Green Coffee Professional

Professional Green Coffee Course Information

Updated Course Description: The Green Coffee Professional course builds on the concepts and skills introduced in the Green Coffee Intermediate course and prepares the learner for managerial job functions found in the green coffee profession. This interactive course covers key aspects of coffee botany, impact of climate change, farm management, processing methodologies, common sensory defects, sample analysis, futures markets as they relate to green trade, portfolio management, factors in the costs of green coffee production, contract considerations, targeted purchasing plans, supplier assessments and third-party accreditations. A written exam tests professional course knowledge while a practical exam assesses the learner’s ability to identify certain sensorial defects, conduct sampling processes for consistency, create standards for a client, analyze samples and make purchasing decisions. Specifically, students will be tested on their ability to:

• Identify key aspects of coffee botany, and farm management

• Understand in detail the different stages of specialty coffee processing across the full range of methodologies found in producing countries

• Demonstrate an ability to identify a range of cup defects found globally in coffee

• Demonstrate how to analyze samples of green and roasted coffee for quality and defects

• Understand how to construct and manage green coffee portfolios in terms of volumes, cost, and time with reference to the changing market price of coffee

• Understand criteria forming the cost of green coffee production and how to apply this to contract negotiation

• Demonstrate how to identify coffees based on quality and volume parameters to suit client needs

• Understanding how to assess suppliers for their ability to meet criteria outlined in third party accreditation systems

Course Length: Minimum 21 hours including practical exam.

Minimum course hours are met in the following ways:

• The AST delivering live instruction in-person or through distance learning.

• The AST conducting informal and formal assessments. (Note: This does not include time spent taking the online written exam.)

• The learner engages in activities that introduce and/or reinforce the theoretical or practical course objectives.

Pre-requisites: It is recommended that students have been working for a minimum of two years in a job with exposure to green coffee before taking this module, and ideally around three to five years. Pre-requisites for this module of the CSP are:

• Green Coffee Intermediate

• Sensory Intermediate (recommended only)

• Roasting Foundation (recommended only)

Green Coffee Professional Resources

• World Coffee Research Sensory Lexicon v.2.pdf

• SCA TasterWheel English 8.5x11.pdf

• Counter Culture's Flavor Wheel.png

• SCA Protocols & Best Practices.pdf

• SCAA Cupping Scoresheet.pdf

• SCA Washed Arabica Green Grading Form.pdf

• SCAA Cuppers Handbook.pdf

• Professional Green Coffee Equipment and SCA Supply List

Written Exam Information:

Total Exam: 50 Questions.
Total Time Allowed: 60 Minutes.
Passing Score: 80%+

Practical Exam Information:

Total Time Allowed: 210 Minutes
Passing Score: 80% and above.

Roasting Professional

Sensory Skills Professional

Brewing Professional

Professional Brewing Course Information

Updated Course Description: The Professional SCA Brewing course builds upon the concepts and skills introduced in the Brewing Intermediate course. Learners take a deeper and more scientific look at the Essential Elements of Good Brewing, what happens when brewing parameters are manipulated, and how to master navigation of the coffee brewing control chart. Learners will gain a deeper understanding of water and its impact on brewing, specifically utilizing the ideals of aim, measure, and treatment.

The most powerful tools that a professional brewer possesses is an analytical mind and the ability to process and manipulate a multitude of changing variables. These variables help the brewer to understand how best to interpret the information and then offer a solution or opinion that will improve the coffee quality, service, and delivery for their clients. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

Course Length: Minimum 21 hours including instruction, activities and practical exam

Pre-requisites: Brewing Intermediate required. Sensory Skills Foundation and Intermediate recommended. Other: 3 to 6 months’ work experience preparing brews with an automatic drip filter brewer and a manual drip filter brewer or other culturally common brewer is recommended.

Brewing Professional Resources

• SCA Brewing Chart - Revised March 2019

• Is Your Water Suitable for Brewing

• Brewing Control Chart (updated version)

• Brewing Taste Worksheet

• Brewing Recipe Modification Worksheet

• SCA TasterWheel English 8.5x11

• SCA Water Chart-US-Letter

• SCAE Water Standards

• SCA Protocols & Best Practices

• Professional SCA Brewing Equipment and Supply List
  

Online Exam Information:

Total Exam: Questions: 40.
Total time allowed: 60 minutes.
Passing Score: 80%+

Practical Exam Information:

Total Time Allowed: 190 minutes.
Passing Score: An overall score of 80% is required to pass all sections collectively.

Barista Skills Professional

Professional Barista Skills Course Information

Updated Course Description: The Barista Skills Professional course is designed to test advanced skills and detailed knowledge of the science behind processes used by a professional barista (for example, a barista with 12 months or more of work experience). Successful candidates will have explored and demonstrated the advanced skills typically expected of a head barista. In particular, participants will learn a sophisticated tasting methodology and descriptive explanation of coffee flavors; gain a detailed understanding of drink ingredients and the techniques available to maximize the quality of the drinks made, understand how to manage the skills of others to produce quality drinks, demonstrate an understanding of how to develop brew recipes and a systematic method of structuring beverage menus, and finally be able to consistently apply the highest standard of latte art and milk steaming techniques. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

Course Length: Minimum 21 hours including practical exam.

Minimum course hours are met in the following ways:

• The AST delivering live instruction in-person or through distance learning.

• The AST conducting informal and formal assessments. (Note: This does not include time spent by the learner taking the online

  written exam.)

• The learner engaging in activities that introduce and/or reinforce the theoretical or practical course objectives.

Pre-requisites: Barista Skills Intermediate course.

Introduction to Coffee and Barista Skills Foundation are recommended. All knowledge and skills from these modules will be assumed as being held and may be tested through the practical and/or written assessments. Brewing Intermediate is also recommended. The ideal candidate has worked as a barista for a minimum of 12 months, in a role with some managerial responsibilities.

Barista Skills Professional Resources

• SCA Barista Skills Professional Activities (Mandatory) Worksheet

• SCA Barista Foam Standards US-Letter Version2

• SCA TasterWheel English 8.5x11

• SCA Water Chart-US-Letter

• SCA Barista Latte Art Standard Worksheet EN US-Letter

• SCA Barista Drinks Standard

• SCA Protocols & Best Practices

• SCA Barista Routines

• SCA Brew Parameters

• Barista Skills Professional Course Bibliography.pdf

• Professional SCA Barista Skills Equipment and Supply List
  

Written Exam Information:

Total Exam: 30 Questions.
Total Time Allowed: 32 minutes.
Passing Score: 80% +

Practical Exam Information:

Total Time Allowed: 95 minutes
Total Number of Sections: 4

Passing Scores: The Professional Barista Skills practical exam tests the key skills demanded of a high-level coffee professional. Each section is carefully calibrated to evaluate the learner’s skill competencies. All sections must be passed in order to pass the exam as a whole. A 100% score is not expected, but competence must be shown in each section. Please refer to the exam for unique section passing scores.