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)
Teaching staff
PRESIDENT OF D'CODES
HEAD OF EDUCATION TEAM
Authorized SCA Trainer - Trainers officially authorized to train by Specialty Coffee Association
SCA Professional Certificate Skills
CQI Q Arabica Grad
CQI Q Robusta Grader
Teaching staff
MAIN TEACHER
Teaching staff
MAIN TEACHER AT D'CODES HCMC
Authorized SCA Trainer - Trainers officially authorized to train by VSpecialty Coffee Association
SCA Barista Professional Certificate
SCA Brewing Professiona
Dù bạn đang làm công việc rang cà phê, giao thương, pha chế hay trồng trọt cà phê, việc phát triển khả năng Sensory không chỉ giúp bạn nhận biết rõ tiềm năng của từng hạt cà phê mà còn chỉ ra định hướng phát triển cho từng loại hạt đó
Đào tạo theo phương pháp COACHING
Giảng viên và học viên tương tác 2 chiều. Giảng viên hướng dẫn, đưa ra tình huống và gợi mở. Học viên dựa trên nền tảng, suy luận, tìm ra phương án giải quyết vấn đề. Sau đó cùng thảo luận đưa ra phương án tối ưu nhất.
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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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.
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.
"TOP BARISTA COMPREHENSIVE is a comprehensive, in-depth, methodical Barista training. Lasts 3 months with more than 60% practice time. Students will be provided with knowledge ranging from green core to important skills. The most important part of the profession is learning about the coffee market and how to operate the bar. With the method of learning along with practice, through each principle, students will practice, go into details, and edit each step. .errors, each technique.
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.
This is the starting course for most people who want to start a Barista career, coffee lovers, coffee shop owner or home coffee making.
The course thoroughly introduces all the factors related to the quality of a cup of coffee throughout the process from farm, roaster to bar. Students both study and practice the corresponding theoretical content at the same time to have the most intuitive feeling. The course is a series of carefully designed experiences, helping students gain knowledge about ingredients and coffee tasting skills in a systematic way.
The course is for those who love the experience of making manual coffee and want to understand the principles of brewing. Brewing is an activity to remove substances contained in coffee. The difference lies in proper planning, and skillful combination of skills, to extract the desired substances/flavors and prevent unwanted substances/flavors. The course provides the most important foundations, thereby shortening time as well as increasing training effectiveness.
![[CQI] Q Arabica Grader](https://demo.dcodeslab.coffee/uploads/items/cqi-q-arabica-grader-2402010959.png)
The Q Grader certificate program is older than programs offered by either SCAA or SCAE and has strong brand recognition. The later point is particularly true in coffee producing countries and consuming
