Upcoming Courses
Thailand
Why you need Calibration? Every 3 year, Q graders need to attend the calibration test to make sure cuppers still have the professional ability to evalute coffee. All students that pass extend the certification for 3 more years!
Calibration Requirement: Cup 3 flights of coffee，at least pass 2 flights
Venue：Torch Thailand Lab
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:
General Knowledge
Sensory Test
Olfactory Test
Triangulation
Matching Pairs
Roast Sample ID
Green Grading
Roasted Grading (quakers)
Coffee Cupping
About Instructor -- Marty Pollack
CQI Q Grader Instructor
Co-Founder of Torch Coffee Company
Learn about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.
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
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.
Expose and sensitise student on the notion of specialty vs non-specialty coffee. Enabling the student to recognise the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.
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.
Learn about the variety of methods for brewing coffee and the brewing variables that affect quality. The Brewing module provides hands-on learning on grind profiles, brewing methods, measuring coffee strength and charting a coffee’s extraction.
Designed to introduce core brewing skills and equipment to people with no previous brewing experience. Successful candidates should be able to grind and brew to the correct recipe to produce great coffee.
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.
Courses at this level usually take 1 days.
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.
Expose and sensitise student on the notion of specialty vs non-specialty coffee. Enabling the student to recognise the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.
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.
*Thanks for your interest in booking SCA Roasting class, you may refer to other labs for the available course or Talk to us with our live chat support to schedule your next class in Thailand.
Learn about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.
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
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.
Designed to test key core and more advanced skills and understanding, expected from a competent barista (for example, from someone working as a barista for 6 months or more. Subject to Trainer assessment).
Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and maintenance.
Learn the practical skills you need behind the espresso bar: learn how to set your grinder, milk techniques and latte art, health and safety, customer service, and basic business practices.
Designed to introduce core barista skills to people with no previous barista experience. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.
*Thanks for your interest in booking roasting intermediate, you may refer to other labs for the available course or Talk to us with our live chat support to schedule your next class in Thailand.
Curriculum Content
This course provides you with the key information to enable you to sit for your Intermediate Roasting qualification that consists of a 4 short practical exam and a written exam (25questions with a pass rate of 70% required)
For more information contact lalida@torchcoffee.com
*Thanks for your interest in booking roasting intermediate, you may refer to other labs for the available course or Talk to us with our live chat support to schedule your next class in Thailand.
Curriculum Content
1. Brief History of Roasting
2. Types of Coffee Roasters
3. Green and Roasted Coffee Transfer
4. Roasters Gauges and Controls
5. The Roasting Process
6. Summary
For more information contact lalida@torchcoffee.com
JOIN US NOW FOR A SPECIAL PRICE OF
79,000 THB (USD $2325 )
This certified SCAA lab is in Chiang Mai, Thailand, the heart of coffee in Thailand. In addition to developing your cupping abilities, you will also have ample opportunity to visit coffee farms and learn all about green coffee, from growing to processing, it will be a very hands-on experience. This course will be taught primarily in English, with professional Thai translation for all teaching and exams.
Marty is a partner in Torch Coffee and has been working in the specialty coffee industry in China for many years and other than living and working at origin in China he has been running trainings throughout Asia and the Middle East. Martin is a Q Arabica instructor, Q Robusta Grader as well as a SCAA Specialized Instructor and SCAE AST.
For more information contact Marty@Torchcoffee.com
or call K. Oun 0899994440 (thai)
Invest in your roasting career with instruction from recognized experts and an education backed by decades of experience, scientific understanding, and thought
Roaster Pathway Level 2 will examine topics ranging from sustainability and business to culinary science and sensory analysis. Students will also travel to a coffee producing country, visiting farms and meeting producers to further deepen the connection to craft with real-world perspectives. Roaster Pathway Level 2 graduates will leave the program with a depth of insight and experience necessary to innovate and lead in specialty coffee.
Invest in your roasting career with instruction from recognized experts and an education backed by decades of experience, scientific understanding, and thought
Roaster Pathway Level 1 establishes the roasting craft with coursework in coffee analysis and evaluation, green coffee processing and sample roasting and production management and safety. Level 1 graduates will have demonstrated a proficiency with the scientific and technical elements of roasting and laid the groundwork for the ongoing development of the craft.
Invest in your roasting career with instruction from recognized experts and an education backed by decades of experience, scientific understanding, and thought
Roaster Pathway Level 1 establishes the roasting craft with coursework in coffee analysis and evaluation, green coffee processing and sample roasting and production management and safety. Level 1 graduates will have demonstrated a proficiency with the scientific and technical elements of roasting and laid the groundwork for the ongoing development of the craft.
Roaster Pathway Level 2 will examine topics ranging from sustainability and business to culinary science and sensory analysis. Students will also travel to a coffee producing country, visiting farms and meeting producers to further deepen the connection to craft with real-world perspectives. Roaster Pathway Level 2 graduates will leave the program with a depth of insight and experience necessary to innovate and lead in specialty coffee.
Green Coffee Buyers is a unique opportunity to learn from leading importers, growing both a career and a professional network as you embark on a life in coffee. Importers, exporters, buyers, and traders alike will benefit from a curriculum built around the economic realities of the global coffee system. With instruction from leading professionals in every stage of the process, students will gain experience that will immediately carry over to their own work.
Golden Cup Technician Certificate (Brewing & Grinding). A Certified Golden Cup Technician (GCT) is a coffee professional representing not only his/her own company in the field, but also representing the SCA. A Certified GCT should be prepared to conduct a Golden Cup analysis upon request. A GCT may be called upon to analyze the brews at locations of his/her own company, wholesale customers, or customers of a competing vendor.
Golden Cup Technician Certificate (Brewing & Grinding). A Certified Golden Cup Technician (GCT) is a coffee professional representing not only his/her own company in the field, but also representing the SCA. A Certified GCT should be prepared to conduct a Golden Cup analysis upon request. A GCT may be called upon to analyze the brews at locations of his/her own company, wholesale customers, or customers of a competing vendor.
Green Coffee Buyers is a unique opportunity to learn from leading importers, growing both a career and a professional network as you embark on a life in coffee. Importers, exporters, buyers, and traders alike will benefit from a curriculum built around the economic realities of the global coffee system. With instruction from leading professionals in every stage of the process, students will gain experience that will immediately carry over to their own work.
Develop both your palate and your coffee career, prepare yourself for work in evaluation and analysis with the confidence to participate in high-stakes decision making.
From acids to extraction, the SCAA flavor wheel to triangulations, Coffee Taster Pathway Level 1 presents the tools required to dissect coffees for flavor and evaluate them in a nuanced, careful manner, ensuring the best product makes its way to the consumer. Building a vocabulary of taste descriptors and adhering to cupping protocols, students will quickly build world-class sensory skills alongside knowledgeable certified instructors. Coffee Tasters who currently have or are pursuing a Q-Grader certification may be eligible to receive credit for a portion of the Level 1 curriculum. Level 1 graduates will be prepared to contribute to quality control departments and programs, working alongside roasters and green coffee buyers to evaluate and critique performance.
