SCA Coffee Skills Program

The Specialty Coffee Association’s Coffee Skills Program is the world-wide industry standard for barista training and professional education in coffee roasting, brewing, and quality analysis. The program consists of six different learning modules: A one-day Introduction to Coffee; and five specialist modules covering Barista Skills, Brewing, Green Coffee, Roasting, and Sensory Skills.

Each of the specialist modules in the Coffee Skills Program is available in Foundation, Intermediate, and Professional levels, with points awarded for completing each level. You may choose the modules that fit your interests and needs. Once you have achieved 100 points, you will be awarded the SCA Coffee Skills Diploma.

 

SCA Coffee Skills Program - Intro to CoffeeA half-day course for those new to the coffee industry or just curious to know more about specialty coffee. Covers coffee history, cultivation and processing, roasting, and brewing methods.
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SCA Coffee Skills Program - Sensory SkillsLearn about the essentials of sensory evaluation in a practical and interactive manner. Sensory Skills investigates the way we perceive what we taste, how to evaluate coffee’s natural characteristics, and how to implement this knowledge in a business.
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SCA Coffee Skills Program - RoastingGet hands-on experience with roasting coffee while learning the ins and outs of roast levels, defect identification, and the physical changes taking place during the roasting process, as well as work-space management, equipment maintenance, and safety.
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SCA Coffee Skills Program - Barista TrainingLearn the practical skills you need behind the espresso bar: From basics like tamping technique and grind adjustment, to advanced topics like extraction dynamics and milk chemistry, SCA barista training gives you the knowledge you need to work as a professional barista.
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SCA Coffee Skills Program- BrewingExplore a variety of methods for brewing coffee and the variables that affect coffee extraction. The Brewing module provides hands-on learning on grind profiles, brewing methods, measuring coffee strength, and charting a coffee’s extraction.
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