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Below you will find a comprehensive list of courses that are offered through the SCAA Professional Development program. Please use the tabs on the right of this page to display only the courses pertaining to your experience level, the subject area you are interested in, or the certificate program that you'd like to pursue.

CB100  |  CB100 Seed to Roaster/Seed to Cup Webinar

A fundamental skill of any specialty coffee professional is to be able to identify key points and explain the journey coffee from seed to cup. The class surveys the custody of coffee, from farmer to barista. It is a required class for the BGA Level 2 Certificate and the Roasters Guild Level 1 Certificate (as of 2013, in place of RP206 & RP207).

CB205  |  CB205 Purchase, Finance, and Green Coffee Contracts

This class picks up where farming, processing and economics at origin classes leave off. Green coffee buyers need to use the terminology of the green coffee market properly, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas.

Recommended Prerequisites: CB100 or RP206 + RP207 or Origin Trip. RP219 would enrich understanding of CB205 concepts.

CP151/CP152  |  CP151 and CP152 Introduction to Brewing & Extraction, Parts 1 and 2

This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 provides this critical instruction and practice. After a 90 minute break, students return for CP152 which continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods.

GE103  |  GE103 Introduction to Cupping

Cupping is the Specialty Coffee Industry's standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation.

Required Prerequisites: CB100 - Seed to Cup

GE151  |  GE151 Introduction to Green Coffee Grading

This class combines studying and using the SCAA Arabica Green Coffee Defect Handbook with hands-on exercises, to introduce students to SCAA Grading Standards. Focusing on the physical evaluation of green coffees, students learn to use the handbook, discuss cause and effect of the identified defects, and what necessitates testing and evaluation of green coffee. This is not a cupping class.

RP104  |  RP104 Decaffeination

This Roaster Certificate Level 1 class is designed to provide coffee professionals with a knowledge base of the decaffeination of green coffee. Participants are introduced to the chemical composition of caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods, and the regulatory aspects regarding decaffeination. Roasting and quality issues surrounding decaf coffee, market opportunities and pertinent terminology are discussed in this comprehensive class presented by knowledgeable industry leaders.

RP110  |  RP110 Basic Roasting Equipment

There are many types of roasting systems that vary by manufacturer (patented or proprietary systems), heat application system, and expected operator performance.  This class presents different pieces of equipment found in roasting facilities.  By surveying roasting equipment throughout history, participants observe the roles roasters have played in the development of the craft of roasting.  In addition, studying the sophistication of equipment throughout the years summarizes how engineers of the past solved problems. By reviewing what worked and what needed to be changed, roasters look at the process of roasting from a different angle than the usual direct, hands-on methods.

RP112 (formerly RP202)  |  RP112 Introduction to Roasting Concepts

This class lays the foundation for successful small batch roasting. New and/or novice roasters will learn critical terms and concepts that are the underpinning of the roasting process. Roasters are guided through initial roast development (everything before first and second crack) and observe how decisions and actions can affect (both positively and negatively) the final product. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Recommended Prerequisites: RP110 Basic Roasting Equipment

Required Prerequisites: GE103 Introduction to Cupping

RP120 (formerly RP210)  |  RP120 Profile Roasting Practices

This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has a short lecture, focusing on profile definitions followed by comparative cupping. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis. Participants must be working roasters who have attended the pre-requisite classes.

Required Prerequisites: RP110 - Basic Roasting Equipment, RP112 - Introduction to Roasting Concepts, GE103 - Introduction to Cupping

RP208  |  RP208 Roaster Plant Safety

This class introduces working roasters to concepts in warehouse safety in all areas including Personnel, Product, and Equipment safety, to increase awareness of common safety issues and proactively work to effectively address safety issues. Also covered are ways to develop protocols for roaster fire safety and roaster preventative maintenance.

RP223  |  RP223 Sample Roasting

A central part of a professional roaster's job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. Included are essential organization and administrative aspects of sample roasting, along with propriety when engaging with importers and growers.

Required Prerequisites: RP112 - Introduction to Roasting Concepts