The course aims to improve the ability to distinguish the sensory aspects of coffee. It explores how the human senses influence perception and how to apply this knowledge to assess the natural characteristics of coffee. The course helps to objectively evaluate coffee and calibrates the receptors for its correct perception.
The course focuses on understanding the roasting process, including the physical and chemical changes, as well as the basic thermodynamics and heat transfer that occur during roasting. Students also gain an understanding of the basic design of a roaster, its maintenance, and an overview of safety protocols.
The course focuses on manual coffee brewing methods. Students receive theoretical and practical instructions on how to properly work with various brewing devices, learn the correct proportions, water temperature, brewing time and pouring methods to achieve the best taste of the cup.
The course focuses on understanding coffee itself, the basics of working with a coffee machine, grinding settings, milk frothing, latte art techniques according to SCA standards. Within the course, students learn coffee parameters, coffee recipes, workflow management and its efficiency.
Our space will also host specialized lectures covering various aspects of the coffee industry, which will help improve practical skills and gain new knowledge for further development in the coffee sector from a business perspective.
One of the most important skills when working with coffee is the ability to correctly and objectively evaluate its quality. So, in addition to studying under the SCA EDUCATION international program, you can take the Q-Grader exam in our certified facility.
Coffee companies want their quality control staff, roasters, and exporters to be Q-Graders as well.
Certified Q Graders have common standards around the world, making both producers and buyers better understand each other. After receiving the Q Grader certificate, the opportunities in the coffee industry expand, as the Q program is recognized by coffee professionals worldwide.
| 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
| 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
| 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
| 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
