Latte Art course by champion Yevhen Mazur - Coffeeton HUB

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LATTE ART Course with Yevhen Mazur

location:	Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street
date • time:	27.05.26 • 11:00

Want to learn how to draw perfect basic latte art or break down complex multi-layer designs? Then this course is for you.

2026 latte art champion Yevhen Mazur will teach you how to properly work with milk and share the key details of real latte art mastery.

On the course you will cover:

- History of latte art: how it developed and how designs evolved
- Techniques and styles: Free pour, Etching, and Macchiato. What Dry foam and Semidry foam are and how they differ
- How latte art affects taste
- Cups: types, differences, features, and handling techniques
- Which coffee to choose for better latte art
- Pitchers: technical specs and how to choose the right one for you
- Latte art pen: features and how to use it
- Milk: composition, chemistry, types, and ideal temperature
- Hygiene rules
- Basics of milk frothing and splitting
- Stages of creating latte art
- Free pour designs from simple to advanced
- Etching: how to use a latte art pen
- World Latte Art Championship: rules, judging criteria, participation
- How to prepare for a Latte Art Battle
- Exercises for stream control, motor skills, muscle memory, and dealing with shaky hands
- Design matrix: from simple to complex

Price: 5,000 UAH
Time: 11:00 - 17:00
Location: 75A Yuliia Zdanovska Street, “Soniachna Brama” residential complex, VDNH area

already completed

"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

learning

"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

learning

"Roasting Intermediate" Course by Volodymyr Yefremov

location:	Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street
date • time:	22.05.26 • 10:00

An intensive course for those who want not just to understand coffee roasting, but to experience the entire process in practice – from theory to working with professional equipment in a real production environment.

Course duration – 3 days
• Day 1 – theory (CoffeetonHUB, 75a Yulii Zdanovskoi St)
• Days 2 & 3 – production practice (Coffee Lover roasting facility, 1 Akademika Hlushkova Ave, VDNG Pavilion 15)

Time:
Daily from 10:00 to 18:00

Course cost:
30 000 ₴

Program:

1. Roasting Profile

How to read and build a roasting profile
Temperature and heat supply control
Rate of Rise (RoR) control
Main roasting stages:
- charge (loading the beans)
- turnaround point
- yellow stage
- cinnamon stage
- first crack
- roast development
- drop (unloading)
How to consistently repeat results
Maintaining a roasting log

2. Roast Color and Quality Control

Measuring roast color
Light, medium, and dark roasts
How color affects flavor
Consistency control between batches
Working with color measurement devices

3. Sensory Analysis of Roasting

How roasting affects:
- acidity
- sweetness
- bitterness
- body
- balance
How development time changes coffee flavor
Identifying roasting defects

Roast tasting practice

4. Physical and Chemical Changes During Roasting

Weight loss (shrinkage)
Bean volume increase
Density changes
Managing bean moisture
Maillard reaction
Endothermic and exothermic phases
Formation of aromatic compounds

5. Heat Transfer and Thermodynamics

Conductive heat transfer
Convective (air) heat transfer
Radiant heat transfer
Operation of drum and air roasters
Impact of airflow on roasting
Burner types and their characteristics

6. Measurement and Analysis

Moisture measurement
Density measurement
Color measurement
Calculating weight loss
Calculating volume increase
Calculating development time
Analyzing roast graphs

7. Sample Roasting

The purpose of sample roasting
Specifics of working with small-scale roasters
Selecting coffee for purchase
Quality assessment through tasting

8. Safety and Equipment Maintenance

Fire safety
Cleaning the roaster
Chaff collector and chimney maintenance
Preventative maintenance
Production sanitation
Proper storage of green and roasted coffee

9. Practical Part of the Course

Building a roasting profile
Roasting to a target color
Profile replication
Working with measuring instruments
Tasting practice
Defect analysis
Filling out professional roasting logs

10. SCA Exam Preparation

Theoretical exam
Practical exam
Working according to SCA standards
Common mistakes during the exam
Logic behind practical task assessment

learning

"Coffee Flavor Calibration: Floral Edition 2.0" Course by Alina Vitrenko

location:	Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street
date • time:	16.05.26 • 10:00

Seasonal Calibration 2.0 with Alina Vitrenko

The second part of the course about flowers. This time we will analyze and describe new flowers. Lilacs are blooming now, the rose season is on the horizon, and there will be other tree blossoms: peonies, elderberry, irises, lily of the valley, 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: 16.05
Location: 75a Yulii Zdanovskoi St, Coffeeton Hub

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

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