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 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: | Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street |
| date • time: | 25.02.26 • 10:00 |
📅 Course "CVA for Cuppers" with AST Trainer Ruslan Karelashvili at CoffeetonHUB
So you can confidently ask your loved ones for a Christmas gift in the form of training 🤝
❗️Reminder: after completing courses with a certified AST trainer, you may be eligible to take the exam in the respective discipline and receive an SCA certificate.
▫️ 25–26.02 - CVA for Cuppers
💰 25,000 UAH
Other courses:
January:
▫️ 15–16.01 - Sensory Intermediate
💰 20,000 UAH
▫️ 28–30.01 - Sensory Professional
💰 30,000 UAH
February:
▫️ 11–12.02 - Barista Intermediate
💰 20,000 UAH
| location: | Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street |
| date • time: | 11.02.26 • 10:00 |
📅 Course "Barista Intermediate" with AST Trainer Ruslan Karelashvili at CoffeetonHUB
So you can confidently ask your loved ones for a Christmas gift in the form of training 🤝
❗️Reminder: after completing courses with a certified AST trainer, you may be eligible to take the exam in the respective discipline and receive an SCA certificate.
▫️ 11–12.02 - Barista Intermediate
💰 20,000 UAH
Other courses:
January:
▫️ 15–16.01 - Sensory Intermediate
💰 20,000 UAH
▫️ 28–30.01 - Sensory Professional
💰 30,000 UAH
February:
▫️ 25–26.02 - CVA for Cuppers
💰 25,000 UAH
