Modules and Courses
The Coffee Skills Program consists of five different modules and one introductory course. The five specialist modules are Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills. These are offered at three different course levels. Introduction To Coffee is a popular, standalone course that familiarizes participants with specialty coffee and the broad topics that can be explored within the specialist modules.
In addition to the certificate earned by successfully completing a course, learners can also achieve the SCA Coffee Skills Diploma. Each CSP course has a level-based point value. Once a learner has achieved 100 points within the CSP program, they are eligible to apply for the SCA Coffee Skills Diploma.
Barista Skills
Barista Skills teaches the essentials practical skills needed behind the espresso bar such as how to set your grinder, make espresso, foam and texture milk for cappuccinos, and create latte art as well as an exploration of health and safety issues, customer service protocols, and basic business practices.
Foundation Course: 5 Points I Intermediate Course: 10 Points I Professional Course: 25 Points
Brewing
The Brewing courses cover numerous brewing coffee methods as well as the brewing variables that affect quality. Hands on learning is emphasized with a focus on grind profiles, brewing methods, coffee strength measurements, and coffee extraction charting.
Foundation Course: 5 Points I Intermediate Course: 10 Points I Professional Course: 25 Points
Green Coffee
Green coffee courses cover concepts and skills relevant to the evaluation, trade, and handling of green coffee. Content of these courses include applicable aspects of botany, coffee farming, processing, grading, storage, transport, markets, certifications, contracts, and more.
Foundation Course: 5 Points I Intermediate Course: 10 Points I Professional Course: 25 Points
Roasting
The Roasting modules teaches about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.
Foundation Course: 5 Points I Intermediate Course: 10 Points I Professional Course: 25 Points
