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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.


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

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.

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

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

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

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

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

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

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.