☕ 14-Day Coffee Skills Training Calendar
Ref Study Enrollment : GD43SAY26
Focus: Green Coffee Classification, Roasting Fundamentals, Brewing & Cupping (Manual + Espresso)
Pace: 4 days per week
Format: Classroom + Lab + Field Trips
📅 WEEK 1 – GREEN COFFEE & CUP FOUNDATIONS (4 Days)
Day 1 – Introduction to Green Coffee
- Coffee value chain overview (Kenya → Global markets)
- Green coffee terminology & standards
- Coffee species & varieties (focus on Kenyan cultivars)
- Introduction to physical quality parameters
Lab: Visual inspection of green coffee
Day 2 – Green Coffee Classification & Grading
- Kenya coffee grading system (AA, AB, PB, etc.)
- Defect identification (primary vs secondary defects)
- Moisture content & density
- Storage, bagging & traceability
Lab: Defect counting & grading exercise
Day 3 – Cupping Fundamentals (Normal Cupping Lab)
- Cupping purpose: quality, pricing & communication
- SCA cupping protocol (adapted for local labs)
- Aroma, flavor, acidity, body, aftertaste
- Cupping forms & calibration
Lab: Full cupping session (washed Kenyan coffees)
Day 4 – Study Trip 1: Sagana
- Visit: Washing station / wet mill
- Cherry reception & sorting
- Pulping, fermentation & washing
- Drying beds & moisture control
Outcome: Link green classification to processing reality
📅 WEEK 2 – ROASTING FUNDAMENTALS (4 Days)
Day 5 – Roasting Theory
- Purpose of roasting
- Heat transfer basics (conduction, convection, radiation)
- Roast stages: drying → Maillard → development
- Roast defects & common mistakes
Day 6 – Practical Roasting Lab
- Roaster safety & setup
- Sample roasting vs production roasting
- Roast profiling basics
- First crack, development time & end temperature
Lab: Roast 2–3 profiles of the same coffee
Day 7 – Roast Evaluation & Cupping
- Resting coffee & degassing
- Roast color analysis
- Cupping roasted samples
- Linking roast profile to cup outcome
Lab: Comparative roast cupping
Day 8 – Study Trip 2: Embu
- Visit: Estate / cooperative processing & drying
- Quality control at origin
- Storage & pre-export handling
- Discussion: climate, altitude & cup profile
Outcome: Origin influence on roasting decisions
📅 WEEK 3 – BREWING & POUR OVER SKILLS (4 Days)
Day 9 – Brewing Fundamentals
- Brewing variables: grind, dose, ratio, temperature, time
- Water quality & extraction theory
- Strength vs extraction
- Brewing for evaluation vs service
Day 10 – Pour Over: V60
- V60 equipment & filter types
- Grind size & pouring techniques
- Blooming & agitation
- Dialing-in Kenyan coffees
Lab: Multiple V60 brews, sensory comparison
Day 11 – Pour Over: Kalita
- Flat-bed vs conical brewers
- Kalita flow dynamics
- Recipe development
- Comparing Kalita vs V60 outcomes
Lab: Side-by-side V60 vs Kalita tasting
Day 12 – Study Trip 3: Gatanga
- Visit: Smallholder coffee community
- Cherry production challenges
- Quality incentives & pricing discussions
- Youth & sustainability in coffee
Outcome: Social & economic context of quality
📅 WEEK 4 – ESPRESSO CUPPING & INTEGRATION (2 Days)
Day 13 – Espresso Fundamentals
- Espresso theory: pressure, flow & extraction
- Espresso vs filter roast profiles
- Grinder calibration & puck prep
- Espresso defects & corrections
Day 14 – Espresso Cupping & Final Calibration
- Espresso cupping methodology
- Comparing espresso shots across roast levels
- Linking green → roast → brew → cup
- Final sensory calibration & feedback
Assessment: Practical + sensory evaluation
🎯 PROGRAM OUTCOMES
By the end of the 14 days, participants can:
- Correctly classify and evaluate green coffee
- Understand and execute basic roasting profiles
- Conduct professional cupping sessions
- Brew and evaluate coffee using V60, Kalita & Espresso
- Connect farm practices to cup quality and price