Objective: To provide a comprehensive understanding of coffee’s history, cultivation, and processing, and to introduce the basics of sensory analysis and brewing principles.

Lesson Summary: In this lesson, we’ll embark on a fascinating journey tracing coffee’s roots from ancient Ethiopia to its status as a beloved global beverage. We’ll explore the lifecycle of a coffee bean, starting with planting and leading up to the moment it’s poured into your cup.

Topics Covered:

• History of Coffee: Discover the legendary origins of coffee and its spread across the world.
• Coffee Cultivation: Learn about the coffee plant, varieties of coffee, and the conditions needed for coffee to thrive.
• Harvesting and Processing: Understand the methods of harvesting coffee cherries and the different processing techniques that contribute to flavor.
• Roasting Basics: An overview of how roasting transforms green coffee into the aromatic beans we know and love.
• Sensory Analysis: Introduction to the fundamentals of tasting coffee, including identifying basic flavors and aromas.
• Brewing Principles: Discuss the importance of grind size, water quality, and brewing methods.

Activities:

• Coffee Tasting: Participants will engage in a cupping session to practice sensory analysis.
• Group Discussion: Share personal experiences with coffee and discuss the diverse cultural significance of coffee around the world.
• Quiz: A short quiz to reinforce the key points covered in the lesson.

Materials Needed:

• Selection of coffee beans (different origins and roast levels)
• Cupping supplies (spoons, cupping bowls, hot water, etc.)
• Handouts summarizing the lesson topics

Homework:

• Students will be asked to visit a local coffee shop and observe the different stages of coffee preparation, from grinding to brewing, and write a short reflection on the experience.

This lesson aims to ignite a passion for coffee and provide a solid foundation for further barista training.