Coffee Diploma

The SCAE Coffee Diploma is an education system aimed to meet the needs of coffee professionals everywhere. It is a controlled and certified system with a curriculum written and updated by the best minds in the coffee industry.

It allows the coffee professional to sit courses and certifications at locations and times of their choosing, amassing credits each time a certification is successfully passed that count towards the full Coffee Diploma.

Certifications are based on both technical knowledge and practical examinations.

Coffee Diploma modules

Coffee Introduction

This class is designed for newcomers to the coffee industry and will confirm that the students process competency in basic coffee knowledge. They will be exposed to a broad overview of coffee. Perfect for the person who would like to explore what direction they wish to take their education within the Specialty Coffee Industry.

Barista

Designed to introduce core barista skills to people with no previous barista experience.  Successful candidates should be able to simply calibrate their grinders and make espresso, cappuccino, lattes, steam milk to core standards.

Green coffee

Learn significant background on the science, and history of the unroasted or immature “Coffee Bean” (actual “seed”). All aspects of Green Coffee from botany and agronomy to storage and decaffeination will be covered in these classes.

Discover every aspect of green coffee including coffee’s botany, agronomy, processing, storage, decaffeination, and grinding. Students will understand how all these factors affect the cup and taste of coffee. All three classes will cover to differing depths the fundamental principles of green coffee by analyzing its process from the producer to the roaster. Professional will provide substantially more information regarding the financial and commercial mechanics that are applied to the specialty coffee industry, including the local, national and global sales systems.

Brewing

Learn the importance and interaction of all grinding and extraction methods, as well as brewing styles typically used in the coffee industry. These classes are an excellent preparation for the Green Coffee class.

Students will acquire the skills necessary for preparation of coffee with respect to the importance and interaction of all grinding and extraction methods. Improve the skills and knowledge of various methods of grinding and extraction with the goal of having students able to determine what factors are important in regards to brew style and quality. Students will be able to reproduce and evaluate each brew method studied.

In the advanced class, students will use their previous knowledge to come up with brewing methods that best suits their style and their unique needs.

Roasting

(Must complete Sensory Cup Tasting and Green Coffee Foundation Level before registering for Roasting courses)

The focus of this class is to get some basic impressions and understanding (mainly physical) of the product and roasting process.  They are instructed to do some basic distinguishing between green coffee and roasted coffee, identify change in roaster flame control, repeat the process of timing a roast temperature evolution, repeat how to weigh and record the moisture of green and roasted coffee, and identify the first crack.

Sensory

Learn the fundamentals of formal coffee analysis; develop keen sensory skills, formal cup tasting protocol, and proper terminology used in the coffee industry.

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