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Introduction to Specialty Coffee SCA Primer
The Complete Introduction to Specialty Coffee
This online course description, overview and resources (4:25)
Coffee Origins, Species, Varietals, Quality and Processing
What is a coffee "bean" and what makes it "specialty"? (9:59)
Specialty vs. commercial grade coffee and processing impacts (19:30)
EXERCISE #1 - Specialty vs. commercial grade coffee cupping (19:11)
Coffee history, from Ethiopia to Arabia and to the world (10:07)
EXERCISE #2 - Arabica vs. Robusta coffee cupping (12:46)
Coffee Sensory Skills
Humans have 5 senses and 5 taste perceptions (9:57)
The SCA Flavor Wheel, terroir and processing impacts (10:06)
EXERCISE #3 - Washed vs. Natural processed coffee cupping (10:06)
Taste - Olfaction - Sensations. What's the difference and why it matters?
Coffee Roasting and Freshness
Keep your coffee fresh and tasting great
Roasting impact on fragrance, aromas and flavors (10:05)
EXERCISE #4 - Dark vs. light roast coffee cupping (10:19)
Coffee Brewing Variables & Water
Coffee brewing variables (13:36)
Water quality and brew impacts (9:19)
Course Wrap-Up: The Complete Introduction to Specialty Coffee
Course review (1:41)
Test yourself with the online course exam (3:00)
Course completion! Final Steps to SCA Certification (5:30)
EXERCISE #2 - Arabica vs. Robusta coffee cupping
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