PM or email Regine@KaribuKahawaCamps.com for Info and registration.
Send your coffee to Karibu Kahawa Camps Nairobi, Riverside, before 20th October
PM or email Regine@KaribuKahawaCamps.com for Info.
SCA BREWING combo
Foundation – Intermediate
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.
Foundation
Sunday 21 August / 9am to 2pm
Foundation level introduces the beginner to the different ways of brewing coffee, from Chemex and siphon to Clever Dripper and French press.
Intermediate
Tuesday 23 and Wednesday 24 August / 9am to 5pm
Intermediate level 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.
Special price of 35,000ksh + SCA Certification
For more info and booking regine@karibukahawacamps.com
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.
05-Sept 22
Foundation level 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.
06-07 Sept 22
Intermediate level 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.
16-18 Sept 22
Professional level 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.
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.
08-Sept 22
Foundation level 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.
09-10 Sept 22
Intermediate level 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.
Learn about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.
12-13 Sept 22
Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more. The Foundation level requires no previous experience.
14-15 Sept 22
Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills. Experience working in the field is recommended for this level.
Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills. Experience working in the field is recommended for this level.
Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills. Experience working in the field is recommended for this level.
At the Foundation Level, students will be exposed to sustainability terminology, a brief history of sustainability projects in coffee, and key sustainability challenges across the value chain. They will begin to understand the trade-offs and complexities of different approaches and access some of the tools that exist to address a variety of challenges. Designed for people at all points in the coffee chain, participants will leave the course understanding why sustainability is a different kind of challenge than others in coffee, but not an impossible one, and will have ideas on where they might start in their own organisations.
Authorised SCA Trainer: Erika Koss
For more info, email: Erika@AWorldInYourCup.com
Saturday 8 to Sunday 9 January 2022
9am to 6pm
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 specialty coffee qualities, as well as an overview of how to implement this in business.
Intermediate level 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.
SCA Education, Coffee Classes and Events 