Foundations of Coffee Arts: From Bean to Cup, Roasting, and Extraction Science

Every espresso is the result of hundreds of decisions made before the cup is placed under the portafilter — choices about variety, processing method, roast degree, grind size, and water chemistry. A barista who understands those decisions can diagnose extraction problems at the machine and communicate with roasters and wholesale buyers with genuine authority. One who does not is simply following a recipe without knowing why. By the end of this course you will be able to describe how growing region, altitude, and processing method influence coffee flavor, explain how roast development affects soluble compounds in the bean, interpret extraction yield and TDS measurements as quality indicators, and identify the sensory defects associated with under- and over-extraction. What you will learn: - Coffee botany and origins: Arabica vs. Robusta, terroir, altitude, and how growing conditions shape flavor - Processing methods: washed, natural, honey, and experimental processes — their flavor contributions explained - Roast science: the Maillard reaction, caramelization, and first and second crack in roast development - Grind particle size and its effect: how grind distribution determines extraction rate and flavor - Extraction chemistry: soluble solids, extraction yield percentage, and the TDS sweet spot - Water chemistry: the role of magnesium, calcium, and bicarbonate in extraction and taste - Sensory vocabulary: how to describe acidity, sweetness, body, and finish using standard cupping language - Common extraction defects: sour, bitter, flat, and astringent — causes and corrections This course is organized as detailed readings covering the coffee supply chain from farm to cup. Annotated diagrams illustrate roast development curves, extraction yield charts, and the sensory flavor wheel. Case studies compare three origins — an Ethiopian natural, a Colombian washed, and a Brazilian pulped natural — roasted to different degrees, tracing how each variable shows up in the cup. Self-assessment exercises include flavor description exercises using text-based tasting scenarios. This course is designed for aspiring baristas, coffee enthusiasts, and hospitality students building a knowledge foundation before entering professional training. No prior coffee industry experience is required.