Kenya Coffee School Training Framework (Farm to Cup / Bean to Cup)

Knowledge of Coffee Skills

Foundation Level (25 Points)

Building a Strong Coffee Knowledge Base – Barista Mtaani

1. Introduction to Coffee Processing & Coffee Farming
   • Coffee origins, varieties, and terroir.
   • Coffee cultivation practices and harvesting.
   • Processing methods: washed, natural, honey, and experimental.
   • Sustainability basics in coffee farming.
2. Green Coffee Module
   • Coffee grading and classification.
   • Basics of storage and handling of green coffee.
   • Global coffee trade overview.
3. Barista Skills & Coffee Brewing Module
   • Espresso extraction fundamentals (dose, yield, brew ratio).
   • Milk texturing for cappuccinos, lattes, and the best latte art Creativity.
   • Manual brewing methods: Pour-over, AeroPress, Chemex, syphon, French press.
   • Cleaning and calibrating brewing equipment.

Intermediate Level (30 Points)

Deepening Technical Skills Across the Value Chain

1. Coffee Roasting and Fundamentals of Grinding (Dialing In)
   • Introduction to roasting stages: drying, Maillard reaction, development.
   • Roast profiles and their impact on flavor.
   • Basics of grinding and espresso dial-in techniques.
   • Understanding grind size for different brew methods.
2. Coffee Machinery Technology
   • Espresso machine components and functions.
   • Maintenance and troubleshooting.
   • Brewing equipment calibration and water quality management.
3. Coffee Chemistry
   • Solubility, extraction theory, and TDS (total dissolved solids).
   • Acids, sugars, and aromatics in coffee.
   • Impact of processing and roast on flavor chemistry.

Professional Level (45 Points)

Mastery for Specialty Coffee Leadership

1. Coffee Sensory Skills / Grading / Cupping
   • Advanced cupping protocols.
   • Flavor wheel and sensory lexicon.
   • Coffee grading and quality control.
   • Sensory calibration for professional tasting.
2. Soil Analysis / Regenerative Coffee / Biodiversity
   • Soil health management and coffee agronomy.
   • Regenerative agricultural practices.
   • Biodiversity and ecosystem preservation in coffee farming.
3. Vertical Coffee Value Chains
   • Linking farmers to roasters, cafés, and consumers.
   • Direct trade and transparency models.
   • Value addition and farmer empowerment.
4. Climate Change / Circular Economy in Coffee
   • Impacts of climate change on coffee production.
   • Adaptation strategies for farmers.
   • Circular economy models for waste reduction and sustainability.
5. Coffee Apprenticeship / Customer Service
   • Real café apprenticeship with mentorship.
   • Café operations and management simulations.
   • Customer service excellence and café culture.
   • Professional branding and entrepreneurship in coffee businesses.

KCS Learning Model

• Foundation (25 points) → Farm-to-Cup basics
• Intermediate (30 points) → Advanced technical skills
• Professional (45 points) → SCA-level mastery & industry leadership

Total: 100 points → Full Certification by Kenya Coffee School (aligned to global standards).

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Email : info@kenyacoffeeschool.co.ke