Coffee General Knowledge

What Will You Learn?

• 1. History of Coffee
• Origins of coffee: Ethiopia, Yemen, and the Arabian Peninsula
• The global spread of coffee culture
• Coffee houses through history (Ottoman Empire, Europe, etc.)
• 2. Coffee Plant Basics
• Species of coffee (Arabica vs. Robusta)
• Where coffee grows (the "Coffee Belt")
• Growing conditions and harvesting methods
• Coffee-producing countries (e.g., Brazil, Colombia, Ethiopia, Vietnam)
• 3. Processing Methods
• Washed (wet) process
• Natural (dry) process
• Honey process
• How processing affects flavor and quality
• 4. Roasting
• What happens during roasting (Maillard reaction, caramelization)
• Roast levels: light, medium, dark
• How roast affects flavor, caffeine, and aroma
• Basics of how roasting is done (commercial and artisanal)
• 5. Grinding and Equipment
• Why grind size matters
• Different grinders: blade vs. burr
• Matching grind size to brewing method (espresso, pour-over, French press)
• 6. Brewing Methods
• Manual methods: Pour-over, Chemex, French press, AeroPress
• Espresso: How it works, equipment needed
• Automatic coffee makers and drip machines
• Cold brew vs. iced coffee
• How water quality and temperature affect taste
• 7. Tasting and Sensory Skills
• Understanding flavor notes (fruity, nutty, chocolatey, etc.)
• How to do a coffee "cupping" session
• Acidity, body, sweetness, bitterness, aftertaste
• Tasting vocabulary
• 8. Espresso-Based Drinks
• What is espresso?
• How drinks differ: cappuccino, latte, macchiato, flat white, americano
• Milk steaming and latte art basics
• 9. Sustainability and Ethics
• Fair trade, organic, Rainforest Alliance certifications
• Environmental and social impact of coffee production
• Direct trade and transparency in sourcing
• 10. Coffee Culture Around the World
• Italian espresso culture
• Turkish coffee tradition
• Japanese coffee precision
• Scandinavian filter coffee obsession
• Ethiopian coffee ceremonies