The Simonelli Group has announced the second Coffee Science Certification (CSC) course, CSC2, taking place in Italy from 22 to 24 November. CSC2 is aimed at exploring the chemical transformation of coffee during roasting, decaffeination and other post-harvest processing methods from raw to semi-finished product. The CSC program is a globally recognised program aimed at providing coffee professionals with a greater technical foundation of coffee science. Simonelli Group says the seminar will greatly expand the technical knowledge of all coffee professionals, whether they're a roaster, importer, quality control technician, product development engineer, or simply a serious coffee connoisseur. The course consists of four modules. The Chemistry of Roasting will explore the science and chemistry behind coffee roasting. The course will begin with a brief overview of roasting fundamentals, heat transfer, roasting technology, flavour development and overall roasting chemistry. All students completing this course will gain a deeper understanding of the physical and chemical reactions that occur during roasting, as well as an in-depth look at the number of important chemical reactions including the maillard reaction and caramelisation. Organic Acids Chemistry will expand on the Organic Acids module presented in CSC1. Acid decomposition, roasting effects and its overall impact on the cup will be discussed. This module will be accompanied with more advanced tasting exercises. The Chemistry of Aroma will explore the formation of aromas during the roasting process as well as how precursors play a role in the development of flavour. An in-depth discussion of aroma perception, physiology and other physiochemical aspects of olfaction will be held. Decaffeination Chemistry will explore the process of decaffeination chemistry, compare the various methods currently on the market and discuss issues related to coffee quality. For more information, click here.