Kenya Coffee School Training Framework (Farm to Cup / Bean to Cup)
Knowledge of Coffee Skills
Foundation Level (25 Points)
Building a Strong Coffee Knowledge Base – Barista Mtaani
- Introduction to Coffee Processing & Coffee Farming
- Coffee origins, varieties, and terroir.
- Coffee cultivation practices and harvesting.
- Processing methods: washed, natural, honey, and experimental.
- Sustainability basics in coffee farming.
- Green Coffee Module
- Coffee grading and classification.
- Basics of storage and handling of green coffee.
- Global coffee trade overview.
- Barista Skills & Coffee Brewing Module
- Espresso extraction fundamentals (dose, yield, brew ratio).
- Milk texturing for cappuccinos, lattes, and the best latte art Creativity.
- Manual brewing methods: Pour-over, AeroPress, Chemex, syphon, French press.
- Cleaning and calibrating brewing equipment.
Intermediate Level (30 Points)
Deepening Technical Skills Across the Value Chain
- Coffee Roasting and Fundamentals of Grinding (Dialing In)
- Introduction to roasting stages: drying, Maillard reaction, development.
- Roast profiles and their impact on flavor.
- Basics of grinding and espresso dial-in techniques.
- Understanding grind size for different brew methods.
- Coffee Machinery Technology
- Espresso machine components and functions.
- Maintenance and troubleshooting.
- Brewing equipment calibration and water quality management.
- Coffee Chemistry
- Solubility, extraction theory, and TDS (total dissolved solids).
- Acids, sugars, and aromatics in coffee.
- Impact of processing and roast on flavor chemistry.
Professional Level (45 Points)
Mastery for Specialty Coffee Leadership
- Coffee Sensory Skills / Grading / Cupping
- Advanced cupping protocols.
- Flavor wheel and sensory lexicon.
- Coffee grading and quality control.
- Sensory calibration for professional tasting.
- Soil Analysis / Regenerative Coffee / Biodiversity
- Soil health management and coffee agronomy.
- Regenerative agricultural practices.
- Biodiversity and ecosystem preservation in coffee farming.
- Vertical Coffee Value Chains
- Linking farmers to roasters, cafés, and consumers.
- Direct trade and transparency models.
- Value addition and farmer empowerment.
- Climate Change / Circular Economy in Coffee
- Impacts of climate change on coffee production.
- Adaptation strategies for farmers.
- Circular economy models for waste reduction and sustainability.
- Coffee Apprenticeship / Customer Service
- Real café apprenticeship with mentorship.
- Café operations and management simulations.
- Customer service excellence and café culture.
- Professional branding and entrepreneurship in coffee businesses.
KCS Learning Model
- Foundation (25 points) → Farm-to-Cup basics
- Intermediate (30 points) → Advanced technical skills
- Professional (45 points) → SCA-level mastery & industry leadership
Total: 100 points → Full Certification by Kenya Coffee School (aligned to global standards).
Call Us on : 0707503647 or 0704375390
Email : info@kenyacoffeeschool.co.ke