Kenya Coffee School & Barista Mtaani
Coffee Sensory Skills / Grading / Cupping
#OSE | Open Skills Education
Delivered by Kenya Coffee School in collaboration with Barista Mtaani, this module sharpens sensory awareness and professional evaluation skills, forming the backbone of quality control in specialty coffee.
What you’ll learn
- Sensory Foundations: taste, aroma, mouthfeel & aftertaste
- Flavor Identification: acidity types, sweetness, bitterness & balance
- Cupping Protocols: preparation, slurping techniques & calibration
- Coffee Grading Basics: physical and cup quality evaluation
- Defects in the Cup: identifying taints, faults & inconsistencies
- Score Sheets & Language: professional descriptors and consistency
- Decision Making: linking sensory results to pricing and processing
Who it’s for
- Professional & aspiring cuppers
- Farmers & cooperative quality teams
- Roasters & green coffee buyers
- Baristas seeking advanced skills
Why Open Skills Education?
- Open access to professional cupping skills
- Practical, repeatable evaluation methods
- Globally competitive sensory training
Open to all. Taste with purpose. Evaluate with confidence.
📞 0707503647 | 0704375390
Quality is sensed before it is sold.