RIO Grande Coffee and Flavour Speciality Coffee, a coffee roasting and education provider, will offer Coffee Brewing & Sensory Course 2026 on 22- 24 May (10 am to 5 pm). The course is designed for those who need to understand green coffee bean quality assessment according to the rules and regulations of the Speciality Coffee Association (SCA) and those who need to master hand drip brewing of speciality coffee without using coffee machines. The course will cover coffee history, general knowledge, and the concept of coffee waves. coffee plant and anatomy of a coffee cherry, green coffee processing methods – dried natural process, washed process, and honey process, green coffee defect theory and practice, green coffee storage, processing cupping, using olfactory sensor kits (Coffee Language or Olfactory 4 types), understanding the SCA Flavour Wheel, acids of coffee, coffee cupping protocol and cupping form, evaluation criteria, hand brewing (without coffee machine), Water quality, Water temperature control, Turbulence and agitation in brewing, Grinding of coffee beans and grinders, Grind size effect on coffee and TDS (Total Dissolved Solids) calculation of extraction, by Trainers U Maung Maung Min Zin – Q Arabica Grader (CQI), Q Processing Professional (CQI, Chairman of Yangon Cluster, (Myanmar Coffee Association), Cupping Competition Judge, (Myanmar Coffee Association), and Founder (Rio Grande Coffee Roaster & Flavour Specialty Coffee).
Trainees must pass written and practical exams to receive a course completion certificate. Even after the course, participants can continue to ask questions via phone, Viber, or Messenger. The number of trainees is limited, so priority will be given to those who pre-pay the course fee in cash or through digital banking.
Interested individuals can attend the course at Flavour Speciality Coffee located at 117, 38th Street, between Maha Bandoola Road and Merchant Road, Kyauktada Township, by dialling 09 250848637, 09 43093313, or emailing riograndecoffeemyanmar@gmail.com.
NN/KK
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