Curriculum Outline: Journaling & Linguistic Expression in Coffee Education

Kenya Coffee School – Coffee Sciences & Barista Education Department

Course Overview

“Journaling & Linguistic Expression in Coffee Education” is a foundational subject designed to strengthen a learner’s ability to reflect, observe, interpret, and communicate within the coffee value chain. This course develops sensory vocabulary, writing discipline, scientific documentation skills, customer communication, and cultural storytelling—core competencies for baristas, roasters, coffee scientists, and entrepreneurs.

1. Course Objectives

By the end of the module, students will be able to:

a. Journaling Skills

  • Maintain a structured Coffee Learning Journal
  • Record sensory experiences accurately
  • Document scientific experiments (roasting, brewing, fermentation, water analysis)
  • Track skill development and performance improvement
  • Build habits of reflection and critical thinking

b. Linguistic Expression

  • Develop and use appropriate coffee vocabulary
  • Communicate flavor, aroma, and extraction concepts clearly
  • Understand language used in SCA sensory standards
  • Express Kenyan coffee heritage through storytelling
  • Engage customers using professional language
  • Write simple reports, cupping notes, and product descriptions

2. Target Learners

This module is suitable for:

  • Barista Skills students
  • Coffee Science & Technology trainees
  • Roasters and Quality Analysts
  • Specialty Coffee Mixology students
  • Coffee Business & Tourism learners
  • Youth in the Barista Mtaani program

3. Course Duration

2–4 weeks, depending on program level.

Delivered through:

  • Classroom sessions
  • Guided journaling labs
  • Sensory workshops
  • Fieldwork documentation
  • Peer reviews
  • Practical assessments

4. Module Breakdown

Unit 1: Introduction to Coffee Journaling

Topics

  • Purpose of journaling in learning
  • Journals in scientific and creative fields
  • The Coffee Learning Journal structure
  • Types of coffee journals: sensory, barista, roasting, farm field notes

Activities

  • Create first personal Coffee Journal
  • Daily learning reflection entries

Unit 2: Fundamentals of Coffee Sensory Vocabulary

Topics

  • Understanding sensory language
  • Aroma vs. flavor
  • Descriptive terminology (fruit, floral, nutty, spicy, sweet, acidity levels)
  • Global coffee descriptors vs. Kenyan profiles

Activities

  • Guided cupping vocabulary exercise
  • Describe three Kenyan coffees using new vocabulary

Unit 3: Linguistic Expression in Coffee Communication

Topics

  • Language as a tool for customer engagement
  • Communicating brewing techniques
  • Explaining processing methods
  • Describing origin and farmer stories
  • Crafting menu descriptions

Activities

  • Role-play: barista–customer dialogue
  • Write product descriptions for three drinks

Unit 4: Scientific Documentation in Coffee

Topics

  • Journaling as a research tool
  • Accurate data recording
  • How to document roast curves, brewing variables, and experiments
  • Understanding repeatability and consistency

Activities

  • Record an extraction experiment
  • Fill a roasting log sheet
  • Document water chemistry tests

Unit 5: Creative & Cultural Storytelling in Coffee

Topics

  • The art of narrative in coffee marketing
  • Kenyan coffee’s cultural identity
  • Storytelling for cafés, brands, and tourism
  • Writing farmer profiles
  • Using language to celebrate heritage

Activities

  • Write a short story about a coffee’s journey from farm to cup
  • Develop a micro-story for a tourism brochure

Unit 6: Journaling for Professional Development

Topics

  • Habit building and discipline
  • Reflection as a tool for self-improvement
  • Emotional intelligence through writing
  • Journaling for competitions and careers

Activities

  • Weekly personal reflection
  • Portfolio development

5. Learning Materials

  • Coffee Learning Journal booklet
  • Descriptive language charts
  • Cupping forms
  • Roasting and extraction log sheets
  • Kenya Coffee School Sensory Wheel
  • Sample farmer stories and café menus

6. Assessment Criteria

A. Journaling Portfolio (40%)

  • Consistency of entries
  • Quality of reflection
  • Accuracy of documentation
  • Growth in vocabulary

B. Practical Sensory & Communication Exam (30%)

  • Ability to describe coffees accurately
  • Customer communication role-play
  • Clarity and professionalism

C. Written Assignment (20%)

  • Short article or story showcasing linguistic ability

D. Class Participation (10%)

  • Engagement in cupping
  • Peer reviews
  • Workshops

7. Expected Outcomes

Students completing this module will:

  • Develop a rich sensory vocabulary
  • Communicate clearly with customers and peers
  • Write confidently and professionally
  • Maintain scientific journals for coffee research
  • Understand Kenya’s coffee identity and express it creatively
  • Demonstrate reflective thinking and personal growth

8. Integration With Other Programs

This subject supports the following courses at Kenya Coffee School:

  • Barista Skills Level 1–3
  • Specialty Coffee & Mixology
  • Coffee Tourism & Hospitality
  • Roasting & Quality Analysis
  • Coffee Sciences Diploma
  • Entrepreneurship in Coffee
  • GOOD Trade Certification training