Training

The Green Coffee module covers the key concepts surrounding green coffee, from growing the plant, through processing, shipping, storage and arrival at a roaster.  It includes principles of coffee growing, processing and green coffee grading and coffee contracts and green coffee portfolio management.

Green Coffee can be studied at three different levels:

1. Foundation covers the key concepts surrounding green coffee, from growing the plant, through processing, shipping, storage and arrival at a roaster.  It includes an introduction to cupping and coffee grading;
2. Intermediate looks at green coffee in greater detail and builds on the core vocational skills needed by people who work with green coffee on a daily basis.  It is broken down into three areas: Principles of coffee growing and processing; Introduction to green coffee grading; Coffee contracts and green coffee portfolio management;
3. Professional is suited to people who have worked for at least two years in a job related to green coffee. It builds on the knowledge gained at Intermediate level and prepares the student for managerial jobs within the industry. Good knowledge of other Coffee Diploma System modules, especially Sensory Skills and Roasting, is highly recommended for anyone wanting to study at this level.

Download the curriculum for the Foundation Green Coffee module

Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying speciality coffee qualities, as well as an overview of how to implement this in business.

Sensory Skills can be studied at three different levels:

1. Foundation covers the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an introduction to identifying speciality coffee qualities, as well as an overview of how to implement this in business;
2. Intermediate is ideal for someone already working in the area who wants to develop their knowledge of sensory skills. It is broken down into three areas: How we taste, perceive and interpret; Running a cupping session and tasting the diversity of coffee; How to set up sensory skills in your business;
3. Professional is aimed at people with extensive experience in the industry who wish to develop their knowledge to become sensory skills leaders in a coffee business.

Download the curriculum for the Foundation Sensory Skills module

Roasting gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

Roasting can be studied at three different levels:

1. Foundation gives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark;
2. Intermediate builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production;
3. Professional gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production.

Download the curriculum for the Foundation Roasting module

The study of Brewing introduces you to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press. In addition, this module allows you to get hands-on and learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.

Brewing can be studied at three different levels:

1. Foundation introduces the beginner to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press;
2. Intermediate is very much a hands-on workshop where you will learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction;
3. Professional takes the scientific knowledge a stage further, covering the impact of temperature on brewing, acidity levels during the brewing process, the impact of water quality on coffee brewing and flavour and understanding how to chart espresso and brew within a given extraction percentage.

Download the curriculum for the Foundation Brewing module

Barista Skills is for people focussing on the key skills required to set your grinder, make espresso and foam and texture milk for cappuccinos. This module allows you to gain a deeper understanding of the coffee itself and build on your practical skills for milk technique and latte art, not to mention health and safety, customer service and basic business.

Barista Skills can be studied at three different levels:

1. Foundation is for people new to the coffee industry and focuses on the key skills required to set your grinder, make espresso and foam and texture milk for cappuccinos.  No previous barista experience is required for this course;
2. Intermediate provides a deeper understanding of the coffee itself and builds on the practical skills learnt at Foundation level. Milk techniques, including latte art, are introduced as well as health and safety, customer service and basic business. This course is suitable for people already working as baristas;
3. Professional level is suitable for baristas with considerable experience who have also completed the Intermediate qualification. It takes both a scientific and managerial perspective to coffee and making espresso-based drinks.

Download the curriculum for the Foundation Barista Skills module