The Specialty Coffee Association (SCA) Coffee Skills Program (CSP) consists of six different modules: Introduction to Coffee, which is available at one level, and five specialist modules; Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills.
Each of the specialist modules is available at three different levels, with points /credits attached at every stage. 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.
Introduction to Coffee – Learn about coffee’s journey from its origins in Ethiopia to the major commodity it is today. From growing the cherries through grading, roasting, and brewing, this module provides an overview of the coffee value chain. (10 credits)
Barista Skills – Learn the practical skills you need behind the espresso bar: learn how to set your grinder, milk techniques and latte art, health and safety, customer service, and basic business practices. (Foundation 5; Intermediate 10; Professional 25 credits)
Brewing – Learn about the variety of methods for brewing coffee and the brewing variables that affect quality. The Brewing module provides hands-on learning on grind profiles, brewing methods, measuring coffee strength and charting a coffee’s extraction. (Foundation 5; Intermediate 10; Professional 25 credits)
Green Coffee – Learn about the key concepts surrounding green coffee: production, processing, grading, shipping, storage, arrival at destination, as well as coffee contracts and portfolio management. (Foundation 5; Intermediate 10; Professional 25 credits)
Roasting – Learn 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. (Foundation 5; Intermediate 10; Professional 25 credits)
Sensory Skills – Learn 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 implementing this knowledge in business. (Foundation 5; Intermediate 10; Professional 25 credits)