Kenya Coffee School
21 Days Intensive Coffee Training Curriculum
Modules: Green Coffee • Sensory Analysis & Cupping • Roasting • Grinding &
Brewing Fundamentals

  1. Module 1: Green Coffee
  2. Module 2: Sensory Analysis & Cupping
  3. Module 3: Roasting
  4. Module 4: Grinding & Brewing Fundamentals
  5. Extended Study Notes


    Kenya Coffee School — 21 Days Intensive Coffee Training |

    Page 3
    Module 1: Green Coffee
    Learning Objectives
  • Understand fundamentals of Module 1: Green Coffee
    Day Topic Key Notes Practice
    Day 1 History of Coffee and Global Coffee journey from Ethiopia to a global commodity Readings
    Day 2 Coffee Botany and Varieties Arabica vs Robusta and emerging specie identification exercise
    Day 3 Coffee Farming Practices & Harvest Agronomy, harvesting techniques, Grading
    Day 4 Processing Methods Washed, Natural, Honey processing study comparison
    Day 5 Storage and Transport Green coffee preservation
    Day 6 Coffee Defects Identification Primary & secondary defects. Sorting exercise

    Kenya Coffee School — 21 Days Intensive Coffee Training | Page 4
    Module 2: Sensory Analysis & Cupping

    Learning Objectives
  • Understand fundamentals of Module 2: Sensory Analysis & Cupping
    Day Topic Key Notes Practice
    Day 7 Introduction to Sensory Skills The human senses in coffee analysis. Tasting exercise
    Day 8 Coffee Tasting Vocabulary Common descriptors for aroma & flavor. Vocabulary workshop
    Day 9 Setting up a Cupping Session Protocols, equipment & hygiene. Cupping setup practice
    Day 10 Coffee Aroma and Flavor Attributes SCA flavor wheel explained. Aroma kit session
    Day 11 Evaluating Acidity, Body, Balance Describing structure in coffee. Cupping evaluation
    Day 12 Practical Cupping Comparing coffees from different origins.Guided cupping

    Kenya Coffee School — 21 Days Intensive Coffee Training | Page 5
    Module 3: Roasting

    Learning Objectives
  • Understand fundamentals of Module 3: Roasting
    Day Topic Key Notes Practice
    Day 13 Introduction to Coffee Roasting Why we roast and how flavor develops. Roast theory lesson
    Day 14 Roasting Equipment and Safety Types of roasters and safety precautions Roasting inspection
    Day 15 Stages of Roasting Drying, browning / Millard Reactions, development stages Roast Profile Observation
    Day 16 Roast Profiles Light, medium, dark roasts compared. Profile tasting
    Day 17 Roast Defects Baked, scorched, tipping issues. Defect recognition cupping
    Day 18 Hands-on Roasting Practice Practical roasting session. Student roasting lab (4A Coffee Roaster) Air Drum.

    Kenya Coffee School — 21 Days Intensive Coffee Training | Page 6
    Module 4: Grinding & Brewing Fundamentals

    Learning Objectives
  • Understand fundamentals of Module 4: Grinding & Brewing Fundamentals
    Day Topic Key Notes Practice
    Day 19 Introduction to Brewing Methods Overview of brewing categories. Demonstration
    Day 20 Grind Size and Its Impact Extraction theory and grind uniformity. Grind calibration
    Day 21 Brewing Techniques Espresso, filter, immersion compared. Hands-on brewing & tasting / Branding

    *Optional : Barista Skills – Latte Art and International Recipes after every Class
    *KCS Certification after the completion of the Course (Ksh.15,000) Not Included.

Kenya Coffee School

Specialty Coffee Academy : Knowledge of Coffee Skills 21 Days Intensive Coffee Training Curriculum Outline

Course Overview

  • Duration: 21 Days (3 weeks)
  • Format: Theory + Practical training
  • Certification: KCS Barista & Specialty Coffee Certificate

Learning Outcomes:

  • Understand coffee from seed to cup.
  • Develop sensory skills for professional cupping.
  • Gain hands-on skills in roasting, grinding, and brewing.
  • Apply sustainable and specialty coffee practices.

Module 1: Green Coffee (Days 1–5)

Day 1 — Introduction to Coffee

  • History of coffee (Ethiopia, Yemen, global spread).
  • Coffee species: Arabica vs Robusta.
  • Global coffee trade overview.

Day 2 — Coffee Farming & Agronomy

  • Coffee plant growth cycle.
  • Shade, altitude, soil requirements.
  • Harvesting techniques.

Day 3 — Post-Harvest Processing

  • Washed, natural, honey methods.
  • Fermentation practices.
  • Impact on cup quality.

Day 4 — Coffee Grading & Defects

  • Size grading (AA, AB, PB).
  • Primary defects (black beans, quakers, insect damage).
  • Sorting and quality control.

Day 5 — Sustainability & Traceability

  • Fairtrade, Organic, Rainforest Alliance.
  • Coffee value chain transparency.
  • Regenerative agriculture practices.

Study Notes (Module 1):
Green coffee is the foundation of specialty coffee. Students must understand how origin, processing, and defects affect flavor, price, and consumer preference.

Module 2: Sensory Analysis & Cupping (Days 6–10)

Day 6 — Introduction to Sensory Science

  • Human sensory perception.
  • Coffee flavor wheel.
  • Setting up a cupping lab.

Day 7 — Cupping Protocols

  • SCA cupping standards.
  • Roast level for cupping.
  • Cupping steps: smell, break, slurp, record.

Day 8 — Flavor Attributes

  • Acidity, body, balance, aftertaste.
  • Differentiating fruity, floral, nutty, earthy notes.

Day 9 — Calibration Exercises

  • Tasting with a team.
  • Scoring consistency.
  • Blind tasting.

Day 10 — Cupping Different Origins

  • Kenyan coffees vs Ethiopian vs Brazilian.
  • Identifying regional characteristics.
  • Practice scoring.

Study Notes (Module 2):
Cupping develops sensory memory. Students should focus on repetition and calibration to standardize their sensory vocabulary.

Module 3: Roasting (Days 11–15)

Day 11 — Coffee Chemistry & Roasting Basics

  • Maillard reaction.
  • Caramelization.
  • First crack vs second crack.

Day 12 — Roast Levels & Profiles

  • Light, medium, dark roast.
  • Specialty vs commercial roasting.
  • Effect on flavor.

Day 13 — Roast Defects

  • Baked, scorched, underdeveloped, overdeveloped.
  • Common causes and corrections.

Day 14 — Roasting Practice

  • Operating sample roasters.
  • Recording roast curves.
  • Adjusting airflow and heat.

Day 15 — Quality Control in Roasting

  • Tasting roasted batches.
  • Profile replication.
  • Production consistency.

Study Notes (Module 3):
Roasting transforms green coffee into its consumable form. Students must learn to balance science, sensory analysis, and consistency.

Module 4: Grinding & Brewing Fundamentals (Days 16–21)

Day 16 — Coffee Grinding

  • Burr vs blade grinders.
  • Grind size spectrum.
  • Extraction theory.

Day 17 — Brewing Basics

  • Ratio (coffee:water).
  • Brew time.
  • Temperature control.

Day 18 — Brewing Methods I

  • Pour-over (V60, Chemex).
  • Immersion (French Press).

Day 19 — Brewing Methods II

  • Espresso basics.
  • Moka pot, Aeropress.
  • Cold brew.

Day 20 — Brewing Variables

  • Water quality.
  • TDS and extraction yield.
  • Impact of turbulence/agitation.

Day 21 — Final Brewing Practice & Wrap-Up

  • Student brews with multiple methods.
  • Peer feedback and trainer evaluation.
  • Course summary and preparation for final assessment.

Study Notes (Module 4):
Brewing combines precision, technique, and sensory judgment. Students should leave confident to brew consistently across multiple methods.

Assessment

  • Daily practice tasks.
  • Final quiz (MCQ, short answer, practical).
  • Cupping & brewing demonstrations.