This is a course that starts at the very beginning of coffee and works through coffee's rich history; how coffee has been developed, how it found its way to all the coffee growing countries and how it is grown, types of beans and how it is harvested (in particular the pilot coffee re-plantation program initiated in Ranau by us, and within Tenom). We will take a tour of Sabah 's on ISO certified coffee factory and explain how green bean develops through the different stages of roasting. We will do a coffee tasting session and explore the beauty of "Kopi O", an epitome of Malaysia 's local coffee drinking culture. This is a "must do" module to more thoroughly understand the fundamental principles of coffee.

For people who love coffee and want to know more about it or if you simply need to make coffee in the office (or if you just want to offer constructive criticism next time you get a lousy coffee in a café). The course covers history, cultivation, processing, roasting, blending and storing coffee. Learn how to make coffee at home or in the office on a range of domestic coffee making equipment as well as what to expect from a perfect Cappuccino when you drink coffee at a café.

This course covers the basic skills and knowledge needed to extract and serve espresso coffee using the commercial equipment. It includes information about extracting espresso, texturing milk and preparing drinks from the espresso menu.

This course covers the advanced skills and knowledge need to extract and serve espresso coffee using the commercial equipment. It includes more in-depth knowledge on extracting espresso, texturing milk and preparing drinks from the espresso menu, cleaning and maintenance of commercial equipment.

Successful completion of this course and exam will be certified with the title of "Barista" or "Professional Coffee Making Expert".

The key focus of this course is planning, developing and managing the total espresso coffee service. It includes: technical aspects related to equipment, customer service, selection and storage of coffee, staff supervision and training.