Roasting

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.

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.

Processing

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.

Barista

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

Brewing

An indepth handson approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, recipe creation, and blending techniques with different single origins.

Green Coffee

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.