How it works

6 parts, 3 levels, 1 diploma.

The program consists of 6 different parts: Introduction to Coffee, which is only available on one level and 5 more parts, Barista skills, Brewing, Green Coffee, Roasting και Sensory Skills.

Each one of those 5 parts is calibrated on 3 different levels, with each one of those corresponding accordingly to marks. You can choose the part that interests you depending on your needs. When you gain 100 points, you will be rewarded with the SCA Coffee Skills Diploma.

3 LEVELS

1. FOUNDATION // 5 points for the Coffee Diploma
The Base level is the ideal way to gain a first impression of the basic skills in a knowledgeable area and to help you decide if you would like to continue with your training. Experience is not necessary at this stage. The classes/examinations of this level last 1 day.

2. INTERMEDIATE // 10 points for the Coffee Diploma
This level is ideal for everyone that is already working on the field and has a complete knowledge of the basic skills of the corresponding part. The classes/examinations of this level last 2 days.

3. PROFESSIONAL // 25 points for the Coffee Diploma
The professional level is ideal for everyone that seeks specialized knowledge of a high level at the corresponding part. The completion of this level successfully showcases to employers capable people that can work on this field. Experience relevant with this part is desired. The classes/examinations of this part last 2 - 3 days.

Introduction to coffee

Discover coffee’s amazing journey from Ethiopia, its birthplace, to modern times and the place coffee has in people’s daily lives globally. From the cultivation of the seed, the selection, the roasting and the production of coffee, this part offers a general overview of the coffee industry.

This part is taught on 1 level.

Barista skills

Learn the practical skills that you will need in order to work an espresso bar. Regulate the coffee mills appropriately, gain basic latte art skills, get informed for the correct customer serving practises, learn correct hygiene and security skills as well as basic rules of operating a coffee serving business.

This part is taught on 3 levels.

Brewing

Learn the different coffee extraction methods and the factors that affect the quality. The brewing part offers practical teaching on assessing the grounding profiles, the extraction methods, the measurement of the volume of a coffee and the cartography of a successful extraction.

This part is taught on 3 levels.