12 Days CoffeologistEducation 2023
Kuching, Malaysia
Meet your Instructors
Dr. Kenny Lee Wee Ting (DBA)
Coffee Consulate Asia Co-ordinator and Certified Instructor
Master Coffeologist
CQI Licensed Q grader
Authorised SCA Trainer
Specialty Coffee Association of America (SCAA) Lead Instructor
Specialty Coffee Association of Europe (SCAE)
Coffee Diploma Professional Certification in Roasting, Brewing, Sensory, & Green Bean
Raven Kwok
Master Coffeologist
Coffee Consulate Certified Roaster
Authorised SCA Trainer
SCAA Lead Instructor, Golden Cup Technician
SCAE Coffee Diploma Professional Certification in Barista, Brewing, Sensory, & Green Bean
Dr. Steffen Schwarz (online)
Dr. med. Steffen Schwarz is a veteran of the European coffee industry. From being one of the founders of the SCAG Specialty Coffee Association of Germany to being the chairman of the SCAE Specialty Coffee Association of Europe Competition Committee, Dr. Schwarz has since founded the Amarella, opened The Coffee Store, and established Coffee Consulate Institute. Amarella exclusively implements the trade of coffee beans directly from farmers, The Coffee Store is one that focuses on these high-quality beans, and Coffee Consulate is a science-based training and research center - the pioneer coffee institute in Europe. His span of coffee research covers the entire coffee industry chain - from crop to cup - and is committed to promoting the concept of coffee from the perspective of natural science and advocates respect for the diversity of the species.
Program Content
Day 1: CoffeeProduction
Coffee cultivation from plant to storage.
Day 2: CoffeeTaxonomy
Botany, coffee species, coffee varieties (lines), origin, cultivation and dispersal.
Day 3: CoffeeSensors
Sensory fundamentals for describing coffee and teaching sensory methods. Influences and impacts on taste.
Day 4: CupTasting
Instruction on influencing variables in cup tasting and their impact on the flavour profile depending on disturbing factors.
Day 5: CoffeeAromas
Information on aroma theory, working methods and descriptors. Instruction on various descriptors and classification of main and subgroups.
Day 6: CoffeeProvenances
Botanical and geographic influences on taste, presentation of various coffee provenances, tasting.
Day 7: Rest Day
Day 8: CoffeePreparation
Preparing coffee using different methods. Which coffees and roasting depths are suitable for which method? What is important for each method of preparing coffee? How does the preparation method affect the taste?
Day 9: Espresso
Espresso - Grinding - Tamping - Extraction - Classic espresso drinks
Day 10: LatteArtPouring
Information on milk quality classes, milk tasting, correct frothing, micro bubbles, preparing cappuccinos and latte art correctly.
Day 11: CoffeeDrinks
Spirits - alcoholic coffee drinks - sensory and tasting.
Day 12: CoffeebarBasics
German coffee bar market - Trends and outlook - Quality management.
Day 13: RoastingBasics
The RoastingBasics workshop offers a theoretical and practical insight into the roasting process and procedures during the various roasting phases.