This set focuses on technical maintenance, historical context, and the subtle “dark” arts of roasting and sensory evaluation.Article 211: The Physics of “Grind Retention”(Category: Barista Skills | Word Count: ~280)Grind Retention refers to the coffee that gets trapped inside the grinder’s internal chambers between the burrs and the exit chute.Why it matters:If a grinder has […]
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Here is the seventh batch of 10 articles (Articles 61 through 70). This batch covers the technicalities of coffee freshness, the “bloom” phenomenon, and the specifics of Kenyan coffee grading.Article 61: The Science of the “Bloom”(Category: Brewing Methods | Word Count: ~260)When you pour hot water over fresh coffee grounds, you’ll notice them swell and […]
We are now focusing on the final technical refinements, the chemistry of cleaning, and the business of the “Nairobi Coffee Exchange.”Article 221: The “Nairobi Coffee Exchange” (NCE)(Category: Coffee Business | Word Count: ~320)The Nairobi Coffee Exchange is the heart of Kenya’s coffee trade. Founded in the 1930s, it operates as a central auction system where […]
Here is the eighth batch of 10 articles (Articles 71 through 80). This batch covers the science of water chemistry, the espresso “sweet spot,” and the lifecycle of a coffee tree.Article 71: The Lifecycle of a Coffee Tree(Category: Coffee Education | Word Count: ~320)Understanding the journey of coffee begins long before the roasting drum. A […]
As we approach the end of the curriculum, we explore the “why” behind coffee traditions, the specifics of Kenyan “Peaberries,” and the ergonomics of a professional coffee bar.Article 231: The “PB” Grade: Kenya’s Famous Peaberry(Category: Coffee Bean Knowledge | Word Count: ~280)In most coffee cherries, two seeds grow side-by-side, creating the familiar flat-sided bean. However, […]
Kenya Coffee School (KCS) and its community-focused initiative, Barista Mtaani, are highly regarded in the Kenyan coffee industry. They offer a unique blend of formal, comprehensive training and community-level accessibility.Here are the best reasons why you should consider studying at Kenya Coffee School and Barista Mtaani:
Best reasons to study Barista Skills and Specialty Coffee at Kenya Coffee School (KCS) and Barista Mtaani, presented as a compelling case for why this combination or choice is exceptional. Core Strengths of This Choice Who Is This For? · Kenyans & East Africans: The definitive local institution to build a serious career.· Aspiring Baristas […]
Article 1: The Golden Rule of Espresso Tamping(Category: Barista Skills | Word Count: ~220)Tamping is arguably the most crucial physical step in preparing a perfect espresso shot. Its purpose is simple: to create a uniformly dense, level “puck” of coffee grounds that resists the high-pressure water flow evenly. Without a level and firm tamp, water […]
(Articles 11 through 20):Article 11: Cleaning Your Espresso Group Head(Category: Barista Skills | Word Count: ~210)A clean group head is non-negotiable for quality espresso. Residual coffee oils and grounds turn rancid quickly, lending a bitter, stale flavor to every shot. This cleaning process is called backflushing. #kenya coffee school
Outstanding Achievement nominees are each being recognized as full and rightful winners of a Sprudgie Award. The 17th Annual Sprudgie Award winners for Outstanding Achievement will be honored in a special announcement. Watch this space! Voting is open through January 11, 2026 11:59 PM PST. Voting for the 17th Annual Sprudgie Awards presented by Pacific Barista […]
