SCA Courses at CoffeetonHUB with AST Trainer | Sensory, Barista, CVA

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Course BARISTA INTERMEDIATE with AST Trainer Ruslan Karelashvili

location:	Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street
date • time:	06.08.26 • 10:00

Barista Intermediate Course
with AST Trainer Ruslan Karelashvili

A professional course for baristas who want to reach a new level of skill, understand the physical and chemical processes of extraction in depth, and master working with professional equipment.

Course program:

- Design and types of espresso grinders
- Design and types of espresso machines
- Espresso: definition and recipe
- Theory of extraction
- Espresso machine calibration: water pressure and temperature, their impact on extraction
- Espresso Compass
- Milk texturing: foaming, storage, pouring, basic latte art (practice)
- Impact of roast level on extraction
- Espresso-based beverages (practice)
- Cleaning and daily maintenance of coffee equipment

With the opportunity to receive an SCA certificate after completing the course and successfully passing the exam in this discipline!

Date: August 6-7
Price: 20 000 ₴

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Events calendar

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Course BARISTA INTERMEDIATE with AST Trainer Ruslan Karelashvili

Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street

already completed

"Sensory Basic" Course by Ruslan Karelashvili

location:	Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street
date • time:	02.07.26 • 10:00

SENSORY BASIC
AST Trainer: Ruslan Karelashvili

1. Coffee Sensory Analysis and Working with the CVA Form

We will study in depth the descriptive CVA (Coffee Value Assessment) form, developed by the SCA and used for evaluating coffee at professional championships, including the Brewers Cup and World Coffee Roasting Championship.

2. During the training, we will examine the principles of descriptive analysis and learn how to systematically evaluate coffee based on key parameters:
- country and region of origin;
- quality of raw materials;
- processing method;
- freshness and the impact of time on the sensory profile.

The program includes 4 practical cuppings with a detailed analysis of each sample. In each session, we will taste and analyze 4-6 different coffees, comparing their sensory characteristics and identifying the factors that shape the flavor profile.

3. Special attention will be paid to developing sensory memory and recognizing aromas using the professional Le Nez du Café 2.0 kit. This will allow for better identification of aromatic descriptors and more confident usage of coffee description language at a professional level.

Price: 5 000₴

Date: 02.07
Time: 10:00 to 18:00

learning

Cupping IVANO-FRANKIVSK: Rwanda & Other Specialty Lots

location:	23 Sakharova St, Ivano-Frankivsk (Promprylad, Fabryka Kavy)
date • time:	27.06.26 • 12:00

IVANO-FRANKIVSK!

On Saturday, 27.06, Coffeeton is coming to visit you!

We are meeting at the Promprylad location in the awesome "Fabryka Kavy" space. We will be cupping amazing Rwanda and other exclusive specialty lots prepared specifically for this gathering.

Come to meet us, chat, and explore new coffee flavors together. Don't miss the city's main tasting event!

Date: 27.06
Time: 12:00

Capping

"Coffee Flavor Calibration: Floral Edition 3.0" Course by Alina Vitrenko

location:	Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street
date • time:	04.06.26 • 10:00

FLORAL CALIBRATION 3.0 WITH ALINA VITRENKO

This is the third part of the course about flowers. But this time we will analyze and describe new ones: acacia, peonies, jasmine, elderberry, irises, and others. We will add some elements from the previous course to review or to introduce them to those joining for the first time.

This is not just a calibration – it is a full one-day course on flowers where we analyze their molecular composition, learn interesting facts about each flower, and examine in detail the description and how each flower manifests as a descriptor in coffee. We analyze not only the aroma but also the flavor.

Course Program:

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

Date: 04.06
Location: 75a Yulii Zdanovskoi St, Coffeeton Hub

Duration: ~6 hours (with a break)
Price: 3000 UAH

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"Sensory Intermediate" Course by Ruslan Karelashvili

location:	Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street
date • time:	28.05.26 • 10:00

SENSORY INTERMEDIATE
AST Trainer: Ruslan Karelashvili

In this course, we will acquire advanced practical and theoretical knowledge on the following topics:

- The concept of "Sensory" science
- Sensory tests
- Basic tastes
- Coffee aromas (working with the Le Nez du Cafe kit)
- CVA protocol: concept breakdown, cupping according to this protocol
- Triangulations
- Coffee defects

Price: 20 000₴

Date: 28-29.05
Time: 10:00 to 18:00

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