CVA Course for Cuppers – Coffeeton

cva-for-cuppers

learning

CVA for cuppers

location:	Coffeeton HUB Kyiv city, 75 A Yulii Zdanovskaya St.
date • time:	27.10.25 • 10:00

Friends, for those who missed out:

We're announcing a new session of the "CVA for Cuppers" course
With AST trainer Ruslan Karelashvili (By the way, congrats to Ruslan on his +1 badge: he took 2nd place at the national roasting championship 🔥 This guy, it seems, can do it all)

❗️REMEMBER, after completing courses with a certified AST trainer, you can be eligible to take the exam in this discipline and get an SCA certification.

Date: October 27-28
Time: Both days from 10:00 to 18:00
Venue: Coffeeton HUB
Price: 25,000 UAH
Registration: DM or call +380665817409

CVA cupping form – this is the official form for cupping (coffee tasting) from Coffee Value Assessment (CVA) — an initiative by the Specialty Coffee Association (SCA), which since 2023 has introduced a fresh approach to coffee evaluation.
The CVA cupping form replaces the traditional SCA scoring system (6 to 10 points) and focuses not just on quality, but also on a coffee’s market value and how well it meets the expectations of different players in the chain (farmers, traders, roasters, baristas, and more).

P.S. "SCA sets the rules of the game. And if you want to play in this game, you gotta know the rules." — Ruslan Karelashvili.
Friends, it's time to learn the rules!
Recent championships and festivals are proof of that.

expect later

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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