SCA Green Coffee Intermediate looks at green coffee on a deeper level and builds on the core vocational skills needed for those people who work with green coffee on a daily basis. The module is broken down into three areas:
i. Principles of Coffee Growing and Processing
Key differences in the botany of the Coffee species are explored and how this leads to differences in growing location and farming systems by plant type. Variations in farming practice found in producing countries including shading methods, fertilization and pest management will also be covered. An explanation of differences in processing techniques for the production of speciality quality coffee is given along with insight into how these techniques change the cup profile of coffee.
ii. Introduction to Green Coffee Grading
This will start with an overview of the different types of defect that may occur in green coffee and the likely causes of them. You will then learn how to physically examine green coffee samples, identify physical defects, and use key equipment needed for effective quality assessment of green coffee.
iii. Coffee Contracts and Green Coffee Portfolio Management
Central to many green coffee jobs is the planning and management of green coffee stocks. At an intermediate level, basic market principles that are involved in pricing changes of all coffee sectors are explored. In addition to the structure of markets, this module also shows you how to create green coffee contracts with suppliers and customers.
Navigating the supply chain is introduced at the intermediate level and you will look at how to apply your knowledge of seasonality in coffee cropping, along with shipping and storage knowledge to stock holding patterns. Quality differences as a result of supply chain variations, basic legislative needs to purchasing and an understanding of different certification schemes in the world of coffee complete the intermediate level.
THIS IS A BLENDED COURSE. The theory components are conducted in 1 session via a Zoom webinar, followed by 2 sessions of in-person practical class in the Academy.
5 October (Theory) - 9 am to 1.30 pm (no lunch break)
15 October (Practical D1) - 9 am to 4 pm with a 60-min lunch break
16 October (Practical D2 and Exams) - 9 am to 3 pm with a 60-min lunch break
10 December (Theory) - 9 am to 1.30 pm (no lunch break)
17 December (Practical D1) - 9 am to 4 pm with a 60-min lunch break
18 December (Practical D2 and Exams) - 9 am to 3 pm with a 60-min lunch break
"Hey Shaun! Thanks for guidance in this class, the amount of assistance greatly helped us to execute both practical and theory with better ease.
See you around, stay awesome! Ng Jing Ying - Sept 19"
We require a minimum number of 4 learners to run each class. If the number of sign-ups does not meet this requirement, learners will be notified and have their class rescheduled to the next available date.
Please read our Terms and Conditions for information about rescheduling, cancellations and refunds.
The course fee includes 1 online theory and 1 practical test.
Any subsequent retests will be charged as follows:
Online theory retest/re-enrolment - S$40.00
Practical retest - S$120.00
Students must complete the online theory test (2 attempts) within 21 days from the date of receiving the exam links. After which there will be a S$40.00 administration fee re-enrolment incurred due to the exam link expiration.
Students may also opt to not do the assessments if they choose to. There will be no SCA certification given in this case, but a certificate of completion from Bettr Barista.