Kenya Coffee School & Barista Mtaani
Coffee Chemistry
#OSE | Open Skills Education
Delivered by Kenya Coffee School in collaboration with Barista Mtaani, this module explains the science behind flavor, helping learners understand why coffee tastes the way it does—from green bean composition to extraction in the cup.
What you’ll learn
- Coffee Composition: carbohydrates, acids, lipids, proteins & caffeine
- Water Chemistry: minerals, hardness, alkalinity & their impact on extraction
- Extraction Science: solubility, strength, yield & balance
- Roasting Chemistry: Maillard reactions, caramelization & pyrolysis
- Acids & Sweetness: citric, malic, phosphoric & perceived flavor
- Bitterness & Astringency: causes, control & correction
- Brew Control: how grind size, time & temperature change chemistry
Who it’s for
- Baristas & brewers
- Roasters & quality teams
- Coffee trainers & students
- Anyone curious about coffee science
Why Open Skills Education?
- Science made practical and understandable
- Better problem-solving behind the bar and roastery
- Globally relevant technical knowledge
Open to all. Understand the science. Control the flavor.
📞 0707503647 | 0704375390
Great coffee is not an accident—it’s chemistry in action.