Courses & Community

Brewing Foundation, AeroPress practice and an 18-competitor UAC championship at White Blossom Barista School in Kathmandu, with Nattawat Muangsiri as Head Judge.

Students in Kathmandu explored aroma recognition, triangulation and calibration, working towards clearer and more consistent sensory descriptions.

Aroma, the five basic tastes and structured cupping gave students a foundation for observing and describing coffee.

After their Intermediate training, students in Chitwan continued into SCA Roasting Skills Professional. This intensive class focused on analysis, roast design and purposeful decisions.

Our SCA Roasting Skills Intermediate class in Chitwan, Nepal, took place on 21–22 March 2026. Students explored roasting through practical work, observation and discussion.

Following their sensory and cup-evaluation work, students continued into CQI Post Harvest Processing in Chitwan, Nepal, as part of our March 2026 programme. The course broadened their view of where coffee quality begins.

The final stage of our March 2026 Q Grader programme in Chitwan brought the different parts of coffee evaluation together. Students continued with roast identification and green grading before moving into the examination stage.

The first part of our March 2026 Q Grader and CQI Post Harvest Processing programme in Chitwan started with sensory foundations and cupping protocol. Students worked on observing aroma, flavour and the cup in a structured way.

Our March 2026 Q Grader and CQI Post Harvest Processing journey in Chitwan included focused sensory exercises in triangulation, olfactory work and acids.

Brewing Professional Day 2 in Chitwan explored extraction and strength through the Brewing Control Chart, practical adjustments and side-by-side tasting.

Brewing Professional Day 1 in Chitwan explored water TDS, alkalinity, hardness and mineral balance, connecting measurements with tasting and brewing goals.

The final-day recap from Brewing Intermediate in Chitwan brought practical and theory assessments together. Students checked water TDS and worked through their brewing recipes, adjusting grind, dose, pouring, time and beverage yield.

Day 2 of Brewing Intermediate in Chitwan continued the conversation about body, intensity and flavour. Students compared coffees and roast levels while exploring water chemistry and how their brewing decisions changed the cup.

Twelve students worked in four groups on the first day of Brewing Intermediate in Chitwan. The session introduced brewing and extraction, then moved into practical targets that the groups could compare in the cup.

The final day in Kathmandu brought individual roast plans to life, with students roasting, tasting and adjusting toward their own flavour goals.

Cupping the Day 1 roasts in Kathmandu, comparing roast levels and speed, and using red lighting to reduce the influence of visible colour.

Day 1 in Kathmandu explored drum speed, airflow, energy and roast profiles, preparing more than eight training batches for the next day’s cupping.

A Kathmandu class brings together taste, aroma and triangulation in its final SCA Sensory Intermediate assessment, followed by a celebration of the graduates.

The Kathmandu Sensory Intermediate class explores triangulation, sensory data and practical decisions in product development and quality control.

Taste solutions and sensory reference kits help the Kathmandu SCA Sensory Intermediate class build shared references on Day 1.