A field guide from seed to cup
Learn coffee the slow way.
Six chapters. One cherry. Your best cup.
Follow one coffee cherry from a hillside in Huila to your cup. Learn origin, processing, roasting, brewing and tasting — and leave with your own signature recipe.
- Level
- Beginner → Intermediate
- Length
- ~9 h · 6 lessons
- Topics
- 19in 6 lessons
Course syllabus
The folio & index
Six chapters, in the order a coffee travels from the farm to your cup. Read at your own pace.
6 lessons · 19 topics · about 6 h of material
Origins
Where coffee grows, which plants it comes from, and why the mountain matters.
The farm
A producer's voice, the anatomy of a cherry and the processing methods that shape flavour.
Roasting
Read a roast curve, keep a logbook and roast your first virtual batch.
Brewing
The maths of a good cup and the technique to pour it.
Tasting
Describe what you taste, cup like a professional and check what you learned.
Your signature cup
Design, test and write down a recipe that is yours.
A letter from your tutors
Why coffee asks for our undivided patience.
We met over a cupping table in Bogotá, arguing about whether a washed Caturra could taste of hibiscus. It could, and we have been comparing notes ever since.
This course is the long version of that afternoon. We follow a single cherry from the hillside to your kitchen, and we stop wherever something interesting happens: at the drying beds, at first crack, at the moment your pour-over turns from sour to sweet.
“Take your time. Read with a cup beside you. By the last chapter you will have a recipe that is entirely your own.”
Inés DuarteTomasz Wierzba
Between the covers
What's inside
Every chapter mixes formats, so each idea arrives the way it is best learned: watched, heard, handled or tried.
Film
Pour-over masterclass
V60 technique step by step, with chapter markers and a transcript.
Video
Podcast
Voices from the farm
A conversation with a producer, recorded among the drying beds.
Audio
Interactive
Anatomy of a cherry
Hotspot diagram: skin, pulp, mucilage, parchment, silver skin and bean.
H5P
Printable
The roaster's logbook
A printable log for charge temperature, first crack and development time.
Download and print
Simulator
Roast simulator
Pick a charge temperature and watch the colour change through first crack.
SCORM package
Tracked
Cupping at home
A guided session with a timer and a scoring form, saved to your progress.
cmi5 activity
Quiz
Tasting check
One question of each type, from the flavour wheel to brew ratios.
Instant feedback
Project
Your signature recipe
Brew three variations and send a recipe card for feedback.
Reviewed by your tutors
I finally understand why my V60 tastes sour.
“It reads like a magazine and works like a course. I roasted my first batch after Chapter III.”
Daniel, Wrocław “The cupping session alone changed how our café trains new baristas.”
Aga, café owner, Poznań
Live session
Live cupping with Inés — 14 Nov, 18:00 CET
Live cupping session with Q-grader Inés Duarte.
- Date
- Saturday, 14 November 2026
- Format
- Live online
- Home cupping table at the roastery · 28 Nov · Wierzba Roasters, ul. Józefa 12, Kraków
Tuition
Simple pricing
One payment, no subscription. This demo opens every chapter for free.
Course
The Coffee Atlas — From Seed to Cup
€72.36one-off
Six chapters, a roast simulator, a guided cupping session and a reviewed final project. Lifetime access.
- The Coffee Atlas — From Seed to Cup
- Recommended
Package
Taste Makers
€88.62one-off
The Coffee Atlas course plus the live cupping masterclass with Inés Duarte.
- Live cupping with Inés
Questions
Before you begin
Do I need an espresso machine?
No. Everything in the course works with a pour-over dripper, a scale and a grinder.
How long do I have access?
For life, including future updates of the chapters.
Is the first chapter really free?
Yes: the welcome film and Chapter I open without an account.