The ‘Robusta for Arabica Lovers’ class is our new, 100-level class that any Lecturer, Assistant Instructor, or Instructor can teach. This half-day class is designed for coffee professionals who are curious and eager to bridge the gap between their Arabica and Robusta knowledge. The class explores Robusta’s history, biology, and sensory delights, comparing it with Arabica through engaging discussions and activities. Our educators have the flexibility and creativity to design class activities, allowing for a rich diversity of learning experiences tailored to unique styles and preferences of both the educators and participants. We’ve recently completed our first four classes. Let's take a quick trip around the world and see how they went:
Mexico
Lecturer: Rodrigo Isaac Cervantes
“Super fun class!” said Rodrigo Isaac Cervantes. The first session in Mexico featured lively discussions and sensory exercises. Participants tasted Robusta espresso-based drinks and compared Robusta to Arabica filtered coffees. They also identified primary descriptors of two Robusta coffees.“The session was very interactive which made it exciting for participants!”
United States
Lecturer: Maria Esther Lopez-Thome
With an intimate group of three participants, Maria Esther’s classe allowed for an in-depth exploration of Fine Robusta. “It was a beautiful class to teach,” she remarked. The session included multiple tasting activities, enhancing participants’ understanding and appreciation of this often-underestimated species. Feedback was overwhelmingly positive, with many expressing how the course reshaped their view of Robusta’s potential:
Hong Kong
PHP Level 1 Assistant Instructor: Ivan Cheung
Ivan Cheung led a lively session in Hong Kong, where 15 local participants explored Robusta’s unique characteristics through engaging sensory exercises. The class was split into two nights, each featuring a one-hour cupping activity with five or six coffees after a two-hour theory sessions. In total, students tasted more than 11 fine Robustas throughout the class. Participants, including baristas, roasters, and coffee enthusiasts from different backgrounds, enjoyed the insights provided by CQI through this class on the diversity and potential of Robusta coffee. The cupping activities were a highlight, making the lecture more convincing.
“This class is a great opportunity for those with some solid understanding of coffee processing and cupping experience to taste some delicious fine Robustas and exchange valuable information,” expressed Ivan Cheung. “At the same time, it’s an eye-opening experience for new coffee learners, revealing a whole new world of knowledge regarding genetics, processing, and flavor complexity unique to Robusta.”
Switzerland
Instructor: Gloria Pedroza
In Switzerland, Gloria Pedroza inspired participants with the possibilities of Robusta. Her enthusiasm for exploring diverse coffee types encouraged attendees to embrace new coffee experiences.
Looking Forward
We’re excited to bring this class to more locations and continue exploring the world of Robusta coffee. For more information about upcoming classes, visit our CQI Database and search for ‘lovers’ to see the closes classes to you. You can also reach out to us at info@coffeeinstitute.org if you have any questions.
