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Course Overview

Fundamental knowledge is indispensable in all fields. The course "Sensory to Coffee" is a solid foundation for you to access all other skills in coffee by giving you a clearer orientation.

There were 02 forerunner courses: "Seed to Cup" - a well-known and extremely familiar course with coffee makers and "Sensory Fundamental” - tasting skill. D'codeS combined theoretical content from "Seed to Cup" with practice from “Sensory Fundamental" to create this course - SENSORY TO COFFEE to help our students to save time and money.

The course provides a panoramic picture of the path that coffee from farm to cup of coffee in the hands of customers, from the discovery of coffee by humans 1500 years ago to the coffee culture nowadays, from Africa to the Americas, Asia and become one of the most popular drinks all over the world... At the same time - the course also includes tasting - cupping, combining analysis with lecturers.


Maybe you are a beginner and feel unfamiliar with definitions such as a fruity, herbal aroma ... in coffee; or dark roast/ light roast/ medium roast; preliminary wet/ natural coffee, or you have not got the sense of taste in coffee. This could be the ideal introductory course for you.

Course Outline

(3 hours per class, 5 sessons in total.)

Lesson 1

  • History and development of coffee all over the world.

  • Classification of popular coffee varieties.

  • The difference in the flavors of several coffee growing regions in the world.

  • Distinguish between Arabica and Robusta.

  • Coffee tasting with different varieties & growing regions.

Lesson 2

  • Current methods of coffee processing

  • Tasting coffee with three different processing methods.

  • Introductory to the coffee processing process applied to farms in the world (Farm to cup process).

  • Influence of each processing method on flavor.

  • Tasting coffee with different processing methods.

  • Recognize the scent of coffee using the famous scent kits - Get acquainted with Aroma Kit.

Lesson 3

  • Tasting the flavors in coffee - tasting correlated with chocolate.

  • The concept of “Body” (Body of coffee)

  • Green bean classification and evaluation (particle defect - defect, screening, the particle size classification).

  • Processes in a coffee roasting batch – Observe a complete coffee roasting batch.

Lesson 4

  • Effects of roasting levels on coffee flavors

  • Tasting coffee roasted on day 3.

  • Guidelines to use cupping form according to standards of Specialty Coffee Association

  • Influence of grind size and suitable brewing methods with each grind size.

  • Coffee preservation

  • The influence of brewing on coffee flavor

  • Observe the extraction process through the stages.

Lesson 5

  • Knowledge review and test

  • Evaluation and discussion after the test.



After Class

After you pass all the exam, you will be provided with:

  • D'codeS Attendance Certificate

  • SCA Sensory Skill Foundation (optional and includes extra fee) 

  • Convert credits to Intermediate Course

​Course Schedule

[HN] 6:00pm - 9:00pm
05 (Mon) - 09 (Fri)
[HCM] 9:00am - 12:00pm
19 (Mon) - 23 (Fri)
[HCM] 9:00am - 12:00pm
04 (Tue) - 08 (Sat)
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