 1 to 2 roasting recipes based on the customer's specifications. The produced samples will be evaluated sensorically, and adjustments will be made to the roasting profile to achieve the desired cup profile. Participants will be trained to independently set and optimize roasting parameters to achieve the targeted cup profile.

Course Description

In this course, participants will learn how to operate the PROBAT plant visualization and the Data Management System (DMS).
Topics covered:

• Overview of Plant Visualization: Functional elements, malfunctions and alarm notifications, sections, and operating modes
• Overview of the Data Management System (DMS): Processes and workflows, overview of process data for roasted coffee and ground coffee, configuration of displays in the DMS
• Application Examples and Workflows: Selecting and processing inventory and orders, monitoring ongoing processes, performing weighings, analyzing malfunctions and alarms, evaluating and documenting completed orders

Course Description

In this training, participants will be trained as administrators of the plant visualization and Data Management System (DMS).
The following topics will be covered:

• Management of user groups and permissions (WinCC/DMS)
• PC client administration
• Start-up of the server-client system
• ERP integration
• Troubleshooting in WinCC/DMS
• IT requirements

Participants will learn how to perform detailed configurations at the admin level. This enables them to customize workstations for various requirements.

Course Description

In this training, participants acquire fundamental technical knowledge for the operation, maintenance, and servicing of roller mills. They will learn the safe handling of protective devices during maintenance and servicing activities, and gain insights into the structure of the roller mill as well as the essential process steps and parameters that influence the grinding results.
Upon completion of the training, participants will be able to independently perform preventive maintenance and servicing measures in accordance with PROBAT requirements. With the acquired knowledge, they will be equipped to carry out their tasks safely and efficiently and to identify potential hazards independently.

Course Description

In this course, participants receive practical guidance on conducting the safety inspection for the PROBAT roasting system. The training is conducted together with the safety inspection of the roasting system and requires the functionality of the Safety Check mode.
The training covers the following topics: prerequisites for conducting the functional safety inspection, instruction on the control function of the "Safety Check Mode" of the roaster, and performing the inspection according to PROBAT specifications in collaboration with the roaster commissioning technician.

Upon completion of the training, participants will be able to independently conduct a functional safety inspection of the roasting system in accordance with PROBAT guidelines.

Course Description

In this training, participants will learn the technical fundamentals for the maintenance and upkeep of the customer's roasters, as well as for the overhaul operations. Participants will receive comprehensive instruction on the safe handling of protective devices during maintenance and repair tasks.

Upon completion of the training, participants will be able to independently perform preventive maintenance and servicing measures in accordance with PROBAT requirements. With the acquired knowledge, they will be equipped to carry out their tasks safely and efficiently and to identify potential hazards independently.

Course Description

In this training, participants gain in-depth knowledge about the maintenance and servicing of customer-owned equipment components, particularly roasters and mills, as well as overhaul operations. They receive comprehensive instruction on the safe handling of safety devices during maintenance and servicing tasks.

The training provides the necessary theoretical understanding to independently carry out preventive maintenance and servicing measures in accordance with PROBAT requirements. Upon completion, participants will be equipped to perform their tasks safely and effectively and to identify and address potential hazards on their own.