FOUNDATION Expose and sensitize student on the notion of specialty vs non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.
INTERMEDIATE To enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.
PROFESSIONAL To align the student with industry coffee and sensory standards. To prepare them for running sensory evaluation in a coffee business. To acquire the skills required to start identifying and evalualuating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.
Three Modules Include:
The Foundation Level - gives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. The subjects and tests are designed to be relevant for people who will use the certification process to consider if the vocation as a coffee roaster suits them.
Roaster Intermediate Level - builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production. Students are tested in skills in understanding, designing and executing different roast profiles as well a sensory recognition of different roast defects. Students are introduced to different chemical conditions and principles that are causing the physical properties and reactions introduced at the foundational level. It is expected that they are able to name these reactions and what they cause in terms of physical and sensory properties of the final coffee. A practical and theoretical test needs to be done satisfactorily to pass and become certified.
Brewing Certificate Training
This is a Blened Foundations and Intermediate course giving an Intermediate Certificate.
Learn Foundation and Intermediate at the same time.
The study of Brewing introduces you to the different ways of brewing coffee, from Batch Brewing to Chemex, Clever Dripper, Kalita, French Press and more. In addition, these certificate programs enable you to get hands-on and learn to analyze your grind profile, match your grind to your brewing method and to scientifically measure coffee strength using Coffee Refractometers and chart a coffee’s extraction. A working knowledge of these principles forms the basis for beverage quality consistency, multi-site quality control and a basis for establishing Roaster/Retailer co-branding with a commitment to an agreed upon quality standard
Three Modules Include:
The SCA Barista Course gives the practical skills you need behind the espresso bar. Learn how to set your grinder, milk techniques and latte art, health and safety, customer service, and basic business practices. Learn about the variety of methods for brewing coffee and the brewing variables that affect quality.
We work closely with owners and managers to create the best pathway possible for staff members to upgrade their skills to compete with up and coming markets. Whether barista skills, customer service, sample roasting or green coffee grading, we can help you reach new goals of excellence.
Intro To Coffee
Introduction to Coffee is a 1 day course and ideal module for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From farming the cherries through drying, roasting, brewing and finally drinking, this module looks at the processes coffee goes through. This half day course also includes a “coffee cupping” which allows you to taste the various flavors coffee has to offer