KENYA COFFEE SCHOOL

Student Coffee Learning Journal Book

For Barista Skills, Coffee Science, Roasting & Mixology Students

Cover Page

Student Name: __________________________
Course / Cohort: ________________________
Instructor: _____________________________
Start Date: _____________________________

SECTION 1: ORIENTATION

1.1 Journal Purpose

This Coffee Learning Journal is designed to help you:

Build strong sensory skills
Track your daily progress and practice
Record experiments scientifically
Strengthen your coffee vocabulary
Reflect on your learning journey
Grow professionally as a barista or coffee scientist

1.2 Personal Learning Goals

Short-Term Goals (Next 4 Weeks):

Long-Term Goals (This Year):

SECTION 2: SENSORY JOURNAL

2.1 Daily Cupping Notes (Repeatable Page)

Date: ___________________
Coffee Name / Lot: _________________________
Origin: _______________________________
Variety: SL28 / SL34 / Ruiru 11 / Batian / Other __________
Process: Washed / Natural / Honey / Experimental
Roast Level: Light / Medium / Dark

Fragrance & Aroma

Notes: ________________________________________

Flavor Wheel Notes

Sweetness: ______________________________
Acidity (Type + Intensity): _______________
Body / Mouthfeel: ________________________
Finish: __________________________________
Defects (if any): _________________________

Overall Impression:

Score (1–10): _______

2.2 Flavor Development Exercise (Repeatable Page)

Today’s Focus: (e.g., fruity, floral, spice, acidity)

Describe three flavors you detect and where you feel them on your palate:

Flavor: ___________________ | Location on tongue: ______________
Flavor: ___________________ | Location on tongue: ______________
Flavor: ___________________ | Location on tongue: ______________

SECTION 3: BREWING & EXTRACTION JOURNAL

3.1 Espresso Extraction Log (Repeatable Page)

Date: __________________
Machine: __________________
Grinder: __________________

Variables

Dose: ______ g
Yield: ______ g
Brew Time: ______ sec
Water Temp: ______ °C
Pressure: ______ bars

Adjustments Made & Why

Tasting Result

Sweetness: Low / Medium / High
Acidity: Low / Medium / High
Body: Light / Medium / Heavy
Notes: _______________________________________

3.2 Pour-Over / Filter Coffee Log

Method: V60 / Chemex / Kalita / Aeropress / Other
Grind Setting: __________________
Coffee: __________________________
Ratio: ______ g coffee : ______ ml water

Observations

Bloom time: __________
Drawdown time: ________
Flow rate: Fast / Ideal / Slow

Flavor Notes

SECTION 4: ROASTING JOURNAL

4.1 Roast Profile Log (Repeatable Page)

Roaster Type: ____________________
Batch Size: ______ g
Green Coffee: ___________________

Milestones

Turning Point: ______ °C @ ______ min
Maillard Phase: ______ °C @ ______ min
First Crack: ______ °C @ ______ min
Development Time: ______ min
Drop Temp: ______ °C

Roast Curve Sketch

(Blank space for hand-drawing)

Tasting Review (24 hrs, 48 hrs, 72 hrs)

SECTION 5: WATER, LAB & EXPERIMENT JOURNAL

5.1 Water Chemistry Test

Source (Tap / Borehole / Filtered): _____________

TDS: ______ ppm
Hardness: ______ mg/L
pH: ______

Effect on Flavor:

5.2 Experiment Notebook

(Used for fermentation trials, brew ratio changes, roast experiments, etc.)

Experiment Title: _________________________________
Hypothesis: _______________________________________
Procedure: ________________________________________
Variables: _________________________________________
Findings: __________________________________________
Conclusion: _________________________________________