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:

Introduction to Coffee is an ideal course for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From coffee process, roasting, brewing to tasting, this course gives a general overview of coffee’s supply chain. This course also includes several coffee cuppings which allow you to taste the various flavors of coffee. 


SCA Introduction to Coffee

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.

Give yourself grace - Sensory training takes time. These skills require repetition and there is no substitute for practice. Learn how to practice the right way and continue to build good habits. Consider also, one of our SCA Training Kits (link) built to flexibly suit all of our SCA Foundation courses.



In this course we will explore:

  • Coffee Origins and Growing Regions
  • How Coffee has Journeyed Around the World
  • The Coffee Industry - Commodity vs. Specialty Markets
  • Coffee Bean Anatomy
  • The Most Common Species of Coffee and their Differences
  • Coffee Varieties, Quality and Specialty Coffee Grading
  • Harvesting and Processing Coffee
  • Roasting Coffee and the Basics of a Good Roast
  • Coffee Freshness and Storage Variables to Control
  • Sensory Skills and the Human Senses we use to Understand Coffee
  • Dry Fragrance, Wet Aroma, Basic Tastes and Flavor Perception
  • The Influence of Origins and Terroir on Coffee Sensory Experiences
  • The Influence of Coffee Species and Processing on Sensory Experiences
  • The Influence of Coffee Roasting on Sensory Experiences
  • The Difference Between Brewing and Coffee Cupping
  • Various Coffee Brewing Methods
  • Principles in Coffee Brewing
  • Brew Planning and Brew Ratios for Success
  • Understanding Coffee Extraction
  • The Impact of Extraction on Coffee Sensory Perception
  • Water Quality and Temperature Impacts
  • The Importance of Cleaning and Basic Brew Maintenance


Digital Course Resources


Bookmark and find more resources at: https://sca.training/introduction-to-coffee



Course Activities

This course is built around a 4 part sensory cupping experience. While not required it is highly recommended to experience in the cup what you will be learning about:

  1. Specialty vs. Commercial Grade Coffees
  2. Arabica vs. Robusta Species Coffees
  3. Washed vs. Natural Dry Processed Coffees
  4. Light vs. Dark Roasted Coffees


To participate fully in the exercises you will be guided through a coffee cupping. 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 (bowls/mugs/cups) at 200ml capacity each
  • 2 x cupping spoons (broad soup style)
  • 1 kettle (hot water source)
  • 1 x rinse glass
  • 1 x scale (ideal but not essential) 


To participate fully in the exercises you will be guided through various exercises that require equipment and coffees. You may look for them locally at a specialty coffee company or perhaps online. We have designed SCA Training Kits (link) built to flexibly suit all of our SCA Foundation courses.


Enjoy your course!


PS. If you didn't see - our Free HowToCoffeePro 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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