SCA Intermediate Series

Ideal for those who have barista experience and want to improve coffee quality, while preparing for more complex job functions in the barista profession.

招生对象：希望成为一名精品咖啡师的初学者，欲学习基本知识并了解如何使用浓缩咖啡机的人士

Covering a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.

For: Career baristas with extensive experience, especially those who have completed their Intermediate exams and those pursuing their AST (Authorised SCA trainer) qualifications

Ideal for someone who has brewing experience and wants to further explore how to improve coffee quality.

Learners will take a deeper and balanced look at botany, agronomy, seasonality, processing, resting, shipment, storage, decaffeination, markets, certifications, transactions, and quality differentiation.

This course is designed to introduce the roasting professional to the core skills and equipment to produce great roasted coffee.

招生对象：有意加强专业技能的在职咖啡师

Immerse yourself in our Foundation series, which is internationally certified by the Specialty Coffee Association.

Barista Skills Foundation allows learners to gain an understanding of coffee itself as well as foundational skills required to operate an espresso bar.

Brewing Foundation introduces the learner to the different methods of brewing coffee in a theoretical and practical hands-on manner for a range of devices.

Sensory Foundation introduces the essentials of sensory evaluation, by investigating how our senses influence perception and how to apply this knowledge when evaluating coffee.

Green Coffee Foundation introduces basic concepts regarding the production, trade, and evaluation of green coffee.

Gain an understanding of the roasting process, including the physical changes that take place during the process and how to control sensory aspects of the coffee by roasting light or dark.

Ideal for those who have roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to colour, the relationship between roast profile and sensory expression, and the impact of development time.

The professional level course is designed to build on the knowledge gained in the Green Coffee Intermediate course and prepare the student for managerial job functions found in the green coffee profession.