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Coffee Diploma

SCA INTRODUCTION TO COFFEE 咖啡课程简介

Regular price RM649.00 MYR
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SCA Exam/ Without

The Introduction to Coffee course is ideal for anyone who is new to specialty coffee. It charts coffee’s journey from its origins in Ethiopia to the major commodity that it is today. This course gives a general overview of the specialty coffee supply chain and explores topics such as history and cultivation, variables that affect coffee quality, basics of sensory analysis, fundamentals of roasting, factors of coffee freshness, and principles of brewing. In addition, learners will discuss the importance of water quality, cleanliness and maintenance. This interactive course also includes a cupping, an industry-specific process for evaluating coffee through a sensory experience. There is an online written exam administered upon the completion of the course


CSP | SCA INTRODUCTION TO COFFEE  
Duration: 10:00 am - 200 pm 

Course Fees: RM299
SCA Certificate/Exam Fees: RM350
Foundation Course: 10 Points

Upcoming TRAINING DATE:
16 April, Sat 9:30-1:30pm
11 June, Sat 9:30-1:30pm
16 July, Sat 9:30-1:30pm

 

Topi Review

ORIGINS AND SUPPLY CHAIN
Origins of Coffee
Coffee’s Growing Regions
Coffee's Journey from Farm To Cup
The Current Coffee Industry - Producers & Consumers Coffee as a Plant, Fruit, and Seed
Most Common Coffee Species General Differences in Coffee Species Common Varieties of Coffee Species Quality - What is Specialty Coffee? Harvesting and Processing


COFFEE ROASTING AND STORAGE
Basics of Roasting Process
Importance and Strategies for Prolonging Freshness


SENSORY EXPERIENCE
The Humans Senses
Taste Recognition and Flavor Perception
Sensory Experience Influenced by Origin and Terroir, Species, Processing, and Roasting


BREWING
Common Brewing Methods Brewing and Extraction Principles Sensory Impact of Extraction Introduction to Cupping


IMPACT OF WATER QUALITY AND TEMPERATURE CLEANING AND MAINTENANCE

COVID 19 Precautions

Your safety is paramount to us. To attend our courses, we will require full COVID-19 vaccination.

24 hours negative proof for RTK-Antigen self-test or PCR test needed for students who attend the training course.

All courses will follow adjusted cupping protocols; masks and social distancing will be required.