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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.


CB000  |  Coffee Buyer Level 1 Agreement of Understanding

Upon completion of the Coffee Buyer Level 1 Certificate course, participants must sign the agreement of understanding and uses of the Certificate before entitlements will be issued.

CB100  |  Seed to Cup (eLearning Class)

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, having a basic grasp of concepts of coffee's history, growing conditions and chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista. Having this basic framework of knowledge will help newcomers to the industry position new information as they learn on the job from others. It is a required Foundations of Coffee class to complete before attending other classes. Two alternatives to meet this requirement are: (1) Attending Coffee Farming RP206 & Coffee Processing RP207 at past events or on the eLearning platform; (2) Origin Trip Credit- https://specialtycoffee.wufoo.com/forms/zh3ctvg0hj8sfj/

CB200  |  Mill to Roaster: Green Coffee Price & Contract Impacts (eLearning Class)

CB200 explores in detail the financial, time, and quality implications at each stage in the green coffee supply chain from the time coffee might be contracted: coffee cherry to consuming country warehouse. This class introduces roasters to the definition, history & professional concepts behind managing the flow of coffee from seed to cup. Study begins where farming and processing leave off and follows the logistics and administration the coffee undergoes before arrival at a roasting facility. These stages of the green coffee chain . This class is an online prerequisite for all CB200 level classes.

Required Prerequisites: CB100

CB205  |  Green Coffee Buying Essentials

Green coffee buyers need to use accepted terminology of the green coffee market, 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. Please attend online the prerequisite classes, which cover 4 hours of material that provide a solid foundation for understanding green coffee contracts.

Required Prerequisites: CB100, CB200

CB206  |  Green Coffee Market Dynamics Explained

Green coffee buyers (roasters and other coffee professionals) need to make sound green coffee purchasing and planning decisions. These decisions are critical for the financial well-being and profitability of any coffee operation. Every roaster has different needs and approaches to risk management, and roasters may not be aware of the financial tools available to them through their importers. This class, CB206, provides foundational information about the 'C'-Market that is the basis for most green coffee buying in the world. It covers important concepts for the classroom-based workshop Buying on Green Coffee Market Principles - CB236, in which participants practice purchasing calculations and strategies. This CB206 eLearning class content covers:
  • Cash vs. Futures Markets
  • Distinctions between Forward and Futures Contracts
  • 'C' Market Overview and Primer
  • Brief History of 'C'
  • ICE Exchange
  • Other International Markets
  • Factors that impacts the 'C' price

CB236  |  Buying on Green Coffee Market Principles

Understanding the 'C' market is critical for physical coffee buyers and sellers. This class will explore differentials in depth and demystify Open to Be Fixed Contracts. After going over tools and vocabulary for open to be fixed contract buying, participants use case studies and role play as an avenue for transferring knowledge and skills to their workplaces. Please attend the online prerequisite class, CB206, which is essential knowledge to understand CB236 content. Other prerequisites (also online) are required to understand the layered information of this class

Recommended Prerequisites: RP206, RP207, RP219.

Required Prerequisites: CB100, CB200, CB205

CB237  |  Green Coffee Purchasing Strategies

This class is a primer for roasters and importers to determine a purchasing strategy. It covers: usage, planning, buying, blending, bag sizes, shrink, spreads, carrying charges, fixing prices, different types of contracts for different purchases and the pros and cons of each. This is the final class of the Coffee Buyer Level 1 program and CB100-CB236 must be taken prior to taking CB237.

CB230  |  Production and Inventory Control Practices

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 an organization.

Recommended Prerequisites: RP208, CB205

CB390  |  SCAA Instructor Development Program

The SCAA Instructor Development Program is one of our most popular professional development programs. Specialty Coffee Subject Matter Experts (SMEs) can advance their training and education skills through workshops on adult learning principles in the workplace, instructional design (based on the ADDIE model developed by the American Society for Training & Development), testing, evaluation and class management. Upon completion of the one-day program, students earn the SCAA Lead Instructor Credential and are eligible to volunteer as an Instructor for SCAA. Many students enthusiastically report an increase in quality and delivery of their training and instructional design in their own companies after completing the IDP. This course is particularly beneficial for the coffee expert who trains others, but has no formal coursework in training, adult education, or organizational learning. This course is a pre-requisite for advanced IDPs. Below are details on class objectives.
  • Recognizing education and training as an element of organizational success;
  • Applying adult learning principles;
  • Setting clear, measurable skill and knowledge objectives;
  • Designing instruction using the ADDIE model of the American Society for Training and Development;
  • Exhibiting professional presentation skills;
  • Evaluating learner performance and leveraging learning back at work.

CB491  |  Training Feedback

This class explores the nature of feedback, what makes up effective feedback, what prevents instructors from giving feedback, how feedback can impact performance in the classroom and at work, and feedback's role in evaluation. This class is designed to enable participants to:
  • Deliver effective feedback on skill tasks that impact performance at work.
  • Explain how feedback can impact the reaching of learning, application and outcome objectives in the classroom and at work.
  • Inject feedback checks into classes to assist the transfer of learning to work


Required Prerequisites: CB390

CB492  |  Performance Improvement Initiatives

Training is often inaccurately applied as a solution to workplace problems. This advanced instructor development program introduces business owners, managers and supervisors to the Human Performance Technology (HPT) Model as a tool to help improve workplace performance. HPT is a systematic approach to improving productivity and competence, and combines three fundamental processes: performance analysis, cause analysis, and intervention selection. Participants will explore root cause analysis and interventions (training and non-training) as means of achieving employee talent potential. This is an active workshop and participants should bring laptops to fill in templates and tools that can immediately be used back at work. This class is best suited for business owners or staff members who are actively seeking to strengthen their company's human resource function, and pre-course strategizing or discussions are encouraged.

Required Prerequisites: CB390

CC000  |  CC- Instructor Code of Conduct

Upon completion of the Instructor Development Program, participants must sign this Code of Conduct and Confidentiality before entitlements will be issued.

CP000  |  Barista Code of Conduct

Upon completion of the Barista Level 1 Certificate course, participants must sign this Code of Conduct and Ethics before entitlements will be issued. Baristas must re-sign upon completion of the Barista Level 2 course.

CP101  |  Espresso and Milk Steaming Fundamentals Parts 1 & 2

CP101: Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Participants work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. CP101-CP102 is designed to enable students to:
  • Discuss SCAA espresso standards and current industry trends for established retailers and baristas
  • Demystify espresso machines, grinders, and espresso preparation techniques for beginners
  • Provide hands-on experience under guidance from SCAA Instructors to prepare espresso, milk, and cafe drinks
  • Administer preventive maintenance to espresso equipment, including essential basic cleaning steps
  • Explain the importance of workstation cleanliness Introduction to Espresso.

In Part 1 (CP101) During the overview lecture, participants learn the essential elements of a quality espresso; then, in small groups participants craft espresso using SCAA protocols. This class is part of the Barista Level 1 Certificate, and Foundations of Coffee (CB100, CP151-CP152, CP103 and GE103) MUST be taken for the full Barista Level 1 Certificate. Please note: This is the first half of a 6-hour class and both parts must be taken the same day (there is a 90 minute break).

Recommended Prerequisites: CB100, CP103, CP151, CP152, GE103

CP102  |  Espresso and Milk Steaming Fundamentals Parts 1 & 2

CP102: After CP101 participants continue to work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. In Part 2 (CP102) after learning basic theory on milk, industry-accepted recipes and steps of preparation, attendees are coached by station instructors on the espresso grinder and espresso machine, preparing espresso, steaming milk and preparing an industry-accepted beverages. This class is part of the Barista Level 1 Certificate, and Foundations of Coffee (CB100, CP151-CP152, CP103 and GE103) MUST be taken for the full Barista Level 1 certificate. Please note: This is the second half of a 6-hour class and both parts must be taken the same day (there is a 90 minute break).

Recommended Prerequisites: CB100, CP103, CP151, CP152, GE103

CP103  |  Customer Service Essentials (eLearning Class)

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 was originally designed for the specialty coffee barista, but has been redesigned to be relevant for all members of the specialty coffee community. This is a required class for ALL the SCAA Certificate programs.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.

Recommended Prerequisites: CB100, CP101-CP102,

CP151  |  Brewing and Extraction Principles

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.

Recommended Prerequisites: CB100, GE103

CP152  |  Brewing and Extraction Principles Applied

This class continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Learners get hands-on time with the equipment. This is a required class in the new Foundations of Coffee and a prerequisite for all certificate programs, including the Golden Cup Technician Certificate.

Recommended Prerequisites: CB100, GE103

Required Prerequisites: CP151

CP158  |  Golden Cup Brewing

This class builds on CP151 Parts 1 and 2, providing brewing standards and tools to measure brewed coffee for analysis. This class is designed to enable you to use the basic accepted industry method for analyzing brewed coffee utilizing a digital refractometer and the SCAA Brewing Control Chart. Competence in this area is essential for industry professionals. CP158 is the third of four classes that make up the Golden Cup Technician Certificate.

Recommended Prerequisites: CB100, CP103, GE103

Required Prerequisites: CP151-CP152

EXM-BP1, EXM-BW1 (formerly CP190)  |  Barista Level 1 Practical Exam; and Barista Level 1 Written Exam (formerly: CP190 BGA Level 1 Certificate Test)

The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Beginning 1 January 2015 in order to receive the full certificate, candidates must attend the required classes: Seed to Cup CB100, Customer Service Essentials CP103, Brewing & Extraction Principles CP151, Brewing & Extraction Principles Applied CP152, and Orientation to SCAA Cupping GE103. The only class for which candidates may \"test out\" is Espresso & Milk Steaming Fundamentals CP101-CP102. Candidates who began the program under the former requirements may have one year to complete the program under the pre-2015 curriculum. Test out candidates are highly encouraged to attend the online intensive test preparation class, which covers the knowledge and performance content tested in the written and practical exams. Please see the SCAA Upcoming Events page for dates and times of the written exam.

Recommended Prerequisites: CP101-CP102 and/or CP200

Required Prerequisites: CB100, CP103, CP151-CP152, GE103

CP200  |  Intensive Exam Preparation for Barista Level 1

The Barista Level 1 Certificate has quickly become the standard that acknowledges that certificate holders have essential proficiencies in coffee preparation, customer service, and general coffee knowledge. The Certificate requires students pass two exams, a practical skills exam and a written exam. This class is highly recommended for people who will be attempting the exam for the first time, as well as those who will be testing out of CP101-CP102. This is primarily an online class designed to review the materials an examinee will be tested on for the Barista Level 1 practical and written exams. During the first hour, instructors review the written exam and the practical exam material from CP101-CP102 , and during the second hour instructors review the written exam elements of CP151 and GE103. Participants are expected to have attended CB100 and CP103 online prior to attempting the Barista Level 1 Written Exam-- EXM-BW1.

CP201  |  Grind, Dose, Tamp, Extract

Intermediate-level baristas study in-depth techniques for use of two different types of espresso grinder, with additional practice in dosing, tamping and evaluating extraction. SCAA Instructors guide and coach baristas through class activities, testing and tasting the impact and effect on espresso shots of dosing weight, distribution, and settling. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class.

Required Prerequisites: Barista Level 1 Certificate

CP202  |  Espresso Bar Efficiency & Workflow

Efficiency is a critical component of balancing customer service with excellence in quality. This class is designed to leverage barista skills to improve efficiency while maintaining quality of beverages and service. Participants learn techniques under the guidance and coaching of SCAA instructors, to increase drink production speed, ensure quality control through increased attention to detail , and manage a busy/clean station. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class.

Required Prerequisites: Barista Level 1 Certificate

CP203  |  Milk Essentials & Latte Art Practices

Latte art is an extremely effective technique for drawing customers' attention and simultaneously preparing a beverage of high quality. After a short lecture on milk elements and milk substitutes, SCAA Instructors provide hands-on training and coaching on basic latte art designs, and give practice strategies for perfecting latte art techniques. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class.

Required Prerequisites: Barista Level 1 Certificate

CP204  |  Espresso Machine Preventative Maintenance

This class covers basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Participants recognize essential tools and normal replacement items on common espresso machines. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class.

Required Prerequisites: Barista Level 1 Certificate

CP255  |  Brewing Approaches and Variations

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 brews to meet the Golden Cup standard on several different methods, both mechanical and manual. Instruction focuses on how to produce optimum results with the different equipment. Participants systematically brew coffee with various spray head configurations, by-pass settings, pre-infusion settings, pulse brewing and/or manual brewing. The process includes recording details on the official brew analysis worksheet, tasting the coffee and discussing the brewing method's impact on extraction and what conclusions might be drawn from the experiments.

Recommended Prerequisites: SCAA Water Standard eLearning presentation

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

EXM-BP2, EXM-BW2 (formerlyCP290)  |  Barista Level 2 Practical Exam; and Barista Level 2 Written Exam (Formerly: CP290 BGA Level 2 Certificate Test)

The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate. For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (this rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed).

Required Prerequisites: Barista Level 1 Certificate; CP201, CP202, CP203, CP204

EXM-GP1, EXM-GW1 (Formerly CP291)  |  Golden Cup Technician Practical Exam; and Golden Cup Technician Written Exam (Formerly: Golden Cup Technician Certificate Test)

This exam credentials SCAA Golden Cup Technicians. This is a two-part exam consisting of a written test and a practical evaluation. The 40 minute practical evaluation measures the skills of an SCAA Golden Cup Technician in the following areas:

1. Performing a Golden Cup evaluation
2. Making adjustments
3. Reporting Upon passing the practical and written exam, the final step to achieve the full Golden Cup Technician Certificate involves performing an on-site brewing assignment to submit to the Brewing Certificate Committee and SCAA Education Manager. After 1 January 2015 the Foundations Course (CB100, CP103, CP151, CP152, GE103) should be completed prior to beginning the Golden Cup Technician Certificate (GCTC) program, and all candidates must have those class credits to achieve the complete GCTC. Candidates who have taken CP158 and CP255 prior to 31 December 2014 may complete the program under former requirements.

Required Prerequisites: CB100, CP103, GE103, CP151, CP152, CP158, CP255

CP302  |  Espresso Exploration

This taste testing and experimentation class gives advanced baristas the opportunity to explore espresso preparation techniques and their effects on the sensory aspects of the beverage. Participants will appraise and compare various espresso recipes (prepared by Barista Level 2 instructors), relating the affects of recipe changes, and develop a method creating a "best practice extraction recipe". Specific class objectives include:
  • Appraising and recording sensory qualities of given espresso recipes using WBC sensory evaluation form.
  • Comparing sensory attributes of espresso prepared with different recipes.
  • Relating how changes in recipe affected final sensory experience.
  • Creating and/or revising recipes to achieve "best" espresso extraction recipe.


Recommended Prerequisites: Coffee Taster Level 1 Certificate; Roaster Level 1 Certificate; RP225

Required Prerequisites: BGA Level 1 Certificate; CB100, CP151, CP152, GE103, GE201

CT000  |  Coffee Taster Code of Conduct

Upon completion of the Coffee Taster Level 1 Certificate course, participants must sign this Code of Conduct and Ethics before entitlements will be issued. Coffee Tasters must re-sign upon completion of the Coffee Taster Level 2 course.

GE103  |  Orientation to SCAA Cupping

Cupping is the Specialty Coffee Industry's standard for evaluating green coffee. Using the SCAA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the SCAA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel for objective, professional coffee quality evaluation. This is one of the Foundations of Coffee classes and is required for other classes in all certificate programs.

Recommended Prerequisites: CP151, CP152

Required Prerequisites: CB100

GE151  |  Green Coffee Grading

Evaluating green coffee is critical for numerous sectors of the coffee industry. 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.

Recommended Prerequisites: CP151, CP152, GE103, GE204

Required Prerequisites: CB100

GE153  |  Le Nez du Cafe: Aroma of Coffee

This class provides experiences for participants to gain familiarity with the thirty-six (36) common aromas chosen for the standardized industry tool, the Le Nez du Cafe kit, which represent an array of scents found in coffee's fragrance & aroma. Using the Le Nez Du Cafe aroma kit for coffee, participants self-asses their ability to recognize and categorize aromas found in coffee. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.

Recommended Prerequisites: GE103, GE200

GE154  |  Sensory Skills Test Preparation

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 is preparation for the Sensory Skills test of SCAA/CQI Q-Grader. Results from this class do NOT count toward retakes of this portion of the Q-Exams without prior approval by CQI. Those who need the retake to count toward their Q-Grader Certification MUST confirm prior to attending class, whether or not prior approval has been met.

Recommended Prerequisites: GE103, GE200

EXM-CTL1 (Formerly GE191)  |  Coffee Tasters Log Requirement, Level 1 (Formerly: GE191 CTC Tasting Log)

This first installment of the coffee cupping log is to be a checkpoint for candidates who are new to coffee. Candidates must taste120 different coffees, filling out the simplified cupping form and coffee info data sheet for each. However, there is a strict timetable that must be followed. The log must be completed in no LESS than one month and no more than 3 months. Candidates must cup at least once a week. Additional information on the log is available on request from the SCAA Education Manager.

Required Prerequisites: Completion of all class requirements of Coffee Taster Level 1.

EXM-CTP1 (formerly GE190)  |  Coffee Taster Level 1 Practical Exam-Calibration Class (Formerly: GE190 CTC Disciplines Test)

This Coffee Taster Level 1 Practical Exam tests the most critical and frequently-done practical skills of a coffee taster in terms of standard processes and protocols. Candidates set up a cupping from start to finish. They must also correctly perform the SCAA Cupping process on one table according to the protocol, and evaluate coffee to the level indicated throughout the course (GE201-GE205).

Required Prerequisites: Completion of all class requirements of Coffee Taster Level 1.

EXM-CTW1 (Formerly GE192)  |  Coffee Taster Level 1 Written Exam(Formerly: GE192 Module 2 Exam)

This written exam covers of knowledge aspects of the Coffee Taster Level 1 classes.

Required Prerequisites: Completion of all class requirements of Coffee Taster Level 1.

GE200  |  Introduction to Sensory Analysis

Sensory Analysis is a field that traverses industries. Individuals in the field of coffee tasting or cupping must employ techniques of the field of sensory analysis by nature, since any coffee must first undergo sensory analysis to be defined as "specialty". The quality of the sensory information can affect the quality of business decisions. Understanding the broader scope of Sensory Analysis, learners will be challenged to develop widely used guidelines, prepare scientific tests, and approach analyzing coffee in commonly accepted formats. Being offered a window into the larger world of sensory analysis, some learners will be intrigued to go deeper in this tract toward further sensory analysis studies. Individual differences and bias are touched on in this class, but covered more in depth in advanced grading and evaluation classes.

Recommended Prerequisites: CB100, CP151, CP152, GE103, GE201

GE201  |  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: CB100, CP151, CP152, GE103

GE202  |  Comparative Cupping: World Regions

A primary goal of this is to advance the skill of calibration among coffee tasters. 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, CP151, CP152, GE103, GE201

GE203  |  Comparative Cupping: Africa

This class is an even more advanced version of GE202. The focus on coffees of this class are specialty grade African and Asian coffees.

Required Prerequisites: CB100, CP151, CP152, GE103, GE201

GE204  |  Defect Cupping

Using the SCAA Cupping Protocols and alternating between direct, small group cuppings, brief lectures and small group discussions, students will evaluate two flights of coffee. Students will identify coffees containing five specific defects & speculate to their causes: Rioy, Ferment, woody/aged, unripe and musty/moldy. This class is recommended for coffee professionals interested in preparing for the CQI Q-Grader Test. Required class for Roaster Level 2 and Coffee Taster Level 1. Q-graders apply this toward their fast-track Coffee Taster Level 1.

Recommended Prerequisites: CB200, RP206, RP207

Required Prerequisites: CB100, CP151, CP152, GE103, GE151, GE201

GE205  |  Comparative Cupping: Central and South America

This class is an even more advanced version of GE202. The focus on coffees of this class are specialty grade Central and South American coffees.

Required Prerequisites: CB100, CP151, CP152, GE103, GE201

GE206  |  Grinding and Grind 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.

Required Prerequisites: CB100, CP151, CP152, GE103

GE217  |  Coffee Lab Equipment

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.

Required Prerequisites: CB100, CP151, CP152, GE103

GE255  |  Organic Acids in 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.

Recommended Prerequisites: GE200, GE154

Required Prerequisites: CB100, CP151, CP152, GE103

GE261  |  Le Nez du Cafe: Mock Q-Test

This class uses the Le Nez Du Cafe aroma kit for coffee to examine a student's ability to detect, identify and match common aromas found in coffee. The class is specifically designed to prepare candidates for the Q-Grader Olfactory Skills section of the Q-exam. Specifically, candidates will practice identifying all thirty-six (36) common aromatic scents often found in coffee's fragrance and aroma that are used in the Le Nez du Cafe kit.

Required Prerequisites: GE153 or practical awareness of the Le Nez kit

EXM-CTP2, EXM-CTW2 (FormerlyGE290)  |  Coffee Taster Level 2 Practical Exam; and Coffee Taster Level 2 Practical Exam (Formerly: GE290 Comparative Cupping Practical and Written Exam)

This is the final exam for Coffee Taster Level 2. This test includes a practical exam that tests the critical performance elements of the Level 2 course, as well as a written test on knowledge objectives from all classes of Level 2. A candidate MUST hold the Level 1 Certificate prior to attempting the Level 2 exam.

Required Prerequisites: Coffee Taster Level 1 Certificate; Completion of all class requirements of Coffee Taster Level 2.

GE303  |  Triangulation Cupping

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, participants 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: GE103, GE201, GE202

GE304  |  Taste Testing for Production

Errors occur in production facilities regularly, and this class helps those who work in quality control identify errors and make decisions appropriate to their companies. Inconsistencies in saleable goods may be grounds for losing customer base and this class reviews some of the most prevalent inconsistencies in coffee processing and production, along with options for use of inconsistent product for sale. Focusing on sensory analysis difference testing, learners will evaluate finished goods to determine impact on customer loyalty. This skill will assist coffee processors, producers, roasters, and baristas by increasing their awareness of the consistency of their finished product, using the SCAA standard protocol for evaluating finished product - roasted coffee. This is NOT a cupping class for green coffee evaluation. Rather, participants analyze the sensory impact of three important production issues and decision-making when these occur: incorrect coffee/blend, incorrect grind, incorrect roast level. It is a fast-paced tasting class and NOT for novices or beginning cuppers or roasters.

Recommended Prerequisites: GE153 or GE261, GE200, GE206, GE353, RP216

Required Prerequisites: CB100, CP151-CP152, GE103, RP112, RP120 or RP223

GE308  |  Consumer Testing Concepts for Coffee

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. Consumers have different preferences and this course is designed to provide participants with tools for weighing customer inclinations. Beverage recipes and coffee choices that include consumer input can lead to a better knowledge of consumers and improved sales. Paired preference, ranking preference, and the hedonic scale are performed and discussed in class. These tests will assist coffee professionals by increasing awareness of customer base.

Required Prerequisites: CB100, CP151-CP152, GE103, GE200

GE353  |  The Coffee Tasters Flavor Wheel

The SCAA Coffee Tasters 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 begins with distinguishing the aroma categories and culminates with an activity with 9 representative coffee samples that demonstrate tastes on the Flavor Wheel. This is a class for advanced coffee professionals. Required prerequisites will be enforced.

Recommended Prerequisites: GE201-GE206

Required Prerequisites: CB100, CP151-CP152, GE103, GE153 or GE261, GE200

RP000  |  Roaster Code of Conduct

Upon completion of the Roaster Level 1 Certificate course, participants must sign this Code of Conduct and Ethics before entitlements will be issued. Roasters must re-sign upon completion of the Roaster Level 2 Certificate course.

RP104  |  Decaffeination

Coffee professionals are often asked questions about caffeine, decaffeinated coffee and the process of decaffeination. This class is designed to provide a knowledge base of the decaffeination of green coffee. Participants will be introduced to the chemical composition of coffee and how this includes caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods. Roasting coffee from the different processes will be discussed in general terms. Quality issues surrounding decaf coffee, market share/opportunities and pertinent terminology will be discussed. Participants will taste coffee from 3 or more decaffeination methods.

Recommended Prerequisites: GE103, RP112

Required Prerequisites: CB100, CP151, CP152

RP110  |  Basic Roasting Equipment & Operation

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.


Recommended Prerequisites: CB100, CP151, CP152, GE103

RP112  |  Introduction to Roasting Concepts

This class lays the foundation for successful small batch roasting. Instructors introduce and use 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.

Required Prerequisites: CB100, CP151, CP152, GE103, RP110

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: CB100, CP151, CP152, GE103, RP112

RP206  |  Coffee Farming: Digging Deeper than Seed to Cup (eLearning Class)

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 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  |  Coffee Processing Methods (eLearning Class)

This class follows CB100 or RP206. It introduce basic and processing information to help enhance purchasing decisions and promote specialty coffee to consumers. Videos and diagrams are used to demystify processing methods and allow for competence in explaining washed, semi-washed and dry processes simply to others.

Required Prerequisites: CB100 or RP206

RP208  |  Roaster Plant Safety Essentials (eLearning Class)

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. Hands-on portions of the class include investigating coffee roasters and pinpointing critical areas of cleaning and maintenance.

Required Prerequisites: CB100, CP151, CP152, GE103, RP112

RP216  |  Identifying Defects 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. Learners participate in heat transfer demonstrations and taste the same coffee roasted to the same profile from 3 roasters of different materials and drum thicknesses.

Recommended Prerequisites: GE304

Required Prerequisites: CB100, CP151, CP152, GE103, RP112, RP120

RP218  |  Heat and the Roasting Machine

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, CP151, CP152, GE103, RP112, RP120

RP219  |  Exploring the Cost of Quality Coffee: Economies of Scale

A central part of a professional roaster's job is to be able to evaluate green coffee for buying decisions. In order to do the evaluation, a roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. This class helps participants begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get hands on time with the roasters in small groups. Participants must be working cuppers and/or roasters who have attended the pre-requisite classes

Recommended Prerequisites: RP112, RP223

Required Prerequisites: CB100, CP151, CP152, GE103, CB200

RP223  |  Sample Roasting

A central part of a professional roaster's job is to be able to evaluate green coffee for buying decisions. In order to do the evaluation, a roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. This class helps participants begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get hands on time with the roasters in small groups.

Recommended Prerequisites: CB200

Required Prerequisites: CB100, CP151, CP152, GE103, RP112

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: CP101-CP102

RP237  |  Coffee Packaging Fundamentals (eLearning Class)

This class will outline and detail the various types of packaging equipment used for roasted coffee, as well and the dynamics of packaging materials. The class is organized to address three main factors of packaging: product conveyance, consumer convenience and preservation of freshness. Specifically, class objective are to:
  • List the main types of barrier materials used for coffee packaging.
  • Discuss staling factors in coffee and factors when choosing packaging materials.
  • Describe the various valves and seals on the market.

RP324  |  Air Quality and the Roaster (eLearning Class)

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. Topics include: Financial (Startup, Regulatory, Fines, Energy), Environmental awareness & stewardship and Zoning.

EXM-RW1   |  Roaster Level 1 Written Exam

This written exam covers the knowledge aspects of the Roaster Level 1 course.

Required Prerequisites: CB100 or RP206 & RP207; GE255 Organic Acids.

EXM-RW2   |  Roaster Level 2 Written Exam

This written exam covers the knowledge aspects of the Roaster Level 2 course.

SC310  |  Science Seminar- Special Class

Taught by the SCAA Science Manager, this seminar covers a subject of recent research that impacts the specialty coffee industry. Topics will change to keep the class current and fresh, when it is offered.