1. Module Overview

This module equips learners with the reflective, analytical, and communication skills needed for excellence in coffee practice. It integrates sensory vocabulary development, scientific documentation, creative expression, and professional communication—all essential for baristas, roasters, coffee trainers, and coffee scientists.

2. Lecturer’s Goals

As the instructor, you should aim to:

• Guide students in maintaining a structured Coffee Learning Journal.
• Build their confidence in describing sensory experiences.
• Improve their communication with customers and peers.
• Instill discipline in scientific documentation.
• Strengthen their ability to express Kenyan coffee culture through language.
• Support personal and professional growth through reflective journaling.

3. Teaching Approach

This module requires experiential, student-centered, and practice-based teaching.

Recommended Teaching Methods

• Guided journaling
• Sensory cupping sessions
• Demonstrations with explanation
• Peer feedback and group review
• Storytelling exercises
• Practical communication role-play
• Daily or weekly journal prompts

4. Weekly Teaching Plan

WEEK 1: INTRODUCTION TO JOURNALING

Lesson Objectives

• Explain the purpose of journaling in coffee education.
• Introduce students to the Coffee Learning Journal format.
• Encourage habit formation.

Activities

• Guided tour of journal sections.
• Students write their first reflective entry.
• Class discussion: “Why is reflection useful in coffee?”

Lecturer Tips

• Emphasize honesty and consistency.
• Encourage students to bring journals to every class or workshop.

WEEK 2: COFFEE SENSORY VOCABULARY

Lesson Objectives

• Introduce descriptive language used in cupping.
• Strengthen sensory interpretation skills.

Activities

• Conduct a cupping session with three coffees.
• Sensory vocabulary brainstorming wall (students write words on sticky notes).
• Students write full cupping notes in their journals.

Lecturer Tips

• Avoid overwhelming beginners—start with simple terms.
• Reinforce repetition: “describe, compare, repeat.”

WEEK 3: LINGUISTIC EXPRESSION FOR COFFEE PROFESSIONALS

Lesson Objectives

• Teach students how to articulate coffee concepts clearly.
• Train them to speak confidently with customers.

Activities

• Barista–customer communication role-plays.
• Students rewrite complex coffee terms into simple customer-friendly language.
• Practice describing processing methods, brewing styles, and origin stories.

Lecturer Tips

• Encourage positive body language and clarity.
• Remind students to stay customer-focused, not overly technical.

WEEK 4: SCIENTIFIC JOURNALING & DOCUMENTATION

Lesson Objectives

• Train students to document experiments professionally.
• Teach data accuracy and repeatability.

Activities

• Espresso variable testing (dose, yield, time).
• Students document changes and outcomes.
• Water chemistry demonstration and journaling.
• Roasting log exercise (if applicable to the course level).

Lecturer Tips

• Stress precision—numbers matter.
• Show examples of real industry logs and research notes.

WEEK 5: CREATIVE & CULTURAL STORYTELLING

Lesson Objectives

• Help students express Kenyan coffee identity through language.
• Build creative communication skills for marketing and tourism.

Activities

• Write a short “farm to cup” story.
• Create a menu description for a Kenyan coffee.
• Group presentations: “Tell the story of this coffee.”

Lecturer Tips

• Encourage cultural pride and authenticity.
• Avoid stereotypes—focus on real farmer stories and heritage.

WEEK 6: PORTFOLIO DEVELOPMENT & ASSESSMENT

Lesson Objectives

• Compile a complete Coffee Learning Journal.
• Evaluate communication and reflection skills.

Activities

• Peer review (students exchange journals and give feedback).
• Final oral sensory description test.
• Submission of final written journal.

Lecturer Tips

• Provide gentle, encouraging feedback.
• Highlight growth rather than perfection.

5. Assessment Strategy

Assessment should blend practical skill, reflection, and communication.

A. Journaling Portfolio – 40%

Evaluate:

• Consistency
• Depth of reflection
• Accuracy of data
• Improved vocabulary
• Completeness of entries

B. Practical Communication Exam – 30%

Students must:

• Describe a coffee clearly
• Engage in simulated customer service
• Explain a brew method or roast profile

C. Written Assignment – 20%

A short article, story, or menu description showcasing linguistic expression.

D. Class Participation – 10%

• Engagement in cupping
• Group discussions
• Peer feedback

6. Required Teaching Materials

• Coffee Learning Journal booklet (student version)
• Kenya Coffee School Sensory Wheel
• Cupping forms
• Brewing and extraction log sheets
• Roasting logs (for advanced classes)
• Sample menu descriptions
• Whiteboard or flip charts for vocabulary exercises

7. Instructor Best Practices

1. Model Good Journaling Habits

Show your own example entries to motivate students.

2. Encourage Vocabulary Expansion Daily

Each class should add at least 3 new terms.

3. Promote Quiet Reflection Time

Give students 5–10 minutes after cuppings to write.

4. Give Positive, Specific Feedback

Instead of “good job,” say:

“Your description of acidity as ‘bright and citrus-like’ was accurate and clear.”

5. Reinforce Discipline

Consistency matters more than perfection.

6. Connect Language to Kenya’s Coffee Identity

Constantly remind students they are ambassadors of Kenyan coffee.

8. Module Outcome for Lecturers

By the end of this course, lecturers will have guided students to:

• Become reflective learners
• Use advanced sensory vocabulary
• Communicate professionally and confidently
• Record data scientifically
• Understand and express Kenya’s coffee culture
• Build a strong foundation for careers in coffee