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.

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