Training
SENSORS
Coffee sensory training covers sensory analysis and the basics of describing coffee flavors.
- theoretical foundations and practical tests and exercises to sharpen and understand the description of coffee aromas and flavors
- Identifying basic coffee flavors and scaling flavors: acidity, bitterness, sweetness, saltiness, and umami
This course is aimed at coffee enthusiasts, coffee industry representatives, and those who want to learn sensory theory and develop their skills through standard exercises based on the SCA (Specialty Coffee Association) curriculum. This course will help everyone identify coffee flavors, describe a specific coffee, and compare different types of coffee.
COFFEE BREWING & CUPPING
- coffee brewing process,
- how to judge the freshness of coffee,
- comparing different coffee brewing methods,
- basic brewing methods,
- coffee recipes
- basics of modifying brewing parameters (ratio, grinding, time, water temperature),
- training in creating descriptions of the finished infusion
Basic topics for baristas, café and restaurant owners, and coffee enthusiasts who want to deepen their knowledge of brewing coffee using alternative methods or the classic espresso method using a piston machine. This course will help anyone brew the perfect brew according to their own recipe and conduct professional "cupping," the standard procedure for coffee taste testing.
GREEN GRAIN THEORY AND EVALUATION
Basics and theory about the raw material—Canephora and Arabica beans from our plantation in Vietnam, as well as various coffee beans and botanical varieties. The course covers basic bean processing methods, harvesting, plantation weather conditions, and what influences coffee flavor (starting with the raw bean itself). Identifying bean defects and assessing beans using the SCA's green-grading and Coffee Value Assessment (CVA) templates.
- coffee varieties: Arabica and Canephora (robusta)
- coffee plantations in the world (mainly Vietnam)
- grain production and processing: harvesting, processing, transport
- processing methods: natural, honey, washed
- basics of the raw material quality assessment procedure: defects, moisture measurements, classification, laboratory tests
- coffee certifications
This training provides students with a basic understanding of coffee as a raw material, what contributes to the flavor of brewed coffee, how to identify beans, and how to assess quality. From the processing stage right through to harvest, we can influence the flavor of coffee.
Training Program
- Sensorics (2h)
- Coffee preparation/brewing (2h)
- Green grain theory and evaluation (1.5h)
We cooperate with SCA
As members of the Specialty Coffee Association, we are committed to the highest standards of quality, sustainability and education in the world of coffee. Our commitment reflects the values of the global coffee community, ensuring that every cup we serve meets world-class standards. We are committed to continuous education and development and process improvement in our coffee center and throughout our operations.
We care about the environment
At 96 Coffee, we believe that good coffee is not just about taste, but also about responsibility. We support ethical farming, minimize water consumption, choose suppliers who care about the environment, and minimize our impact on the planet at every stage - from beans to cup. Every package is paper, recyclable and our samples that we send are too!
We cooperate with SCA
As members of the Specialty Coffee Association, we are committed to the highest standards of quality, sustainability and education in the world of coffee. Our commitment reflects the values of the global coffee community, ensuring that every cup we serve meets world-class standards. We are committed to continuous education and development and process improvement in our coffee center and throughout our operations.
We care about the environment
At 96 Coffee, we believe that good coffee is not just about taste, but also about responsibility. We support ethical farming, minimize water consumption, choose suppliers who care about the environment, and minimize our impact on the planet at every stage - from beans to cup. Every package is paper, recyclable and our samples that we send are too!