Maison P. Jobin & Cie<\/span><\/h1>\npresents its Green Coffee training program.<\/span><\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\nTraining program<\/strong><\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div>We have always been keen on contributing to a better knowledge about\u00a0coffee<\/strong>.<\/p>\nIn 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<\/strong>.<\/p>\nGiven 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.<\/p>\n
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<\/a><\/strong><\/span><\/p>\n<\/div>We have always been keen on contributing to a better knowledge about\u00a0coffee<\/strong>.<\/p>\nIn 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<\/strong>.<\/p>\nGiven 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.<\/p>\n
We are also able, obviously, to match your needs in order to offer you a personalized training program. We also welcome request from people with disabilities. Feel free to contact us : ludovic.maillard@nkg.coffee<\/a><\/strong><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n<\/div><\/div><\/div>\nTraining courses<\/span><\/h2>\n<\/div>\n\nA 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\u00a0:<\/p>\n<\/div>\n<\/div>
ludovic.maillard@nkg.coffee<\/span><\/a><\/div><\/div><\/div>\nCSP\u00a0(Coffee Skills Program)<\/span><\/h2>\n<\/div>\n\nWorld\u2019s first training course about coffee. The SCA\u00a0program 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<\/p>\n<\/div>\n<\/div>
CSP Education Brochure 2021<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>\nSCA\u00a0(Specialty Coffee\u00a0Association )<\/span><\/h2>\n<\/div>\n\n7 world championships, more than 30 national chapters,\u00a01500 coffee diplomas awarded, 1800 certified instructors, 10 000 Members, a total of 280 000 certificates delivered to this day<\/p>\n<\/div>\n<\/div>
SCA France<\/span><\/a><\/div><\/div>SCA<\/span><\/a><\/div><\/div><\/div>\nAST (Authorised SCA Trainer) and Q Instructor<\/span><\/h2>\n<\/div>\n\nLeader of SCA’s Green Coffee Creators group, Ludovic Maillard is officially empowered to conduct courses of Green Coffee and Sensory Skills modules. His license has been updated to teach Coffee Value Assesment (CVA) for Cuppers<\/strong> and Intro to Cupping Workshop<\/strong>. Do not hesitate to contact him for a specific calendar: ludovic.maillard@nkg.coffee.\u00a0 Mika\u00ebl Portannier, 2025 World Roasting Champion<\/strong>,\u00a0 is teaching Brewing, Barista and Roasting modules as an external trainer.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\nIntroduction to coffee<\/strong><\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/maison-jobin.com\/wp-content\/uploads\/2021\/05\/image002.png\" "\\"image002\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Our calendar<\/h2>\n<\/div><\/div>\n\n\n\n\n<\/th>\n Location<\/th>\n Date<\/th>\n<\/tr>\n<\/thead>\n \n\n<\/td>\n Le Havre Maison P. Jobin<\/a><\/strong><\/td>\nTo be defined<\/td>\n<\/tr>\n \n<\/td>\n Bordeaux Bordeaux Cafes<\/a><\/strong><\/td>\nTo be defined<\/td>\n<\/tr>\n \n<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n<\/td>\n <\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div>\nFor whom ?<\/em><\/span> Someone interested in coffee or willing to start a career in this sector.<\/strong><\/p>\nMinimal time for the course :<\/span>\u00a04 hours<\/strong><\/p>\nWritten test :<\/span> On line<\/strong><\/p>\nPassing rate :<\/span> 60%<\/strong><\/p>\nContents of the course :<\/strong><\/span><\/p>\n<\/div>\n\n\n- Coffee History<\/li>\n
- Introduction to Green Coffee cultivation<\/li>\n
- Introduction to Green Coffee processing<\/li>\n
- The basics of roasting<\/li>\n
- Introduction to Barista Skills<\/li>\n
- Introduction to grinding and extraction<\/li>\n
- Introduction to Sensory Skills<\/li>\n
- Introduction to Coffee Brewing<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n
Green coffee – Foundation level<\/strong><\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/maison-jobin.com\/wp-content\/uploads\/2021\/05\/image004.png\" "\\"image004\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\nFor whom ?\u00a0<\/span><\/em>Aimed at beginners concerned about obtaining foundations in a new field.<\/strong><\/p>\nMinimal time for the course :\u00a0<\/span><\/em>6 hours<\/strong><\/p>\nWritten test :\u00a0<\/span><\/em>On line<\/strong><\/p>\nPractical test :<\/em><\/span> 45 minutes<\/strong><\/p>\nPrior recommendations :\u00a0<\/strong><\/span><\/em><\/p>\nBefore the foundation level theoretical course, it is recommended to follow these modules :<\/strong><\/p>\n1. Introduction to Coffee<\/p>\n
2. Sensory Skills – Foundation Level<\/p>\n
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.<\/strong><\/p>\n<\/div>\n\nContents of the course :<\/span><\/em>\u00a0<\/strong><\/p>\n\u00a0 \u00a0 \u00a0Theoretical foundations :<\/em><\/strong><\/p>\n\n- Botany :\n
\n- Distinguish the different varieties and species of coffee.<\/li>\n<\/ul>\n<\/li>\n
- Origin of the coffee.<\/li>\n
- Regions of coffee production.<\/li>\n<\/ul>\n
\u00a0 \u00a0 \u00a0Worldwide production :\u00a0<\/em><\/strong><\/p>\n\n- Division of species.<\/li>\n
- Production figures.<\/li>\n<\/ul>\n
\u00a0 \u00a0 \u00a0Agricultural holdings :<\/em><\/strong><\/p>\n
Training program<\/strong><\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div>We have always been keen on contributing to a better knowledge about\u00a0coffee<\/strong>.<\/p>\nIn 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<\/strong>.<\/p>\nGiven 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.<\/p>\n
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<\/a><\/strong><\/span><\/p>\n<\/div>We have always been keen on contributing to a better knowledge about\u00a0coffee<\/strong>.<\/p>\nIn 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<\/strong>.<\/p>\nGiven 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.<\/p>\n
We are also able, obviously, to match your needs in order to offer you a personalized training program. We also welcome request from people with disabilities. Feel free to contact us : ludovic.maillard@nkg.coffee<\/a><\/strong><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n<\/div><\/div><\/div>\nTraining courses<\/span><\/h2>\n<\/div>\n\nA 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\u00a0:<\/p>\n<\/div>\n<\/div>
ludovic.maillard@nkg.coffee<\/span><\/a><\/div><\/div><\/div>\nCSP\u00a0(Coffee Skills Program)<\/span><\/h2>\n<\/div>\n\nWorld\u2019s first training course about coffee. The SCA\u00a0program 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<\/p>\n<\/div>\n<\/div>
CSP Education Brochure 2021<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>\nSCA\u00a0(Specialty Coffee\u00a0Association )<\/span><\/h2>\n<\/div>\n\n7 world championships, more than 30 national chapters,\u00a01500 coffee diplomas awarded, 1800 certified instructors, 10 000 Members, a total of 280 000 certificates delivered to this day<\/p>\n<\/div>\n<\/div>
SCA France<\/span><\/a><\/div><\/div>SCA<\/span><\/a><\/div><\/div><\/div>\nAST (Authorised SCA Trainer) and Q Instructor<\/span><\/h2>\n<\/div>\n\nLeader of SCA’s Green Coffee Creators group, Ludovic Maillard is officially empowered to conduct courses of Green Coffee and Sensory Skills modules. His license has been updated to teach Coffee Value Assesment (CVA) for Cuppers<\/strong> and Intro to Cupping Workshop<\/strong>. Do not hesitate to contact him for a specific calendar: ludovic.maillard@nkg.coffee.\u00a0 Mika\u00ebl Portannier, 2025 World Roasting Champion<\/strong>,\u00a0 is teaching Brewing, Barista and Roasting modules as an external trainer.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\nIntroduction to coffee<\/strong><\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Our calendar<\/h2>\n<\/div><\/div>\n\n\n\n\n<\/th>\n Location<\/th>\n Date<\/th>\n<\/tr>\n<\/thead>\n \n\n<\/td>\n Le Havre Maison P. Jobin<\/a><\/strong><\/td>\nTo be defined<\/td>\n<\/tr>\n \n<\/td>\n Bordeaux Bordeaux Cafes<\/a><\/strong><\/td>\nTo be defined<\/td>\n<\/tr>\n \n<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n<\/td>\n <\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div>\nFor whom ?<\/em><\/span> Someone interested in coffee or willing to start a career in this sector.<\/strong><\/p>\nMinimal time for the course :<\/span>\u00a04 hours<\/strong><\/p>\nWritten test :<\/span> On line<\/strong><\/p>\nPassing rate :<\/span> 60%<\/strong><\/p>\nContents of the course :<\/strong><\/span><\/p>\n<\/div>\n\n\n- Coffee History<\/li>\n
- Introduction to Green Coffee cultivation<\/li>\n
- Introduction to Green Coffee processing<\/li>\n
- The basics of roasting<\/li>\n
- Introduction to Barista Skills<\/li>\n
- Introduction to grinding and extraction<\/li>\n
- Introduction to Sensory Skills<\/li>\n
- Introduction to Coffee Brewing<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n
Green coffee – Foundation level<\/strong><\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\nFor whom ?\u00a0<\/span><\/em>Aimed at beginners concerned about obtaining foundations in a new field.<\/strong><\/p>\nMinimal time for the course :\u00a0<\/span><\/em>6 hours<\/strong><\/p>\nWritten test :\u00a0<\/span><\/em>On line<\/strong><\/p>\nPractical test :<\/em><\/span> 45 minutes<\/strong><\/p>\nPrior recommendations :\u00a0<\/strong><\/span><\/em><\/p>\nBefore the foundation level theoretical course, it is recommended to follow these modules :<\/strong><\/p>\n1. Introduction to Coffee<\/p>\n
2. Sensory Skills – Foundation Level<\/p>\n
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.<\/strong><\/p>\n<\/div>\n\nContents of the course :<\/span><\/em>\u00a0<\/strong><\/p>\n\u00a0 \u00a0 \u00a0Theoretical foundations :<\/em><\/strong><\/p>\n\n- Botany :\n
\n- Distinguish the different varieties and species of coffee.<\/li>\n<\/ul>\n<\/li>\n
- Origin of the coffee.<\/li>\n
- Regions of coffee production.<\/li>\n<\/ul>\n
\u00a0 \u00a0 \u00a0Worldwide production :\u00a0<\/em><\/strong><\/p>\n\n- Division of species.<\/li>\n
- Production figures.<\/li>\n<\/ul>\n
\u00a0 \u00a0 \u00a0Agricultural holdings :<\/em><\/strong><\/p>\n
We have always been keen on contributing to a better knowledge about\u00a0coffee<\/strong>.<\/p>\n 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<\/strong>.<\/p>\n 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.<\/p>\n 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<\/a><\/strong><\/span><\/p>\n<\/div> We have always been keen on contributing to a better knowledge about\u00a0coffee<\/strong>.<\/p>\n 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<\/strong>.<\/p>\n 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.<\/p>\n We are also able, obviously, to match your needs in order to offer you a personalized training program. We also welcome request from people with disabilities. Feel free to contact us : ludovic.maillard@nkg.coffee<\/a><\/strong><\/span><\/p>\n<\/div> 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\u00a0:<\/p>\n<\/div>\n<\/div> World\u2019s first training course about coffee. The SCA\u00a0program 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<\/p>\n<\/div>\n<\/div> 7 world championships, more than 30 national chapters,\u00a01500 coffee diplomas awarded, 1800 certified instructors, 10 000 Members, a total of 280 000 certificates delivered to this day<\/p>\n<\/div>\n<\/div> Leader of SCA’s Green Coffee Creators group, Ludovic Maillard is officially empowered to conduct courses of Green Coffee and Sensory Skills modules. His license has been updated to teach Coffee Value Assesment (CVA) for Cuppers<\/strong> and Intro to Cupping Workshop<\/strong>. Do not hesitate to contact him for a specific calendar: ludovic.maillard@nkg.coffee.\u00a0 Mika\u00ebl Portannier, 2025 World Roasting Champion<\/strong>,\u00a0 is teaching Brewing, Barista and Roasting modules as an external trainer.<\/p>\n<\/div>\n<\/div><\/div><\/div> For whom ?<\/em><\/span> Someone interested in coffee or willing to start a career in this sector.<\/strong><\/p>\n Minimal time for the course :<\/span>\u00a04 hours<\/strong><\/p>\n Written test :<\/span> On line<\/strong><\/p>\n Passing rate :<\/span> 60%<\/strong><\/p>\n Contents of the course :<\/strong><\/span><\/p>\n<\/div>\n For whom ?\u00a0<\/span><\/em>Aimed at beginners concerned about obtaining foundations in a new field.<\/strong><\/p>\n Minimal time for the course :\u00a0<\/span><\/em>6 hours<\/strong><\/p>\n Written test :\u00a0<\/span><\/em>On line<\/strong><\/p>\n Practical test :<\/em><\/span> 45 minutes<\/strong><\/p>\n Prior recommendations :\u00a0<\/strong><\/span><\/em><\/p>\n Before the foundation level theoretical course, it is recommended to follow these modules :<\/strong><\/p>\n 1. Introduction to Coffee<\/p>\n 2. Sensory Skills – Foundation Level<\/p>\n 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.<\/strong><\/p>\n<\/div>\n Contents of the course :<\/span><\/em>\u00a0<\/strong><\/p>\n \u00a0 \u00a0 \u00a0Theoretical foundations :<\/em><\/strong><\/p>\n \u00a0 \u00a0 \u00a0Worldwide production :\u00a0<\/em><\/strong><\/p>\n \u00a0 \u00a0 \u00a0Agricultural holdings :<\/em><\/strong><\/p>\nTraining courses<\/span><\/h2>\n<\/div>\n
CSP\u00a0(Coffee Skills Program)<\/span><\/h2>\n<\/div>\n
SCA\u00a0(Specialty Coffee\u00a0Association )<\/span><\/h2>\n<\/div>\n
AST (Authorised SCA Trainer) and Q Instructor<\/span><\/h2>\n<\/div>\n
Introduction to coffee<\/strong><\/span><\/h1>\n<\/div>
<\/span><\/div><\/div>Our calendar<\/h2>\n<\/div>
\n\n
\n \n<\/th>\nLocation<\/th>\n Date<\/th>\n<\/tr>\n<\/thead>\n \n <\/td>\n Le Havre Maison P. Jobin<\/a><\/strong><\/td>\n To be defined<\/td>\n<\/tr>\n \n <\/td>\n Bordeaux Bordeaux Cafes<\/a><\/strong><\/td>\n To be defined<\/td>\n<\/tr>\n \n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n
Green coffee – Foundation level<\/strong><\/span><\/h1>\n<\/div>
<\/span><\/div><\/div>\n
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