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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.


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).

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

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.

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