What courses are available for the scaa barista certification? Introduction of scaa American Fine Coffee Certification course

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

SCAA, full name--Specialty Coffee Association of America, Chinese translation "American Specialty Coffee Association". SCAA is the world's largest coffee trade association, a trade organization focused on premium coffee. SCAA was founded in 1982 and has more than 3,000 member companies in more than 40 countries covering all sectors of the coffee industry, including coffee growers, coffee roasters, coffee equipment manufacturers, and various coffee traders.

SCAA has two chapters: Barista Guild of America and Roasters Guild, both of which are made up of professional coffee practitioners who exchange information, skills training and cooperation to improve the quality of coffee in the industry. The Coffee Quality Institute (CQI) is SCAA's charitable trust and the coffee industry's largest provider of coffee training and technical assistance. (from Baidu)

SCAA Official

SCAA Foundations of Coffee

CB100 Seed to Cup

CP151 Brewing and Extraction Principles

CP152 Brewing and Extraction Principles Applied

GE103 Orientation to SCAA Cupping SCAA

CP103 Customer Service Essentials

Performance Checklists submitted after class

SCAA Golden Cup Technician

Foundations of Coffee

CP158 Golden Cup Brewing

CP255 Brewing Approaches and Variations

EXM_GW1 Written Exam

EXM_ GP1 Practical Exam

SCAA-BGA-Level 1

Foundations of Coffee

CP101 Essentials of espresso

CP102 Essentials of Milk Steaming

Written Examination

Practical Exam

SCAA-BGA-Level 2

Barista Level 1 Certificate must pass Italian coffee level 1 certification

CP201 Grind,Dose,Tamp,Extract Grind, Dose, Tamp, Extract

CP202 Espresso Bar Efficiency&Workflow

CP203 Milk Essentials&Latte Art Practice

CP204 Espresso Machine Preventive Maintenance

EXM-BW2 Written Exam

EXM-BP2 Practical Exam

SCAA-RGA-Level 1 Certification

Foundations of Coffee

CB200 Mill to Roaster:Green Coffee Price & Contract Impacts

CB205 Green Coffee Buying Essentials

GE151 Green Coffee Grading

RP110 Basic Roasting Equipment & Operation

RP112 Introduction to Roasting Concepts

RP120 Profile Roasting Practices

RP104 Decaffeination Decaffeinated

RP208 Roaster Plant Safety Essentials

RP223 Sample Roasting

EXM_RW1 Written Exam

SCAA-RGA-Level 2 Certification for Coffee Roasters

CP101 Espresso and Milk Steaming Fundamentals part 1

CP102 Espresso and Milk Steaming Fundamentals part 1

GE200 Introduction to Sensory Analysis

GE201 SCAA Cupping Form and Peer Calibration (Q grader not required)

GE204 Defect Cupping

GE206 Grinding and Grinding Analysis

GE304 Taste Testing for Production

GE353 Coffee Tasters Flavor Wheel

RP206 Coffee Farming:Digging Deeper than Seed to cup

RP207 Coffee Processing Methods

RP216 Identifying Roast Defects

RP218 Heat and the Roasting Machine

RP225 Espresso Roasting

RP237 Coffee Packaging Fundamentals

RP324 Air Quality and the Roaster

EXM-RW2 Roaster Level 2 Written Exam

SCAA Coffee Buyer Certificate Level 1

Foundations of Coffee

‧CB200 Mill to Roaster:Green Coffee Price&Contract Impacts

Processing Plant to Roaster Plant: Green Coffee Price and Contract Impact

CB205 Green Coffee Buying Essentials

CB206 Green Coffee Market Dynamics Explained

CB230 Production and Inventory Control Practices

CB236 Buying on Green Coffee Market Principles

CB237 Green Coffee Purchasing Strategies

EXM-CBW1 Written Exam

SCAA Coffee Taster CertificateLevel 1

Non-Q-Grader Track No Q Grader Coffee Quality Appraiser

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

GE200 Introduction to Sensory Analysis

GE151 Green Coffee Grading

GE154 Sensory Skills Test Preparation

GE204 Defect Cupping

GE153 Le Nez du Cafe coffee bottle

GE255 Organic Acids and the Chemistry of Coffee

GE303 Triangulation Cupping

GE201 The SCAA Cupping Form and Peer Calibration

Comparative Cupping: Advanced Cupping

GE202 World Regions

GE203 African Coffee

GE205 Central and South American Coffees

GE154 Sensory Skills

Written Examination

Final Calibration Final Calibration