Sensory is the most important skill in the F&B culinary industry in general and the coffee industry in particular.
It is a guideline that helps you always know the right direction.
The applications of cupping skills are unlimited:
No matter who you are, tasting skills will always help you have the most objective opinion in the vibrant F&B industry.
Providing Basic knowledge of coffee
Evaluating coffee before extraction
Understanding cupping analysis
Why is cupping important in coffee?
Physiology, Psychology & Anatomy in Cupping
Flavor of coffee
Deeping dive into the level of each cupping in coffee
Practice of taste assessment
Key terms and cupping vocabulary
Classification of cupping forms
How to use cupping form to measure quality
Various Cupping System
Why is the standard process important ?
Communicating with Cupping language and Results
Purpose of establish & How to analyze statistics
Other evaluation cupping methods
Cupping SCA standards and others
Cupping devices and equipment standards
How to set up an assessment team
Criteria for selecting people to join the evaluation team
Set up standard cupping room
How to set up your own cupping process
Calibration for evaluation team members
Cupping for evaluating product potential
Cupping for finding the right product
Cupping for production (Roasters and Green bean)
Cupping for QC (Assessment - Quality Uniformity Control)
Cupping application in formula building (Not only in coffee)
Our Trainer
PRESIDENT OF D'CODES
HEAD OF EDUCATION TEAM
Authorized SCA Trainer - Trainers officially authorized to train by Specialty Coffee Association
SCA Professional Certificate Skills
Licensed Q Grader
Q Instructor
SCA Skills Diplomas
Our Trainer
MAIN TEACHER
Universal Application: Essential for roasters, traders, baristas, and producers alike.
Value Unlocking: Accurately evaluate the latent potential of raw and roasted coffee.
Strategic Guidance: Define the ideal roast profiles, extraction parameters, and processing methods for every bean
Our Training Approach: Interactive Coaching
Two-Way Interaction: Moving beyond passive learning to active engagement between instructors and students.
Scenario-Based Learning: Real-world problem-solving through guided inquiry and strategic questioning.
Analytical Problem-Solving: Empowers learners to leverage core concepts and deduce effective solutions.
Collaborative Synthesis: Joint discussion to evaluate and refine the optimal operational outcome.
Mrs. HA CHUN
Cafe owner
Such a pleasure to meet people so passionate about brewing an excellent cuppa. And the coffee is simply the best!
Ms MAHK ZUMI
from Malaysia
Best place to learn coffee here.excellent coffee classes
Thu Anh Le
Barista
Full range of machines to learn and practice coffee courses. Have the opportunity to meet young and enthusiastic instructors, make friends and learn everything about becoming a professional barista, opening a coffee shop or simply learning more about coffee.
Trần Bá Hòa
Founder of Humming Bird Cafe & Roastery
My first coffee school. Highly recommend for sensory lab.
Others
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In every coffee shop, the bar is the focus of professional activities, and is also the heart - the main lifeblood of the shop. A bar needs a bartender to operate it. An effective bar needs an owner/manager with solid barista background knowledge. "Knowing" how to make coffee is just the tip of the iceberg. To train a barista to make coffee actually only takes 1-3 days. But a bar always needs to be "understood". To understand it requires both learning and experience.
Extraction is the process of taking compounds and flavors from coffee. Water is a commonly used solvent. Equipment-machine is a tool which are designed to easily achieve the desired extraction target. You can extract coffee by using a coffee machine, funnel or manual phin... The extraction principle helps you proactively extract to achieve your goals without being limited by other factors.
The curriculum modern roasting Roasting includes content not only about coffee roasting but also related complementary knowledge such as cupping - evaluation, green bean, machines, standards, markets,... The course is for those who trade in coffee and operate professional coffee roasters.
The course is designed along a green coffee processing education pathway based on the principles of the SCA Specialty Coffee Association. Helps students learn about key concepts surrounding green coffee: production, processing, grading, transportation, storage, destination, as well as coffee contracts and portfolio management.
The Coffee Value Assessment (CVA) for Cuppers course is a 2-day in-depth training program specifically designed for coffee cuppers and those working in the sensory field. This course provides a comprehensive overview of the new Coffee Value Assessment system from the Specialty Coffee Association (SCA), helping students better understand the factors that constitute the value of a coffee.
The Roasting Professional course is designed for experienced roasters or individuals who have completed the Roasting Intermediate level. The course aims to troubleshoot complex roasting challenges, enabling students to gain deeper insights, optimize roast profiles, maximize bean potential, and minimize green coffee defects. These skills can be directly applied to managing commercial or specialty coffee roasting operations.