Roasting
Kenya
SCI, SCA
1, 2, Foundation, Intermediate
English
Learn From People Who Transform the Industry
Master your craft with instructors who are actively shaping, prototyping, creating,
and serving coffee every day, around the globe.
The Torch Difference
In 2010, we couldn't find people who met our standards. So we built an education system that develops them.
Learn From Active Practitioners
Our instructors are practitioners first, educators second. This commitment to active experience ensures you get real solutions, not just theories.
True Seed-to-Cup Education
We operate every link of the supply chain ourselves. From farms to roasteries and cafes, we provide a depth of knowledge that single-focus companies can't match.
Mastery Beyond Specialization
Roasters who know farming buy better coffee. Baristas who know processing pull better shots. True expertise comes from understanding the entire journey.
Globally Recognized, Locally Grounded
Our teaching is rooted in origin experience across continents. You get hands-on, practical knowledge from Latin America, East Africa, and Asia.
Why Students Choose Torch
Small Class Sizes
Intentionally small for personalized attention.
Real Equipment
Practice on machines you'll actually use.
After Hour Practice
Our spaces stay open as late as you need.
Living Classrooms
Learn at our working farms, roasteries, and cafes.
Global Network
Join alumni and instructors spanning continents.
Career Pipeline
Many graduates become team members or partners.
What Our Students Say
Hear how Torch transformed their coffee journeys
Zhang Wei
From Amateur to Expertise
"What surprised me most was discovering how much processing affects flavor—far more than I'd imagined. This was a blind spot I didn't know I had. After training, I started having direct conversations with farmers and adjusting my purchasing based on processing science."
Li Kanran
From Intuition to Precision
"The intensity of sensory calibration shocked me. Through systematic cupping and defect identification, my quality judgments became objectively reliable—I could finally translate flavor language into pricing strategy. Torch elevated my approach from experience-driven to standardized and commercially scalable."
Wu Jiaming
Finding Purpose Through Community
"The knowledge itself is maybe 10% of what you gain at Torch. The rest is understanding how the industry works and connecting across the supply chain. There's no competition here—just students sharing experience and insights. Coming to Torch clarified my purpose: getting quality beans to more people."
Our Curriculum
Your Personalized Learning Path
New to Coffee?
Start with SCI Certified Cupper Course to build your foundation → Select your specialty → Cross-train in complementary skills.
Practicing Professional?
Expand your expertise across disciplines. Roasters: master processing. Baristas: understand origins. Buyers: refine your cupping.
Future Industry Leader?
Complete the full SCI journey. Our graduates run successful cafes, win championships, and shape supply chains globally.
Not sure where to start?
SCI Certified Arabica Cupper
The SCI Certified Arabica Cupper Course is more than a professional coffee cupping training program; it is a comprehensive course designed to develop systematic skills in coffee quality evaluation and sustainability awareness.
The SCI Certified Arabica Cupper Course is more than a professional coffee cupping training program; it is a comprehensive course designed to develop systematic skills in coffee quality evaluation and sustainability awareness.
The course begins with sensory training and cupping technique development, integrating coffee trade terminology, international quality standards, defect identification, as well as insights into global market innovations, trends, and sustainability issues. This enables participants to gain a complete understanding of professional coffee quality analysis and evaluation methods.
The practical component of the course focuses on standardized cupping procedures and multiple rounds of sensory exercises. Through these practices, participants will enhance their ability to identify aroma, flavor, texture, and defects, while developing consistent and reliable evaluation skills.
Participants will not only understand the key factors that determine coffee quality but will also learn how to integrate sensory evaluation with environmental sustainability, supply chain responsibility, and quality traceability management. This approach cultivates a comprehensive professional perspective and strong industry awareness.
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Processing
Explore coffee processing methods from washed and natural to experimental techniques, learning how each method modulates and enhances flavor.
The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation. This module involves both theory and practice and students will be required to successfully perform all said methods.
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Level 1
Learn fundamental processing methods including washed, honey, and natural. Understand how environmental conditions affect processing decisions, and practice monitoring samples through hands-on application of drying and storage techniques.
Level 2
Explore advanced processing variants and experimental methods. Study the science of fermentation, embryogenic activity, and how variety and sugar content impact final quality through cupping and practical application.
Level 3
Master cutting-edge experimental processing techniques by designing custom methods and adding external elements like yeast and sugars. Learn to profile advanced methods, identify and prevent defects, and design optimal production layouts from harvest to storage.
Roasting
Optimize roasting potential of green beans through mastering heat transfer, roasting systems, and sensory analysis with hands-on experience in profile development and quality control.
The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans. Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis.
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Level 1
Learn physical green bean inspection and basic sample roasting practices. Understand fundamental roasting chemistry and develop basic cupping skills to identify main sensory attributes while practicing consistent industrial roasting at different degrees.
Level 2
Master full roast profiling methods to achieve perfect roasts for specific beans and extraction methods. Develop advanced sensory analysis skills to identify subtle aroma and flavor changes while learning to interpret roast logs and scale profiles.
Level 3
Explore scientific roast profiling theory for different beans and extraction methods with advanced blending and sensory analysis. Master roast coffee quality improvement programs and business applications for running a successful roastery.
Foundation
The course introduces the roasting process, physical changes, sensory control, roaster structure, maintenance, and fire prevention, preparing learners to perform guided roasts, record data accurately, and demonstrate knowledge through a written exam.
Intermediate
The course builds on Foundation concepts, deepening understanding of roast profiles, color, sensory expression, development time, heat transfer, and sample roasting, with written and practical exams assessing accurate roasting and logging skills
Professional
The course advances skills in roast profiling, sensory analysis, defect identification, blending, and quality control, with written and practical exams assessing precise roasting, color evaluation, and production quality management.
Barista
Master all factors influencing quality espresso from basic production techniques to advanced latte art, machine maintenance, bar workflow, and espresso blending at professional levels.
As a barista, it's critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialized levels learn how to blend espresso beans.
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Level 1
Learn espresso machine and grinder operation, adjustment protocols, and proper maintenance. Master milk texturing, foaming techniques, basic latte art pouring, and essential customer service skills through hands-on practice.
Level 2
Explore different espresso machine and grinder types with hands-on maintenance including disassembly. Study milk processing impacts and steam different fat contents while mastering advanced latte art and competition techniques.
Level 3
Master equipment brands, add-ons, and alternative brewing methods including Aeropress and bypass brewing. Learn American vs Italian blending styles, roast profile impacts, Modbar integration, spent grounds recycling, and coffee spirits pairing.
Foundation
The course introduces coffee fundamentals and essential barista skills, including grinder setup, espresso preparation, milk texturing, latte art, health and safety practices, customer service, and assessment through a written exam.
Intermediate
The course builds on foundation skills, developing deeper understanding of coffee quality, extraction control, drink construction, workflow efficiency, milk techniques, and latte art, assessed through written and practical examinations.
Professional
The course tests advanced technical and scientific knowledge, covering sensory analysis, drink quality optimization, recipe and menu development, team skill management, and high-level milk and latte art techniques through written and practical exams.
Brewing
Master traditional and advanced brewing techniques including multiple cold brew methods, bypass brewing, competition strategies, and blending with hands-on optimization of extraction variables.
The brewing module takes an in-depth hands on approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, blending techniques with different single origins, and learning about competition techniques.
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Level 1
Learn traditional brewing methods and variables affecting extraction while measuring strength and extraction to confirm results. Experiment with traditional and bypass brewing to optimize flavor while comparing automated and manual systems.
Level 2
Explore traditional and uncommon brewing methods with in-depth focus on cold brewing techniques, equipment, and results. Learn Brewer's Cup competition rules, receive competition tips, and simulate competition environments.
Level 3
Master equipment brands, add-ons, alternative filtering methods, and creative brewing applications including Aeropress and bypass brewing. Study regional brewing traditions, cold brew methods (ice drip, crash cooling, nitro), and coffee spirits including competition techniques.
Foundation
The course introduces key brewing methods and devices, combining theory and hands-on practice to develop understanding of essential brewing elements, produce balanced coffee, and assess results through a written exam.
Intermediate
The course builds on foundation skills, focusing on extraction control, brewing variables, strength measurement, brew analysis, equipment use, and maintenance, with learner performance assessed through written and practical examinations.
Professional
The Brewing Professional course develops advanced scientific brewing skills, emphasizing parameter control, water management, analytical decision-making, and use of the brewing control chart, with professional competence assessed through written and practical examinations.
SCI Foundation
The SCI Foundation Course is an entry-level program designed to provide a comprehensive overview of the coffee value chain. This two-day course introduces participants to the key stages of coffee production, including cultivation, processing, green coffee grading, roasting, and café operations, helping learners build a holistic understanding of the industry.
The SCI Foundation Course is an entry-level program designed to provide a comprehensive overview of the coffee value chain. This two-day course introduces participants to the key stages of coffee production, including cultivation, processing, green coffee grading, roasting, and café operations, helping learners build a holistic understanding of the industry.
In addition to the supply chain perspective, the course covers fundamental concepts of green coffee defects, roasted coffee defects and sensory evaluation, establishing a foundation for quality assessment. Participants will also be introduced to the structure and use of cupping forms, followed by guided cupping practice to develop essential tasting and evaluation skills.
By the end of the course, learners will gain a structured understanding of coffee from seed to cup, along with the basic tools and language needed to begin their journey in coffee quality evaluation.
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Sensory
Fine-tune your sensory perception and cupping consistency through the science of aroma, taste, and tactile sensation, practicing with diverse origins, processing methods, and varietals.
The Sensory module is geared towards the science and study of sensory perception to fine tune your use and consistency of certain attributes related to cupping coffee, including aroma, taste and tactile sensation. Throughout the levels students will build upon their ability, calibrate to their peers and learn how to cup - practicing with different origins, processing methods, densities, varietals and species, including Arabica and Robusta.
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Level 1
Learn specialty coffee quality evaluation fundamentals including physical inspection, roasting, brewing protocols, and SCI cupping standards. Practice aroma identification, basic taste calibration, and cupping different origins and processing methods using SCAA format.
Level 2
Explore chemistry of aroma precursors and flavor integration through advanced practice with aroma vials, taste modulation, and texture analysis. Develop cupping precision and consistency while evaluating diverse processing methods, species, and varietals with SCAA protocols.
Level 3
Master current market trends and sensory evaluation systems (SCAA, COE, SCI) with in-depth physical grading and defect classification. Cup experimental processing methods, Robusta, and diverse varietals while learning roasting theory and sample roasting protocols for different roast profiles.
Foundation
The course introduces practical sensory evaluation, teaching perception, coffee attributes, fragrance identification, cupping setup, and includes a written exam.
Intermediate
The course expands Foundation concepts, covering taste physiology, cupping, flavor analysis, sensory panels, and assesses skills via written and practical exams.
Professional
The Sensory Skills Professional course advances Intermediate skills, covering sensory standards, coffee evaluation, measurement, and business application, assessed via written and practical exams.
Green Coffee
Master green coffee evaluation, importing, and buying strategies while navigating quality assessment, storage, aging, producer relationships, market trends, and pricing intricacies.
The Green Coffee module is a comprehensive program created to give an individual a clear understanding and game plan for evaluating, importing and navigating coffee buying intricacies. Topics that will be covered include assessing green bean quality, importing, storage, coffee aging, working with seasonal coffee, meeting producers, building long-term relationships, market trends, commodity contracts, pricing and finding vs. creating quality.
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Level 1
Learn coffee supply chain stakeholders and master green grading including bean anatomy and processing effects. Understand green buying plans, contracts, documentation, and overview of dry milling, sorting, and storage practices.
Level 2
Explore origin-specific grading methods, bagging regulations, and price factors. Study specialty vs commodity trading, contracts, and in-depth green grading across species and processes while cupping to understand milling, storage, and certification impacts.
Level 3
Master green trading through simulation competitions based on current market conditions. Develop expertise in region-specific quality, flavor profiles, and processing practices through comprehensive cupping comparisons and origin analysis.
Foundation
The course introduces green coffee production, trade, evaluation, supply chain from farm to roaster, basic assessments, and knowledge tested by a written exam.
Intermediate
The course deepens knowledge from Foundation, covering botany, processing, grading, markets, certifications, quality, and assessing coffee through written and practical exams.
Professional
The Green Coffee Professional course advances Intermediate skills, covering botany, climate impact, farm and processing management, sensory defects, analysis, markets, contracts, purchasing, and assesses knowledge via written and practical exams.
SCA Q
The Q Grader Course is a six-day intensive program that evaluates a learner’s ability to assess coffee professionally using the Coffee Value Assessment framework.
The Q Grader Course is a six-day intensive program that evaluates a learner’s ability to assess coffee professionally using the Coffee Value Assessment framework.
The course includes nine exams (eight practical and one written). All must be passed to earn a three-year Q Grader license, which can be renewed every three years.
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Nursery
Study suitable micro-climates, efficient cropping systems, and genetic materials to grow high-quality coffee with well-adapted varietals resistant to environmental stresses.
The Nursery module is based on three main components which are the study of suitable micro-climates, efficient cropping systems and well adapted genetic materials. This course equips students to grow high quality coffee specifically in understanding how different types of varietals respond to different circumstances such as tolerance to water, efficient photosynthesis, weather stresses, and pests & disease.
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Level 1
Learn nursery best practices including construction design, materials, fertilizer use, and pest control. Understand nursery stages from seedlings to field transplanting, proper timing, spacing, and location while cupping current and potential varietals for your region.
Level 2
Explore different nursery styles and their pros and cons with focus on local designs and improvements. Study varietal history and potential through in-depth discussion and cupping, then practice building seedboxes, planting, and fertilizer application.
Level 3
Master the structure of coffea genus and genetic improvement best practices through advanced species and hybrid flavor profiling. Learn advanced spacing, fertilization, pest control, grafting methods, and key business activities in nursery and genetic improvement.
Farming
Master comprehensive coffee farming including crop management cycles, genetic improvement, soil and water management, nutrition, and pest control while developing farming calendars and assessments.
The Farming module is a comprehensive program that includes all aspects of coffee farming such as understanding and management of different cycles, crop management, long term productivity, quality, and coffee sciences including genetic improvement, shade, water and soil management, nutrition, pest and disease integrated management. Students in this course will be expected to work in teams to develop various farming calendars and perform various assessments.
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Level 1
Learn coffee field design fundamentals including plant density, shade and soil management. Understand coffee pruning, stumping, renovation systems, plant physiology, fertilization principles, and basic pest and disease management practices.
Level 2
Explore coffee crop management history, field establishment, and plant physiology including photosynthesis and nutrition. Study phenological cycles, integrated pest management, and business profitability while cupping coffees based on farming differences.
Level 3
Master advanced crop management with in-depth field design, phenological cycles, and integrated pest management. Develop expertise in plant physiology, nutrition, and fertilization while cupping for nutrition deficiencies, pest damage, weather defects, and advanced varietal profiles.
Cafe
Learn to run or start a successful cafe through mastering inventory management, staffing, quality control, customer service, marketing, branding, and cash flow management.
The business of running or starting a cafe can be a difficult one. This module explores the different areas of business needed to run a cafe successfully including topics like inventory management, staffing, quality control, customer service, target marketing and branding, layout, location and cash flow management.
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Level 1
Learn how to open a cafe including choosing the right location, building your menu, planning remodels, and designing optimal bar layouts for workflow and customer experience.
Level 2
Master how to run a cafe through effective hiring and firing practices, employee training techniques, sourcing quality materials, and developing comprehensive marketing strategies for growth.
Level 3
Develop expertise in cafe business operations including in-depth HR management, marketing strategy, financial planning, and purchasing. Review and implement comprehensive operation manuals covering all business aspects.
Upcoming Courses Schedule
Explore Upcoming Sessions
Course
Location
Dates
Certs
Levels
Language
SCI Foundation
China
SCI
Mandarin Chinese
Barista
China
SCI, SCA
1, 2, 3
Mandarin Chinese
SCI Certified Arabica Cupper
China
SCI
Mandarin Chinese
Brewing
Kenya
SCI, SCA
1, Foundation
English
SCA Q
China
SCA
Mandarin Chinese
Brewing
China
SCI, SCA
1, 2
Mandarin Chinese
Barista
Kenya
SCI, SCA
1, Foundation
English
Roasting
China
SCI, SCA
1, 2
Mandarin Chinese
Brewing
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Roasting
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Brewing
Kenya
SCI, SCA
2, Intermediate
English
Barista
Guatemala
SCI
2
Spanish
Barista
Guatemala
SCI
2
Spanish
Barista
China
SCI, SCA
1, 2
Mandarin Chinese
Roasting
Kenya
SCI, SCA
1, 2, Foundation, Intermediate
English
Barista
China
SCI, SCA
1, 2, 3
Mandarin Chinese
SCI Foundation
China
SCI
Mandarin Chinese
Brewing
China
SCI, SCA
1, 2
Mandarin Chinese
SCI Certified Arabica Cupper
China
SCI
Mandarin Chinese
SCA Q
China
SCA
Mandarin Chinese
Barista
China
SCI, SCA
1, 2
Mandarin Chinese
Brewing
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Roasting
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Roasting
Guatemala
SCI
1, 2
English, Spanish
Barista
Kenya
SCI, SCA
1, 2, Foundation, Intermediate
English
Barista
China
SCI, SCA
1, 2, 3
Mandarin Chinese
SCI Foundation
China
SCI
Mandarin Chinese
Green Coffee
Kenya
SCA
Foundation, Intermediate
English
Roasting
Guatemala
SCI
3
Spanish
SCI Certified Arabica Cupper
China
SCI
Mandarin Chinese
Brewing
China
SCI, SCA
1, 2
Mandarin Chinese
Processing
Kenya
SCI
1, 2
English
SCA Q
China
SCA
English
Roasting
China
SCI, SCA
1, 2
Mandarin Chinese
Brewing
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Roasting
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Green Coffee
Guatemala
SCI
1
Spanish
Barista
China
SCI, SCA
1, 2
Mandarin Chinese
Brewing
Kenya
SCI, SCA
1, 2, Foundation, Intermediate
English
Brewing
Guatemala
SCI
1
Spanish
Brewing
Guatemala
SCI
1
Spanish
Barista
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Barista
Kenya
SCI, SCA
1, 2, Foundation, Intermediate
English
Green Coffee
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Brewing
China
SCI, SCA
1, 2
Mandarin Chinese
Brewing
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Roasting
China
SCI, SCA
1, 2, 3
Mandarin Chinese
Roasting
Kenya
SCI, SCA
1, 2, Foundation, Intermediate
English
Barista
China
SCI, SCA
1, 2
Mandarin Chinese
SCI Foundation
China
SCI
Mandarin Chinese
SCI Certified Arabica Cupper
China
SCI
Mandarin Chinese
SCI Certified Arabica Cupper
Kenya
SCI
English
Brewing
Kenya
SCI, SCA
1, 2, Foundation, Intermediate
English
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