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"Aroma & Flavor Calibration: Floral Edition" Course by Alina Vitrenko

location:	Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street
date • time:	24.04.26 • 10:00

Aroma & Flavor Calibration: Floral Edition

This is a one-day course focused on describing aroma and flavor within a single descriptor group. This time, we explore the "Floral" group.

We will taste various flowers and blossoms, delve into their molecular composition, and provide detailed descriptions. This knowledge will then be applied to identifying aroma and flavor notes in coffee.

What to expect: blossoms of stone fruit trees and orange trees, other tree blossoms, rose, various other flowers, twigs, and tea.

1. Introductory talk on aroma and flavor — how we perceive them and how to describe them
2. The "Floral" group in coffee. Common notes and the shared molecular composition of flowers and blossoms. Analysis of shared characteristics for descriptions and floral notes in coffee
3. Blind tasting and description of flowers, blossoms, and other items with shared aromatic profiles
4. Review of everything tasted with detailed information on each element
5. Coffee tasting and searching for floral descriptors

Instructor: Alina Vitrenko (@linaviter)
Duration: ~ 6 hours (including a break)
Price: 3000 UAH

24.04
Coffeeton HUB

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Events calendar

calendar-event-aroma-and-flavor-calibration-floral-edition-course-by-alina-vitrenko

"Aroma & Flavor Calibration: Floral Edition" Course by Alina Vitrenko

Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street

calendar-event-partner-survey-from-coffeeton

Partner survey from Coffeeton

already completed

“Roasting Basic” Course by Volodymyr Yefremov

location:	Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street
date • time:	14.04.26 • 10:00

SCA Roasting Foundation
Two-day training program

Day 1 – Roasting Fundamentals and Physical Changes
(approximately 6–7 hours)

1. Introduction to coffee roasting:

- the role of roasting in the coffee value chain;
- what happens during roasting;
- the main goals of a coffee roaster.

2. Roasting terminology:

- charge temperature;
- turning point;
- rate of rise;
- development time;
- first crack / second crack;
- end temperature.

3. Roaster structure:

- main components of a roaster;
- drum;
- burner;
- temperature sensors;
- airflow system;
- pipes and cyclone;
- cooling tray.

4. Roast control

Main parameters:
- temperature;
- time;
- airflow;
- gas.

How to control the process
What a stable roast profile means

5. Physical changes during roasting:

- moisture evaporation;
- bean expansion;
- color change;
- degassing;
- mass loss.

Practice:

- roaster demonstration;
- basic roasting session;
- observing roasting stages;
- keeping a simple roast log.

Day 2 – Roasting process, sensory skills and safety
(6–7 hours)

1. Building a roast profile:

- profile structure;
- main stages;
- drying phase;
- Maillard;
- development;
- how to build a simple roast profile.

Practice:

- roasting with control points.

2. Using the roast profile:

- repeatability;
- stability control;
- roast curve analysis.

3. Critical events:

- first crack;
- end of roast;
- development time control;
- impact of development time.

4. Changes in bean structure:

- caramelization;
- Maillard reactions;
- internal bean structure;
- how it affects flavor.

5. Impact of roasting on flavor and aroma:

- acidity;
- sweetness;
- bitterness;
- body;
- aromatic compounds.

Practice:

- cupping coffees with different roast levels;
- basic sensory analysis.

6. Roast log:

- what to record;
- how to analyze a roast;
- stability control.

Practice:

- filling in the roast log.

7. Roaster safety:

- fire risks;
- chaff;
- smoke;
- ventilation;
- proper gas handling.

8. Cleaning and maintenance:

- cleaning schedule;
- cleaning drum;
- cleaning cyclone;
- chaff collector;
- airflow system.

Course completion:

- exam preparation;
- review of key topics;
- Q&A.

✔ Theoretical test
✔ Practical exercises

Instructor: AST trainer – Volodymyr Yefremov
Basic “Roasting Basic” coffee roasting course will take place at Coffeeton HUB on April 14–15 (8 hours per day). Price: 20,000 UAH

learning

Course "Sensory Intermediate" by Ruslan Karelashvili

location:	Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street
date • time:	18.03.26 • 10:00

We are opening enrollment for the course 🗒️

Sensory Intermediate
Trainer: Ruslan Karelashvili (AST trainer)

In this course we will gain in-depth practical and theoretical knowledge on the following topics:
1. The concept of the science of "Sensorics"
2. Sensory tests
3. Basic tastes
4. Aromas in coffee (working with a set from Le Nez du Cafe)
5. CVA protocol: analysis of concepts, cupping according to this protocol
6. Triangulations
7. Coffee Defects

Price: 20,000₴
Dates: March 18-19
Time: 10:00 AM - 6:00 PM

learning

SPECIAL OFFER

location:	Our office: Kyiv region, Sofiivska Borshchahivka village, 18 Chornovola St.
date • time:	07.03.26 • 11:00

SALE! Don’t miss your chance to buy coffee at special prices. Limited offer!

☕ Items on sale:

42350-G - Ethiopia Guji G3 Natural
Was: 11,35$
Now: 10,85$

39552-G - Timop Grade 1 Natural
Was: 13,00$
Now: 12,15$

11480 - Uganda FW Sironko 15+
Was: 11,65$
Now: 10,50$

81351-G - Indonesia Unsorted West Java
Was: 9,25$
Now: 8,99$

The offer is valid while stocks last.

Events

Cupping of the new arrival of coffee from Colombia

location:	Our office: Kyiv region, Sofiivska Borshchahivka village, 18 Chornovola St.
date • time:	05.03.26 • 11:00

Cupping of the new arrival of coffee from Colombia by the supplier Cafe 100 Anos.

Capping

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