Professional Development News: View New Requirements for SCAA Certified Teaching Laboratories -
Click thumbnail to learn more »




Below you will find a comprehensive list of courses that are offered through the SCAA Professional Development program. Please use the tabs on the right of this page to display only the courses pertaining to your experience level, the subject area you are interested in, or the certificate program that you'd like to pursue.


CB100  |  CB100 Seed to Roaster/Seed to Cup Webinar

A fundamental skill of any specialty coffee professional is to be able to identify key points and explain the journey coffee from seed to cup. The class surveys the custody of coffee, from farmer to barista. It is a required class for the BGA Level 2 Certificate and the Roasters Guild Level 1 Certificate (as of 2013, in place of RP206 & RP207).

CB205  |  CB205 Purchase, Finance, and Green Coffee Contracts

This class picks up where farming, processing and economics at origin classes leave off. Green coffee buyers need to use the terminology of the green coffee market properly, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas.

Recommended Prerequisites: CB100 or RP206 + RP207 or Origin Trip. RP219 would enrich understanding of CB205 concepts.

CB206  |  CB206 Coffee Market Dynamics

Green coffee buyers (roasters and other coffee professionals) need to make sound green coffee purchasing decisions. These decisions are critical for the viability of any coffee operation. This class takes the basic information and concepts from CB205, and gives more in depth information on pricing calculations and hedging. The financial tools presented in this class helps strengthen relationships between roasters and importers through use of common terms.

Recommended Prerequisites: RP206, RP207, RP219.

Required Prerequisites: CB205

CB230  |  CB230 Essentials of Supply Chain Management

Properly managing raw materials from source to customer is an essential part of manufacturing process. Understanding and utilizing formal methods can help improve quality and profitability. This class lays the foundation of common practices of efficiency in the recognized field of production and inventory control (PIC). This class provides an overview of Supply Chain Management for the first hour of the class, then proceeds to go into more depth on production and inventory control (PIC). The instructor covers essential components, such as process design, bills of materials, process information, controls, manpower, inventory tracking, and others. Advice on information systems (software) will be included, as well as helpful information for integrating a PIC system into your organization.

Recommended Prerequisites: RP208, CB205

CP101  |  CP101 Introduction to Espresso Part 1

This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the first half of a 6-hour class (there is a 90 minute break). This class is designed to enable students to: Identify key elements of espresso machines and equipment, list correct espresso preparation techniques, assess the quality of an espresso shot, and participate in Introduction to Espresso, Part Two

CP102  |  CP102 Introduction to Espresso Part 2

This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the second half of a 6-hour class (there is a 90 minute break).This class is designed to enable students to: Demonstrate the proper technique for pulling an espresso shot, show understanding of how to properly steam milk, prepare basic espresso drinks, and list and demonstrate methods for cleaning and maintaining equipment.

CP103  |  CP103 Customer Service

Outstanding customer service is a critical component of creating the specialty coffee experience. Participants will identify common keys to great customer service and also steps of service recovery for when things go wrong. During group discussions, learners strategize how to improve customer service interactions and exchange experiences and approaches that have been successful. The class focuses on the specialty coffee barista, but is relevant for all members of the specialty coffee community. This is a required class for Barista Guild of America Certificate - Level One.

CP151/CP152  |  CP151 and CP152 Introduction to Brewing & Extraction, Parts 1 and 2

This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 provides this critical instruction and practice. After a 90 minute break, students return for CP152 which continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods.

CP158  |  CP158 Golden Cup Fundamentals

Using the concepts from "The Basics of Brewing" and CP151, students in this class learn to analyze brewed coffee using a coffee refractometer and the SCAA Brewing Control Chart. Students apply the knowledge of brewing principals to produce an optimum extraction. This class builds on CP151 Parts 1 and 2, providing brewing standards and tools to measure brewed coffee for analysis. Competence in this area is essential for industry professionals.

Required Prerequisites: CP151 - CP152 Introduction to Coffee Brewing & Extraction

CP190  |  CP190 BGA Level 1 Certificate Test

The first test on the path of BGA Certification, the BGA Certificate Level One Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test.

Recommended Prerequisites: CP151-CP152 Introduction to Coffee Brewing and Extraction, GE103 – Introduction to Cupping, CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

Required Prerequisites: CP103 Introduction to Customer Service

CP201  |  CP201 Grind Dose Tamp Extract

This class gives intermediate level baristas in depth experience and techniques of the espresso grinder, dosing and tamping. Baristas are given hands-on experience under the guidance of an SCAA Instructor to test and taste the impact and affect on espresso shots of dosing weight, distribution, and settling. This is a required class for Barista Guild of America Certificate - Level Two.

Required Prerequisites: CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

CP202  |  CP202 Espresso Bar Efficiency and Workflow

Efficiency is a critical component of balancing customer service with excellence in quality. In this hands-on class, students learn skills to improve efficiency through improving drink preparation methods, ensuring quality control through increased attention to detail , and producing drinks of high quality quickly and effectively.

Required Prerequisites: CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

CP203  |  CP203 Latte Art Part 1

Latte art is an extremely effective technique for drawing customers' attention and simultaneously preparing a beverage of high quality. This class is a hands-on training class focusing first on developing the technique for steaming milk in order to pour latte art, and an introduction to the two basic latte art designs: heart and rosette. In small groups under the supervision of an instructor, students have the opportunity to steam milk and pour. The latte art technique takes hours of practice to perfect; accordingly students should not expect to master the latte art technique during class time, but will be prepared to practice effectively at their own businesses to develop latte art skills over time.

Required Prerequisites: CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

CP204  |  CP204 Espresso Machine Preventive Maintenance

This class is intended for the Intermediate Barista or coffee professional knowledgeable with content and skills presented in CP100 level classes. Topics cover basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Students recognize essential tools and common replacement items on common espresso machines.

Recommended Prerequisites: BGA Level 1 Certificate OR CP101 and CP102

CP254  |  CP254 Manual Brewing Exploration

Manual brewing of specialty coffee is actively in a period of revival. By practicing with the same coffee, participants in this class with explore the variables of brewing through several pieces of manual brewing equipment. Tasting and recording results is an integral part of this class. The final portion of class comes with a panel discussion and videos of coffee shops that have successfully integrated manual brewing into their daily offerings.

Recommended Prerequisites: GE206 Grinding and Particle Size Analysis.

Required Prerequisites: CP151 - CP152 Introduction to Coffee Brewing and Extraction, GE103 Intro to Cupping

CP255  |  CP255 Brewing Technologies

This class provides industry professionals with experience that can add value back at work by clarifying equipment choices or results of brewing from different equipment. It is designed to enable participants to analyze and adjust four brewing technologies. Instruction focuses on how to produce optimum results with the different equipment. Students brew coffee with various spray head configurations, by-pass settings, pre-infusion settings, and pulse brewing, and taste coffee and discuss technology's impact on extraction.

Recommended Prerequisites: CP101 - Familiarity with SCAA Water Standard

Required Prerequisites: CP151 - CP152 Introduction to Coffee Brewing and Extraction, CP158 - Golden Cup Fundamentals

CP290  |  CP290 BGA Level 2 Certificate Test

The BGA Level 2 Certificate Test consists of a written test and practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for Level 1 Certificate in order to attempt the Level 2 Test.

Required Prerequisites: Barista Guild of America Level 1 Certificate, CP201 - Grind, Dose, Tamp Extract, CP202 - Espresso Bar Efficiency and Workflow, CP203 - Latte Art, CP204 - Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE - "Seed to Roaster", ORIGIN - Attend an SCAA Origin Trip.

CP291  |  CP291 Golden Cup Technician Certificate Test

This exam credentials technicians to conduct onsite SCAA Golden Cup evaluations for retailers that wish to apply for the SCAA Golden Cup Award. This is a two-part exam consisting of an open-book written test and a practical evaluation.

Required Prerequisites: CP151 - Introduction to Coffee Brewing and Extraction, CP158 - Golden Cup Fundamentals, CP255 - Brewing Technologies

CP302  |  CP302 Exploring Espresso

This class explores single origin coffee solely through the espresso lens. Espresso extraction profiling is a valuable exercise and skill for developing an espresso blend and/or single origin espresso profiles and for baristas in planning to compete in a barista competition. The class is entirely an espresso tasting class, where highly skilled baristas pull shots of 3 different roasts of the same single origin espresso. Participants dictate to the barista how to adjust the grind, dose, tamp and/or extraction time of each espresso to develop the exact taste profile desired.

Required Prerequisites: BGA Level 1 Certificate, GE103 - Intro to Cupping, CP201 - Grind, Dose, Tamp, Extract

GE103  |  GE103 Introduction to Cupping

Cupping is the Specialty Coffee Industry's standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation.

Required Prerequisites: CB100 - Seed to Cup

GE151  |  GE151 Introduction to Green Coffee Grading

This class combines studying and using the SCAA Arabica Green Coffee Defect Handbook with hands-on exercises, to introduce students to SCAA Grading Standards. Focusing on the physical evaluation of green coffees, students learn to use the handbook, discuss cause and effect of the identified defects, and what necessitates testing and evaluation of green coffee. This is not a cupping class.

GE153  |  GE153 Le Nez du Café: Aroma of Coffee

This class uses the Le Nez Du Café aroma kit for coffee to examine a student's ability to recognize and categorize common aromas found in coffee. This class is limited to 25 students, so sign up early! This class can be applied for credit in the Roasters Guild Certificate Program. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.

GE154  |  GE154: The Sensory Skills Test: Parts 1, 2, and 3

Discriminating the basic components of taste is the first step towards successful cupping. This series of tests evaluates a taster's ability to identify and discern different taste thresholds. Participants are presented with a set of aqueous solutions, each containing varying levels of salt, sweet and sour.The class can be applied for the Sensory Skills test requirement of SCAA/CQI Q-Grader (must pass all three tests). *This is one of 22 tests in the SCAA/CQI Q-Grader Certification.

GE201  |  GE201 The SCAA Cupping Form & Peer Calibration

The SCAA Cupping Form was developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use. After an instructive lecture, students cup three coffees, score them, and calibrate to experienced instructors.Open discussion and active participation is the driving force as participants align on the methods and concepts used to evaluate coffee. This class is recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.

Required Prerequisites: CP151 - Introduction to Coffee Brewing and Extraction, GE103 - Introduction to Cupping

GE202  |  GE202 Comparative Cupping

Using the SCAA Cupping Protocol including the SCAA Cupping Form, students evaluate four flights of coffee. Through small group cupping and discussion and brief lecture, students cup and discuss coffees from the three global regions; regional variation within the same country and same processing method; and processing differences within the same country. This class is essential for developing skills necessary to cup coffee objectively and consistently. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.

Required Prerequisites: CB100 or the equivalent, GE103 - Introduction to Cupping, GE201 – The SCAA Cupping Form and Peer Calibration

GE204  |  GE204 Defect Cupping

Experienced cuppers taste various green coffee defects in this class. They also learn how common defects are developed and, when possible, avoided. Using the SCAA Cupping Protocols and alternating between direct, small group cuppings and brief lectures, students evaluate five flights of coffee and identify defects and their causes: Musty/Earthy, Ferment, Phenolic, Unripe & Faded/Baggy. This is not a green grading class. S This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.

Required Prerequisites: GE151 - Basics of Green Coffee Grading, CB100 or the equivalent, GE103 - Introduction to Cupping, GE202 - Comparative Cupping

GE206  |  GE206 Grinding and Particle Size Analysis

Correct coffee grinding is an essential function of cup quality in specialty coffee. Participants discuss essential elements of grinding and taste coffee brewed to highlight the importance of proper grinding. Participants use processes and procedures for measuring coffee grinds/particle size and watch a demonstration of grinding analysis equipment. Participants also discuss the business case and essential elements of good grinding practices.

Recommended Prerequisites: CP158 - Golden Cup Fundamentals

Required Prerequisites: CP151 - Introduction to Coffee Brewing and Extraction

GE217  |  GE217 Coffee Lab Equipment and Calibration

Quality Control starts with cupping, but doesn't end there. Objective physical measurements assist cuppers in determining why a coffee tastes as it does. Testing and record keeping enable you to improve and can be a helpful communication tool to customers. This class is designed to introduce experienced coffee professionals to commonly used lab equipment and quality control procedures in a fully functional coffee testing laboratory. Participants learn various Quality Control Methods, interpretation of test results and action steps based on specific test results. Hands on demonstrations include use of equipment, evaluation of samples, calibration and maintenance.

GE255  |  GE255 Organic Acids and the Chemistry of Coffee

Organic Acids are some of the most important flavor compounds in coffee and this class introduces participants to four of the most prevalent organic acids found in coffee. By deepening knowledge of chemistry behind taste, coffee professionals can increase their repertoire of terms and descriptions when evaluating coffee. This skill will assist producers, mill staff, importers, roasters and baristas focus their own quality-producing efforts by making the connection between organic acids and their role in the chain of quality.

GE261  |  GE261 Le Nez du Café Olfactory Identification and Matching

This class uses the Le Nez Du Café aroma kit for coffee to examine a student's ability to detect, identify and match common aromas found in coffee. The class is designed to enable students to: Recognize thirty-six (36) common aromatic scents often found in coffee's fragrance, aroma, and nose used in the Le Nez du Café kit; List the four groups into which the scents are categorized: Enzymatic, Sugar Browning, Dry Distillation, and Aromatic Taints; Locate and recognize matching scents, using blind samples or memory reference; and Prepare for the Olfactory Skills section of the Q-Grader Test

Recommended Prerequisites: GE153 Le Nez du Café: Aroma of Coffee

GE303  |  GE303 Triangulation

Triangulation is a specialized skill in cupping that sharpens a cupper's ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. According to the SCAA and CQI protocol for triangulation, students triangulate three flights of coffee, with discussion in between flights. The correct answers are revealed at the conclusion of the class. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.

Required Prerequisites: GE202 Comparative Cupping

GE308  |  GE308 Advanced Sensory Analysis

Coffee professionals of different disciplines need to have objective skills in sensory testing: Designing and conducting tests, recording results, generating data and analyzing statistics to make profitable choices for their companies. This class will explore using sensory testing techniques to create a program that addresses product development.

GE353  |  GE353 Flavor Wheel's Taxonomy: In Depth Study of Flavor Classification

The SCAA Flavor Wheel is a tool designed for professional coffee cuppers that defines common industry terminology used in the sensory evaluation of coffee. The wheel offers insight into how those characteristics develop and gives specialty coffee professionals the tools to articulate sensory experiences. This class succinctly illuminates the development and theory behind the wheel and delves into the right half of the right wheel. The class culminates with a hypothesizing activity concerning flavors of coffee.

Recommended Prerequisites: GE201 - SCAA Cupping Form and Peer Calibration; GE204 - Defect Cupping; RP112 - Intro to Roasting Concepts; CP201 - Grind Dose Tamp

Required Prerequisites: GE153 - Le Nez du Café OR GE261 Le Nez du Café Exam; GE103 - Introduction to Cupping

RP104  |  RP104 Decaffeination

This Roaster Certificate Level 1 class is designed to provide coffee professionals with a knowledge base of the decaffeination of green coffee. Participants are introduced to the chemical composition of caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods, and the regulatory aspects regarding decaffeination. Roasting and quality issues surrounding decaf coffee, market opportunities and pertinent terminology are discussed in this comprehensive class presented by knowledgeable industry leaders.

RP110  |  RP110 Basic Roasting Equipment

There are many types of roasting systems that vary by manufacturer (patented or proprietary systems), heat application system, and expected operator performance.  This class presents different pieces of equipment found in roasting facilities.  By surveying roasting equipment throughout history, participants observe the roles roasters have played in the development of the craft of roasting.  In addition, studying the sophistication of equipment throughout the years summarizes how engineers of the past solved problems. By reviewing what worked and what needed to be changed, roasters look at the process of roasting from a different angle than the usual direct, hands-on methods.

RP112 (formerly RP202)  |  RP112 Introduction to Roasting Concepts

This class lays the foundation for successful small batch roasting. New and/or novice roasters will learn critical terms and concepts that are the underpinning of the roasting process. Roasters are guided through initial roast development (everything before first and second crack) and observe how decisions and actions can affect (both positively and negatively) the final product. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Recommended Prerequisites: RP110 Basic Roasting Equipment

Required Prerequisites: GE103 Introduction to Cupping

RP120 (formerly RP210)  |  RP120 Profile Roasting Practices

This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has a short lecture, focusing on profile definitions followed by comparative cupping. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis. Participants must be working roasters who have attended the pre-requisite classes.

Required Prerequisites: RP110 - Basic Roasting Equipment, RP112 - Introduction to Roasting Concepts, GE103 - Introduction to Cupping

RP206  |  RP206 Basics of Coffee Farming

In order to communicate quality throughout the coffee chain (producer through consumer), having a basic knowledge of the production of coffee is essential. RP206 Coffee Farming and RP207 Coffee Processing are designed to enable Roasters, Baristas and Cuppers to discuss coffee (green, roasted, and brewed) from an agricultural, horticultural and milling perspective. The classes aim to introduce basic farming and processing information to help enhance purchasing decisions and promote specialty coffee to consumers. Participants will learn vocabulary, concepts and mental models to support communication and understanding between all members of the supply chain. Material for this class can alternatively be presented in a coffee-producing country with on-site examples as part of a Roasters Guild Origin Trip. RP206 should be given first and in conjunction with RP207.

Recommended Prerequisites: This class is for Cuppers, Roasters and Baristas and is not intended as a preparatory class for farmers. Basic middle-school level botany is sufficient prerequisite for this class.

RP207  |  RP207 Basics of Coffee Processing

In order to communicate quality throughout the coffee chain (producer through consumer), having a basic knowledge of the production of coffee is essential. RP206 Coffee Farming and RP207 Coffee Processing are designed to enable Roasters, Baristas and Cuppers to discuss coffee (green, roasted, and brewed) from an agricultural, horticultural and milling perspective. The classes aim to introduce basic farming and processing information to help enhance purchasing decisions and promote specialty coffee to consumers. Participants will learn vocabulary, concepts and mental models to support communication and understanding between all members of the supply chain. Material for this class can alternatively be presented in a coffee-producing country with on-site examples as part of a Roasters Guild Origin Trip. RP206 should be given first and in conjunction with RP207.

Recommended Prerequisites: This class is for Cuppers, Roasters and Baristas and is not intended as a preparatory class for farmers. Basic middle-school level botany is sufficient prerequisite for this class.

RP208  |  RP208 Roaster Plant Safety

This class introduces working roasters to concepts in warehouse safety in all areas including Personnel, Product, and Equipment safety, to increase awareness of common safety issues and proactively work to effectively address safety issues. Also covered are ways to develop protocols for roaster fire safety and roaster preventative maintenance.

RP216  |  RP216 Identifying Roast Defects

This class focuses on the chemistry of roasting and identifying defects to the coffee bean caused in the roaster.  Instructors lecture on the physical changes to the coffee bean during roasting and the primary chemical effects of heat application over time.  Instruments and measurements used in analyzing a roast is also reviewed.  The class concludes with hands on analysis of defect samples and cupping them.

Required Prerequisites: RP112 - Introduction to Roasting Concepts

RP218  |  RP218 Heat Transfer in Roasting

Roasting is all about applying heat to green beans to produce a quality roasted coffee. A general understanding of the types of heat and how they apply to roasting is essential for any coffee roaster. The relationship of energy conversion between heat and mechanical systems, is extremely relevant for operators of roasting equipment, for purposes of safety and for managing variables to produce predictable results. This class presents the fundamentals and encourages learners to apply concepts to their own roasting operations.

RP219  |  RP219 Economics on a Coffee Farm

This class helps Professional Roasters develop deeper holistic knowledge of the field-to-cup process. Information presented will lead to better evaluation of green coffee purchases and prepare roasters for direct-trade activities. Specifically, the purpose of the class is to deepen professional roasters knowledge of the field-to-cup process using an economic lens, and provide information that will augment evaluation of green coffee purchasing for quality and marketing.

Recommended Prerequisites: CB205, CB206

Required Prerequisites: CB100 or RP206/RP207

RP223  |  RP223 Sample Roasting

A central part of a professional roaster's job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. Included are essential organization and administrative aspects of sample roasting, along with propriety when engaging with importers and growers.

Required Prerequisites: RP112 - Introduction to Roasting Concepts

RP225  |  RP225 Espresso Roasting and Blending

Roasting espresso involves different techniques and approaches than roasting for other brew methods. Participants will produce three different espresso roasts and evaluate them both within the class (which is necessary for learning purposes, albeit by industry standards is not ideal for espresso) and when they return to their workplaces.

Recommended Prerequisites: CP102 - Introduction to Espresso Part 2, CP201 - Grind, Dose, Tamp, Extract

Required Prerequisites: CP101 - Introduction to Espresso Part 1, RP112 - Introduction to Roasting Concepts, RP120 - Profile Roasting Practices

RP237  |  RP237 Roasted Coffee Packaging

This class will outline and detail the various types of packaging equipment used for roasted coffee, as well and the dynamics of packaging materials. This class will be separated into two section; packaging equipment and packaging materials, each itemize the advantages and disadvantages of the different choices available to coffee roasters. Further information presented will include machinery selection for purchase (both new and used), service and maintenance, film change/ size change functions, and vacuum / nitrogen issues. Also included will be packaging's environmental impact and the future of sustainable packaging technology and programs.

RP324  |  RP324 Air Quality from the Roaster

Air quality has become an important issue to coffee roasters around the country. This class will cover the types of air quality equipment that are currently on the market, the way that each piece of equipment works, basic ideas on the set up of that type of equipment, air quality measured from each device, and fuel conservation issues. It will also help point roasters in the direction to find state regulations that may apply to them. This class is 1.5 hours and concludes with a short written test.

SC310  |  SC310 Annual Science Seminar

Taught by the SCAA Science Manager, this seminar covers a subject of recent research that impacts the specialty coffee industry. Each year the topic will change to keep the class current and fresh.

Required Prerequisites: CB100 or RP206/RP207, GE255 - Organic Acids