Courses & Community

Our OPP Roasting Master Class in Vientiane concluded with profile analysis, cupping, troubleshooting and an SCA Roasting Intermediate assessment.

The first day of our OPP Roasting Master Class in Vientiane began with the fundamentals behind a roast. Participants explored machine setup, roasting theory and heat transfer before applying those ideas to their first hands-on batches.

Our team represented Espresso Academic and Anaya Espresso Kitchen at the Lao AeroPress Championship 2026. The day brought brewers together to test their preparation, perform under pressure and learn from the wider Lao coffee community.

Congratulations to Tolex Keovongsa on successfully completing SCA Roasting Intermediate during the first OPP Roasting Master Class in Vientiane. We were happy to be part of this step in his coffee learning journey.

Congratulations to Arong, Meow and the Aster Coffee House team on their result at the Lao AeroPress Championship 2026. Seeing their learning journey continue into competition was a happy moment for our campus community.

The final day of our SCA Roasting Skills Intermediate programme in Luang Prabang focused on practical application, profile evaluation and assessment. Participants brought three days of roasting and learning together.

The final day of our SCA Brewing Skills Intermediate programme in Luang Prabang focused on practical application and assessment. Participants brought recipe development, extraction control and sensory evaluation into their brewing work.

Our SCA Roasting Foundation journey at Sahai Lao Coffee Roastery in Luang Prabang began by exploring how green coffee changes during roasting. Day 1 connected the fundamentals of the bean and the heat with the flavours we find in the cup.

Origami Cup Laos 2026 brought competitors and coffee professionals together in Luang Prabang. We were happy to join the competition and be part of the energy and shared enthusiasm around brewing.

The first day of our SCA Brewing Skills Foundation class at Sahai Lao Coffee Roastery introduced the variables behind extraction. Participants brewed, tasted and compared results while building a foundation for recipe development.

Our alumni’s work continues beyond the classroom. This update celebrated Tee Noi from KHOON Coffee and Pop from Slurp Coffee Co, whose teams were helping organise the Lao AeroPress Championship 2026.

The first part of our SCA Roasting Skills Intermediate training in Laos focused on understanding the roaster as a system. Students explored the relationship between energy, heat, airflow, time and the movement of beans in the drum.

Our SCA Roasting Skills Intermediate training in Laos brought theory into practical decisions at the roaster. Students worked with roast profiles, coffee colour and sensory evaluation while discussing the results of their batches.

Celebrating an alumni café milestone in Vientiane as Brewnity Coffee announced its Phonsinuan branch opening in May 2026.

Supporting our students from Laos as Lao Coffee Culture competed at ASEAN Coffee Roasting Championship 2026 in Thailand.

Team Zap Noir on the ASEAN Coffee Roasting Championship 2026 stage, with encouragement from Espresso Academic for our students from Laos.

The final day of this Q Grader course in Laos brought five days of learning into a complete evaluation exercise. Students worked with new coffees, moving through dosing, grinding, pouring, breaking the crust, cupping and recording their observations.

Day 5 of the Laos Q Grader course focused on assessment and calibration. The recap records a second olfactory attempt, triangulation and roast identification, alongside discussion of differences between baked, scorched, dark and light roast examples.

Robusta green grading, flavour references, aroma training and triangulation brought physical assessment and sensory calibration together on Day 3 of our Q Grader course in Laos.

The fourth-day recap from our Q Grader course in Laos looked at consistency. Four coffees were presented three times in random order, giving the group a way to compare their observations across repeated samples.