Courses & Community

Recipe planning, variable control, tasting and real-time adjustment came together at the Brewer Cup Grand Prix Championship 2026, where competitors tested their brewing decisions under pressure.

On Day 1 of SCA Barista Skills Intermediate in Bangkok, students connected espresso variables with extraction, flavor and consistency through hands-on practice and tasting.

Espresso Academic’s 14 October announcement recognizes Chakkapat Piwphong (P’Tae), tracing his path from student to Authorized Espresso Academic Instructor.

On 11 October in Bangkok, roasters brought their preparation to the final round of the Santoker Asian Coffee Roasting Championship, working through profile, energy and batch decisions.

Espresso Academic welcomed competitors to practise, test themselves and share experience, with encouragement for the Sniper team.

Our October 2026 announcement of Bronze Sponsor support for WBC Panama and a community initiative supporting Jane Kawinnart and the Thai team.

The final day connected heat transfer, energy input, roast curves and Rate of Rise with tasting and practical decisions at the roaster.

Competitors explored energy control, roast curves and machine response at Santoker practice day, with Espresso Academic supporting the session as its venue.

Class photographs and learning highlights from Espresso Academic in Bangkok, covering espresso, grinder adjustment, milk texture and practical work behind the bar.

Grinder adjustment, espresso recipes, milk texture and station management came together as students prepared for their Intermediate assessment.

Celebrating 13 Espresso Academic alumni at Stronghold Roasting Championship Thailand 2026, and the different learning journeys that brought them there.

The final day of our September Q Grader course in Bangkok brought together six days of sensory evaluation, cupping, comparison and calibration.

Taste, describe and assess: CVA for Cuppers learners in Bangkok connected sensory observations with clear, consistent coffee evaluation.

Repeated aroma, cupping and calibration exercises challenged students to stay focused and communicate their evaluations under pressure.

Aroma recognition, sensory memory and clearer descriptions shaped the first day of CVA for Cuppers at Espresso Academic.

A look back at 14 September 2026 in Bangkok: cupping, sensory notes and hands-on green coffee assessment at the start of our six-day Q Grader course.

Day 4 of our Bangkok Q Grader course connected green coffee examination and defect recognition with cupping, comparison and more consistent quality evaluation.

Espresso Academic at Seacon Square received LESS recognition for participating in Seacon Zero Waste and reducing emissions through the recognized activities.

Three cups, two the same and one different. Our Bangkok Q Grader learners practised careful sensory comparison through triangulation.

Competition, familiar faces and shared experience at Thailand Coffee Fest, held from 10 to 13 September 2026.