This set focuses on milk alternatives, sensory training, and the economics of the coffee shop.Article 31: The Rise of Oat Milk in Specialty Coffee(Category: Barista Skills | Word Count: ~280)In recent years, oat milk has become the gold standard for dairy alternatives in specialty cafes. Unlike almond or soy milk, which can often be difficult […]
- Barista Mtaani #for all ;
- #the Coffee farmer
- # The Youth Baristas
- #The Coffee Roast Masters #The Entrepreneurs
- #Coffee Startups
- # for Consumers
- #for Cuppers
- #for you!
We are now entering the final stretch! This batch focuses on professional competition standards, the chemistry of coffee acids, and advanced maintenance.Article 191: The “Big Three” Acids in Kenyan Coffee(Category: Coffee Science | Word Count: ~320)When we describe Kenyan coffee as “bright” or “complex,” we are usually tasting the interaction of three specific organic acids.
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 […]
“Unea 7 espresso” refers to the special coffee experience at the UN Environment Assembly (UNEA-7) in Nairobi (Dec 8-12, 2025) where youth-run pop-up carts (Barista Mtaani) served Kenyan espresso and themed drinks, turning coffee breaks into climate action conversations about sustainability, agroforestry, and supporting coffee farmers, making the brew a symbol of environmental hope and education. Espresso […]
“Unea 7 espresso on the move” refers to the Kenya Coffee School & Barista Mtaani collaboration at the United Nations Environment Assembly (UNEA-7) in Nairobi, Kenya, featuring a pop-up cart serving specialty Kenyan coffee by trained youth baristas, educating global leaders on climate-smart farming, ethical sourcing, and youth empowerment, turning every cup into a conversation about sustainability and action for a greener […]
Kenyan coffee beans are deeply loved and enjoyed by coffee drinkers all around the world. Here are 7 major facts you should know about Kenyan coffee beans. 42.9% of Americans say they like drinking coffee because it tastes good. Yet, with so many sugary lattes out there, it seems some people aren’t referring to the […]
