This online course description, overview and resources

THIS COURSE OVERVIEW
EXPECTATIONS & RESOURCES


How this course works

If you like to have all the details before diving into your study, then you can jump over to our Free HowToCoffeePro Introduction Course. Perhaps you have seen it, or you are a learner who likes to dive in head first. There is always time to go back and get it for free.


Course workflow

This course is both on-demand (self-paced) and cohort driven with class calls. You may complete the course in days, weeks or months. Enrollment may close, but your access to the content will always be open. The first 7 steps are required for SCA certification.

  1. Study the course lectures and materials
  2. Work through the practical skills outlined in this course
  3. Test yourself with quizzes to prepare for the SCA online exam
  4. Join our social media LIVE sessions highlighting lectures and answering questions
  5. Contribute to Google Meetings with current learners and graduated alumni
  6. Schedule your one on one (1-1) instructor call
  7. Take and pass your SCA exam for certification
  8. Join future calls as an alumni (optional)


One more time, be sure to get LIVE and cohort call announcements by email (link) here.


Course description from the SCA Handbook:

The Green Coffee Foundation course is designed to introduce basic concepts regarding the consuming side of green coffee. Participants will learn about the specialty coffee supply chain from seed to cup, including cultivation, harvesting, processing, drying, shipping, storage, and delivery. The principles of coffee growing, processing, grading, and trade and portfolio management are also explored but explored in greater depth at the Intermediate and Professional levels. This course is designed for individuals with little or no previous experience with the green coffee part of the supply chain.



SCA Green Coffee Foundation

In this course you will be provided with resources, tools and self-guided learning activities. As you complete these lectures and advance onto new sections, you may come back and revisit any topic that was especially helpful or perhaps too challenging to master in your first attempt.

Be sure to keep pace with your study so that you can join and contribute to our live social sessions and cohort group calls with learners and alumni. Make note of any questions you'd like to discuss during one-on-one calls with our Coffee Coach.

You will be equipped with language, context and exercises to provide you confidence and to exercise your skills. Engage with others in the cohort and our social channels. Share your newfound knowledge or insights with friends and coffee colleagues.

This course works best when followed in sequence. Read the lecture notes and watch the videos with accompanying exercises entirely before advancing to the next topic. You will have questions, which may be addressed in the coming lectures and videos.

Coffee ranks among the most heavily traded commodities in the world by volume. Whether you are a coffee fan and wish to understand more about the beverage you love, or if you are a coffee professional who desires to be certified and grow with the SCA, it's important for us to explore the long journey of coffee from farm to cup.

Consider also, one of our SCA Training Kits (link) built to flexibly suit all of our SCA Foundation courses.



In this course we will cover:

  • Basics in coffee botany including family, species and varieties.
  • The global spread of coffee and where it grows.
  • Climate requirements for coffee with elevation and other variables.
  • Physical differentiations between coffee species.
  • Global coffee production and basic statistics.
  • Species, origins and cultivar splits.
  • Coffee farming, land tenure and plant management concerns.
  • Harvesting, drying, milling and grading.
  • Processing methods: wet-washed, dry-natural and semi-washed/pulp-natural.
  • Coffee futures in the coffee market.
  • Coffee storage and transportation variables that impact quality.
  • Coffee certification programs and schemes with or without 3rd party accreditation.
  • Caffeine in coffee and decaffeination.
  • Coffee grading, sizing, basic machines and equipment used for quality control.



Digital Course Resources


Bookmark and find more resources at: https://sca.training/foundation-modules-x5



Course Activities

This course is built around several activities and practice experiences. While not required for Foundations certification, they are all highly recommended during or after your course to solidify your experience and will help you to participate better in cohort calls and social discussions.

Specific to this course we will explore:

  1. Species Physical Differentiation
  2. Species (Arabica vs. Robusta) Sensory Cupping
  3. Wet-Washed vs. Dry-Natural Processed Coffee
  4. Specialty vs. Commercial Grade Coffee
  5. Grading, Size, Freshness and Quality Metrics


To participate fully in the exercises you will be guided through various exercises and coffee cuppings. Coffee cupping is a professional term which standardizes the brewing experience no matter if you are a grower at origin, a roaster manufacturer or a final cafe purchasing manager. To participate in these cuppings you should have or acquire the following:

  • 2 x glasses or bowls at 150-200ml capacity
  • 2 x broad cupping spoons
  • 1 kettle for boiled water
  • 1 x rinse glass
  • 1 x scale

The coffees required for these exercises are described in each exercise. You may look for them locally at a specialty coffee roaster or perhaps online. We have designed SCA Training Kits (link) built to flexibly suit all of our SCA Foundation courses.



SCA Foundations Bibliography & Resources


Enjoy your course!



PS. If you didn't see - our Free HowToCoffeePro course introduction is here:
https://howtocoffeepro.teachable.com/p/free-introducing-howtocoffeepro

In it we explain programs, introduce our Coffee Coach and more!


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