COURSE

CATALOG

SCA CSP Course Catalog, August 2021 1

Specialty Coffee Association
 SCA Coffee Skills Certificate Program
Course Catalog

Table of Contents
SCA Certificate Programs ....................................................................................................................................................................................................... 3
The Coffee Skills Program (CSP) ......................................................................................................................................................................................... 3
SCA Coffee Diploma .................................................................................................................................................................................................................. 3
Learn More ..................................................................................................................................................................................................................................... 3
INTRODUCTION TO COFFEE MODULE ............................................................................................................................................................................. 4
BARISTA SKILLS MODULE..................................................................................................................................................................................................... 5
BREWING MODULE.................................................................................................................................................................................................................... 7
GREEN COFFEE MODULE ...................................................................................................................................................................................................... 9
ROASTING MODULE ................................................................................................................................................................................................................11
SENSORY SKILLS MODULE .................................................................................................................................................................................................13

SCA CSP Course Catalog, August 2021 2

SCA Certificate Programs
SCA offers certificates in the following education programs: the Coffee Skills Program, the Sustainability Skills Program and the Coffee
Technicians Program. These programs are built on decades of knowledge, research, and real-world experience designed to help learners create
a successful career in the coffee industry. SCA staff work collaboratively with subject matter experts to develop and maintain the course
materials and exams of these programs.

The Coffee Skills Program (CSP)

The Coffee Skills Program consists of five full modules and one stand-alone, introductory course. The modules are Barista Skills, Brewing, Green
Coffee, Roasting and Sensory Skills. Each module consists of three progressive courses titled Foundation, Intermediate and Professional.
Learners choose which modules and courses are most appropriate for their educational needs.

Introduction To Coffee is a popular course that is authorized for delivery by every AST. In this course, learners are introduced to specialty coffee
and the broad topics that could be explored through the other the modules. This is typically a 4-6 hour course and does not include a practical
exam.

Foundation courses are typically equivalent to a one-day course. Intermediate courses are typically equivalent to a 2-3 day course. Professional
courses are typically equivalent to 3-4 day courses. These courses can also be held over several meeting periods depending on the design of
the AST’s lesson plan and agreement with learners.

SCA Coffee Diploma

The SCA Coffee Diploma is exclusive to the Coffee Skills Program and is awarded to those learners who have earned 100 or more points with
CSP courses. Each of the CSP courses has a point value toward the SCA Coffee Diploma. The program is structured in a way that encourages
learners to pursue a well-rounded coffee education on a variety of topics within the industry. Once a learner has achieved eligibility, they may
apply for the SCA Coffee Skills Diploma in the Education menu at sca.coffee. The application form can be found under Education at sca.coffee.
The points awarded at each level are listed below:

Introduction to Coffee = 10 points Foundation course = 5 points Intermediate course = 10 points Professional course = 25 points

Learn More
The following pages explain important key information about each module and the corresponding courses. Should you have further questions
about the Coffee Skills Program, please contact us at [email protected]. We look forward to seeing you in the classroom.

SCA CSP Course Catalog, August 2021 3

 INTRODUCTION TO COFFEE MODULE
The Introduction to Coffee course is ideal for anyone who is new to specialty coffee. It charts coffee’s journey from its origins in Ethiopia to
the major commodity that it is today. This course gives a general overview of the specialty coffee supply chain and explores topics such as
history and cultivation, variables that affect coffee quality, basics of sensory analysis, fundamentals of roasting, factors of coffee freshness,
and principles of brewing. In addition, learners will discuss the importance of water quality, cleanliness and maintenance. This interactive
course also includes a cupping, an industry-specific process for evaluating coffee through a sensory experience. There is an online written
exam administered upon the completion of the course.

Required Recommended Delivery In-person, distance learning or as Minimum Required Exams |

None None 4 hrs Written exam | 60%
Prerequisites Prerequisites Method a combination of both. Length Passing Scores

INTRODUCTION TO COFFEE – TOPIC OVERVIEW

ORIGINS AND SUPPLY CHAIN

Origins of Coffee
Coffee’s Growing Regions
Coffee's Journey from Farm To Cup
The Current Coffee Industry - Producers & Consumers
Coffee as a Plant, Fruit and Seed
Most Common Coffee Species
General Differences in Coffee Species
Common Varieties of Coffee Species
Quality - What is Specialty Coffee?
Harvesting and Processing

COFFEE ROASTING AND STORAGE

Basics of Roasting Process
Importance and Strategies for Prolonging Freshness

SENSORY EXPERIENCE
The Humans Senses
Taste Recognition and Flavor Perception
Sensory Experience Influenced by Origin and Terroir, Species, Processing, and Roasting

BREWING
Common Brewing Methods
Brewing and Extraction Principles
Sensory Impact of Extraction
Introduction to Cupping

IMPACT OF WATER QUALITY AND TEMPERATURE

CLEANING AND MAINTENANCE

SCA CSP Course Catalog, August 2021 4

 BARISTA SKILLS MODULE
Barista Skills teaches the essentials practical skills needed behind the espresso bar such as how to set your grinder, make espresso, foam
and texture milk for cappuccinos and create latte art as well as an exploration of health and safety issues, customer service protocols and
basic business practices.

Barista Skills can be studied at three different levels within the SCA Coffee Skills Program:

Barista Skills Foundation

The Barista Skills Foundation course allows learners to gain an introductory understanding of the coffee itself as well as foundational skills required to set a
grinder, make espressos, foam and texture milk and latte art techniques as per SCA quality standards, while implementing health and safety practices and
customer service. Practical learning objectives and activities prepare the learner to conduct key foundational tasks of a barista. A written exam tests theoretical
knowledge based on Foundation course learning objectives.

Required Recommended Delivery In-person, distance learning or as Minimum Required Exams |

None Introduction to Coffee 7 hrs Written exam | 60%
Prerequisites Prerequisites Method a combination of both. Length Passing Scores

Barista Skills Intermediate

The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone
who has barista skills experience and wants to explore how to improve coffee quality and prepare for more complex job functions found in the barista
profession. Through this interactive course, learners will gain a deeper understanding of the coffee itself, specifically the impact of a coffee’s variety, origins and
processing methods on flavor; the parameters of coffee quantity, grind texture, water quality and shot time and their interaction when dialing in a brew recipe;
drink construction and taste differences; workflow management and efficiency, sensory aspects of the espresso extraction; milk handling and techniques as
well as latte art. In addition to coffee preparation, this course also covers key concepts regarding health and safety, customer service and basic business
practices. A written exam tests Intermediate course knowledge while a practical exam assesses the learner’s ability in terms of grinder calibration, espresso
extraction analysis, latte art skills and drinks construction.

Written exam | 70%

Introduction to Coffee, In-person or as a combination of
Required Recommended Deliver Minimum Required Exams | Practical exam | Pass
None Barista Skills in-person for practical elements 14 hrs each section of exam
Prerequisites Prerequisites Foundation Method and distance learning for theory. Length Passing Scores (passing scores per section
vary)

Barista Skills Professional

The Barista Skills Professional course is designed to test advanced skills and detailed knowledge of the science behind processes used by a professional
barista (for example, a barista with 12 months or more of work experience). Successful candidates will have explored and demonstrated the advanced skills
typically expected of a head barista. In particular, participants will learn a sophisticated tasting methodology and descriptive explanation of coffee flavors; gain a
detailed understanding of drink ingredients and the techniques available to maximize the quality of the drinks made, understand how to manage the skills of
others to produce quality drinks, demonstrate an understanding of how to develop brew recipes and a systematic method of structuring beverage menus, and
finally be able to consistently apply the highest standard of latte art and milk steaming techniques. A written exam tests professional course knowledge while a
practical exam tests the skills described above based on different working activities carried out during the course.

Written exam | 80%

Required Barista Skills Recommended Barista Skills Delivery In-person or as a combination of Minimum Required Exams | Practical exam | Pass each
Foundation and in-person for practical elements 21 hrs
Prerequisites Intermediate Prerequisites Brewing Intermediate Method and distance learning for theory Length Passing Scores section of exam (passing
scores per section vary)

SCA CSP Course Catalog, August 2021 5

 BARISTA SKILLS COURSES - TOPIC OVERVIEW
Foundation Intermediate Professional
COFFEE BEANS COFFEE BEANS COFFEE BEANS
Differences between Arabica and Robusta Arabica Varieties Density, Variety and Cultivar
Species Impact of Origin and Processing Methods on Flavor Processing Methods
Importance of Coffee Freshness Impact of Roasting on Solubility and Density Decaffeination
Influence of Roast Degree on Taste Degassing of Roasted Coffee Packaging, Storage and Freshness

WORKSPACE MANAGEMENT AND WORKFLOW WORKSPACE MANAGEMENT AND WORKFLOW WORKSPACE MANAGEMENT AND WORKFLOW
Grinders and Espresso Machine Components Coffee Equipment and Accessories Layout Drinks Production
Safe Use of Grinder and Machine Working in Pairs
Clean and Organized Workspace ESPRESSO PROCESS
ESPRESSO PROCESS Consistency of Dosing, Tamping and Waste
ESPRESSO PROCESS Impact of Grinder Models and Burrs Types Grind Particle Distribution
Espresso Recipes Dosing, Distribution and Tamping Techniques Tamper and Distribution Tools
Grinder Calibration and Dosing
Distribution and Tamping Techniques EXTRACTION AND BREWING EXTRACTION AND BREWING
Brew Ratio Calculation and Espresso Brew Formula Espresso Machine
EXTRACTION AND BREWING Strength and Extraction in Espresso Brewing Impact of Temperature and Pressure on Brewing
What is Espresso Use of a Refractometer Boiler Systems and Pressure Systems
Barista Routine Brew Recipes Impact on Flavor and Body Designing Brew Recipes
Espresso Blends Construction
ESPRESSO SENSORY ANALYSIS SENSORY Extraction Measurement Tools and Techniques
Espresso Extraction and Descriptors Extraction Rates of Different Compounds and Flavors
Body and Texture of an Espresso SENSORY
MILK Use of SCA Flavor Wheel Organic Acids
Freshness Sensory Evaluation
Foaming and Temperature of Steamed Milk MILK Optimum Balance of Multiple Coffees
Composition and Deterioration of Milk Awareness of Milk’s Effect on Coffee Flavor
ESPRESSO BASED MENU Foam Quality and Stability
Drink Components and Construction Milk Substitutes MILK
Steaming Technique and SCA Foam Standard Milk Composition and Processing
CLEANING, HEALTH AND SAFETY SCA Latte Art Standards Foam Creation, Quality and Stability
Safe and Hygienic Work Practices Milk Quality and its Ability to Foam
Cleaning of Equipment ESPRESSO BASED MENU Factors Affecting Milk Quality
Espresso-Based Construction and Taste Differences Proteolysis and Lipolysis
WATER QUALITY Preparing Multiple Beverages Correctly Coffee Acidity’s Effect on Milk
Impact on Brew Quality and Machine Function Heat’s Effect on Milk
CLEANING, HEALTH AND SAFETY SCA Foam Standards
CUSTOMER SERVICE AND CAFÉ MANAGEMENT Stock Management SCA Latte Art Standards - Free Pour
The Customer Experience Health and Safety Awareness
Grinder and Machine Cleaning and Maintenance WATER QUALITY
Measuring TDS / Alkalinity / Total Hardness / pH
WATER QUALITY Water Filtration - Testing and Filtration Systems
SCA Water Test and Guidelines
SIMPLE FINANCIAL CONCEPTS
CUSTOMER SERVICE AND CAFÉ MANAGEMENT Cost and Goods
Customer Interactions and Cost and Goods

SCA CSP Course Catalog, August 2021 6

 BREWING MODULE
The Brewing courses cover numerous brewing coffee methods as well as the brewing variables that affect quality. Hands on learning is
emphasized with a focus on grind profiles, brewing methods, coffee strength measurements, and coffee extraction charting.
Brewing can be studied at three different levels within the SCA Coffee Skills Program:

Brewing Foundation
The Brewing Foundation course introduces the learner to the different methods of brewing coffee. The learner will receive theoretical and practical hands-on
instruction for a range of devices including automatic and manual gravity brewers, as well as other commonly used brewers within their local culture. Practical
learning objectives and activities prepare the learner to produce a tasty brew based on an understanding of the essential brewing elements and an analysis of
their brew results. A written exam tests theoretical knowledge based on Foundation course learning objectives.

Required Recommended Delivery In-person, distance learning or as Minimum Required Exams |

None Introduction to Coffee 7 hrs Written exam | 60%
Prerequisites Prerequisites Method a combination of both. Length Passing Scores

Brewing Intermediate
The Brewing Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has brewing experience
and wants to further explore how to improve coffee quality. This course covers a wide range of topics, including an exploration of the brewing process in terms
of device usage, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific measurement of
extracted coffee strength and charting a coffee’s extraction; analysis of brewed coffee and espresso and adjustments to consider in order to deliver a correctly
extracted, well balanced cup and finally, the importance of cleaning and maintenance. A written exam tests intermediate course knowledge while a practical
exam assesses the learner’s ability to Identify strength and extraction differences in brewed coffee; prepare brews from different devices and diagnose how to
correct the recipe for a poorly brewed coffee from an automatic filter brewer.

Introduction to Coffee,
Required Recommended Brewing Foundation Delivery In-person or as a combination of Minimum Required Exams | Written exam | 70%
None in-person for practical elements 14 hrs
Prerequisites Prerequisites and Sensory Skills Method and distance learning for theory. Length Passing Scores Practical exam | 70%
Foundation

Brewing Professional
The Brewing Professional course builds upon the concepts and skills introduced in the Brewing Intermediate course. Learners take a deeper and more
scientific look at the essential elements of good brewing, what happens when brewing parameters are manipulated, and how to master navigation of the coffee
brewing control chart. Learners will gain a deeper understanding of water and its impact on brewing, specifically utilizing the ideals of aim, measure, and
treatment. The most powerful tools that a professional brewer possesses are an analytical mind and the ability to process and manipulate a multitude of
changing variables. These variables help the brewer to understand how best to interpret the information and then offer a solution or opinion that will improve the
coffee quality, service, and delivery for their clients. A written exam tests professional course knowledge while a practical exam tests the skills described above
based on different working activities carried out during the course.

Brewing Foundation In-person or as a combination of

Required Brewing Recommended and Sensory Skills Delivery in-person for practical elements Minimum Required Exams | Written exam | 80%
21 hrs
Prerequisites Intermediate Prerequisites Foundation Method and distance learning for theory Length Passing Scores Practical exam | 80%

SCA CSP Course Catalog, August 2021 7

 BREWING COURSES - TOPIC OVERVIEW
Foundation Intermediate Professional
COFFEE KNOWLEDGE COFFEE KNOWLEDGE COFFEE KNOWLEDGE
Coffee Origins History Roast Level
Sensory Impact of Species and Process Roast Levels
Freshness Freshness BREWING METHODS AND EQUIPMENT
Gravity Filter Shapes
BREWING METHODS AND EQUIPMENT BREWING METHODS AND EQUIPMENT Recommended Bed Depth
Brewing Methods and Devices Grinder Burr Types Effect of Device Shape on Bed Depth
Grinders Effect of Device Shape on the Finished Brew
BREWING GUIDELINES
BREWING GUIDELINES 7 Essential Elements of Brewing BREWING GUIDELINES
Seven Essential Elements of Brewing Coffee to Water Ratio Principles and Effect on 7 Essential Elements of Brewing
Coffee to Water Ratio Soluble Yield Grind Setting - Particle Size Distribution
Device or Culturally Suitable Ratios Device or Culturally Suitable Ratios Particle Size Ranges
Impact of Grind Setting on Extraction, Flow Rate Grind Setting Principles and Effect on Solubles and Factor Influencing Particle Size Distribution
Brewing Time Flow Rate Methods for Measuring Particle Size Distribution
Water Temperature Brewing Time Effect of Particle Size Distribution on the Brew
Brew Turbulence Water Temperature Principles Brewing Time, Filter Media
Water Quality Cold Brewing Water Temperature -
Filter Media Brew Turbulence Effect on Extraction Rates of Different Soluble
Holding Hot Brewed Coffee Water Quality Compounds
Filter Media Effect on Sensory Aspect of Brewed Coffee
BREWING PROCESS Brew Turbulence
BREWING PROCESS Water Quality - Origin, Recommendation and
BREW ANALYSIS Gravity Brewers Usage Requirements, Alkalinity, Total Hardness, Electrical
Describing the Brew Brewing Processes - Principles, Extraction of Solids Conductivity, Treatment Methods, Testing, Sensory
Balanced Brew and Importance of Completing Brewing Cycle Outcomes on Brewed Coffee
Optimum Extraction and Concentration Wetting (Blooming): Causes, Quantities and
SCA Brewing Control Chart Extraction Impact BREWING PROCESS
Brewing Device Usage - Gravity Brewers
MAINTENANCE BREW ANALYSIS Brewing Processes
Equipment Cleaning Describing the Brew Wetting (Blooming): Water Quantity, Wettability,
Balanced Brew Calculating Yield Based on Water Retention, Wetting
Optimum and Maximum Solubles Yield (Extraction) Phase and Finished Brew Relationship and Wetting
Optimum Concentration Application
SCA Brewing Control Chart - Usage, Measuring and
Calculations BREW ANALYSIS
Describing the Brew
MAINTENANCE Balanced Brew
Equipment Cleaning Solubles Yield & Concentrations

MAINTENANCE
Grinder Burrs Quality and Replacement Requirement

BYPASS
Benefits of Using Bypass
Calculate, Measure and Chart Bypass
Sensory Impact of Bypass

SCA CSP Course Catalog, August 2021 8

 GREEN COFFEE MODULE
Green coffee courses cover concepts and skills relevant to the evaluation, trade and handling of green coffee. Content of these courses
include applicable aspects of botany, coffee farming, processing, grading, storage, transport, markets, certifications, contracts and more.

Green Coffee can be studied at three different levels within the SCA Coffee Skills Program:

Green Coffee Foundation

The Green Coffee Foundation course introduces basic concepts regarding the production, trade and evaluation of green coffee. Participants will learn about the
specialty coffee supply chain from farm to roaster, including cultivation, harvesting, processing, drying, shipping, storage, and delivery. Within this supply chain,
learners take a closer look at the principles of coffee growing, processing, grading, trade and portfolio management. Practical learning objectives and activities
prepare the learner to conduct basic assessments of green coffee. A written exam tests theoretical knowledge based on Foundation course learning objectives.

Required Recommended Delivery In-person, distance learning or as Minimum Required Exams |

None Introduction to Coffee 7 hrs Written exam | 60%
Prerequisites Prerequisites Method a combination of both. Length Passing Scores

Green Coffee Intermediate

The Green Coffee Intermediate course builds on the knowledge gained in the Green Coffee Foundation course and prepares the learner for more complex job
functions found in the green coffee profession. Learners will take a deeper and balanced look at botany, agronomy, seasonality, processing, resting, shipment,
storage, decaffeination, markets, certifications, transactions, and quality differentiation. Learners are also introduced to grading, defects and positive attributes
as they relate to green coffee contracts. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to grade
coffee by size; identify physical defects; visually differentiate samples based on process, species and variety; detect sensory defects; and conduct basic
procedures of sample analysis.

Introduction to Coffee,
In-person or as a combination of
Required Recommended Green Foundation, and Delivery Minimum Required Exams | Written exam | 70%
None in-person for practical elements 14 hrs
Prerequisites Prerequisites Sensory Skills Method and distance learning for theory. Length Passing Scores Practical exam | 70%
Foundation

Green Coffee Professional

The Green Coffee Professional course builds on the concepts and skills introduced in the Green Coffee Intermediate course and prepares the learner for
managerial job functions found in the green coffee profession. This interactive course covers key aspects of coffee botany, impact of climate change, farm
management, processing methodologies, common sensory defects, sample analysis, futures markets as they relate to green trade, portfolio management,
factors in the costs of green coffee production, contract considerations, targeted purchasing plans, supplier assessments and third-party accreditations. A
written exam tests professional course knowledge while a practical exam assesses the learner’s ability to identify certain sensorial defects, conduct sampling
processes for consistency, create standards for a client, analyze samples and make purchasing decisions.

Recommended Sensory Skills

Delivery In-person or as a combination of
Required Green Coffee Minimum Required Exams | Written exam | 80%
Intermediate and in-person for practical elements 21 hrs
Prerequisites Intermediate Prerequisites Roasting Intermediate Method and distance learning for theory Length Passing Scores Practical exam | 80%

SCA CSP Course Catalog, August 2021 9

 GREEN COFFEE COURSES – TOPIC OVERVIEW
Foundation Intermediate Professional
BOTANY BOTANY BOTANY
Common Varieties of Coffee Species Botanical Origins of Coffee Genetic Diversity and Plant Breeding Research
The Global Spread of Coffee Coffee Species, Varieties, Global Spread Traditional and Modern Arabica Varieties
Climate Considerations for Coffee Species Green Coffee Seed Composition
Physical Differences in Coffee Species WORLD PRODUCTION
Evolution of Production and Consumption IMPACT OF CLIMATE CHANGE
WORLD PRODUCTION Areas of Growth On General Horticulture, Cultivation and Production
Distribution of Species Mitigation and Adaptation Strategies
Origin Statistics COFFEE FARMING
Size and Location of Farms COFFEE FARMING
COFFEE FARMING Plant Management Soil, Input and Shade Management
Land and Plant Management Overview Climate Considerations Pests and Diseases of Coffee
Crop Year/Seasonality
POST-HARVEST PROCESSING Impact of Shade and Terroir PROCESSING METHODOLOGY
Coffee Cherry Anatomy Cherry Quality, Harvesting Technologies
Harvesting Practices PROCESSING METHODOLOGY Pulping and Mucilage Removal Technologies
Washed Processing Weights and Conversions Fermentation, Experimental Variations
Natural Processing Coffee Cherry Anatomy Water Management in Processing
Pulped-Natural Processing Harvesting Practices Drying Technologies
Drying Washed Processing
Milling Natural Processing GRADING
Grading Pulped-Natural Processing Visual Defects and Sensory Defects
Drying, Resting, Grading Assessing Relative Sensorial Qualities
MARKETS Risks of Drying Defects and Ochratoxin A (OTA)
Introduction to Futures Markets STORAGE AND TRANSPORT
Introduction to Coffee Futures Market MARKETS AND CONTRACTS Pre-Export Transport, Packaging and Bagging
Market Fundamentals Sea Transport and Landing Procedures
STORAGE AND TRANSPORT Arbitrage Regulatory Considerations
Common Transport Systems Spot Pricing
Storage Time & Conditions Differentials, Outright Prices DECAFFEINATION
Contract Formulation, Incoterms Position in Supply Chain and Cost Considerations
CERTIFICATION
Market Differentiation STORAGE AND TRANSPORT CERTIFICATION
Third-Party Accreditation Bagging Weights and Bagging Technology Components and Impact of Certifications Program
ICO Bag Marks
DECAFFEINATION Transport Considerations, Shipping Documents INTREPRETING PRODUCTION DATA
Characteristics of Decaffeinated Coffee Landing Protocols at Port of Destination
Characteristics of Caffeine Storage and Water Activity Considerations FUTURES MARKETS
Currency Exchanges and Market Mechanisms
EQUIPMENT AND MAINTENANCE CERTIFICATION Deliverable Growths and Certified Stocks
Sizing/Grading Screens Systems and Third-Party Accreditation Spread Hedging and Options
Moisture Meters Technical Market Analysis
DECAFFEINATION
Decaffeination Workflow and Methods PLANNING & FINANCIAL MANAGEMENT
Legal Criteria for Decaffeination Purchasing Strategy and Risk Management
Seasonality and Optimum Purchase Times
GREEN COFFEE ANALYSIS VENUE & OPERATIONS Finance and Storage Costs

SCA CSP Course Catalog, August 2021 10

 ROASTING MODULE
The Roasting modules teaches about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that
beans undergo during the roasting process, as well as workspace management and lean production.

Roasting can be studied at three different levels within the SCA Coffee Skills Program:

Roasting Foundation
The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process,
and how to control sensory aspects of the coffee by roasting light or dark. Learners will also gain an understanding of the basic structure of the roasting
machine, and general maintenance and fire prevention. Practical learning objectives and activities prepare the learner to follow instructions, given by the
trainer, for three different roasts and record relevant data and observations per roast using a suitable roast log. A written exam tests theoretical knowledge
based on Foundation course learning objectives.

Required Recommended Delivery In-person, distance learning or as Minimum Required Exams |

None Introduction to Coffee 7 hrs Written exam | 60%
Prerequisites Prerequisites Method a combination of both. Length Passing Scores

Roasting Intermediate
The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain
a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of
development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the
roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. A written exam tests
intermediate course knowledge while a practical exam assesses the learner’s ability to roast correctly and remove the coffee at the correct color using a
reference, while accurately completing the roast log form.

In-person or as a combination of
Required Recommended Introduction to Coffee, Delivery Minimum Required Exams | Written exam | 70%
None in-person for practical elements 21 hrs
Prerequisites Prerequisites Roasting Foundation Method and distance learning for theory. Length Passing Scores Practical exam | 70%

Roasting Professional
The Roasting Professional course is designed to build upon the concepts and skills introduced in the Roasting Intermediate course. Learners will gain
advanced skills in profile development and sensory analysis evaluation. This course dives deep into a wide range of topics including control and color matching
within different and specified time limits, use and configuration of roast profile software, molecules involved in browning reactions, gas formation during roasting
process, chemical causes of color and impact on solubility, visual identification of roasting defects, blending and quality control as well as an exploration of
production options to help meet differing customer preferences. A written exam confirms professional course knowledge while a practical exam assesses the
learner’s ability to roast to different development time targets within narrow limits, score a roast color visually, identify common roast defects through cupping
and finally distinguish between small and large differences in a roast profile to simulate production quality control processes.

Green Coffee
Required Roasting Recommended Intermediate and Delivery In-person or as a combination of Minimum Required Exams | Written exam | 80%
in-person for practical elements 21 hrs
Prerequisites Intermediate Prerequisites Sensory Skills Method and distance learning for theory Length Passing Scores Practical exam | 80%
Intermediate

SCA CSP Course Catalog, August 2021 11

 ROASTING COURSES – TOPIC OVERVIEW
Foundation Intermediate Professional
ROASTER BASICS ROAST PROFILE GREEN COFFEE
Terminology Measurements and Variables Supporting the Roast Analysis of Physical Attributes
Roaster Elements Profile Chemistry of Green Coffee - Major Chemical
Controlling the Roast Heat and Temperature’s Impact on the Profile Components and Causes of Ochratoxins (OTA) and
Documenting the Roast Health Risks
ROASTING PROCESS Color - Measuring and Importance
Physical Changes Roast to Color THERMODYNAMICS IN COFFEE ROASTING
Producing and Using a Roast Profile Sensory Analysis - Impact on Flavor and Color Heat Transfer Modes
Critical Events Recognizing and Documenting Heat Diffusion - Basics, Diffusion from Outer to Inner
Transformational Changes Cupping for Green vs for Profile Bean, Water’s Role and Effect on Roast Defects
Impact of Heat Relationship between Development Time and Flavor
Taste and Aroma Relationship between Profile and Roast Color PHYSICAL CHANGES
Using a Roast Log Terminology Expansion - Glass Transition, Internal Pressure,
Porosity and Structural Degradation
SAFETY AND MAINTENANCE PHYSICAL CHANGES Changes in Extractability and Solubility - Roast
Safety in Roasting Plant Chemical and Physical Changes during Roasting Degree and Speed Effects
Roaster Cleaning Rate of Rise (RoR) Basics and Projection
Changes in Weight and Volume Basics, Calculation CHEMICAL CHANGES
and Comparison Chemical Reasons for Color Change
Changes in Size, Density and Moisture Measuring Roast Color
Effect on Solubility
ROASTER ELEMENTS Acidity and Bitterness Changes
Drum and Fluid Roasters Bitterness Changes
Basic of Thermodynamics of Coffee Roasting Effect on Aromatics
Heat Transfer Acrylamide Formation

SAMPLE ROASTING SENSORY ANALYSIS

Purpose of Sample Roasting Program Evaluation of Development Time Modulations
Types of Sample Roasters Quality Control Methodology
Process and Sensory Evaluation of Samples
WHOLESALE AND RETAIL BUSINESS
SAFETY AND MAINTENANCE Customer Preferences
Preventive and Maintenance Protocols Price calculations - Cost of Roasted Coffee, Profit
Health and Safety Margin and Batch Size Requirements
Green and Roasted Coffee Storage Conditions
ROASTERY MANAGEMENT
Roastery Production Design and Optimization
Supply Chain Management
Monitoring Roasting Process
Blending
Roast Degree’s Effect on Cleaning and Maintenance

SCA CSP Course Catalog, August 2021 12

 SENSORY SKILLS MODULE
Sensory Skills courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of these interactive
courses includes sensory science, industry-specific protocols, common sensory attributes of coffee, physiological sensory training,
implementation of sensory programs, consumer testing design, application in business and more.

Sensory Skills can be studied at three different levels within the SCA Coffee Skills Program:

Sensory Skills Foundation

The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human
senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. Learners gain the ability to differentiate certain
sensorial aspects of coffee including body, acidity, bitterness and more. The course introduces fragrance identification references and also focuses on the
purpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how to
implement this in business. Practical learning objectives and activities specifically prepare the learner to identify basic differences in coffee attributes, recall
fragrance identification and set up a cupping according to the SCA Cupping Protocol. A written exam tests theoretical knowledge based on Foundation course
learning objectives.

Required Recommended Delivery In-person, distance learning or as Minimum Required Exams |

None Introduction to Coffee 7 hrs Written exam | 60%
Prerequisites Prerequisites Method a combination of both. Length Passing Scores

Sensory Skills Intermediate

The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course and prepares the learner for more
complex job functions in the sensory evaluation of coffee and related products. This course covers a wide range of topics, including the physiology of taste and
aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR
Sensory Lexicon; and the implementation of a sensory analysis panel and session. A written exam tests intermediate course knowledge while a practical exam
assesses the learner’s ability to identify basic differences in coffee attributes and recall fragrance identification.

Introduction to Coffee,
Required Recommended Sensory Skills Delivery In-person or as a combination of Minimum Required Exams | Written exam | 70%
None in-person for practical elements 14 hrs
Prerequisites Prerequisites Foundation and Green Method and distance learning for theory. Length Passing Scores Practical exam | 70%
Coffee Foundation

Sensory Skills Professional

The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for
managerial job functions in the sensory evaluation of coffee and related products. In this interactive course, learners gain alignment with industry coffee and
sensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start identifying and evaluating
qualities in specialty green coffee; and demonstrate how to accurately measure and describe coffee beverage characteristics. Participants will learn how to
generate repeatable and methodical sensory measurements of coffee, along with interpretation of those results. A written exam confirms professional course
knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

Green Coffee
Required Sensory Skills Recommended Delivery In-person or as a combination of Minimum Required Exams | Written exam | 80%
Intermediate and in-person for practical elements 21 hrs
Prerequisites Intermediate Prerequisites Roasting Intermediate Method and distance learning for theory Length Passing Scores Practical exam | 80%

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 SENSORY SKILLS COURSES – TOPIC OVERVIEW
Foundation Intermediate Professional
THEORETICAL PRINCIPLES OF SENSORY SENSORY ANALYSIS OVERVIEW SENSORY OVERVIEW
ANALYSIS Four Stages of Sensory Analysis Importance of Sensory Analysis
Defining Sensory Analysis Purpose and Challenges of Sensory Science
Role of Sensory Analysis in the Coffee Industry Importance of Sensory Analysis in Coffee PHYSIOLOGY AND SENSORY ATTRIBUTES
Purpose of Cupping as Related to Sensory Science Chain of Sensory Perception
PHYSIOLOGY AND SENSORY ATTRIBUTES Sensation and Perception
Physiology and Human Anatomy PHYSIOLOGY AND SENSORY ATTRIBUTES Impact of Stimuli Interactions on Perception
Basic Tastes Taste and Aroma Thresholds and Sensitivity
Basic Aromas Human Physiology and The Senses
Impact of Psychology on Sensory Perception BIAS & ERROR
IDENTIFYING SENSORIAL CHARACTERISTICS IN Evaluating Sensorial Qualities in Coffee Psychological Based Biases
COFFEE Five Basic Tastes Mitigation of Bias in Sensory Evaluation
Taste and Body in Coffee Common Mouthfeel Sensations
Aromas in Coffee Impact of Supply Chain on Flavor SCA FLAVOR WHEEL & WCR LEXICON
Communication and Language in Sensory Positive and Negative Aromas Application and Taxonomy
Analysis
Introduction to the SCA Flavor Wheel TRIANGULAR TESTING GUSTATORY ATTRIBUTES IN COFFEE
Purpose of Triangle Testing Rank Intensity of Gustatory Attributes
CUPPING PROTOCOL Common Applications for Triangle Testing Distinguish Differences in Quality of Attributes
Defining Cupping Triangle Testing Protocols and Statistics Applied to Coffee
The SCA Cupping Methodology Alternative Methods for Discrimination Testing
Core Cupping Protocol MOUTHFEEL IN COFFEE
Core Sensory Equipment within the Cupping CUPPING SESSION OPERATIONS
Room Key Terms in the SCA Cupping Protocol POSITIVE AND NEGATIVE ATTRIBUTES IN COFFEE
Terminology on the SCA Cupping Form Cultural Perceptions of Flavors
Qualitative and Quantitative Scales Distinguishing and Assessing Value in Flavor
Attributes
CUPPING FORMS IN USE Common Negative Attributes
Non-SCA Cupping Forms
Importance of Standardized Cupping and Protocols SENSORY DESCRIPTIVE PROFILING
Basics and Sensory Descriptive Methods
SETTING UP A SENSORY PROGRAM Analyzing Data and Interpreting Results
Definition and Purpose of a Sensory Panel
Venue Requirements for a Sensory Analysis APPLYING SCA CUPPING PROTOCOL
Sensory Analysis Best Practices SCA Cupping Protocol Review and Application
Processing Considerations with SCA Cupping Form
SETTING UP A SENSORY PANEL SCA Cupping Calibration
Panel Selection and Proposals
Panelist Screening and Training SENSORY PANELS & CALIBRATION APPLIED
Sensory Performance Testing and Calibration Objective Sensory Evaluation
Preparing A Training Program
IN/OUT TESTS vs DESCRIPTIVE TESTS Sensory Panel Performance, Health and Welfare
In/Out Test Definition and Purpose
SHELF LIFE, CONSUMER TESTING AND NEW
ANALYTICAL TESTS PRODUCT DEVELOPMENT
Analytical Testing Plan for Sensory Testing Design

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