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Terroir

$AUD 189.00

Great coffee is the result of a plant’s genotype and the terroir that surrounds it. The environmental factors of climate, soil, and farming techniques combine to create the terroir of a coffee farm. This course explores how the terroir determines the character of a coffee and the success of a crop. The course provides an overview of the factors you can control, while producing a sustainable crop and a great-tasting cup.

Description

Great coffee is the result of a plant’s genotype and the terroir that surrounds it. The environmental factors of climate, soil, and farming techniques combine to create the terroir of a coffee farm. This course explores how the terroir determines the character of a coffee and the success of a crop. Among all the environmental factors that could affect a coffee plant in its lifetime, some, such as altitude, are impossible to alter. Others, such as soil nutrition, can be altered, but only with vast capital expenditure. To get a clearer picture of how expensive farm management can be and how certain aspects of terroir can affect a plant’s phenotype, we conducted a broad range of interviews with scientists, agronomists, and green buyers. 

This course provides an overview of the factors you can control, while producing a sustainable crop and a great-tasting cup. 

 

What’s in Each Chapter?

The course is structured across six chapters and a detailed prologue. In the Prologue, we go right back to the very beginnings of the coffee trade in Yemen and explore the origins of arabica coffee in the highlands of Ethiopia and South Sudan. 

In Chapter One you will learn about how altitude, slope, aspect and shade impact on the success of the plant and the sweetness of the fruit. 

In Chapter Two we look close at arabica coffee’s physiology. How does it pollinate and what are the attributes of the flowers, leaves and fruit. This important chapter also examines soil composition in coffee regions and how weather and rainfall affect the terroir.

Chapter three is all about the inputs that a farmer has control over; fertilizer, irrigation and plant maintenance.  In chapter four takes a close look at many of the pathogens that endanger the productivity of every coffee growing region such as coffee leaf rust and the vicious coffee berry borer. 

The Chapter Five examines exactly how climate change modelling works and how scientists are able to make predictions about how the climate in coffee growing regions will change over time. This important chapter also lays out various frameworks for how the scientific community thinks we can mitigate some of the effects of climate change to continue to successfully produce high quality arabica. 

In the Chapter 6, the last chapter we then come to the final assessment. This challenging quiz is designed to make sure you understand every important learning outcome and we close with a final word from BH CEO Matt Perger explaining what baristas can do to make an immediate difference in helping to preserve the fascinating and varied terroirs of the traditional coffee producing regions, well into the future. 

 

FAQ

What happens after I buy the course?

After purchase, you will gain a membership on this website granting you access to the course.

Is the course online?

Yes, the course is 100% online! All you need is a computer or mobile device and an internet connection. You don’t need to be in Australia to take the course.

How long does it take to complete the course?

The course will take a maximum of 20 hours if you include text, video explanations, assessments, and at-home experiments. Once the chapters are available to you, you can access them at any time, forever.

What do I get?

You get lifetime access to six chapters, all the instructional videos, dozens of charts, glossaries, 26 000 words of text, and a Barista Hustle Accredited Certificate upon completion of the course.

How hard is the course?

The course includes many technical elements but was written with new baristas in mind. The videos dive into more difficult concepts and explain them further. The comprehension tests at the end of each chapter will also help you to apply these concepts to everyday coffee making.

What if I have questions?

Email us at support@baristahustle.com and we’ll answer your questions as quickly as possible!

What is the certification process?

You have to complete each lesson and comprehension test, then pass the final assessment (80% or higher) to achieve certification. Proof of certification will be located on the BH site. You’ll be able to share the link with prospective employers. Your certificate is also printable.

Can I share the course with my friends?

Each user will have to pay for their own access to the course. We reserve the right to limit the number of IP addresses that access the course for each account and revoke access.

Is there live tutoring or webinars available?

In our efforts to make this course affordable and accessible to all Baristas, we’ve opted to make the content always accessible and non-interactive.

How long do I have access?

You pay once and have lifetime access.

Do I have to be a Barista Hustle subscriber to take the course?

Nope! Anyone can buy access to the course.

Can I retake the test if I don’t pass?

You have unlimited resits on the test.

Is it mobile-friendly?

100%!

What’s the refund policy?

If you’re not happy with the course, we’ll give you a full refund. Simple. 

Do I need an espresso machine, refractometer, or any other special equipment?

No. We’ve designed this course to help everyone that works with espresso-based coffee drinks, regardless of their equipment.

Is it suitable for beginner-level home or service baristas?

If you can hold a portafilter — this course if for you. 

Is it only offered in English?

For now, yes. We are working on making translations available in several languages later on down the line. Stay tuned!

The course is limited to one IP address. Can I sign in from multiple devices?

Yes! Multiple devices or locations are okay, but we’re mainly on the lookout for large-scale abuse.

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