SCA Introduction to Coffee

VAT included

Not included

• SCA Certificate: €25 tax-free, to be paid directly to SCA before the start of the course.

Groups

• 1 to 5 people

Coffee that is understood is enjoyed differently

Adored by Arabs, celebrated by Turks, and judged by popes; consumed out of fear, curiosity and excitement. Coffee continues to write the pages of its majestic history. The time has come to reveal some of its chapters.

Understanding coffee changes the way you drink it. When you understand where it comes from, how it is transformed, and what happens during roasting and extraction, you begin to recognise nuances and make better decisions with each cup.

SCA Introduction to Coffee is the starting point for those who want to approach the world of specialty coffee with a complete and practical vision, through official training from the Specialty Coffee Association.

Prerequisites: No prior experience needed. Only curiosity to better understand coffee and enjoy it with more knowledge.

What will you learn?

Origins of coffee

• History of coffee

• Producing regions

• Seasonality

• Species and varieties

From seed to cup

• Quality: what is specialty coffee?

• The coffee value chain

• Cultivation

• Processing

• Processing methods

• Dry mill

• Export and import

Roasting

• Fundamentals of the roasting process

• Changes the bean undergoes during roasting

• Heat transfer

• Coffee storage and variables affecting its freshness

Water and extraction

• Water and its importance
• Extraction methods
• Key principles of extraction
• Filters
• Sensory impact of extraction

Sensory assessment

• The human senses

• Gustation and flavour perception

• Origin and terroir

• Influence of species and variety

• Influence of roast degree

Cleaning and maintenance

• Cleaning the equipment

• Impact of water on maintenance