This combi module is designed to provide an intensive understanding and skill development from farm to cup for a total of 3 full day course. Learners will be taught a few key important things such as mastery in coffee cupping, understanding arabica beans as well as coffee science, mastery in coffee roasting skills and also understanding different roasting profiles for different beans, mastery of blending, and also mastery of different brewing techniques both coarse and fine grind sizes. This course will cover the following learning outcomes: 

1. Day 1 (6 hours) will be focusing on Mastery of Sensory and Brewing. In this course, learners must be able to tell 5 different Arabica blinds and also on how to professionally distinguish different beans in terms of taste, quality, and also roasting profile. The focus will be on developing a very intimate understanding in coffee and developing the mastery also on handling coffee equipment and tools from Moka Pot, Pour Over, Grinder, and also Pump Espresso. 

2. Day 2 (6 hours) will be focusing on Mastery of Roasting specifically drilling the sense to be able to roast different set of profiles from medium roast to medium dark and then dark roast. Understanding what is 1st crack, 2nd crack, and hw to calculate the moist content of different beans and also chart over the roasting cycle.

3. Day 3 (6 hours )will be focusing on blending technique and also the packaging as well as the business elements of coffe roasting business. In addition, we will also cover the operations of a cafe and also also extensively cover different coffee menus both for hot and cold brews.