How much do you know about SCA Fine Coffee Association?

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

SCAA (American Fine Coffee Association) and

SCAE (European Fine Coffee Association) merged into SCA in 2017

Boutique coffee association (Specialty Coffee Association,SCA)

One of the most professional coffee institutions in the world

Boutique Coffee Association (Specialty Coffee Association, SCA) is a non-profit organization that represents thousands of coffee professionals around the world, from coffee producers to baristas. Is the world's largest boutique coffee trade organization, pursuing the excellent quality of coffee "from seed to cup" and the sustainable development of high-quality coffee.

About Coffee learn how coffee originated in Ethiopia and has become the most important commodity in the world today. From the cultivation of coffee fruit to grading, roasting and brewing, this module allows you to generate a macro understanding of the coffee value chain. Syllabus:

Introduction to coffee

Basic coffee knowledge

What is fine coffee?

The history of coffee

Learn about coffee beans

Basic knowledge of baking

Baking defects

Sensory vocabulary and flavor wheel

Treatment learning

The barista module understands the practical skills you need behind the espresso bar: how to set up a bean grinder, how to make foam and latte art, as well as health and safety, customer service and basic business practices.

Barista skills/ Primary and Intermediate

Barista skills

Coffee knowledge

Work area management

Grinding, filling and pressing powder

Extraction and cooking

About the skills of milk

Barista drink menu

Health, health and safety

Cleaning, maintenance and problem solving

The brewing module understands the various methods of extracting coffee and the extraction variables that can affect the quality of coffee. The brewing module can provide you with the practical operation and learning of grinding configuration, extraction method, measuring coffee strength and coffee extraction rate.

Brewing/ Primary and Intermediate

Grinding and extraction, brewing

Grinding

Effect of roasting on coffee beans

Research history

Cooking procedure

Cooking rules

Coffee brewing meter

The baking module understands the baking process, including baking cycle, baking grade, identification of defects, physical changes in coffee beans during baking, as well as workspace management and lean production

Roasting/ Primary and Intermediate

Coffee roasting

The purpose of coffee roasting

Description of each part of the roaster

Design of different types of roasters with different heat types-three types

Baking heat source theory

The roasting procedure and stage of coffee

Coffee tasting flavor wheel

Baking defects

Work area management

Matters needing attention in use and maintenance of roaster

The sensory evaluation module understands the main points of sensory evaluation in the actual operation and interaction. Sensory taste explores the way we perceive taste and the way we evaluate the natural characteristics of coffee, and put this knowledge into practice.

Sensory skills/ Primary and Intermediate

Describe the sensory structure of the human body

Sensation of aromatic substances in front and back of the nose

Introduction to the distribution of tongue and taste barrier and its physiological sensory mechanism

Introduction of coffee aftertreatment and coffee flavor wheel

Elements of flavor

Cup testing process and skills

Understanding of SCA system

Attach:

The understanding of Q system

Understanding of COE system