How to get scaa barista certification? What are the SCAA Coffee Certification courses? What is the content of the test?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

What kinds of coffee certificates do you have? SCA Coffee Diploma six modules, CQI international certification

SCAA Foundations of Coffee Coffee Foundation (this is included in all certification courses)

CB100 Seed to Cup seed to Coffee

Basic principles of CP151 Brewing and Extraction Principles Cooking and extraction

Practice of CP152 Brewing and Extraction Principles Applied brewing and cooking

Brief introduction of GE103 Orientation to SCAA Cupping SCAA Cup Test

CP103 Customer Service Essentials customer service

Submit the result check list after Performance Checklists submitted after class class

SCAA & CQI Q Grader Coffee quality appraiser

Qualified lecturers of the American CQI Coffee quality Association are invited to teach in Taiwan in person, and pass 6-day training courses (depending on progress) on coffee comparison test, acidity identification, taste threshold test, cup test, caffeine and cooked bean identification, so as to improve the individual's ability to evaluate coffee. Those who pass the test will receive the Coffee quality appraiser Certificate (Licen-sed Q Grader Certificate) issued by the American Coffee Association. And log his name on the association's website.

The test includes 20 coffee-related tests. Before the test, there will be a simple introduction to the process. The purpose of the test is to assess the participants' ability to appreciate coffee. For example, the grading of raw and cooked beans will let you know the shortcomings of various beans and how they are produced. What kind of flavor will it have on the coffee? Let the participants have a deeper understanding of coffee. Other programs are based on the students' sense of taste, smell and coffee appreciation.

Purpose of the test: to find out whether the participants can handle the quality of all the coffee from the raw bean to the last cup of coffee.

The content of the exam:

100 written examination questions are conducted in the form of multiple choice questions.

Test of 4 large coffee cups (washing, Africa, sun, Asia)

4 large coffee cups (washing, Africa, sun, Asia)

Coffee roasting detection

Grading of raw coffee beans

Identification of coffee raw beans and cooked beans

Olfactory sensory test

Taste sensory test

SCAA coffee gold cup extraction certification

The Golden Cup Master Certification course is one of the certification courses organized by the American Fine Coffee Association (SCAA). Through this course, you can learn a number of selected courses of SCAA, and in the "CB100-Seed to Cup" course, you can complete the process from a coffee seed to a cup of coffee presented to the customer. In addition to an in-depth discussion of all the relevant changes in coffee brewing, such as the ratio of water to powder, water temperature, grinding fineness and so on, the Golden Cup course is also a course that allows you to get to know coffee from scratch. This is an indispensable course for coffee practitioners and coffee lovers. After a detailed theoretical discussion, there are a variety of coffee brewing utensils to reflect each other's theories that you have learned in class. Finally, after passing the examination brought by the SCAA certified examiner, you can obtain the qualification of Golden Cup Master.

This is to verify whether the participants understand the brewing standards of SCAA coffee and the causes of the effects of coffee brewing. The course contents are as follows:

Foundations of Coffee Coffee Foundation

CP158 Golden Cup Brewing gold cup brewing

CP255 Brewing Approaches and Variations Cooking method and its causes

EXM_GW1 Written Exam written test

EXM_ GP1 Practical Exam practice Test

SCAA coffee roaster level 1 certification RGA level 1

Foundations of Coffee Coffee Foundation

CB200 Mill to Roaster: Green Coffee Price & Contract Impacts processing Plant to Bakery: coffee Raw Bean Price and contract impact

CB205 Green Coffee Buying Essentials Coffee Raw Bean purchase related knowledge

GE151 Green Coffee Grading raw bean grading

RP110 Basic Roasting Equipment & Operation basic baking equipment and operation

Introduction to the concept of RP112 Introduction to Roasting Concepts Baking

RP120 Profile Roasting Practices curve baking exercise

RP104 Decaffeination low caffeine treatment

Safety Essentials of RP208 Roaster Plant Safety Essentials Bakery

RP223 Sample Roasting sample baking

EXM_RW1 Written Exam written test

SCAA coffee roaster level 2 certification RGA level 2

CP101 Espresso and Milk Steaming Fundamentals part1 espresso and milk steaming 1

CP102 Espresso and Milk Steaming Fundamentals part1 espresso and milk steaming 2

Introduction to sensory Analysis of GE200 Introduction to Sensory Analysis

GE201 SCAA Cupping Form and Peer Calibration Cup Test Table and Calibration (Q grader is not required)

GE204 Defect Cupping defective flavor cup test

Analysis of GE206 Grinding and Grind Analysis lapping and lapping

GE304 Taste Testing for Production product tasting test

GE353 Coffee Tasters Flavor Wheel coffee cup tester flavor wheel

RP206 Coffee Farming:Digging Deeper than Seed to cup Coffee cultivation: more in-depth discussion than seed to Coffee

RP207 Coffee Processing Methods coffee processing method

RP216 Identifying Roast Defects distinguishes baking defects

RP218 Heat and the Roasting Machine thermal energy and roaster

RP225 Espresso Roasting espresso roasting

Basic packing of RP237 Coffee Packaging Fundamentals Coffee

RP324 Air Quality and the Roaster Baking Air quality and Bean Baking Machine

EXM-RW2 Roaster Level 2 Written Exam baking level 2 written test

SCAA espresso master level 1 certification BGA level 1

Course purpose

* how to identify the correct key points of Espresso

* step by step introduction and understanding of the definition and operation of SCAA espresso

* discuss the basic knowledge of powder mixing, powder blending and filling

* identify parts of Italian coffee machine

* make espresso according to the definition of SCAA

* making milk and beverages

* manage daily and continuous maintenance of Italian machines

* Common steps for confirming customer service

* discuss strategies to improve interactive services with customers

* discuss the role of boutique coffee bar masters in the boutique coffee industry

* identify the main tastes of four types of coffee

* understand the benefits of cup testing for professional purposes, including the relationship between cup testing and baking, as well as the requirements for caramelization

* recognize the three stages of coffee brewing

* to understand what is meant by ideal extraction

* Taste to distinguish the effects of proper and inappropriate extraction on coffee

* understand the SCAA cup test criteria

* understand the SCAA cup meter

* list and explain the elements of six kinds of coffee extraction

* basic knowledge of human sense of taste and smell

* Test 3 kinds of coffee to understand the SCAA cup test criteria.

* understand the changes of coffee at three different roasting levels

* distinguish between two different treatments of coffee

* understand the terminology of SCAA flavor wheel

Course Dagang

Foundations of Coffee Coffee Foundation

Main points of CP101 Essentials of Espresso Italian Coffee

CP102 Essentials of Milk Steaming Milk Cooking

Written Exam written test

Practical Exam practice Test

SCAA espresso master level 2 certification BGA level 2

Barista Level 1 Certificate must pass the first-level certification of espresso

CP201 Grind, Dose, Tamp, Extract grinding, proportioning, packing, extraction

Efficiency and process of CP202 Espresso Bar Efficiency & Workflow Italian Coffee Bar

The main points of CP203 Milk Essentials & Latte Art Practice Milk and the Art practice of drawing flowers

Preventive maintenance of CP204 Espresso Machine Preventative Maintenance Italian Coffee Machine

EXM-BW2 Written Exam written test

EXM-BP2 Practical Exam practice Test

SCAA Coffee Taster Certificate Coffee taster Certification

Level 1: SCAA Coffee Taster Certificate Coffee taster Certification

Q-Grader Track has obtained the qualification of Q grader coffee quality appraiser.

Must be current Q-grader-must be Q-grader coffee quality appraiser within the validity period

CB100 Seed to Cup-seed to Coffee

Introduction to CP151 Introduction to Brewing & Extraction Cooking and extraction

Practice of CP152 Manual Brewing Practices brewing and cooking

CP103 Customer Service Essentials customer service

Introduction to sensory Analysis of GE200 Introduction to Sensory Analysis

GE204 Defect Cupping defective flavor cup test

EXM-CTW1 Written Exam on all classes of Level 1-written examination

EXM-CTP1 Coffee Taster Level 1 Practical Exam- implementation exam (not required by Q grader)

Coffee Taster Code of Conduct Coffee Tasters Code of Conduct

Non-Q-Grader Track did not get Q grader coffee quality appraiser.

Foundations of Coffee-Coffee Foundation (CB100,CP151,CP152,GE103,CP103)

Introduction to sensory Analysis of GE200 Introduction to Sensory Analysis

GE151 Green Coffee Grading raw bean grading

GE154 Sensory Skills Test Preparation taste test (drinking water)

GE204 Defect Cupping defective flavor cup test

GE153 Le Nez du Caf é coffee bottle

GE255 Organic Acids and the Chemistry of Coffee Organic acids and Chemistry of Coffee

GE303 Triangulation Cupping triangular cup test

GE201 The SCAA Cupping Form and Peer Calibration Cup Test Table and Calibration

Comparative Cupping: advanced cup test

GE202 World Regions production areas all over the world

GE203 African Coffees African Coffee

GE205 Central and South American Coffees Central and South American Coffee

GE154 Sensory Skills sensory skills

EXM-CTW1 Written Exam on all classes of Level 1-written examination

EXM-CTP1 Coffee Taster Level 1 Practical Exam- implementation exam (not required by Q grader)

Coffee Taster Code of Conduct Coffee Tasters Code of Conduct

Level 2: application of Coffee Tasting Applications Coffee Taste

Introduction to the concept of RP112 Introduction to Roasting Concepts Baking

RP104 Decaffeination decaf treatment

RP223 Sample Roasting sample baking

RP216 Roasting Defects defective bean baking

GE304 Coffee Tasting for Production product tasting

Study on CP302 Espresso Exploration Italian Coffee

GE206 Grinding and Particle Size Analysis Grinding and Particle size Analysis

GE217 Coffee Lab Equipment Coffee Laboratory equipment

GE308 Product and Consumer Testing products and Consumer testing

GE353 Coffee Tasters Flavor Wheel coffee flavor wheel

EXM-CTP2 & EXM-CTW2

SCAA Coffee Trading first Class Certification

Foundations of Coffee Coffee Foundation

CB200 Mill to Roaster: Green Coffee Price & Contract Impacts processing Plant to Bakery: coffee Raw Bean Price and contract impact

Key points of purchasing CB205 Green Coffee Buying Essentials raw beans

Dynamic Analysis of CB206 Green Coffee Market Dynamics Explained Coffee Raw Bean Market

CB230 Production and Inventory Control Practices production and inventory control

The purchase principle of CB236 Buying on Green Coffee Market Principles in Raw Bean Market

Purchasing strategy of CB237 Green Coffee Purchasing Strategies raw beans

EXM-CBW1 Written Exam written test

SCAA CB390 IDP instructor training Program course

The SCAA Lecturer training Program (IDP) is one of our most popular professional development programs. Boutique Coffee subject matter experts (SME) can improve their training and educational skills through adult learning principles workshops in the workplace, instructional design (based on the ADDIE model developed by American Social training and Development), testing, evaluation and classroom management. This course is aimed at students engaged in training in the coffee industry, but there are no formal courses in training courses, adult education, or organizational learning for the time being. The SCAA brings professional coaching qualifications, but also provides real skills such as instructional design, suitable for adult learning, classroom management strategies, theoretical learning and success criteria, test analysis and basic knowledge design, and so on. As a subsidiary of SCAA member Association Certification Excellence (ICE), the International Standards Organization (ISO), SCAA collaborates on the recommendations of our training program to ensure the most reliable and neutral experience for our participants, and the learning objectives of the project are as follows:

01. Recognize that education and training are an element of organizational success.

02. Located in the professional development department of SCAA.

03. Combine your company's mission, vision and strategic goals into your training plan.

04. Ability to work as a mentor and coach for SCAA.

05. Apply the principles of adult learning.

06. Recognize four key principles of adult learning-independence. Get ready. Experience. Application.

07. Adults learn theory, master basic knowledge, and begin to put translation theory into practice.

08. Identify the characteristics of adult learners and teach them in accordance with their aptitude.

09. Understand how to deal with adult learning information and develop strategic designs.

10. Set clear and measurable skills and knowledge goals.

11. The design description uses the ADDIE model for training and development of American society.

twelve。 Demonstrate professional speaking skills.

13. Evaluate students' performance and apply what they have learned at work.

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