Kenya Coffee School (KCS)

Specialty Coffee Professional Diploma

12-Week (84-Day) Professional Diploma Curriculum (Daily Schedule)

Duration: 12 Weeks (84 Days)
Structure: 7 learning days per week (Day 1–Day 84)

WEEK 1 – Professional Espresso Science

Day 1: Programme Orientation & Professional Coffee Standards
Day 2: Espresso Extraction Science
Day 3: Pressure & Flow Profiling
Day 4: Advanced Grinder Calibration & Particle Distribution
Day 5: Espresso Recipe Development & Dialing-In
Day 6: Water Chemistry & Espresso Quality Control
Day 7: Practical Assessment & Weekly Examination

WEEK 2 – Advanced Brewing Science

Day 8: Brewing Fundamentals & Extraction Theory
Day 9: Brew Ratios & Extraction Yield (TDS)
Day 10: Advanced Pour Over Brewing (V60, Origami)
Day 11: Immersion Brewing (French Press, AeroPress, Clever Dripper)
Day 12: Pressure Brewing (Moka Pot, Syphon)
Day 13: Cold Brew, Nitro Coffee & Signature Beverages
Day 14: Brewing Practical Assessment

WEEK 3 – Professional Coffee Roasting

Day 15: Coffee Roasting Principles & Heat Transfer
Day 16: Roast Curve Development & Profiling
Day 17: Sample Roasting Techniques
Day 18: Production Roasting Operations
Day 19: Roast Defects & Quality Assurance
Day 20: Roast Profile Analysis & Cupping
Day 21: Roasting Practical Examination

WEEK 4 – Green Coffee Quality

Day 22: Green Coffee Grading Standards
Day 23: Moisture, Density & Water Activity Testing
Day 24: Bean Size, Screen Analysis & Defects
Day 25: Coffee Purchasing & Procurement Systems
Day 26: Coffee Contracts, Logistics & Traceability
Day 27: Warehouse Management & Green Coffee Storage
Day 28: Green Coffee Practical Assessment

WEEK 5 – Coffee Sensory Science

Day 29: Human Sensory Physiology
Day 30: Professional Cupping Protocols
Day 31: Aroma Recognition & Sensory Memory
Day 32: Coffee Flavor Mapping & Flavor Wheel
Day 33: Cup Defect Identification
Day 34: Sensory Panel Calibration & Coffee QC
Day 35: Sensory Examination & Practical

WEEK 6 – Coffee Agronomy & Processing

Day 36: Coffee Botany & Plant Physiology
Day 37: Coffee Genetics & Variety Identification
Day 38: Soil Science & Plant Nutrition
Day 39: Coffee Pests & Disease Management
Day 40: Harvesting & Post-Harvest Processing
Day 41: Climate-Smart & Regenerative Coffee Farming
Day 42: Agronomy Practical & Assessment

WEEK 7 – Coffee Chemistry & Laboratory Science

Day 43: Coffee Chemistry Fundamentals
Day 44: Coffee Acids, Sugars & Lipids
Day 45: Coffee Aromatic Compounds
Day 46: Water Chemistry & Mineral Balance
Day 47: Laboratory Equipment & Coffee Testing
Day 48: Moisture & Quality Analysis Laboratory
Day 49: Coffee Laboratory Practical Examination

WEEK 8 – Coffee Machinery Engineering

Day 50: Espresso Machine Engineering
Day 51: Boilers, Pumps & Hydraulics
Day 52: Electrical Systems & Machine Electronics
Day 53: Preventive Maintenance & Calibration
Day 54: Troubleshooting Commercial Machines
Day 55: Coffee Grinder Engineering & Repairs
Day 56: Machine Workshop Practical Examination

WEEK 9 – Coffee Business Management

Day 57: Coffee Business Planning
Day 58: Financial Management & Cost Control
Day 59: Inventory & Supply Chain Management
Day 60: Café Operations & Workflow Design
Day 61: Human Resource Management
Day 62: Branding, Marketing & Digital Business
Day 63: Business Plan Presentation

WEEK 10 – Sustainability & Coffee Value Chains

Day 64: Global Coffee Industry Overview
Day 65: Specialty Coffee Economics
Day 66: Sustainable Coffee Certification Systems
Day 67: Climate Change & Coffee Adaptation
Day 68: Circular Economy & Waste Management
Day 69: Traceability & Digital Coffee Systems
Day 70: Sustainability Project Assessment

WEEK 11 – Coffee Innovation & Research

Day 71: Coffee Product Innovation
Day 72: Coffee Fermentation Science
Day 73: Artificial Intelligence in Coffee
Day 74: Blockchain & Digital Traceability
Day 75: Coffee Research Methodology
Day 76: Product Development & Prototype Testing
Day 77: Innovation Project Presentation

WEEK 12 – Professional Leadership & Industry Readiness

Day 78: Leadership in the Coffee Industry
Day 79: Professional Ethics & Standards
Day 80: Coffee Competition Preparation
Day 81: Training of Trainers (ToT) & Coaching Skills
Day 82: Career Development & Coffee Entrepreneurship
Day 83: Capstone Project Presentation & Viva Voce
Day 84: Final Practical Examination, Graduation & Professional Certification

Integrated Practical Activities Throughout the Programme

Each week includes:

  • Daily hands-on laboratory sessions
  • Coffee tasting and cupping
  • Roasting practice
  • Brewing practice
  • Equipment maintenance workshops
  • Group discussions and case studies
  • Industry guest lectures
  • Portfolio development
  • Weekly practical examinations
  • Continuous competency assessments

This daily structure provides a clear progression from advanced technical skills to leadership, innovation, and professional practice, ensuring graduates are prepared for senior roles across the specialty coffee value chain.