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 - giving you a clearer orientation. The forerunner was two courses: "Seed to Cup" - a popular and extremely familiar course with coffee makers and "Sensory Fundamental” - tasting skill. With the desire to save students time and money, D'codeS combined theoretical content from "Seed to cup" with practice from “Sensory Fundamental" to create this course - SENSORY TO COFFEE. The course provides a panoramic picture of the path that coffee must go from the farm to the cup of coffee in the hands of customers, from the discovery of coffee by humans 1500 years ago to the coffee culture in 2020, from Africa to the Americas, Asia and become one of the world's most popular drinks ... Parallel - throughout the course is tasting - cupping, combining analysis with lecturers. Even you are a beginner and feel unfamiliar with descriptions such as a fruity, herbal fragrance ... in coffee; or dark roast/ light roast/ medium roast; preliminary wet/ natural coffee ... Or you have not felt the taste yet? This is the ideal introductory course for you.

Course Outline

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

Lesson 1

  • History and development of coffee in the world.

  • Classification of popular coffee varieties.

  • The difference in the flavors of several 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

  • Synthesize knowledge and test

  • Evaluation and discussion after the test.

Course Benefits

  • People who want to develop a career with coffee - are learning and orientating. 

  • The café owner/manager/bar manager wants to reinforce the background.

  • People who are planning to run coffee shops. 

  • Barista - The coffee makers.

  • People who love coffee and want to learn more about coffee to enjoy at home.

After Class

After you pass all the exam, you will be awarded:

D'codeS Attendance Certificate

SCA Sensory Skill Foundation (optional and extra fee)

Rebate credit transfer into Essential Course

© 2018 by D'codeS Coffee Lab & Campus Vietnam.

Công ty cổ phần phát triển cà phê bền vững - Sustainable Coffee Developement., jsc

Hotline: (+84) 2466 624 548 - (+84) 989 959 548 - (+84) 866 509 388

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​Class address: No 48M2 - Alley 37 Tran  Kim  Xuyen - Cau Giay District - Hanoi - Vietnam