9-14 April 2019 (9am - 5pm) 

The Coffee Connoisseur Education covers the areas of coffee sensory, cup tasting and aroma science. It also provides knowledge about coffee cultivation and processing, coffee botany, as well as the basics of coffee preparation. The Coffee Connoisseur gains the theoretical knowledge of the coffee chain, without going much deeper into the areas of hands-on barista or roaster activities. The Coffee Connoisseur can, therefore, liaise between all the production and preparation issues throughout the coffee chain and provide guidance in sensory aspects.

This 6-day education program may be part of the Coffeologist Education and includes a written exam. You will become a certified Coffee Connoisseur upon passing the exam and will be credited towards the Coffeologist Certification if you wish to obtain it by completing, also, the Coffee Craftsman Education. This will be an international recognition as your name will be listed on Coffee Consulate’s Board of Coffee Alumni, which indicates that you are scientifically trained to be fit for potential coffee-related careers, namely coffee technicians, roasters, developers, trainers and executives throughout the coffee industry.

RM 6,950 (All 6 Certified Classes)

Limited Seats Available! 

9 April 2019 : Part 1

(6pm - 9pm) 

"Fresh crop, past crop, and old crop..." These are general industrial terms often used by green bean traders and coffee roasters, and we are always told that freshness is everything when it comes to coffee, but is that always the case, and why?

Learn about the principle of maturation relative to freshness, and the process of maturation of coffee as a fruit on the tree and as a seed in storage.

Can coffee taste better over a longer period of time? What are the inner workings on a chemistry level? Do we treat coffee beans as living things or just a commercial product?

10 April 2019 : Part 2

(6pm - 9pm)

Join the CoffeeMaturation Masterclass to answers these questions from a scientific point-of-view with evidence based on a 3-year Coffee Maturation research done by Coffee Consulate, and taste the difference in your own experience during the cup tasting session in the class.

Cup tasting of matured coffee and immature coffees, working with the CC flavour profile.

Theory / practice : 40/60

RM1500 (Part 1 & 2 with Certificate)
Limited Seats Available! 

11 April 2019 : Part 1

(6pm - 9pm) 

Allelopathic effects (interactions of self-produced or decay-released chemical compounds [mostly aromatic amino acids]) between plants of the same and different species, distribution of allelochemical substances (gaseous [evaporation], liquid [root exudate, leaching [rain, fog, dew] or solid [rotting]), allelopathic effects (growth inhibition [juglone, caffeine, acids], promoting effects [mycelia, sugar exchange, metals,]) 

12 April 2019 : Part 2

(6pm - 9pm)

Cup tasting of Allelopathic influences (acidity, body, aromas, nutrients). Allelopathic networks (plants, microorganisms, fungi [mycelium networks]), influence on the flavour profile of coffee (acid, body, aromas, nutrients).

RM1500 (Part 1 & 2 with Certificate)

Limited Seats Available!