SCA

Ideal for anyone new to specialty coffee, this interactive course follows coffee from origin to cup. Learners explore basic brewing principles, flavour, freshness, and the logic of the SCA Coffee Value Assessment. The course also includes a professional cupping experience, introducing the sensory process used by the coffee industry to evaluate coffee.

Required prerequisites

None

Recommended prerequisites

None

Minimum length

4 hours, starting at 10:00 AM

Delivery

In-person, distance learning or blended

Passing score

Written 80%

Assessment: Written exam.

An introduction to coffee and the foundational skills required behind the espresso bar. Learners set a grinder, prepare espresso, texture milk, practise introductory latte art, and apply essential health, safety, customer service, and cleaning practices.

Required prerequisites

None

Recommended prerequisites

Introduction to Coffee

Minimum length

7 hours, starting at 10:00 AM

Delivery

In-person, distance learning or blended

Passing score

Written 60%

Assessment: Written exam covering Foundation learning objectives.

Designed for learners with barista experience who want to improve coffee quality and workflow. The course connects variety, origin, and processing with flavour, then develops grinder calibration, recipe control, espresso sensory analysis, drink construction, milk handling, latte art, service efficiency, health and safety, and basic business practice.

Required prerequisites

None

Recommended prerequisites

Introduction to Coffee; Barista Skills Foundation

Minimum length

14 hours over two days

Delivery

In-person, or blended (practical in person, theory by distance learning)

Passing score

Written 70%; practical: pass each section

Assessment: Written exam and practical assessment covering grinder calibration, espresso analysis, drink construction, and latte art.

Advanced training for experienced baristas and team leaders. Learners develop sophisticated tasting and descriptive skills, evaluate ingredients and beverage quality, design brew recipes and menus, manage team performance, and demonstrate consistently high standards in milk steaming and latte art.

Required prerequisites

Barista Skills Intermediate

Recommended prerequisites

Barista Skills Foundation; Brewing Intermediate

Minimum length

21 hours

Delivery

In-person, or blended (practical in person, theory by distance learning)

Passing score

Written 80%; practical: pass each section (scores vary)

Assessment: Written and practical exams based on advanced professional activities.

An introduction to the main methods of preparing brewed coffee. Learners receive practical instruction using automatic brewers, manual gravity devices, and locally relevant equipment. The course develops an understanding of essential brewing variables and how to evaluate the finished cup.

Required prerequisites

None

Recommended prerequisites

Introduction to Coffee

Minimum length

7 hours

Delivery

In-person, distance learning or blended

Passing score

Written 60%

Assessment: Written exam covering Foundation learning objectives.

For learners with brewing experience who want to improve quality and consistency. Topics include device use, extraction order, wetting, essential brewing variables, strength measurement, extraction charting, recipe adjustment, equipment cleaning, and maintenance. Practical work includes comparing strength and extraction and correcting an unsuccessful brew.

Required prerequisites

None

Recommended prerequisites

Introduction to Coffee; Brewing Foundation; Sensory Skills Foundation

Minimum length

14 hours

Delivery

In-person, or blended (practical in person, theory by distance learning)

Passing score

Written 70%; practical 70%

Assessment: Written exam and practical assessment of brewing, measurement, comparison, and recipe correction.

An advanced scientific study of brewing variables, the Coffee Brewing Control Chart, and the effect of water on extraction. Learners practise the principles of aim, measure, and treatment while developing the analytical ability to interpret results and propose solutions that improve coffee quality, service, and delivery.

Required prerequisites

Brewing Intermediate

Recommended prerequisites

Brewing Foundation; Sensory Skills Foundation

Minimum length

21 hours

Delivery

In-person, or blended (practical in person, theory by distance learning)

Passing score

Written 80%; practical 80%

Assessment: Written and practical exams based on advanced brewing activities.

A practical introduction to sensory assessment and the way people perceive taste and aroma. Learners identify a range of sensory attributes and gain guided cupping experience using the SCA Descriptive and Affective Assessments.

Required prerequisites

None

Recommended prerequisites

Introduction to Coffee

Minimum length

7 hours

Delivery

In-person, distance learning or blended

Passing score

Written 60%

Assessment: Written exam covering Foundation learning objectives.

For learners with cupping experience who want to deepen their understanding of sensory science. The course covers taste and aroma physiology, sensory test methods, cupping session management, coffee attribute diversity, the Coffee Taster's Flavor Wheel, the WCR Sensory Lexicon, and the foundations of sensory panels and programs.

Required prerequisites

None

Recommended prerequisites

Introduction to Coffee; Sensory Skills Foundation; Green Coffee Foundation

Minimum length

14 hours

Delivery

In-person, or blended (practical in person, theory by distance learning)

Passing score

Written 70%; practical 70%

Assessment: Written exam and practical assessment of coffee attribute differences and fragrance identification.

Advanced training for managerial roles in coffee sensory evaluation. Learners apply industry standards and sensory science best practices, develop sensory assessment within a coffee business, evaluate specialty green coffee, and generate repeatable measurements that can be interpreted and communicated accurately.

Required prerequisites

Sensory Skills Intermediate

Recommended prerequisites

Green Coffee Intermediate; Roasting Intermediate

Minimum length

21 hours

Delivery

In-person, or blended (practical in person, theory by distance learning)

Passing score

Written 80%; practical 80%

Assessment: Written and practical exams based on advanced sensory activities.

This course introduces the roasting process, the physical changes coffee undergoes, and how roast degree influences sensory expression. Learners explore roasting machine structure, routine maintenance, fire prevention, data recording, and the supervised execution of three roasts using a suitable roast log.

Required prerequisites

None

Recommended prerequisites

Introduction to Coffee

Minimum length

7 hours

Delivery

In-person, distance learning or blended

Passing score

Written 60%

Assessment: Written examination based on Foundation learning objectives.

This course develops a deeper understanding of roast profiles and their relationship to colour, sensory expression, and development time. Learners examine physical and chemical changes, thermodynamics, heat transfer, sample roasting, plant safety, maintenance procedures, and accurate roast-log completion.

Required prerequisites

None

Recommended prerequisites

Introduction to Coffee; Roasting Foundation

Minimum length

21 hours

Delivery

In-person, or blended (practical in person, theory by distance learning)

Passing score

Written 70%; practical 70%

Assessment: Written examination and practical evaluation of roasting to a specified reference colour while completing the roast log accurately.

This advanced course focuses on profile development, sensory evaluation, precise time and colour control, and roast-profile software. Learners investigate browning reactions, gas formation, colour development, solubility, roast defects, blending, quality control, and production strategies for different customer preferences.

Required prerequisites

Roasting Intermediate

Recommended prerequisites

Green Coffee Intermediate; Sensory Skills Intermediate

Minimum length

21 hours

Delivery

In-person, or blended (practical in person, theory by distance learning)

Passing score

Written 80%; practical 80%

Assessment: Written examination and practical tasks covering development-time targets, visual colour assessment, defect identification through cupping, and production profile comparison.