SCA Introduction to Coffee Class

Specialty Coffee Association Coffee Skills Program

Introduction to Coffee

Course Length : 4 Hours

Pre-requisites:

This course has no pre-requisites, anyone can join with any level of experience.

The Introduction to coffee course is your start to the SCA Coffee Skills Program. It is ideal for anyone who is new to specialty coffee. This 4 hour long class deep dives into coffee’s journey from its origins in Ethiopia to the major commodity that it is today. The course covers 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, principles in brewing, the importance of water quality, cleanliness, and maintenance. There is an online written exam administered by the SCA upon completion of the course (10 points towards the coffee skills diploma)

Instructor: Paulo Asi (AST)
Venue: In person at Seattle Barista Academy 905 Industry Dr. Tukwila, WA 98188
SCA Certification
SCA Exam Prep

What’s included?

✔ SCA Certification (upon completing and passing online exam)
✔ Practice SCA Exam
✔ In person resources, course book and materials

$395 Course Fee

The course fee includes access to in person practical exercises, a class study guide, coaching from the AST, and preparation to take the SCA online exam. Materials needed for the practical exercises are also provided.

SCA Certificate

This course will prepare you to take the SCA online exam. Once you pass the exam, you will receive certification from the SCA.

Course Details

The topics covered in the course include:

  • The history and journey of coffee around the world

  • Commodity vs. Specialty coffee

  • The different species of coffee

  • Harvesting and different processing methods

  • The theory of coffee roasting

  • Sensory engagement

  • Dry Fragrance, Wet Aroma, Basic tastes and flavor perception

  • The influence of coffee species and processing on sensory experiences

  • The influence of roasting on sensory experiences

  • The difference between brewing and coffee cupping

  • Various Coffee brewing methods

  • Principles in Coffee Brewing

  • Brew Planning and Brew Ratios

  • Water Quality and Temperature

  • Importance of cleaning and basic brew maintenance

Couse activities

This course is built around a 4-part sensory cupping experience.

  • Specialty vs Commercial Grade Coffee

  • Arabica vs Robusta Species of Coffee

  • Washed vs Natural Processed Coffee

  • Light vs Dark Roasted Coffee

Seattle Barista Academy

905 Industry Dr,

Tukwila, Washington 98188

Phone. 206-612-8030

Email. seattlebaristaacademy@gmail.com