KENYA COFFEE SCHOOL

Farm-to-Cup Sensory & Roasting Program

Advanced Coffee Chemistry, Sensory Analysis & Cupping

Program Format

Item	Structure
Class Days	Monday – Tuesday – Wednesday
Sessions per Week	3
Total Cupping Sessions	3 per week
Practical Exercises	3 per week
Core Disciplines	Roasting, Coffee Chemistry, Sensory Analysis
Evaluation Framework	SCA + ABCVA™ Sensory Model
Sensory Calibration Method	Triangle (Triangulation) Testing

Core Training Principles

The Kenya Coffee School curriculum follows a scientific approach to flavor evaluation.

KCS Learning Doctrine

Principle	Meaning
Coffee is Science	Flavor originates from chemistry and agronomy
Taste is Trained	Sensory perception improves through calibration
The Cup is Evidence	Flavor reveals production and processing decisions
The Farm is the Laboratory	Agricultural variables influence chemistry
Price Follows Understanding	Knowledge increases coffee value

Weekly Training Structure

Each training day integrates theory, roasting insight, sensory calibration, and cupping evaluation.

Segment	Focus
Coffee Chemistry	Molecular transformations in roasting and brewing
Roasting Science	Heat transfer and flavor development
Sensory Calibration	Palate training using triangulation
Cupping Session	Structured evaluation using SCA + ABCVA™
Practical Exercise	Data interpretation and cupping report writing

Monday – Coffee Chemistry & Flavor Development

Lecture Topic

Coffee Flavor Chemistry

Understanding the chemical architecture of coffee flavor.

Key molecular contributors:

Compound Type	Flavor Contribution
Organic acids	Brightness and acidity
Sugars	Sweetness and body
Lipids	Mouthfeel
Maillard compounds	Caramelization and complexity
Aromatic volatiles	Aroma and fragrance

Key chemical reactions during roasting:

Reaction	Effect
Maillard Reaction	Produces complex flavor compounds
Caramelization	Enhances sweetness
Strecker Degradation	Creates aroma molecules
Pyrolysis	Produces roast character

Practical Exercise

Roast Profile Comparison

Students evaluate three roast profiles:

Roast Profile	Development
Light Roast	High acidity and origin clarity
Medium Roast	Balanced sweetness and structure
Dark Roast	Roast character dominance

Participants analyze:

roast curves
bean expansion
color variation
aroma development.

Cupping Session

SCA Protocol Cupping

Evaluation parameters:

Attribute	Focus
Fragrance/Aroma	Aromatic intensity
Flavor	Primary taste perception
Aftertaste	Flavor persistence
Acidity	Vibrancy
Body	Tactile mouthfeel
Balance	Structural harmony

Triangle Test (Triangulation)

Students receive three cups:

Two identical
One different

Goal:

Identify the odd cup.

Purpose:

improve sensory discrimination
train palate precision
reduce subjective bias.

Cupping Report Exercise

Students complete an ABCVA™ sensory report.

ABCVA™ Attribute Structure

Attribute	Weight
Aroma	20%
Balance	25%
Complexity	25%
Vibrancy	15%
Aftertaste	15%

Example:

Attribute	Score
Aroma	8.25
Balance	8.00
Complexity	8.25
Vibrancy	8.50
Aftertaste	8.00

ABCVA™ Score = 8.20

Tuesday – Roasting Science & Heat Transfer

Lecture Topic

Roasting Physics

Roasting is a controlled thermodynamic transformation.

Key phases:

Phase	Description
Drying Phase	Moisture evaporation
Maillard Phase	Sugar-amino reactions
First Crack	Structural expansion
Development	Flavor formation

Practical Exercise

Roast Curve Analysis

Students analyze roasting data:

Variable	Importance
Charge Temperature	Heat introduction
Rate of Rise (RoR)	Flavor control
Development Time	Sweetness and balance
Airflow	Smoke removal

Participants evaluate:

roast graphs
bean color
development ratios.

Cupping Session

Roast Impact Cupping

Students compare coffees roasted to:

15% development
18% development
22% development

Goal:

Understand how roasting modifies flavor expression.

Triangle Test

Participants identify differences between:

two similar roasts
one altered roast.

Focus on detecting:

sweetness change
roast character
acidity variation.

Practical Assignment

Roast Impact Report

Students write a short report describing:

chemical reactions observed
roast profile influence on flavor
predicted consumer perception.

Wednesday – Sensory Intelligence & Cupping Calibration

Lecture Topic

Sensory Perception in Coffee

Flavor perception integrates:

Sensory Domain	Function
Olfactory	Aroma detection
Gustatory	Taste perception
Trigeminal	Mouthfeel sensations

Coffee flavor is therefore multisensory.

Sensory Calibration Exercise

Students train with reference solutions.

Reference	Sensory Calibration
Citric Acid	Acidity
Sucrose	Sweetness
Quinine	Bitterness
Sodium Chloride	Salt perception

Purpose:

Develop consistent sensory language.

Cupping Session

Farm-to-Cup Quality Analysis

Students evaluate coffees from:

different farms
different processing methods
different roast styles.

Participants identify:

Variable	Cup Influence
Altitude	Acidity
Processing	Flavor clarity
Fermentation	Aromatic complexity

Advanced Triangle Test

Three cups presented:

Washed coffee
Natural coffee
Duplicate of one.

Goal:

Identify the different processing method.

This trains processing recognition skills.

Final Practical

Professional Cupping Report

Students submit a complete cupping report including:

SCA sensory scores
ABCVA™ weighted evaluation
flavor descriptors
roasting observations
possible farm-level causes of flavor.

Professional Competencies Developed

Graduates of the program demonstrate ability in:

Skill	Description
Roast Interpretation	Understanding roast impact on flavor
Sensory Calibration	Consistent flavor detection
Scientific Cupping	Structured evaluation
Flavor Analysis	Identifying chemical drivers
Quality Reporting	Writing professional cupping reports