Coffee Education Classrooms
Nestled in Nantou, Taiwan, our the CH Bio Tech Flavor Compound Lab is home to Coffeeland’s Education Center, within a short drive to coffee farmers and tea producers. Our educational programs are a huge part of the Coffeeland mission. Advancing coffee education and engaging with the industry is important to crafting the perfect coffee blends, which is why our Coffee Education Classrooms are so vital for our success.
With the opening of the world's most advanced certified coffee education classrooms, coffee teaching has entered a new age. We have combined our experiences and created a state-of-the-art coffee education and research facility featuring four highly acclaimed SCA certified classrooms that are internationally recognized, technologically advanced, and professionally instructed.
These four facilities include: Barista Coffee Lab, Sensory & Brewing Lab, Post-Processing Lab, Coffee Roasting Lab
Barista Coffee Lab
Our Barista Coffee Lab is home to six professional and competition coffee bars built to World Barista Championship (WBC) specifications. With the most up-to-date world-class espresso machines and premium grinders, students can hone their intuitive barista skills including: proper extraction, milk-steaming and drink presentation. This gives participants the experience they need both in the workforce and in competition settings.
Sensory & Brewing Lab
Our Sensory and Brewing Lab is specifically designed for Q-Grader coffee appraisers, SCA sensory courses and Gold Cup brewing courses. It contains a Red Light cupping area to avoid issues such as roasting color aberration, and noise interference. Some high-spec equipment that can be found here include the HORBA LA-960 Lazer Particle Analyzer, a VST refractometer, and a variety of brewing devices.
Post-Processing Lab
Located near Taiwan’s coffee producing areas, the Post-Processing Lab combines indoor theory with outdoor practice. This lab is host to the CQI Q-Processing certification course to enhance coffee practitioners’ knowledge in harvesting, selection, hulling, fermenting, shelling, grading and storage. It has operation parameters designed for refined processing with high-performance, small-scale hulling and husking machines, as well as a detachable giant coffee fruit model - allowing students to learn the structure of a coffee bean.
Coffee Roasting Lab
Specifically designed for the SCA Italian Coffee Certificate and Champion Roasting Course, this lab is equipped with a variety of coffee roasters with different designs and capabilities - including the Loring Smart S15 Falcon, the GIESEN W6A and the Diedrich IR-1. This enables students to understand thermal conversion efficiency provided by varying heat sources and to gain practical experience with various models. It also includes devices such as moisture meters that analyze the properties of green beans and an Agtron E20-CP color analyzer to measure the roasting degree of roasted coffee.
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