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Certificate classes are offered at regional SCAA Skill-Building Workshops throughout the year and at events such as the SCAA's annual Exposition and Barista Guild of America's Barista Camp. Please check back for updates to course offerings and keep an eye out for events coming to your area. View Certificate Holders: Level 1 | Level 2

Barista Level 1 Certificate

No expiration (50 years)

Credit Code

Class Name

CB100

Seed to Cup (eLearning or attend an Origin Trip)*

CP101

Espresso and Milk Steaming Fundamentals Part 1

CP102

Espresso and Milk Steaming Fundamentals Part 2

CP103

Customer Service Essentials (eLearning)

CP151

Brewing and Extraction Principles

CP152

Brewing and Extraction Principles Applied*

GE103

Orientation to SCAA Cupping

EXM_BW1

Barista Level 1 Written Exam (eExam)

EXM_BP1

Barista Level 1 Practical Exam

CP000

Barista Code of Conduct*


Please Note: There is NO accelerated track to this certificate. A student can forego the Introduction to Espresso Part 1 and Part 2 (CP101 and CP102) based on experience. Contact us at education@scaa.org regarding how to formally forego these requirements. Students who forego CP101 and CP102 must take the eLearning Intensive Barista Test Preparation Class (CP200). The CP200 class requirement can only be waived by education manager approval. The student must write an official appeal letter to the education manger. The appeal may take up to 6 weeks to process.

*New requirement as of January 1, 2015



Barista Level 2 Certificate

No expiration (50 years)

Must be a Level 1 Certified Barista*

Credit Code Class Name
CP201 Grind, Dose, Tamp, Extract
CP202 Espresso Bar Efficiency & Workflow
CP203 Milk Essentials & Latte Art Practices
CP204 Espresso Machine Preventative Maintenance
EXM_BW2 Barista Level 2 Written Exam
EXM_BP2 Barista Level 2 Practical Exam
CP000 Barista Code of Conduct*

Please Note: There is no test out for Level 2, nor has there ever been a test out. All students are required to take all classes and both exams.

*New requirement as of January 1, 2015