Kenya Coffee School – 1 Day Coffee Course Program Outline

Organized by Kenya Coffee School
Led by Alfred Gitau Mwaura

Morning Session

1. Coffee Species and Varieties — 30 Minutes

  • Introduction to coffee botany
  • Main species:
    • Arabica
    • Robusta
    • Liberica
  • Key Kenyan and global varieties
  • Flavor characteristics and terroir influence
  • Variety identification basics

2. Green Coffee: Primary and Secondary Defects — 20 Minutes

  • Understanding green coffee grading
  • Identification of:
    • Primary defects
    • Secondary defects
  • Impact of defects on cup quality
  • Practical visual assessment

3. Coffee Farm Visit & Cherry Discussion (Optional) — 45 Minutes

If available, learners may visit a nearby coffee farm to discuss:

  • Coffee cherry maturity
  • Red vs underripe cherries
  • Harvesting practices
  • Selective picking
  • Farm-to-cup quality relationship

4. Coffee Processing Methods — 30 Minutes

Overview of:

  • Washed process
  • Natural process
  • Honey process
  • Experimental processing methods
  • Processing impact on flavor and market value

5. Coffee Defects During Processing — 15 Minutes

  • Primary processing defects
  • Secondary processing defects
  • Causes and prevention techniques

6. Fermentation Types — 15 Minutes

Discussion on:

  • Aerobic fermentation
  • Anaerobic fermentation
  • Carbonic maceration
  • Controlled fermentation
  • Flavor development during fermentation

7. Drying to 10–12% Moisture — 10 Minutes

  • Importance of proper drying
  • Moisture targets for export-quality coffee
  • Raised beds and drying systems
  • Storage considerations

Dry Milling / Hurring of Parchment or Mbuni

Grades

E, AA, AB, C, PB, T, TT, MH, ML

Afternoon Session

8. Coffee Roasting & Roast Profiles — 15 Minutes

  • Introduction to roasting science
  • Light, medium, and dark roast profiles
  • Roast curves and development time
  • Flavor impact of roasting

9. Grinding Fundamentals — 30 Minutes

  • Importance of grind size consistency
  • Burr vs blade grinders
  • Espresso, filter, and cupping grind settings
  • Extraction fundamentals

10. Brewing Practical Session — 45 Minutes

Espresso

  • Espresso extraction basics
  • Dialing in espresso
  • Shot evaluation

Cupping Setup

  • Comparative cupping
  • Triangulation cupping
  • Sensory evaluation fundamentals

Pour Over Brewing

  • Hario V60 techniques
  • Kalita Wave brewing styles
  • Brew ratio and pouring techniques

11. Coffee Chemistry, ABCVA & Sensory Analysis — 15 Minutes

Topics include:

  • Coffee chemistry fundamentals
  • Acidity, bitterness, sweetness, body, and aroma
  • ABCVA sensory framework:
    • Aroma
    • Balance
    • Complexity
    • Vibrancy
    • Aftertaste
  • Understanding the Specialty Coffee Association Taste & Aroma Wheel
  • Introduction to sensory calibration

Course Outcome

Participants gain foundational understanding in:

  • Coffee farming and processing
  • Green coffee grading
  • Roasting and brewing
  • Sensory evaluation
  • Coffee value addition and quality appreciation

“Respect the Farmers and Producers First.”
— Alfred Gitau Mwaura