Here’s a 5-day training calendar focused on Specialty Coffee education for the Barista on the Move County Program. This schedule is designed to provide a deep dive into the world of specialty coffee, covering everything from farm-to-cup knowledge, sensory skills, brewing techniques, and sustainability. It’s perfect for participants who want to gain a comprehensive understanding of specialty coffee and its industry.
5-Day Specialty Coffee Education Calendar
| Day | Time | Activity | Details |
|---|---|---|---|
| Day 1 | 8:00 AM – 9:00 AM | Registration and Welcome | – Welcome participants and introduce the program. – Overview of the 5-day training agenda. |
| 9:00 AM – 10:30 AM | Introduction to Specialty Coffee | – What is specialty coffee? – The specialty coffee value chain. – Importance of quality. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Coffee Origins and Varietals | – History of coffee. – Major coffee-growing regions. – Common coffee varietals. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Coffee Processing Methods | – Washed, natural, honey, and experimental processing. – Impact on flavor profiles. | |
| 3:30 PM – 4:00 PM | Q&A Session | – Address participant questions and clarify concepts. | |
| Day 2 | 8:00 AM – 9:00 AM | Recap of Day 1 | – Review key takeaways from Day 1. – Set goals for Day 2. |
| 9:00 AM – 10:30 AM | Coffee Farming and Harvesting | – Coffee plant biology. – Harvesting techniques and their impact on quality. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Sustainability in Coffee Production | – Sustainable farming practices. – Environmental and social impact of coffee production. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Introduction to Coffee Roasting | – Basics of coffee roasting. – Roast profiles and their impact on flavor. | |
| 3:30 PM – 4:00 PM | Q&A Session | – Address participant questions and clarify concepts. | |
| Day 3 | 8:00 AM – 9:00 AM | Recap of Day 2 | – Review key takeaways from Day 2. – Set goals for Day 3. |
| 9:00 AM – 10:30 AM | Sensory Skills and Cupping | – Introduction to cupping. – Identifying flavors, acidity, body, and aftertaste. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Coffee Brewing Fundamentals | – Brewing principles (extraction, TDS, brew ratio). – Demo of brewing methods. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Hands-On Brewing Practice | – Participants practice brewing with methods like French press, pour-over, and AeroPress. | |
| 3:30 PM – 4:00 PM | Q&A Session | – Address participant questions and clarify concepts. | |
| Day 4 | 8:00 AM – 9:00 AM | Recap of Day 3 | – Review key takeaways from Day 3. – Set goals for Day 4. |
| 9:00 AM – 10:30 AM | Espresso Fundamentals | – What is espresso? – Components of a good espresso shot. – Hands-on practice. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Milk Steaming and Latte Art | – Milk steaming techniques. – Introduction to latte art. – Hands-on practice. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Coffee and Food Pairing | – Principles of pairing coffee with food. – Hands-on tasting session. | |
| 3:30 PM – 4:00 PM | Q&A Session | – Address participant questions and clarify concepts. | |
| Day 5 | 8:00 AM – 9:00 AM | Recap of Day 4 | – Review key takeaways from Day 4. – Set goals for Day 5. |
| 9:00 AM – 10:30 AM | Coffee Business and Entrepreneurship | – Basics of starting a coffee business. – Marketing and branding strategies. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Practical Assessment and Feedback | – Participants prepare and present a coffee beverage. – Judges provide feedback. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Closing Ceremony and Certificates | – Award certificates of participation. – Group photo and farewell. |
Key Features of the Training
- Comprehensive Curriculum: Covers all aspects of specialty coffee, from farming to brewing and business.
- Hands-On Practice: Participants get to practice brewing, cupping, and latte art.
- Interactive Sessions: Q&A sessions and group discussions encourage active participation.
- Certification: Participants receive certificates, adding value to their skills and employability.
Equipment and Materials Needed
- Espresso machines and grinders.
- Milk steaming pitchers and thermometers.
- French press, pour-over, and AeroPress devices.
- Coffee beans (local and international varieties for cupping).
- Training manuals and handouts.
- Certificates for participants.
Conclusion
This 5-day training calendar is designed to provide a comprehensive and engaging learning experience for participants in the Barista on the Move County Program. By combining theory, hands-on practice, and interactive sessions, the program equips participants with the skills and knowledge they need to excel in the specialty coffee industry. It’s a fantastic opportunity to empower individuals and communities while promoting Kenya’s vibrant coffee culture!