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SCI Barista Level 1
Oct
21
to Oct 22

SCI Barista Level 1

As a barista, it’s critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialized levels learn how to blend espresso beans. 

In this course you will learn: 

  • Overview of espresso machine and grinder models and functionality.
  • Practice adjustment of equipment and proper protocols, as well as proper machine maintenance.
  • Keys of customer service.
  • Milk. Learn what proper milk texture is (quality and beverage differences) and proper milk foaming techniques.
  • Learn basic latte-art pouring techniques.
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SCI Barista Level 2
Oct
23
to Oct 25

SCI Barista Level 2

As a barista, it’s critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialized levels learn how to blend espresso beans. 

In this course you will learn: 

  • Overview of espresso machines, different types and functionality, pros and cons. Simple to extremely complex (3 boilers per group head).
  • Boiler systems discussion. Take apart steam wands, group heads, gaskets, boiler, put back together. Learn maintenance.
  • Overview of grinders, different types and functionality. Pros and cons.
  • Side by side comparison of different grinder types and burr types on flavor impact. •Take apart and put back together grinders. Learn maintenance.
  • Learn about the different processes that milk goes through and the impact on the quality of the milk and coffee beverage.
  • Learn and practice steaming different fat content as well as other types and see impact on final beverage as well as different techniques for steaming. •Practice advanced latte art.
  • Overview of Barista and Latte art competition rules.
  • Receive tips on competing and simulate competition environment.
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CQI Q Grader - October
Oct
6
to Oct 11

CQI Q Grader - October

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

CQI Q-GRADER

Q ARABICA GRADER (Q GRADER)

The Q Arabica (Q Grader) course was created as part of the Q Coffee System to form a skilled and credible body of specialty Arabica coffee cuppers, to objectively assess coffee quality, detect coffee defects, and identify coffee characteristics based on Specialty Coffee Association of America (SCAA) standards.

Conducted by an authorized instructor, the six-day course comprises of 22 individual tests (click for test details) that evaluate competency and sensory acuity in cupping and grading coffee. Candidates are required to pass all sections in order to qualify for certification, and those who do not pass all sections may retake the tests during the course period or any time after within 18 months. A Q Grader certificate is valid for three years and is renewable upon completion of an accredited calibration exam. 

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

  1. General Knowledge
  2. Sensory Test
  3. Olfactory Test
  4. Triangulation
  5. Matching Pairs
  6. Roast Sample ID
  7. Green Grading
  8. Roasted Grading (quakers)
  9. Coffee Cupping
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SCA Brewing Professional
Sep
24
to Sep 26

SCA Brewing Professional

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

The course tests the ability of the professional brewer to navigate the Brewing Control Chart. This course is intended to extend the practical and sensory brewing capabilities of the professional brewer.

  • The Professional level is suitable if you want to pursue specialist knowledge at a high level in your subject. Success at this level should indicate to employers competence to work in the field.
  • Extensive relevant experience is recommended before attempting this level.
  • Candidates must hold the Intermediate qualification in the module before attempting the professional level, barista intermediate is recommended.
  • Courses at this level would be expected to take a minimum of 3 days.
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SCA Roasting Professional
Sep
16
to Sep 19

SCA Roasting Professional

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

Advanced skills in profile development and sensory evaluation of different profiles are tested. Knowledge of the fundamental chemistry of coffee is tested as well as the chemical reactions happening during coffee roasting. Roastery management include principles of manufacturing efficiency and capital expenditure decision making is tested.

The Professional level is suitable if you want to pursue specialist knowledge at a high level in your subject. Success at this level should indicate to employers competence to work in the field.

  • Extensive relevant experience is recommended before attempting this level.
  • Pre-requisite: Roasting Intermediate, Green Coffee Intermediate and Sensory Intermediate
  • Courses at this level would be expected to take a minimum of 3 days.
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SCI Roasting Level 2
Sep
11
to Sep 13

SCI Roasting Level 2

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

In this course you will learn:

•Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

•Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

•Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.

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SCI Roasting Level 1
Sep
9
to Sep 10

SCI Roasting Level 1

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

This course explores the following topics: 

  • Physical inspection of green beans, basic sample roasting practices.
  • Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).
  • Consistent industrial roasting at different degrees of roast using a roast log.
  • Cupping and discussion of results.
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SCI Brewing Level 2
Aug
15
to Aug 16

SCI Brewing Level 2

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

The brewing module takes an in-depth hands on approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, blending techniques with different single origins, and learning about competition techniques. 

  • Overview of traditional and less common brewing methods and techniques.  
  • Learn different cold brewing techniques, equipment, and results. 
    • Overview of Brewer’s Cup competition rules. 
  • Receive tips on competing and simulate competition environment. 
  • World Brewing Competition 
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SCI Barista Level 2
Aug
12
to Aug 14

SCI Barista Level 2

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

As a barista, it’s critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialized levels learn how to blend espresso beans. 

In this course you will learn: 

  • Overview of espresso machines, different types and functionality, pros and cons. Simple to extremely complex (3 boilers per group head).
  • Boiler systems discussion. Take apart steam wands, group heads, gaskets, boiler, put back together. Learn maintenance.
  • Overview of grinders, different types and functionality. Pros and cons.
  • Side by side comparison of different grinder types and burr types on flavor impact. •Take apart and put back together grinders. Learn maintenance.
  • Learn about the different processes that milk goes through and the impact on the quality of the milk and coffee beverage.
  • Learn and practice steaming different fat content as well as other types and see impact on final beverage as well as different techniques for steaming. •Practice advanced latte art.
  • Overview of Barista and Latte art competition rules.
  • Receive tips on competing and simulate competition environment.
View Event →
SCA Roasting Intermediate
Aug
7
to Aug 9

SCA Roasting Intermediate

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

This course will provide a more detailed understanding of the roasting process and the different kinds of heat transfer at work.

  • The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.
  • Pre-requisite: Roasting Foundation, Green Coffee Foundation and Sensory Foundation
  • Courses at the Intermediate level usually take a minimum of 2 days.
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SCA Roasting Foundation
Aug
4
to Aug 6

SCA Roasting Foundation

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

Designed to introduce core roasting skills and equipment to people with no previous roasting experience. The student will be able to describe the various stages of roasting using all terminology from the keyword list below. 

  • The Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more.
  • The Foundation level requires no previous experience, Sensory and Green Coffee Foundation level courses are recommended
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SCA Barista Professional
Jul
30
to Aug 1

SCA Barista Professional

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

Designed to test advanced skills and detailed knowledge of the science behind processes used, expected from a professional barista (for example, from someone working as a barista for 12 months or more, with some management responsibilities).

Successful candidates should have a detailed understanding of their ingredients and of the techniques available to maximize the quality of the drinks made. They should be able to manage the skills of others to produce quality drinks and provide excellent customer service. They should be able to maintain their equipment to ensure continued quality.

  • The Professional level is suitable if you want to pursue specialist knowledge at a high level in your subject. Success at this level should indicate to employers competence to work in the field.
  • Extensive relevant experience is recommended before attempting this level.
  • Candidates must hold the Intermediate qualification in the module before attempting the professional level.
  • Courses at this level would be expected to take a minimum of 3 days.
View Event →
SCA Brewing Intermediate
Jul
23
to Jul 24

SCA Brewing Intermediate

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, brewing intermediate helps the coffee professional manipulate brew techniques to improve coffee quality. 

  • The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.
  • Experience working in the field is recommended for this level.
  • Courses at the Intermediate level usually take a minimum of 2 days.
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SCA Intro to Coffee
Jul
22
5:30 PM17:30

SCA Intro to Coffee

Introduction to Coffee is an ideal module for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From farming the cherries through drying, roasting, brewing and finally drinking, this module looks at the processes coffee goes through. This half day course also includes a “coffee cupping” which allows you to taste the various flavours coffee has to offer.

  • No previous experience required.
  • Courses at this level usually take 1 day.
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SCA Green Intermediate
Jul
18
to Jul 19

SCA Green Intermediate

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

Learn about the key concepts surrounding green coffee: production, processing, grading, shipping, storage, arrival at destination, as well as coffee contracts and portfolio management.

This course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the student for more complex job functions found in the green coffee profession. Specifically:

  1. Botany and agronomy are developed further
  2. Processing is explored in more detail and quality as a result of processing is introduced as a concept
  3. Defects as well as positive grading variables are introduced to the student
  4. Core elements of green coffee contracts are introduced
  5. Grading and quality differentiation with regard to contracts is introduced
  6. Seasonality and quality storage variables are introduced as concepts
  7. Market terminology is developed further
  8. Decaffeination is developed further
  9. Mechanisms of certification are explored in further detail
  • It is recommended that students have been working for a minimum of six months in a job with exposure to green coffee before taking this module, and ideally around twelve months minimum.
  • Pre-requisite: Intro to Coffee, Green Coffee Foundation,  Sensory Foundation, Sensory Intermediate (recommended only)
  • Courses at the Intermediate level usually take a minimum of 2 days.
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SCA Sensory Professional
Jul
15
to Jul 17

SCA Sensory Professional

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

Learn about the essentials of sensory evaluation in a practical and interactive manner. Sensory Skills investigates the way we perceive what we taste, how to evaluate coffee’s natural characteristics, and implementing this knowledge in business. 

Course Content:

To align the student with industry coffee and sensory standards. To prepare them for running sensory evaluation in a coffee business. To acquire the skills required to start identifying and evaluating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements

  • The Professional level is suitable if you want to pursue specialist knowledge at a high level in your subject. Success at this level should indicate to employers competence to work in the field.
  • Extensive relevant experience is recommended before attempting this level.
  • Pre-requisite: Sensory Intermediate, Green Coffee Intermediate(recommended only), Roasting Intermediate (recommended only)
  • Courses at this level would be expected to take a minimum of 3 days.
View Event →
SCI Roasting Level 2
Jul
10
to Jul 12

SCI Roasting Level 2

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

In this course you will learn:

•Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

•Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

•Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.

View Event →
SCI Roasting Level 1
Jul
7
to Jul 9

SCI Roasting Level 1

  • Torch Coffee Lab at Alam Almaqahi (map)
  • Google Calendar ICS

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

This course explores the following topics: 

  • Physical inspection of green beans, basic sample roasting practices.
  • Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).
  • Consistent industrial roasting at different degrees of roast using a roast log.
  • Cupping and discussion of results.
View Event →