Knowledge of Coffee Skills (KCS) Curriculum Overview

The following foundational modules form the backbone of our Specialty Coffee Education Pathway, combining theory, practical experience, and sensory development.

1. Introduction to Coffee

An immersive entry point into the world of coffee.
Students explore the journey of coffee from seed to cup — its history, botany, varieties, and the global value chain.
You’ll gain insights into:

• The origin and evolution of coffee
• Coffee species and varieties
• Coffee-producing regions of Kenya and the world
• Global trends in specialty coffee and local market development

2. Coffee Processing

Learn how post-harvest practices define flavor and quality.
This module covers:

• Coffee harvesting techniques
• Wet (washed), dry (natural), and honey processing methods
• Fermentation science and drying techniques
• Green bean grading and storage
• Impact of processing on cup profile and value addition

3. Cupping (Sensory Evaluation)

A cornerstone of coffee quality analysis, this module trains students in professional sensory skills using KCS’s modern Specialty Coffee Grading System (SCGS).
Topics include:

• Understanding sensory attributes (aroma, flavor, acidity, body, balance)
• Coffee cupping protocols and scoring
• Sensory calibration and descriptive language
• Use of cupping forms and digital sensory tools

4. Brewing Methods & Fundamentals

The science of extraction and brewing variables.
Students explore:

• Coffee grind size, ratio, temperature, and water quality
• Extraction theory and brewing control charts
• Influence of brewing parameters on flavor
• Comparative brewing demonstrations

5. Filter Coffee Brewing

Dive into the world of precision brewing using manual and automated methods.
Learn to master:

• Pour-over (V60, Kalita, Chemex)
• Aeropress and siphon techniques
• Batch brewing calibration
• Sensory differences between brew styles

6. Introduction to Espresso

A practical and technical foundation in espresso preparation and barista artistry.
Topics include:

• Espresso machine operation and calibration
• Coffee dosing, tamping, and extraction dynamics
• Milk texturing and basic latte art
• Understanding brew ratios and espresso recipes
• Equipment maintenance and hygiene standards

Why KCS Training Stands Out

Unlike generic coffee training programs, Kenya Coffee School integrates science, storytelling, and technology into every module.
Learners benefit from:

• Industry-standard labs and real café environments
• Exposure to digital cupping and grading tools
• Access to global coffee research and innovations
• Apprenticeship and job placement programs through Barista Mtaani