Courses & Community

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.

Aroma references, red-room practice and shared cupping techniques guide Day 2 of SCA Sensory Intermediate in Kathmandu.

Four days of hands-on SCA Barista Skills Intermediate training in Kathmandu, connecting water chemistry, extraction, tasting, latte art and café workflow.

Day 3 of Barista Intermediate in Kathmandu connects espresso measurements, shared tasting notes and local customer preferences.

Kathmandu Barista Intermediate students test water TDS, alkalinity and hardness, then taste how different water profiles change the same coffee.

Kathmandu Barista Intermediate students use refractometers, extraction measurements and grinder calibration to practise explaining their espresso decisions.

SCA Sensory Skills Foundation and Green Coffee Foundation in Kathmandu, exploring taste, calibration, processing and green coffee quality in November 2025.