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☕ KENYA COFFEE SCHOOL (KCS™)

Barista Mtaani Certificate Training Manual

Module: Coffee Foundations and Barista Skills (15 Pages)

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Page 1–2: Introduction — How Coffee Was Discovered

1. The Legend of Kaldi – The Ethiopian Discovery

• Around 850 A.D., an Ethiopian goat herder named Kaldi noticed his goats became energetic after eating red cherries from a certain shrub.
• Curious, Kaldi tried them and felt rejuvenated.
• A nearby monk used the berries to make a drink that helped him stay awake during prayers — marking the birth of coffee.
• The discovery spread across Ethiopia to Yemen, where Sufi monks brewed coffee for night prayers, calling it “qahwa” (meaning “that which prevents sleep”).

2. The Journey of Coffee Across the World

• 15th Century: Yemen became the first to cultivate coffee commercially, at the port of Mocha.
• 16th Century: Coffee reached Cairo, Mecca, and Istanbul, becoming central to Islamic culture.
• 17th Century: Europeans embraced coffee — Venice, London, and Paris established the first coffeehouses.
• 18th Century: Coffee spread to the Americas and Africa through colonial trade.
• Kenya’s Coffee Story:
  • Introduced by missionaries in 1893 from Reunion Island.
  • Grown mainly in the central highlands under Mt. Kenya.
  • Kenya became globally known for SL28 and SL34 — prized for fruity, winey profiles.

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Page 3–4: Fundamentals of Green Coffee Processing

1. Wet (Washed) Processing

• Cherries are pulped, fermented, washed, and dried.
• Produces clean, bright, acidic cups (common in Kenyan coffees).
• Steps:
  1. Sorting and pulping
  2. Fermentation (12–48 hrs)
  3. Washing
  4. Sun drying to 10–12% moisture

2. Natural (Dry) Processing

• Whole cherries dried in the sun without removing pulp.
• Produces sweet, heavy-bodied, fruity flavors (common in Ethiopia, Brazil).

3. Honey Processing

• Mucilage left partially on bean before drying.
• White, yellow, red, or black honey depending on mucilage left and drying time.
• Balances sweetness of natural with cleanliness of washed.

4. Anaerobic Processing

• Fermentation done without oxygen in sealed tanks.
• Creates unique, exotic flavor notes — often tropical or boozy.

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Page 5–6: Coffee Species and Varieties

1. Arabica (Coffea arabica)

• 60–70% of world’s coffee.
• Grown at high altitudes (1,200–2,200m).
• Sweet, aromatic, and complex.

2. Robusta (Coffea canephora)

• Grown at lower altitudes, more caffeine, stronger bitterness.
• Used in espresso blends for crema and strength.

3. Kenyan Varieties

Variety	Origin	Cup Profile	Key Traits
SL28	Scott Labs (1930s)	Blackcurrant, citrus, complex	Drought resistant
SL34	Scott Labs	Full-bodied, fruity	High yield
Ruiru 11	Kenya Coffee Research Institute	Mild acidity, balanced	Disease-resistant
Batian	Released 2010	Sweet, floral	Early maturing, high yield
K7	Tanzania origin	Mild, nutty	Resistant to CBD

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Page 7–8: Coffee Milling and Grading

1. Primary Milling

• Hulling: Removes parchment from dried beans.
• Polishing: Optional — removes silver skin.
• Grading: By size, density, and defect count.

2. Kenyan Coffee Grades

Grade	Description	Screen Size (inches)
AA	Largest, top quality	18 (7.2 mm)
AB	Slightly smaller	16–18
PB (Peaberry)	Single bean per cherry	Variable
C	Small beans	15
E (Elephant)	Split or double beans	19+
TT	Light density	16
T	Fragments	—
UG (Ungraded)	Mixed	—

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Page 9–10: Value Addition — Coffee Roasting Profiles

1. The Roasting Process

Stages:

1. Drying Phase (100–160°C): Moisture removal
2. Browning Phase (160–190°C): Maillard reaction develops aroma
3. First Crack (195–205°C): Bean expands, caramelization begins
4. Development/Second Crack (210–225°C): Determines roast level

2. Common Roast Profiles

Roast Level	Temperature Range	Flavor Profile	Use
Light Roast	195–205°C	Floral, acidic	Filter brewing
Medium Roast	205–215°C	Balanced, sweet	All-round
Medium-Dark	215–220°C	Chocolatey, full	Espresso
Dark Roast	220–230°C	Smoky, bold	Italian-style

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Page 11–13: Coffee Grinding & Brewing Recipes

1. Grinding

• Espresso: Fine grind (like salt)
• Pour-over: Medium-fine (sugar texture)
• French press: Coarse grind
• Consistency affects flavor and extraction.

2. 15 Famous Coffee Recipes

#	Drink	Ingredients	Description
1	Espresso	18g coffee	Pure extract, 25–30 sec shot
2	Macchiato	Espresso + milk foam	“Stained” espresso
3	Cappuccino	Espresso + steamed milk + foam (1:1:1)	Frothy classic
4	Latte	Espresso + milk (1:3)	Smooth & milky
5	Flat White	Espresso + microfoam	Silky texture
6	Mocha	Espresso + chocolate + milk	Sweet, rich
7	Americano	Espresso + hot water	Long black
8	Café au Lait	Brewed coffee + warm milk	French style
9	Cortado	Espresso + equal milk	Spanish origin
10	Affogato	Espresso + vanilla ice cream	Dessert coffee
11	Irish Coffee	Coffee + whiskey + cream	Classic warm cocktail
12	Cold Brew	Steeped 12 hrs cold water	Smooth & low acid
13	Iced Latte	Espresso + cold milk + ice	Refreshing
14	Turkish Coffee	Finely ground, boiled in cezve	Unfiltered
15	Kenyan House Blend	Filter brew with SL28	Bright, citrus finish

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Page 14–15: Practical Training

1. Milk Frothing

• Use cold fresh milk (full cream best).
• Stretch milk to 60–65°C, creating microfoam.
• Avoid large bubbles — silky texture preferred.
• Key tools: Steam wand, thermometer, pitcher.

2. Latte Art Fundamentals

• Steps:
  1. Extract espresso shot
  2. Steam milk to microfoam texture
  3. Swirl to mix
  4. Pour steadily from 5–10 cm height
  5. Create patterns (heart, tulip, rosetta)
• Practice improves control, symmetry, and flow.

3. Assessment Checklist

• ☑ Proper espresso extraction
• ☑ Correct milk temperature & texture
• ☑ 3 latte art designs mastered
• ☑ Hygiene & workflow maintained
• Customer Service
• Milkshakes (Optional Additional)

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