Training 2018-06-05T19:52:42+00:00

Training

Sensory

The Sensory module is geared towards the science and study of sensory perception to fine tune your use and consistency of certain attributes related to cupping coffee, including aroma, taste and tactile sensation. Throughout the levels students will build upon their ability, calibrate to their peers and learn how to cup -practicing with different origins, processing methods, densities, varietals and species, including Arabica and Robusta.

Genetic Improvements, Nursery & Varietals

The GI, Nusery & Varietals module is based on three main components which are the study of suitable micro-climates, efficient cropping systems and well adapted genetic materials. This course equips students to grow high quality coffee specifically in understanding into how different types of varietals respond to different cirmcumtances such as tolerance to water, efficient photosynthesis, weather stresses,  and pests & disease.

Farming Best Practices

The Farming module is a comprehensive program that includes all aspects of coffee farming such as understanding and management of different cycles, crop management, long-term productivity, quality, and coffee sciences including genetic improvement, shade, water and soil management, nutrition, pest and disease integrated management. Students in this course will be expected to work in teams to develop various farming calendars and perform various assessments.

Processing Best Practices

The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation. This modules involves both theory and practice and students will be required to successfully perform all said methods.

Post Harvest & Green Coffee

The Green Coffee module is a comprehensive program created to give an individual a clear understanding and game plan for evaluating, importing and navigating coffee buying intricacies. Topics that will be covered include: assessing green bean quality, importing, storage, coffee aging, working with seasonal coffee, meeting producers, building long-term relationships, market trends, commodity contracts, pricing and finding vs. creating quality.

Roasting & Roastery Setup

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans. Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis.

Barista & Brewing

As a barista, it’s critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialized levels learn how to blend espresso beans.

Cafe Setup & Operation

The business of running or starting a cafe can be a difficult one. This module explores the different areas of business needed to run a cafe successfully including topics like inventory management, staffing, quality control, customer service, target marketing and branding, layout, location and cash flow management.

Production & Marketing

This course studies aspects of both business and marketing acumen. Marketing is one of the most important keys to running a successful business. Marketing topics include developing your story, creating clear messaging, identifying target markets, engaging with your community, delivering on consistency, marketing by region and using KPIs. Business topics include Human Resource systems and management, financial statements, as well as practical systems for keeping track of everyday items and goals.

SCA Certified Training

The Green Coffee module is a comprehensive program created to give an individual a clear understanding and game plan for evaluating, importing and navigating coffee buying intricacies. Topics that will be covered include: assessing green bean quality, importing, storage, coffee aging, working with seasonal coffee, meeting producers, building long-term relationships, market trends, commodity contracts, pricing and finding vs. creating quality.

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