Kenya Coffee School

The KCS’s Diploma Coffee Skills Program consists of education in the following specialties within the coffee industry:

• Introduction to Specialty Coffee Processing & Coffee Farming
• Barista Skills – Latte art / International Recipes
• Coffee Brewing Module
• Green Coffee Module
• Sustainable Coffee Management
• Coffee Sensory Skills / Grading / Cupping
• Coffee Roasting Education
• Coffee Machinery Technology
• Coffee Chemistry
• Soil Analysis / Regenerative Coffee /Biodiversity
• Vertical Coffee Value Chains / Applied Sciences
• Climate Change / Circular Economy in Coffee
• Coffee Apprenticeship / Entrepreneurship / Customer service
• Mixology / Bartender Courses / Tea and Kombucha
• Gastronomic Sciences and Coffee Health Sciences
• GIS Technology and Mapping Traceability in Coffee
• Specialty Coffee Micro Biology, Botany and Physics
• Coffee Trade Certification Registration / Requirements and Compliance e.g. G4T, EUDR and Others
• Pastry, Gelato Ice creams, Chocolates and Coffee Confectionery
• KCS Coffee Branding and Sales & Marketing
• Coffee Innovation and Innovative Management Systems (IMS)
• POS / CRM / BI / ERPs for HORECA Systems
• Digital Inclusivity and Life Skills for Youth in Coffee
• HACCP Education Food Handlers Training
• First Aid Education & Coffee Safety in work places
• Sustainable Coffee Supply Chain Management Education
• Good Factory Management Practices, Governance in Coffee Cooperatives of the Quality Infrastructure in the context of a Quality Policy and a sustainability strategy
• Fundamentals of Sustainable Coffee Trade and Logistics in the age of Digital Information
• Coffee and Storytelling Education
• Coffee Logistics Module (Import / Export) / Direct Trade of Green and Roasted Coffee
• Film Making and Coffee Aromatic Linguistics & Expressions Module
• Coffee Livelihoods, SDGs and Community Development Education
• Coffee and Bees / Honey Production and Apitherapy
• Digital Coffee Skills for the Youth : Cyber Security, AI, IOT, and Blockchain Technologies
• Kenya Coffee School Business and Policy Law Studies
• The Art of Coffee International Negotiations
• Implementing a Coordinated Criminal Justice Response to Gender-based Violence Against Women Course (Women in Coffee Equality)
• Good Trade Certification (G4T) Studies – Beyond Fairness
• Coffee Livelihoods in Community Development
• Certificate (3 months) and Diploma (5 months) in Events Management, Hospitality Management and Gastronomy

Together these modules of learning are known as the KCS Skills Program. Students can take advantage of learning through three stages of knowledge and skills in each module: Foundation, Intermediate and Professional Coffee Skills.

Modules and Levels

The KCS Coffee Skills Program consists of six different modules: Introduction to Coffee, which is available at one level, and five specialist modules; Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills,

Each of the specialist modules is available at three different levels, with points attached at every stage. You may choose the modules that fit your interests and needs. Once you have achieved 100 points, you will be awarded the KCS Coffee Skills Diploma certified by Kenya Coffee School Lavazza Certified Trainer.

KCS has 12 Modules + 3 Mandatory Extra Courses as outlined above

KCS have 3 Main Category Levels of Studies :

KCS Foundation Level: 25 Points

KCS Intermediate Level: 30 Points

KCS Professional Level: 45 Points

Enroll Today :

*Specialty Coffee Diploma costs : Ksh.47,000/- + : *Certificate Level : 34,500/- *KCS *Mixology / Bartender : 32,500/-
(Duration of Study 4 to 8 Weeks)

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☕ Kenya Coffee School – the leading institution for Barista Skills, Specialty Coffee, and Mixology Training in Kenya. We offer internationally recognized programs designed to equip you with world-class coffee and beverage expertise.

🎓 Courses & Fees

Barista and Specialty Coffee

Barista & Specialty Coffee Certificate Level (Barista Mtaani) — KES 25,000

Specialty Coffee Foundation Diploma Level — KES 35,000 (5–6 weeks)

Specialty Coffee Intermediate Diploma Level — KES 64,000 (8–9 weeks)

Specialty Coffee Professional Diploma Level — KES 89,000 (11–12 weeks)

Mixology / Bartender : KES 30,000/-

🍹 Combined Offer

Barista Skills + Specialty Coffee + Mixology — KES 65,000

💰 All fees payable in installments and inclusive of exams and certification.

🌱 Advanced Coffee #Courses / Micro Masters Level

Coffee Value Analysis (CVA) — KES 78,000 (2 weeks)

KCS-ABC™ Coffee Grading (Equivalent to Q Grading) — KES 84,000 (3 weeks)

KCS Coffee Micro-Masters Level 12 Months – KES 336,800/-

• Open Skills Education & Institutional Philosophy
  🔷 CLUSTERS UNDER PILLAR 10 (Open Skills Education & Institutional Philosophy) 1. Competency-Based Assessment vs Time-Based Certification Traditional education rewards time spent. Competency-based systems reward demonstrated ability. In coffee training, this distinction is critical. Two learners may attend the same number of hours. One may: The other may struggle with consistency. Time-based certification treats both equally. Competency-based assessment evaluates performance through: In applied industries, competence matters more than attendance. 2. Why Flexible Enrollment Models Expand Access Without Lowering Standards Many aspiring professionals cannot commit to rigid semester schedules. OpenLearn More
• Green Coffee Grading & Quality Control Systems
  🔷 CLUSTERS UNDER PILLAR 8 (Green Coffee Grading & Quality Control Systems) 1. How to Conduct a 350g Defect Count Step by Step Professional green grading often uses a 350-gram sample size for defect evaluation. The process: Primary defects (e.g., full black beans) count more heavily than secondary defects (e.g., broken beans). This structured counting ensures that quality classification is not subjective — it is standardized. Precision at this stage prevents flawed lots from entering specialty channels. 2. What Water Activity (aw) Reveals That Moisture Content Does Not MoistureLearn More
• Farm-to-Cup Systems & Traceability
  🔷 CLUSTERS UNDER PILLAR 6 (Farm-to-Cup Systems & Traceability) 1. Selective Picking vs Strip Picking: Why Harvest Discipline Matters At harvest stage, quality control begins with human decision-making. Selective picking involves harvesting only ripe cherries. Strip picking removes cherries regardless of ripeness. Consequences of mixed ripeness: Selective picking increases labor cost but improves cup precision. For specialty systems, labor discipline at harvest protects downstream value. Quality is either protected at origin — or corrected expensively later. 2. Fermentation Timing: Controlled Science or Risky Guesswork? Fermentation breaks down mucilage surroundingLearn More
• Why Domestic Coffee Consumption Is Rising in Origin Countries
  🔷 CLUSTERS UNDER PILLAR 3 (Industry & Market Economics) 1. Why Domestic Coffee Consumption Is Rising in Origin Countries For decades, origin countries exported their best coffee and consumed lower grades domestically. That model is shifting. Drivers of change include: Domestic consumption stabilizes farmers against global auction volatility. It also creates local brand ecosystems. The long-term economic impact: value retention within the producing country. 2. The Real Economic Risk of Equipment-Heavy Café Investments Many new cafés over-invest in machinery before validating market demand. Common financial errors: Revenue volatility pairedLearn More
• Why Most Baristas Plateau After One Year — And How to Break Through
  Cluster 1 Why Most Baristas Plateau After One Year — And How to Break Through The first year behind the bar is fast. New baristas learn: Improvement feels constant. Then something happens. Growth slows. Confidence stabilizes. Repetition replaces curiosity. Plateau begins. The Hidden Trap: Operational Comfort When daily tasks become automatic, many baristas stop learning intentionally. They rely on routine competence rather than skill expansion. Signs of plateau: Comfort feels productive — but it blocks progression. Breaking the Plateau Progress requires discomfort. Intentional growth methods include: Professional growth isLearn More
• What Is TDS in Espresso — And Why It Changes Everything
  Kenya Coffee School Cluster 1 Training What Is TDS in Espresso — And Why It Changes Everything If you cannot measure it, you cannot control it. Total Dissolved Solids (TDS) is the percentage of soluble material extracted from coffee into water. In espresso, it is not an abstract number — it directly influences body, strength, and clarity. Espresso typically ranges between 8%–12% TDS. That number represents the concentration of dissolved compounds in the final beverage. But here is where misunderstanding begins. High TDS does not automatically mean “better.”Low TDSLearn More