| location: | Cities of Ukraine |
| date • time: | 15.08.24 • 11:00 |
Coffeeton's Outbound Cuppings!
We are announcing a series of outbound cuppings to various cities in Ukraine!
We are not going with just anything, but with super coffee (no exaggeration) from Colombia. There will be 14 items in total, including Sidra, Bourbon, Chiroso, Tipica and a lot of Pink Bourbon washed, natural and honey finishes.
| 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
| 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
| 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.
| 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.
