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SCA Coffee Skills Program

SCA Coffee Skills Program is a modular, skills-based training program designed to prepare learners to gain more success in their career while contributing to the progress and evolution of the specialty coffee industry. Join the approximately 50,000 learners who engage with SCA Certificate Programs each year.

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Introduction to Coffee

The Introduction to Coffee course is ideal for anyone who is new to specialty coffee. It charts coffee’s journey from its origins in Ethiopia to

the major commodity that it is today. This course gives a general overview of the specialty coffee supply chain and explores topics such as

history and cultivation, variables that affect coffee quality, basics of sensory analysis, fundamentals of roasting, factors of coffee freshness,

and principles of brewing. In addition, learners will discuss the importance of water quality, cleanliness and maintenance. This interactive

course also includes a cupping, an industry-specific process for evaluating coffee through a sensory experience. There is an online written

exam administered upon the completion of the course

Barista Skills

Barista Skills teaches the essentials practical skills needed behind the espresso bar such as how to set your grinder, make espresso, foam

and texture milk for cappuccinos and create latte art as well as an exploration of health and safety issues, customer service protocols and

basic business practices.

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Brewing

Learn about the variety of methods for brewing coffee and the brewing variables that affect quality. The Brewing module provides hands-on

learning of grind profiles, brewing methods, measuring coffee strength and charting a coffee's extraction.

Roasting

The Roasting modules teaches about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that

beans undergo during the roasting process, as well as workspace management and lean production.

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Sensory Skills

Sensory Skills courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of these interactions

courses include sensory science, industry-specific protocols, common sensory attributes of coffee, physiological sensory training,

implementation of sensory programs, consumer testing design, application in business and more.

Specialty Coffee

"COVID initiated an unexpected crisis, causing the world to stall and shut down. Thus, we must live slower and capture the best moments in the darkest of times. I wondered whether my love for coffee has ripened over this period. I began devoting my time and passion towards researching the field of specialty coffee. I realized the value of coffee is more than just caffeine. It embodies a culture, a taste of different countries that diversify itself in every nation with a history of development dated back to the 19th century."

 

Slowly, the “sophisticated knowledge” I once pride myself on shattered. I had been so shortsighted and so assumptious. I never cared about where the products of my passion came from, knew nothing about growing to preliminary processing, roasting, preserving, and brewing a great cup of coffee. And I know, there are many presumptuous people all around us, just like me a few years back. They never knew what a great experience coffee could be despite it being indispensable in our lives. ​ As my appreciation for coffee reaches its peak, I feel delighted and satisfied sipping every cup of high-quality espresso extracted from Vietnam Fine Robusta beans. If you could experience every stage of the coffee value chain, from the early plantations to a cup of coffee, you will feel the same way as i do. This is the biggest motivation for us to pursue our dream of bringing high-quality Robusta beans to coffee lovers around the world. Trust me! The nature-gifted Fine Robusta that Vietnam has proudly developed shall be a great addition to your collection of specialty coffee. ​ iO Coffee looks forward to the companionship of all partners and the coffee-loving community on this wonderful journey. ​

 

Sincerely,

Ngo Huan Trung

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