COFFEE CRAFTBETACoffee Academy Curriculum
Eight levels, from the language of coffee to behind-the-bar craft, origins, and culture. Card-based lessons with short quizzes.
THE LANGUAGE OF COFFEE
Start at the beginning: how specialty coffee was built, who built it, and the vocabulary of species, varieties, processing, roast, and flavor.
- 01
HISTORY OF SPECIALTY COFFEE
The waves and the people who made the cup we drink today.
NEW - 02
COFFEE SPECIES
Meet the four cultivated species behind every cup.
NEW - 03
VARIETIES
Inside Arabica — the cultivars that shape flavor.
NEW - 04
PROCESSING METHODS
How the cherry becomes the bean.
NEW - 05
ROAST INTENSITY
From light to dark — what fire does to the bean.
NEW - 06
FLAVOR WHEEL
A vocabulary for what you taste.
NEW
BRING YOUR OWN BAG
Take a real bag of coffee and put your vocabulary to work — decode the label, predict the cup, and dial in a recipe.
ESPRESSO FUNDAMENTALS
Pressure, dose, yield, time — the four numbers behind every great shot.
OTHER CAFÉ DRINKS & CRAFT
Black coffee recipes, milk-based drinks, and the small daily habits that separate a good cup from a great one.
GEAR & EQUIPMENT
Pour-over, immersion, espresso machines, grinders, water and setup — what to buy at home and what a working café actually needs.
- 11
POUR-OVER & FILTER BREWERS
Cones, flat beds, and the paper that quietly shapes your cup.
NEW - 12
IMMERSION & ALTERNATIVE METHODS
French press, AeroPress, Clever, Moka, siphon — when steeping wins.
NEW - 13
ESPRESSO MACHINES & TOOLS
Anatomy of the bar machine — and the small parts that move the needle.
NEW - 14
GRINDERS — DEEP DIVE
Burr geometry, retention, alignment — where the cup actually lives.
NEW - 15
WATER, ACCESSORIES & SETUP
The invisible 98%, the boring gear that wins, and what to buy first.
NEW - 16
CUPS & VESSELS
Why the cup shape, size, and material change the drink in your hand.
NEW
CAFÉ ETIQUETTE & HOSPITALITY
How to be a great guest, how to stand behind the bar, and how coffee is taken in Italy, Japan, Australia, Scandinavia, and beyond.
- 17
CAFÉ ETIQUETTE — FOR THE GUEST
How to walk into a specialty bar and be welcome twice.
NEW - 18
BEHIND THE BAR — A BARISTA'S CODE
Hospitality is the second drink. A barista's quiet contract with the guest.
NEW - 19
COFFEE CULTURES AROUND THE WORLD
How to drink coffee in Italy, Japan, Australia, Scandinavia, and beyond.
NEW
ORIGINS & PRODUCERS
Where coffee actually grows, who grows it, and how money flows back to the farm — regions, smallholders, cooperatives, and the trade behind the cup.
- 20
ORIGINS & GROWING REGIONS
The Bean Belt and what each origin actually tastes like.
NEW - 21
PRODUCERS · WHO GROWS YOUR COFFEE
Smallholders, cooperatives, estates, and the daily work of a coffee farm.
NEW - 22
COFFEE TRADE & PRODUCER ECONOMICS
From the C-price to direct trade — how money flows back to the farm.
NEW
SPECIALTY COFFEE CULTURE
Third Wave, the emerging Fourth Wave, notable media, festivals, competitions, and the public figures shaping how the world drinks coffee today.
- 23
THIRD WAVE & THE EMERGING FOURTH
Where specialty has been, where it's going, and what the 'Fourth Wave' actually means.
NEW - 24
MEDIA, FESTIVALS & COMPETITIONS
Where specialty coffee culture is made public — magazines, podcasts, films, expos, comps.
NEW - 25
PUBLIC FIGURES OF TODAY
The contemporary voices shaping how the world drinks specialty coffee.
NEW