USA
SCA Courses

Introduction to green coffee and quality evaluation:

The Green Coffee Foundation course introduces participants to the essential concepts related to the production, evaluation, trade, and handling of green coffee. Designed for individuals with little or no prior experience in the green coffee sector, the course provides a practical overview of the specialty coffee supply chain from seed to cup — including cultivation, harvesting, post-harvest processing, drying, shipping, storage, transport, and delivery through to the roaster.

Learners explore key principles of coffee botany and farming, grading and quality assessment, market structures, certifications, contracts, and portfolio management.

Introduction to coffee tasting and evaluation:

The Sensory Skills Foundation course introduces the essential principles of sensory evaluation through a practical and interactive approach. Designed for individuals with little or no prior ability to differentiate basic coffee attributes, the course explores how human senses influence taste perception and how this understanding can be applied to assess coffee’s natural characteristics, recognize specialty coffee quality, and support decision-making in coffee businesses.

The course covers key concepts in sensory science, industry protocols, common sensory attributes such as body, acidity, bitterness, and aroma, as well as fragrance identification references, and the purpose and procedure of conducting an SCA cupping.

Build essential skills for working behind the espresso bar:

The Barista Skills Foundation course introduces learners to the essential skills needed to work confidently behind the bar. It focuses on grinder adjustment, espresso preparation, and foaming and texturing milk for drinks. Participants will also gain an introductory understanding of coffee and build a strong foundation for developing milk technique and latte art. This course is designed to be hands-on, interactive, and full of real café-style practice, so you’re not just learning, you’re doing. From dialing in espresso to perfecting milk texture and exploring modern brewing methods, you’ll gain skills you can immediately apply in a professional coffee setting.

By the end, you’ll feel confident, capable, and ready to step into the world of specialty coffee with energy and passion.

Introduction to coffee tasting and evaluation:

The Sensory Skills Foundation course introduces the essential principles of sensory evaluation through a practical and interactive approach. Designed for individuals with little or no prior ability to differentiate basic coffee attributes, the course explores how human senses influence taste perception and how this understanding can be applied to assess coffee’s natural characteristics, recognize specialty coffee quality, and support decision-making in coffee businesses.

The course covers key concepts in sensory science, industry protocols, common sensory attributes such as body, acidity, bitterness, and aroma, as well as fragrance identification references, and the purpose and procedure of conducting an SCA cupping.