SOCOF - ministryofroasters

SOCOF PROGRAM

The SOCOF Program is a foundational course designed for students starting their journey in the world of coffee. It provides a comprehensive learning experience, covering: Sensory, Barista, Brewing, and Roasting.
This program is ideal for beginners and those looking to build a strong foundation in coffee. Taught by a team of expert instructors, the course offers guidance and skill development to help participants confidently advance their careers as baristas, business owners, or specialty coffee enthusiasts.

Coffee Flavorist Introduction

Basic course designed for coffee lovers. Learners will learn about coffee history, coffee waves, complexity of flavors and its causes. Learners will also get to learn basic coffee sensory, tasting and using aroma kit, and how to apply them in the communication as common language.

SOCOF Basic Brewing

Basic one-day brewing course. This course focuses on V60 style equipments. Lerners will learn important brewing parameters, grind size, pouring, number of pour and brew temperature. Lerners will get to design their own pour and experiment with various factors.

SOCOF Basic Barista

This course is suitable for those who want to make consistency in their epresso extraction. Dive deep into the world of coffee – Coffee History, Coffee Botany, Coffee Processing and Roast level and its impact on Sensory. Learners will also learn how to adjust extraction parameters, milk steaming, and basic espresso base beverages.

SOCOF Home Roasting

This course is designed for those who want to roast coffee at home using small home-use roasters or sample roasters. Lerners will learn how to roast to profiles and how to store green coffee beans. The course covers various roast defects that affect the aroma and flavor of coffee. Students will have the opportunity to practice roasting and experiment with basic profiles (L S M D) and evaluate their results through cupping to refine their roasts.

Basic Cupping

A course that introduces you to coffee cupping, where you will actively participate in every step—from preparation and tasting to scoring and evaluation.
Participants will learn standardized cupping protocols, different cupping formats, and the correct use of evaluation forms.
The course also covers distinguishing Specialty vs. Non-Specialty coffee and identifying basic defects.
Students will engage in calibration sessions with instructors and peers to ensure consistency in scoring. Additionally, the course enhances sensory skills with a focus on flavor perception, common sensory language, Recognizing, Destinguishing and Describing Different Coffee Attributes along with fundamental physiology related to tasting.