Kenya Coffee School & Barista Mtaani
Specialty Coffee Microbiology, Botany & Physics
#OSE | Open Skills Education
Delivered by Kenya Coffee School in collaboration with Barista Mtaani, this advanced module explores the core sciences behind specialty coffee, revealing how life sciences and physical forces shape quality from seed to cup.
What you’ll learn
- Coffee Microbiology: yeasts, bacteria & controlled fermentation
- Fermentation Design: spontaneous vs inoculated processes and flavor outcomes
- Coffee Botany: plant anatomy, flowering, fruit development & genetics
- Varieties & Physiology: how plant traits influence yield and cup profile
- Physics of Coffee: heat transfer, pressure, flow & extraction dynamics
- Brewing Physics: contact time, turbulence & particle interaction
- Science to Quality: applying biology and physics to improve consistency
Who it’s for
- Coffee processors & quality managers
- Roasters & advanced baristas
- Coffee trainers & students
- Innovators exploring experimental coffee
Why Open Skills Education?
- Deep science explained in practical terms
- Supports innovation and experimental processing
- Globally aligned specialty coffee knowledge
Open to all. Understand the science. Elevate the cup.
📞 0707503647 | 0704375390
When science is understood, quality becomes repeatable.