Academia do Café

Cultivar: A Practical Guide for Coffee Roasters explores how coffee variety influences roast behaviour, flavour development, and production decisions.
Rob Hoos shifts the focus from simply repeating roast profiles to roasting with intention, guided by variety, structure, and sensory feedback. It’s ideal for experienced roasters who already work with concepts like heat transfer, RoR, and DTR, and want to go beyond the usual origin assumptions.

Who’s read this book already? 📚☕

Ready to level up your coffee evaluation skills?
From first cuppings to professional calibration, our sensory courses are now open. Places are limited! For more information, contact us by email or send us a private message. Taste with precision. Evaluate with confidence.

This year, we’re expanding our training offer with new courses designed to deepen sensory skills and coffee knowledge.

From your first steps in cupping to advanced sensory evaluation and the Q Grader certification, these programs are built for professionals who want to understand coffee with greater precision, confidence, and consistency.

Course dates will be announced soon. Stay tuned!

2026 will be a year dedicated to knowledge, sensory precision, and professional development in coffee.
We are pleased to announce 3 official SCA courses that we’ll be teaching next year, designed for different levels, but with the same purpose: to elevate the way we evaluate coffee.

On the magical island of Terceira in the Azores, where black lava stone meets lush green landscapes, Quinta do Louro Real is reshaping Atlantic agriculture through vision, science, and a profound respect for nature.

What began in 2009 as an ambitious idea has grown into a bold project dedicated entirely to cultivating Azorean specialty coffee, nurtured by volcanic soil and the unique mid-Atlantic climate. Grão de Lava, crafted from Red Caturra and Yellow Bourbon, reflects the island itself: wild, humid, volcanic, and alive.

Every cup is a celebration of dedication, innovation, and the belief that world-class coffee can flourish in the most unexpected places. The Azores have officially entered the world of specialty coffee, and this is only the beginning. 🌿✨

“An exceptional experience.”

That’s how Alex Ferreira described his journey at Academia do Café, after completing 7 SCA courses with us. ☕

Throughout his training, he found:
🔸 Deep, passionate expertise
🔸 A truly hands-on learning approach
🔸 The most complete coffee lab he’s ever seen
🔸 A full immersion into the coffee world, from origin to cup

Guided by our trainer Sandra Azevedo, each module became a transformative experience, built on practice, precision, and genuine passion for coffee.
Thank you, Alex, for trusting Academia do Café and choosing to grow with us.

📖 The Craft and Science of Coffee (ed. Britta Folmer) is a deep dive into the world of coffee, where craftsmanship meets science. From the bean’s genetics and cultivation, through processing, roasting, brewing, and sensory evaluation, every step is shown to shape the quality in your cup.

Beyond flavor, the book emphasizes sustainability, environmental, social, and economic aspects, as well as the power of collaboration between farmers, scientists, roasters, and consumers. It’s a reminder that coffee is not just a drink, but a cultural connector and an economic driver.

A must-read for every true coffee lover ☕️

🌍☕ Happy International Coffee Day! ☕🌍
Coffee is collaboration... from farmers and producers to roasters, baristas, and coffee lovers everywhere. Each cup we enjoy is the result of countless hands, knowledge, and passion working together.
Today, we celebrate not just the drink we love but the people and communities that make it possible.

At Academia do Café, we use sensory exercises like these to help students recognize and describe the incredible variety of aromas found in coffee, from chocolate and spices to fresh vegetables and flowers. 🌸☕
Because great coffee isn’t just tasted, it’s experienced.

From 27 to 31 October 2025, Lisbon will host the 30th ASIC Conference on Coffee Science, uniting researchers, scientists, and coffee professionals worldwide.
Under the theme “Towards More Sustainable Coffee,” the event will explore agronomy, chemistry, technology, and health, shaping the future of coffee.