Maison P. Jobin & Cie

presents its Green Coffee training program. 

Maison P. Jobin & Cie

presents its Green Coffee training program.

Training program

We have always been keen on contributing to a better knowledge about coffee.

In this regard, we decided to give our partners and our clients the opportunity to benefit from a complete and awarding training program about Green Coffee.

Given the complete education offer by the SCA, we considered it useful to create a support in French, acknowledged and validated by this recognized international organization.

We are also able, obviously, to match your needs in order to offer you a personalized training program. Feel free to contact us : ludovic.maillard@nkg.coffee

We have always been keen on contributing to a better knowledge about coffee.

In this regard, we decided to give our partners and our clients the opportunity to benefit from a complete and awarding training program about Green Coffee.

Given the complete education offer by the SCA, we considered it useful to create a support in French, acknowledged and validated by this recognized international organization.

We are also able, obviously, to match your needs in order to offer you a personalized training program. Feel free to contact us : ludovic.maillard@nkg.coffee

Training courses

A diploma course internationally recognized under the aegis of the SCA. Essential to who is eager to know more about coffee, it benefits from all the experience of the Maison P. Jobin & Cie. Workshops about futures or processing methods are also available :

ludovic.maillard@nkg.coffee

CSP (Coffee Skills Program)

World’s first training course about coffee. The SCA program is a training system aiming to answer the needs of professionals, but is also an excellent tool for every coffee enthusiast. Online exams and programs are now available

CSP Education Brochure 2021

SCA (Specialty Coffee Association )

7 world championships, more than 30 national chapters, 1500 coffee diplomas awarded, 1800 certified instructors, 10 000 Members, a total of 280 000 certificates delivered to this day

SCA France
SCA

AST (Authorised SCA Trainer)

Leader of SCA’s Green Coffee Creators group, Ludovic Maillard is officially empowered to conduct courses of Green Coffee and Sensory Skills modules.

Introduction to coffee

Our calendar

Location Date
Paris Ecole Lomi August 30th, 2021
Paris Ecole Lomi November 8th, 2021

For whom ? Someone interested in coffee or willing to start a career in this sector.

Minimal time for the course : 4 hours

Written test : On line

Passing rate : 60%

Contents of the course :

  • Coffee History
  • Introduction to Green Coffee cultivation
  • Introduction to Green Coffee processing
  • The basics of roasting
  • Introduction to Barista Skills
  • Introduction to grinding and extraction
  • Introduction to Sensory Skills
  • Introduction to Coffee Brewing

Green coffee – Foundation level

For whom ? Aimed at beginners concerned about obtaining foundations in a new field.

Minimal time for the course : 6 hours

Written test : On line

Practical test : 45 minutes

Prior recommendations : 

Before the foundation level theoretical course, it is recommended to follow these modules :

1. Introduction to Coffee

2. Sensory Skills – Foundation Level

We advise you to follow this course connected to cupping because of the practical test that takes place during the exam. Thereby, the candidates will already be familiar with the cupping protocol.

Contents of the course : 

     Theoretical foundations :

  • Botany :
    • Distinguish the different varieties and species of coffee.
  • Origin of the coffee.
  • Regions of coffee production.

     Worldwide production : 

  • Division of species.
  • Production figures.

     Agricultural holdings :

  • Distinguish small-scale farmers from large holdings.
  • Management structure of the plantation.

     Coffee processing : 

  • Harvest.
  • Wet processing operations.
  • Dry processing operations.
  • Natural pulping.
  • Drying.
  • Milling.

     Markets :

  • Futures.
  • Physical markets.

     Storage and transport.

     Certifications.

     Decaffeination :

  • What is decaffeination ?
  • What is caffeine ?

     Control equipment :

  • Screens.
  • Moisture meter.

Our calendar

Location Date
Foundation Level Le Havre Maison P. Jobin August 23rd, 2021
Foundation Level Paris  Ecole Lomi  August 31st, 2021
Foundation Level Paris  Ecole Lomi  November 9th, 2021

Green coffee – Intermediate level

Our calendar

Location Date
Intermediate Level Le Havre Maison P. Jobin  August 10th and 11th, 2021
Intermediate Level Paris  Ecole Lomi September  28th and 29th, 2021
Intermediate Level Le Havre Maison P. Jobin November 16th and 17th, 2021
Intermediate Level Paris  Ecole Lomi December 7th and 8th, 2021

For whom ? Aimed at anyone already working in this sector and eager to improve their knowledge.

Registering for this module requires the acquisition of these levels :

  • Introduction to Coffee
  • Green Coffee – Foundation Level
  • Sensory Skills – Foundation Level

Minimal time for the course : 12 hours

Written test: On line

Practical test : 105 minutes

Contents of the course :

     Theoretical foundations :

  • The expansion of botanical species cultivated in the countries of origin up to the actual producing countries.
  • The importance of botany.
  • In which parts of the world does the coffee grow ?

     Worldwide production : 

  • Global statistics on the production.

     Cultivation : 

  • Management of the plantation.
  • Seasonality and harvest cycles.

     Coffee processing : 

  • Harvesting.
  • Wet processing operations.
  • Dry processing operations.
  • Natural pulping.
  • Drying.
  • Milling.
  • Defects.

     Markets :

  • Physical market versus futures.
  • Concept of differential.
  • Arbitration.
  • Contracts.

     Storage and transport : 

  • Incoterms.
  • Shipping documents.
  • Landing protocol.
  • Storage.

     Certifications : 

  • Establish the essential differences between the certification systems.
  • Emphasize on the certification being ensured by a third party.

     Decaffeination : 

  • Compare the American and European standards.
  • Establish the different stages of decaffeination and indicate the main solvents.

Control equipment :

  • Setting up a cupping lab.

Green coffee – Professional level

For whom ? Aimed at anyone who has been working in this sector for some time and is eager to extend their knowledge and expertise to a professional level.

Minimal time for the course : 20 hours

Recommended time : 3 days

Practical test : 240 minutes

Passing rate : 80%

Written test : Online

Passing rate : 80%

Prior recommendations :

It is recommended for the candidates to have an experience in green coffee of at least two years before taking this module. Ideally, a three to five year experience would be more suited. Before passing this level, the knowledge required will include the following modules :

  • Introduction to Coffee
  • Green Coffee module – Foundation Level
  • Sensory Skills module – Foundation Level
  • Green Coffee module – Intermediate Level
  • Sensory Skills module – Intermediate Level (only recommended)
  • Roasting module – Foundation Level (only recommended)

Contents of the course :

The purpose of this module is to complete the knowledge acquired during the Green Coffee – Intermediate Level and to prepare the candidate to integrate management functions in green coffee related professions. It is highly recommended to pair it up with other modules of the CDS, such as the sensory skills and roasting modules. More specifically, the candidates will be tested on their ability to :

  • Identify the key aspects of botany and of plantation management.
  • Understand in detail the various process stages of speciality coffee through all the methods used in the producing countries.
  • Demonstrate one’s capacity to identify a wide range of defects existing in the coffee.
  • Demonstrate how to analyze samples of green and roasted coffee, whether it be for their qualities or defects.
  • Understand how to build and manage a portfolio of green coffees as far as volume, cost and time are concerned, taking into account price fluctuations of the coffee market.
  • Understand the criteria constituting the production price of green coffee and how to apply it as part of a contract negotiation.
  • Demonstrate how to identify different coffees by quality and volume parameters in order to meet the needs of a customer.
  • Understand how to evaluate the supplier for their ability to meet the requirements displayed in the accreditation system of a third party.

Our calendar

Location Date
Professional Level Paris  Ecole Lomi October 19th to 21st, 2021
Professional Level Le Havre Maison P. Jobin November 2nd to 4th, 2021

Sensory skills – Foundation level

Our calendar

Location Date
Foundation Level Le Havre Maison P. Jobin  August 24th, 2021
Foundation Level Paris  Ecole Lomi  September 1st, 2021
Foundation Level Paris Ecole Lomi  November 10th, 2021

For whom ? Aimed at beginners eager to learn basics in a new field.

Minimal time for the course : 6 hours

Written test : On line

Practical test : 60 minutes

Prior recommendations : 

Before the foundation level theoretical course, it is recommended to follow these modules :

1. Introduction to Coffee

2. Green Coffee – Foundation Level

Content of the course : 

     Theoretical principles : 

  • What is sensory analysis ?
  • Why is sensory analysis important in coffee ?

     Phisiology and sensory attributes :

  • Basic perceptible flavours.
  • Coffee aromas.

     Detection of sensory qualities in coffee :

  • Define the flavours and the body of a coffee.
  • Define the aromas of a coffee.
  • Communicate the results.

     Cupping protocol :

  • What is cupping ?
  • Key words / Sensory vocabulary.
  • Setting up a cupping session.

Core sensory equipment.

Sensory skills – Intermediate level

For whom ? Intended to complete the knowledge acquired during the Foundation Level and to prepare the candidates to more complex features in the sensory analysis.

Minimal time for the course : 12 hours

Written test : On line

Practical test : 65 minutes

Prior recommendations :

Before the Intermediate Level theoretical course, it is recommended to follow these modules : 

1.     Introduction to Coffee

2.     Green Coffee – Foundation Level and Intermediate Level

Contents of the course :

     Theoretical principles :

  • How we taste, perceive and interpret.
  • Role played by the sensory analysis.
    • Quality check
    • Product development

     Physiology and sensory attributes :

  • Physiology.
  • Taste and texture in the coffee field.
    • Intensity of the solutions.
    • Positive and negative attributes.
  • Psychological factors.

     Triangle test :

  • Statistical analysis.
  • Alternative methods.

     Cupping processes used :

  • Why do we need a cupping protocol?
  • Communicate the results.
    • Key terminology.
    • SCA cupping form.

     How to integrate the sensory analysis and its applications in your activity :

  • Equipment, maintenance and staff.
    • What is a panel?
  • Implementation of the sensory panel.
    • Discriminating test vs descriptive test.
    • Tasters calibration.
    • Training.

Our calendar

Location Date
Intermediate Level Le Havre Maison P. Jobin August 12th and 13th,  2021
Intermediate Level Paris  Ecole Lomi September 30th  and October 1st, 2021
Intermediate Level Le Havre Maison P. Jobin  November 18th and 19th, 2021
Intermediate Level Paris  Ecole Lomi  December 9th and 10th,  2021

Sensory skills – Professional level

Our calendar

Location Date
Professional Level Paris Ecole Lomi October 26th to 28th, 2021
Professional Level Le Havre Maison P. Jobin November 30th to December 2nd, 2021

For whom ? Intended to complete the knowledge acquired during the Intermediate Level and to prepare the candidate to the managerial functions of a coffee related profession. Ideally, this module has to be paired up with other training courses, such as the Green Coffee or Roasting modules. 

Minimal time for the course : 20 hours

Written test : Online

Practical test : 145 minutes

Prior recommendations :

It is compulsory to follow the Intermediate Level before taking the Professional Level theoretical course.

Contents of the course :

     Theoretical principles :

  • How we taste, perceive and interpret.
  • How to lead a sensorial study :
    • Generating a reputable and methodical sensory measure
    • Be aligned with the coffee standards.
    • Recognize the qualities of a speciality coffee.

     Physiology and sensory attributes :

  • The chain of sensory perception.
    • Trigeminal perception.
    • Cortex/brain.
  • Detection threshold.
    • Psychometric curve.
  • Types of error.
    • Logic.
    • Halo effect.
    • Suggestion effect.
    • Order effect.

     Detect the sensorial qualities in coffee :

  • Tastes and textures.
  • Different qualities of acidity.
  • Coffee’s main aromas.
  • Composition of the coffee : chemical and aromatic effects.

     Defects and taints :

  • In green coffee.
  • In roasting.
  • During the extraction.
  • During the storage.

     SCA cupping form :

  • Master the cupping protocol.
  • Mention other assessment systems.
  • Management and maintenance of the equipment.

     Implementation :

  • Shelf life.
    • Applicable tests.
  • Development of new products.

They already trusted us

Thomson Reuters          UCC Coffee Services          Columbus Café          Malongo          Schluter          Cafés Chapuis          Segafredo Zanetti France        Café Michel

Johan & Nyström          Mister Bean          Mokator          Chocolats Voisin          Cafés Taine          Probat          Pélican Rouge          Cofiroasters          Cafés Richard

Nescafé          Lomi        Terre de Café          Café Mokxa          Label(le) Brûlerie          Tereos          Maison Lemétais          Factorerie          …

They talked about us

MAISON P. JOBIN & Cie S.A.S.
Océane Building
2 Avenue Foch
76600 Le Havre
France

Tel.: + 33 2 35 19 35 00

e-mail : jobin@nkg.coffee