Coffee Diploma
SCA INTRODUCTION TO COFFEE 咖啡课程简介
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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
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
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.
