Building a World-Class Hospitality Industry
BOMA INTERNATIONAL HOSPITALITY COLLEGE
COFFEE SCHOOL
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Meet the trainer
Régine Léonie GUION-FIRMIN
Authorised SCA Trainer (AST)
Kenyan Régine loves coffee and training is her passion. She started
Coffee is one her journey as a coffee trainer at a High Street Coffee
Company in London, in 2011. After achieving her Brewing and
of the most Barista Skills SCA diplomas, she became an AST (Authorised
SCA Trainer) in 2016, then added Sensory Skills, Green Coffee
prestigous in and Roasting modules to her AST teaching.
the world. She is currently adding a new SCA program, Coffee
Sustainablity, to her teaching profile.
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Why Régine thinks learning
about coffee is important. At Boma International
Coffee is the second largest commoditiy consumed in the
world, and Kenyan Coffee is one of the most prestigious
Hospitality College
in the world. By learning about the precious beans, Coffee School
Producers, Marketers, Roasters and Baristi will know how
to improve coffee quality in order to get a better income we offer the full SCA Coffee Skills Programs and
from it, Roasters and Baristi will improve their skills in order the Coffee Sustainability Program. We will also
to extract coffee’s amazing flavours, and finally consumers host coffee classes and events, live and online.
from all around the world coming to Kenya or enjoying SCA education and certification is internationally
Kenyan coffee abroad will appreciate the savoir-faire of recognised.
the Kenyan Coffee Community in their cup.
If you want to start and/or continue your SCA education, we would like to give you 3 recommendations:
• Wait 3 months betweewn each level on the same module, in order to practice your new knowledge
• Avoid jumping foundation courses, as they are highly valuable to understand crucial points in intermediate and
professional courses
• Pursue as many courses as possible
Each certification will award you points towards your SCA diploma. Once you reach 100 points you will get your
Coffee Skills Diploma.
Once you have successfully completed at least one module and have decided what your next move will be, the
world will become your ‘coffee’ oyster!
Good luck!
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Introduction to Coffee
Discovering Coffee from the plant to your cup
Sensory Skills
From understanding your senses to running
sensorial studies, Sensory Skills is open to
anyone who uses one’s senses to assess a
product
Green Coffee
Explaining the second largest commodity in the
world, from its growth and its transformation to
its journey from the global South to the global
North
Roasting
Studying the scientific reaction of heat on
coffee, and learning how to manage a roastery
Brewing
Discovering the interaction between grinding
and extraction
Barista Skills
From the extraction of an espresso to Coffee
Shop management
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SCA INTRODUCTION
TO COFFEE
Introduction to Coffee is an ideal module for
anyone who is new to the coffee industry or just Course Duration
has an interest in this wonderful drink. It charts • Live course: 4 hours
coffee’s journey from its origins in Ethiopia to the • Online course: 4 hours
major commodity it is today, enjoyed by millions Online Course Requirement
of people around the world. From farming the • None
cherries, through drying, roasting, brewing Live course / Combo – Live & Online course
and finally drinking, this module looks at the • 6 to 10 people max per courses
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.
Discovering
Coffee from the
plant to your
cup
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SCA
SENSORY SKILLS
Sensory Skills teaches you the
essentials of sensory evaluation in
a practical and interactive manner.
It investigates the way we perceive
what we taste and how to apply
this knowledge when evaluating
coffee’s natural characteristics. It
also offers an insight into identifying
speciality coffee qualities, as well
as an overview of how to implement
this in business.
Foundation level covers the essentials of sensory evaluation in a practical
and interactive manner. It investigates the way we perceive what we
taste and how to apply this knowledge when evaluating coffee’s natural
characteristics. It also offers an introduction to identifying speciality coffee
qualities, as well as an overview of how to implement this in business.
Course duration Live course/Combo - Live &
• Live course: 8 hours Online course
• Online course: 8 hours • 6 to 10 people max per courses
Online Course Requirement
• None
Intermediate level is ideal for someone already working in the sensory field
who wants to develop their knowledge of sensory skills. It is broken down
into three areas: How we taste, perceive and interpret; Running a cupping
session and tasting the diversity of coffee; How to set up sensory skills in
your business.
Course duration
• Live course: 20 hours glasses
• Online course: 20 hours • 3 cupping spoons
• Coffee freshly roasted (3 different
Online Course Requirement process coffee – 500 g each
(You will be advised if you do not bag)
have access to these equipment) • Green coffee
• 12 Cupping Bowls or 200ml • 3 French Press
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• 1 grinder Live course /Combo – Live &
• Spring water and kettle Online course
• Nez du Café • 6 to 10 people max per
courses
From understanding
your senses to
running sensorial
studies, Sensory
Skills is open to
anyone who uses
one’s senses to
assess a product.
Professional level is aimed at people with extensive experience in the
industry who wish to develop their knowledge to become sensory skills
leaders in a coffee business.
Course duration coffees – 500g each bag)
• Live course: 30 hours • 3 French Press
• Online course: 30 hours • 1 grinder
• pring water and kettle
Online Course Requirement • Nez du Café
(You will be advised if you do not
have access to these equipment) Live course / Combo – live &
• 24 Cupping Bowls or 200ml online
glasses • 6 to 10 people max per courses
• 3 cupping spoons
• Coffee freshly roasted (6 different
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SCA GREEN COFFEE
The Green Coffee module covers the key concepts Foundation level covers the key concepts
surrounding green coffee, from growing the plant, surrounding green coffee, from growing the plant,
through processing, shipping, storage and arrival at through processing, shipping, storage and arrival at
a roaster. It includes principles of coffee growing, a roaster. It includes an introduction to cupping and
processing and green coffee grading and coffee coffee grading.
contracts and green coffee portfolio management.
Course duration
• Live Course: 8 hours
• Online Course: 8 hours
Online Course Requirement
• None
Live course/Combo – Live & Online course
• 6 to 10 people max per courses
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Intermediate level looks at green coffee in greater • 1 grinder
detail and builds on the core vocational skills needed • Spring water and kettle
by people who work with green coffee on a daily basis. • Nez du Café (optional)
It is broken down into three areas: Principles of coffee
growing and processing; Introduction to green coffee Live course / Combo – Live & Online course
grading; Coffee contracts and green coffee portfolio • 6 to 10 people max per courses
management.
Course duration
• Live Course: 20 hours
• Online Course: 20 hours Explaining the second
Online Course Requirement largest commodity in the
(You will be advised if you do not have access to these world, from its growth and
equipment)
• 12 Cupping Bowls or 200ml glasses its transformation to its
• 3 cupping spoons
• Coffee freshly roasted (3 different process coffee –
journey from the global
500g each bag) South to the global North
• Green coffee
• 3 French Press
Professional level is suited to people who have worked for at least two years in a job related to green coffee. It
builds on the knowledge gained at Intermediate level and prepares the student for managerial jobs within the
industry. Good knowledge of other Coffee Diploma System modules, especially Sensory Skills and Roasting, is
highly recommended for anyone wanting to study at this level.
Course duration
• 3 French Press
• Live Course: 30 hours
• 1 grinder
• Online Course: 30 hours
• Spring water and kettle
• Nez du Café
Online Course Requirement
(You will be advised if you do not have access to these
Live course / Combo – Live & Online course
equipment)
• 6 to 10 people max per courses
• 24 Cupping Bowls or 200ml glasses
• 3 cupping spoons
• Coffee freshly roasted (5) (3 different process coffee ,
different species and grades – 500g each bag)
• Green coffee
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SCA ROASTING
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.
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.
Course duration
• Live Course: 8 hours
• Online Course: 8 hours
Online Course Requirement
• None
Live course / Combo course – live & online
• 6 to 10 people max per courses
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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 two days
Course duration • 2kg of green coffee Studying
• Live Course: 20 hours
• Online Course: 20 hours
• Spring water and kettle
• Access to a sample roaster (gas
the
Online Course Requirement
or pulsed air) scientific
(You will be advised if you do not Live course / Combo – Live & reaction
of heat on
have access to these equipment) Online course
• 12 Cupping Bowls or 200ml • 6 to 10 people max per courses
glasses
• 3 cupping spoons coffee, and
learning
how to
manage a
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
roastery
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.
Course duration • Spring water and kettle
• Live Course: 30 hours • 5kg of green coffee
• Online Course: 30 hours • Access to a sample roaster (gas
or pulsed air)
Online Course Requirement • Colour meter
(You will be advised if you do not
have access to these equipment) Live course / Online course /
• 12 Cupping Bowls or 200ml Combo course – live & online
glasses • 6 to 10 people max per courses
• 3 cupping spoons
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SCA BREWING
The study of Brewing introduces you to the different ways of brewing
coffee, from Chemex and siphon to clever dripper and French press. In
addition, this module allows you to get hands-on and learn to analyse your
grind profile, match your grind to your brewing method and to scientifically
measure coffee strength and chart a coffee’s extraction.
Foundation level introduces the
beginner to the different ways
of brewing coffee, from Chemex
and siphon to Clever Dripper and
French press
Course Duration
•
•
Live course: 6 hours
Online course: 6 hours
Discovering
Online Course Requirement the
interaction
• None
Live course / Combo – Live &
Online course
• 6 to 10 people max per courses
between
grinding and
extraction
Intermediate level is very much a hands-on workshop where you will learn
to analyse your grind profile, match your grind to your brewing method and
to scientifically measure coffee strength and chart a coffee’s extraction.
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Course Duration • Distilled water
• Live course: 20 hours • 1 hand grinder
• Online course: 20 hours • Kruve grind sieve set
• 3kg of roasted coffee ( 250g dark
Online Course Requirement – 40/45agtron / 250g medium
(You will be advised if you do not – 50/55 agtron / 2.5kg light -
have access to these equipment) 60/65 agtron )
• 1 V60 – 02 size
• 1 Clever Dripper / 1 French Press Live course / Combo – Live &
• 1 Aeropress Online course
• Metal filter you will be advised • 6 to 10 people max per courses
• 1 5kg / 0.1kg scale
• 1 gooseneck thermo control
kettle
• Spring water
Professional level takes the scientific knowledge a stage further, covering
the impact of temperature on brewing, acidity levels during the brewing
process, the impact of water quality on coffee brewing and flavour and
understanding how to chart espresso and brew within a given extraction
percentage.
Course Duration • Distilled water
• Live course: 30 hours • 1 hand grinder
• Online course: 30 hours • PH meter
• Refractometer
Online Course Requirement • 5kg of roasted coffee ( 250g
(You will be advised if you do not dark – 40/45agtron / 250g
have access to these equipment) medium – 50/55 agtron / 4.5kg
• 1 V60 – 02 size light - 60/65 agtron )
• 1 Clever Dripper / 1 French Press
• 1 Aeropress Live course / Combo – Live &
• 1 5kg / 0.1kg scale Online course
• 1 gooseneck thermo control • 6 to 10 people max per courses
kettle
• Spring water
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SCA BARISTA SKILLS
Barista Skills is for people focusing on
the key skills required to set your grinder,
make espresso and foam and texture milk
for cappuccinos. This module allows you to
gain a deeper understanding of the coffee
itself and build on your practical skills for
milk technique and latte art, not to mention
health and safety, customer service and basic
business.
Foundation level is for people new to the
coffee industry and focuses on the key skills
required to set your grinder, make espresso
and foam and texture milk for cappuccinos.
No previous barista experience is required
for this course.
Intermediate level provides a deeper understanding of
Course Duration the coffee itself and builds on the practical skills learnt at
• Live course: 6 hours Foundation level. Milk techniques, including latte art, are
• Online course: 6 hours introduced as well as health and safety, customer service
and basic business. This course is suitable for people
Online Course Requirement already working as baristas.
• None
Course Duration
Live course / Combo – Live & Online course • Live course: 20 hours
• 6 to 10 people max per courses • Online course: 20 hours
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Online Course Requirement • 3kg of roasted coffee (50/55 agtron) roasted 10
(You will be advised if you do not have access to days before the first session, 500g roasted the
these equipment) day before the first session.
• Access to an Espresso machine and doserless
grinder - you will be advised Live course / Combo – Live & Online course
• 3.5 to 4% Fat pasteurized milk • 6 to 10 people max per courses
• 300ml and 600ml milk jugs
From the
extraction of
an espresso
to Coffee
Shop
management
Professional level is suitable for baristas with considerable experience
who have also completed the Intermediate qualification. It takes both a
scientific and managerial perspective to coffee and making espresso-
based drinks.
Course Duration grinder you will be advised
• Live course: 30 hours • 3.5 to 4% Fat pasteurized milk
• Online course: 30 hours • 300ml and 600ml milk jugs
• 5kg of roasted coffee (50/55 agtron
Online Course Requirement • Refractometer
(You will be advised if you do not have access to
these equipment) Live course / Combo – Live & Online course
• Access to an Espresso machine and doserless • 6 to 10 people max per courses
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SCA COFFEE
SUSTAINABILITY PROGRAM
At the Foundation Level, students will be exposed to
sustainability terminology, a brief history of sustainability
projects in coffee, and key sustainability challenges
across the value chain. They will begin to understand the
trade-offs and complexities of different approaches and
access some of the tools that exist to address a variety of
challenges. Designed for people at all points in the coffee
chain, participants will leave the course understanding why
sustainability is a different kind of challenge than others in Course Duration
coffee, but not an impossible one, and will have ideas on • Live course: 8 hours
where they might start in their own organisations. • Online course: 8 hours
• Articulate broad sustainability challenges at different Online Course Requirement
points in the value chain • None
• Discuss different possibilities for future sustainable
practices at various levels of the coffee chain Live course / Online course
• Explain trade-offs of different sustainability projects • 6 to 10 people max per courses (live course
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The Intermediate Level builds on concepts introduced • Understand and be able to articulate how
in Foundation to develop student ability to analyse and progress on sustainability initiatives is measured
interpret a variety of different types of sustainability and defined in a variety of contexts
projects. • Be able to assess case studies and sustainability
After completing the Intermediate level, students be research
able to articulate different ideas about defining and • Develop a plan to move forward on a sustainability
measuring sustainability and sustainable development in initiative within their own organisation
order to better understand and assess the major issues
facing specialty coffee. Course Duration
• 3 months
• Gain exposure to different sustainability approaches in
the value chain, with a firm grasp of the defining issues Live course / Online course
in at least two parts of the chain most relevant to the • 6 to 10 people max per courses (Live course)
student
• Have a more detailed understanding of collective
action and what platforms exist to collaborate, leverage
resources, and share results
The Professional Level offers an intensive, practical
experience in which students design, carry out, and
assess their own sustainability projects in accordance
with their organisation’s goals and capabilities. The
Professional class is designed to be taught over a period
of several months to a year, with in-class sessions (online
or in person) supporting students as they carry out their
projects. The Sustainability Professional makes educated
choices about trade-offs and costs and is a leader
in Sustainability programming within the SCA and the
specialty industry at large.
• Identify measures of accountability and progress on a
particular sustainability issue • Serve as an advocate for intelligent sustainability
• Engage extensively with debates, policies, and practices programming across the coffee industry by
of sustainability across multiple points of the value chain participating as a mentor to future students
• Lead others in discussion and practice of these issues,
and serve as a mentor for future students
Course Duration
• Identify, develop, carry out, and assess a sustainability
• 7 months
effort that fits within their organisation’s capabilities,
is measurable and trackable, has structures of
Live course / Online course
accountability, and is critically reflexive about its
• 6 to 10 people max per courses (Live course)
successes and failures
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Boma International Hospitality College Follow us on social media
South C , Red Cross Road, Off Popo Road
P.O. Box 26601 - 00100 GPO Nairobi, Kenya @bihccoffeeschool
Tel: +254 719 050 550, +254 719 050 540
Email: [email protected]
www.bihc.ac.ke
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