Thiha Burma Coffee

01/10/2026

30/09/2026

အခမ်းအနားဖိတ်ကြားခြင်း
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မြန်မာနိုင်ငံ ကော်ဖီအသင်း
(ပြင်ဦးလွင်နှင့်နောင်ချို)အနေဖြင့်
၂၀၂၆ ခုနှစ် အပြည်ပြည်ဆိုင်ရာ ကော်ဖီနေ့ (International Coffee Day 2026)
အထိမ်းအမှတ်အဖြစ်
ကျင်းပမည့်
“ Behind Every Cup: Celebrating Barista” အခမ်းအနားသို့
တက်ရောက်ပေးနိုင်ပါရန်
ကော်ဖီချစ်သူအားလုံးကို
လေးစားစွာ
ဖိတ်ကြားအပ်ပါသည်။

ရက်စွဲ။၁ အောက်တိုဘာ ၂၀၂၆(ကြာသပတေးနေ့)
အချိန်။၀၉၀၀ မှ ၁၂၀၀ နာရီအထိ
နေရာ။မြို့တော်ခန်းမ(ပြင်ဦးလွင်မြို့)

Event Title
Behind Every Cup: Celebrating Barista

30/09/2026

အောက်တိုဘာလ ၁ ရက်နေ့မှာ ကျင်းပမယ့် International Coffee Day (နိုင်ငံတကာ ကော်ဖီနေ့) အခမ်းအနားကို ကော်ဖီချစ်သူအားလုံးအတွက် နွေးထွေးစွာ ဖိတ်ခေါ်လိုက်ပါတယ်။ ☕️✨

မွှေးပျံ့တဲ့ ကော်ဖီအရသာမျိုးစုံကို အခမဲ့ မြည်းစမ်းသောက်သုံးနိုင်မှာ ဖြစ်သလို၊ Thiha Burma ရဲ့ ဆုရ
ရွှေတံဆိပ် ကော်ဖီ ကိုလည်း ကိုယ်တိုင်မြည်းစမ်းခံစားနိုင်မှာ ဖြစ်ပါတယ်။ 🏆

မိတ်ဆွေတွေနဲ့အတူ လာရောက်ပြီး ကော်ဖီကောင်းတစ်ခွက်ရဲ့ နွေးထွေးမှု၊ မွှေးပျံ့မှုနဲ့ ပျော်ရွှင်စရာအချိန်လေးတွေကို အတူတူမျှဝေခံစားကြရအောင်နော်။ ☕️💛

28/09/2026

မြန်မာနိုင်ငံ ကော်ဖီအသင်း(ပြင်ဦးလွင်နှင့်နောင်ချို)အနေဖြင့်၂၀၂၆ ခုနှစ် အပြည်ပြည်ဆိုင်ရာ ကော်ဖီနေ့ (International Coffee Day 2026) အထိမ်းအမှတ်အဖြစ် ကျင်းပမည့် “Behind Every Cup: Celebrating Barista” အခမ်းအနားသို့ လူကြီးမင်းအား လေးစားစွာ ဖိတ်ကြား အပ်ပါသည်။

ရက်စွဲ။ ၁ အောက်တိုဘာ ၂၀၂၆(ကြာသပတေးနေ့)
အချိန်။၀၉၀၀ မှ ၁၂၀၀ နာရီအထိ
နေရာ။မြို့တော်ခန်းမ(ပြင်ဦးလွင်မြို့)

Event Title။
Behind Every Cup:
Celebrating Barista

18/09/2026

🔥 REGISTRATION OPEN 🔥

SCA CSP BREWING
FOUNDATION & INTERMEDIATE
International Certification Course

Great brewing doesn’t have to begin with complicated data.

This course teaches a clear, practical and repeatable brewing system built around coffee dose, grind size, water-to-coffee ratio, blooming and pouring technique.

You will learn how roast level, coffee variety and processing method influence extraction and flavour. Through hands-on practice, you’ll develop consistency in dosing, grinding, pouring flow and brewing time.

You’ll also learn to read the coffee bed and flow rate, quickly identify acidity, bitterness and strength, and make the right adjustments for a balanced cup.

☕ COURSE CONTENT

• Coffee bean structure, varieties, physical characteristics and flavour differences
• Workspace management and brewing workflow
• Essential brewing preparation
• Dose consistency and coffee-bed levelling
• Grinding principles and particle-size analysis
• Understanding coffee-extraction variables
• Dripper geometry, flow rate and resistance
• The relationship between extraction yield and coffee strength
• Reading the coffee bed and understanding flavour development
• Origin, processing method, single-origin and blend flavour analysis
• Pouring techniques and standards
• Cost analysis and waste control
• The influence of water quality on filter coffee
• Cupping practice to evaluate and verify flavour

📍 COURSE INFORMATION

Location: YSCH
Address: The Secretariat, Yangon
Dates: 18–20 October 2026
Time: 10:00 AM–5:00 PM
Includes a one-hour break

Regular Fee: MMK 3,000,000
Early-Bird Fee: MMK 2,500,000
Register by 12 October 2026 to receive the early-bird price.

⚡ INSTRUCTOR: ARO

• Evolved Q Grader
• Preliminary and Final Round Judge, 2025 Coffee Festival Taiwan International Coffee Brewing Competition
• Sensory Judge, 2024 World Coffee in Good Spirits Championship Taiwan Selection
• Judge, 2024 Autumn Coffee Festival International Coffee Brewing Competition — Taiwan Round
• Training Qualifications UK Latte Art Level 2
• City & Guilds Barista Skills

Build a stronger understanding of extraction, improve your brewing consistency and gain internationally recognised SCA qualifications.

📞 Registration: 09 971 500 221



【 SCA CSP 沖煮萃取 初/中階國際認證課程】SCA CSP Brewing Foundation ＆ Intermediate

不追求複雜數據，我們用粉量／研磨／水粉比／悶蒸／注水節奏建立一套好理解、可複製的流程。

你將從烘焙度 × 品種 × 處理法理解基本萃取，實作粉量與研磨設定、掌握穩定的注水流速與時間，讀懂粉床狀態與流速變化，快速判讀酸苦與濃淡並完成日常修正。透過杯測驗證風味，認識濾杯形狀與床層深度對風味的基本影響，搭配水溫與簡易水質原則完成穩定出杯。

☉ 認識咖啡豆的構造、品種、豆貌、風味差異
☉ 工作區域管理與流程
☉ 準備沖煮的程序
☉ 粉量與粉床整平的一致性分析
☉ 研磨原理與粒徑分析
☉ 分析咖啡萃取變因
☉ 濾杯幾何與流速/阻力
☉ 萃取率與濃度的關係
☉ 了解濾泡沖煮時狀態與風味走向
☉ 了解產區與處理法的咖啡風味，單一及拼配的濾泡風味分析
☉ 注水規範解析
☉ 成本分析的設立及耗損的掌控
☉ 水質對於濾泡咖啡的影響

▍課程資訊
☞ 地點｜YSCH
☞ 梯次｜10/18-10/20
☞ 時間｜10:00-17:00（1hr 休息）
☞ 費用｜原價300萬MMK，10/12前報名250萬MMK
☞ 教室地址｜The Secretariat, Yangon
☞ 講師｜ARO

▍講師資歷
⚡️Aro 老師
☉ Evolved Q Grader
☉ 2025 咖啡爽節 台灣站 國際咖啡沖煮賽 台灣站 初賽／決賽 評審
☉ 2024 世界盃咖啡烈酒大賽 台灣選拔賽 感官評審
☉ 2024 秋季咖啡爽節 國際咖啡沖煮賽 台灣站 評審
☉ Training Qualifications UK Latte Art Level 2
☉ 英國 City&Guild Barista Skills
Translate to English version content and make a poster . Instructor is ARO

15/09/2026

🔥 REGISTRATION NOW OPEN 🔥
SCA COFFEE ROASTING SKILLS
FOUNDATION & INTERMEDIATE
October 2026 · Yangon

Have you ever wondered how heat and airflow transform green coffee into remarkable flavours?

Why can the same green coffee taste completely different when roasted by different professionals?

We believe that outstanding coffee begins with quality green beans, strong roasting fundamentals, and a clear understanding of roasting principles.

This course will not simply teach you to follow a roast curve. It will help you understand what happens inside the roaster, make informed decisions, and develop your own approach to creating flavour.

If you want to explore the science, craft, and professional practice of coffee roasting, don’t miss this opportunity to learn from an experienced, science-focused roasting professional.

📅 COURSE DETAILS

Date: 24–26 October 2026
Time: 9:00 AM–5:00 PM
Duration: 24 hours, including practical training
Course Fee: MMK 3,500,000 per person
Venue: Yangon Specialty Coffee Hub
Instructor: Happy Chen

The course fee includes learning materials, practical training materials, and SCA certification examination fees.

☕ COURSE CONTENT

• Introduction to coffee-roasting knowledge and principles
• Introduction to hot-air and semi-hot-air roasting machines
• Roaster operation and hands-on practice
• Heat-transfer principles and their effects during roasting
• Fundamental fluid dynamics, organic chemistry, and thermodynamics
• Techniques for developing aroma, flavour, and sweetness
• Understanding roasting phases and using each phase to shape flavour
• Using roast colour meters, moisture and density meters, and coffee sieves
• International-standard sensory evaluation and practical cupping
• Designing roast profiles and executing roasting plans
• Roaster cleaning and maintenance
• Explanation of SCA examination standards and requirements
• Practical industry knowledge and experience beyond the formal syllabus

⚡ ABOUT THE INSTRUCTOR

Happy Chen

• Founder of Wells Cafe
• Evolved Q Grader
• Green Coffee Processing Instructor
• Green Coffee Variety Instructor
• 23 years of experience in the coffee industry
• Coach of a Top 24 competitor at the 2022 WCE Taiwan Coffee Roasting Championship
• Coach of the 1st-, 3rd-, and 6th-place competitors at the 2023 WCE Taiwan Coffee Roasting Championship
• Coach of the 1st-, 2nd-, 4th-, and 6th-place competitors at the 2023 TISCA Taiwan Cup Tasters Championship
• Coach of the champion at the 2023 Taiwan Fengrun Coffee Roasting Competition
• Coach of the champion at the 2024 Malaysia Coffee Festival Roasting Competition
• Coach of the 2nd-, 4th-, and 6th-place finalists at the 2025 Taiwan Coffee Festival Finals

Seats are limited. Register early to secure your place.

📍 Yangon Specialty Coffee Hub
📞 09 940 726 331

15/09/2026

☕ BREW GREAT COFFEE AT HOME
Specialty Coffee Tasting × Golden Cup Brewing × 4:6 Method

You don’t need to be a professional barista or own expensive equipment to brew delicious coffee at home.

With a dripper, a gooseneck kettle, and a bag of specialty coffee beans, you can begin exploring a whole world of flavour.

Many people tasting specialty coffee for the first time ask:

“Why does it taste so acidic?”
“How can I make it sweeter?”
“How can I brew a stronger cup?”

The same coffee can taste bright and refreshing or rich and full-bodied. The key is understanding how to adjust three essential elements: coffee, water, and extraction.

☕ GOLDEN CUP BREWING × 4:6 METHOD

First, you’ll use the Golden Cup Brewing Chart to understand the relationship between the coffee-to-water ratio, strength, and extraction.

Then, through the 4:6 Method, you’ll learn how different pouring patterns can influence acidity, sweetness, body, clarity, and overall strength—giving you greater control over the flavour in your cup.

COURSE CONTENT

01 | Golden Cup Basics
Understand the logic of brewing and learn how to choose an appropriate coffee-to-water ratio.

02 | The 4:6 Method
Learn how to adjust acidity, sweetness, body, clarity, and strength without simply memorizing fixed recipes.

03 | Hands-on Brewing
Experience the complete process—from grinding and pouring to tasting—and discover the brewing parameters that best match your personal preference.

No barista experience is required. Just bring your curiosity and your love of coffee.

Register now and begin your specialty-coffee journey at home.

📍 Yangon Specialty Coffee Hub
📞 09 971 500 221

15/09/2026

15/09/2026