SCA Coffee Skills
SCA Introduction to Coffee
Introduction to Coffee is an ideal module for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From farming the cherries through drying, roasting, brewing and finally drinking, this module looks at the processes coffee goes through. This half day course also includes a “coffee cupping” which allows you to taste the various flavours coffee has to offer.
For more information Introduction to Coffee Curriculum
OVERVIEW: DESIGNED TO INTRODUCE THE NOVICE TO THE WORLD OF SPECIALITY COFFEE. COURSES DETAILING THE INFORMATION REQUIRED TO ATTEMPT THE QUALIFICATION ARE EXPECTED TO LAST.
Duration: 1/2 day
Available: on request
Number of participant: 4 to 8
Price: €99 training + €60 certificate ex. VAT.
1.01 WHAT IS SPECIALITY COFFEE
1.01.01 Understanding of the difference between freshly brewed coffee and instant coffee. Recognises Speciality coffee from instant coffee in a cupping.
1.01.02 Understanding of quality in coffee, that Speciality coffee is distinct from commercial grade and defect coffees. Very basic appreciation of different quality standards in flavor. (May be compared to other industries, such as the wine industry, to gain an understanding). Very basic understanding that quality may be affected by picking/striping, altitude, defects.
1.01.03 Understanding of the basics of taste and flavour Understand the difference between taste derived from the tongue and how the addition of aroma allows us to define flavor. Understand the five basic tastes our tongue can identify.
1.02 COFFEE HISTORY
1.02.01 Understanding of coffees historical development as a drink. Knowledge of Arabicas origins in Ethiopia, its spread through the Arabic world and into Europe. Knowledge of the first European cafes. Knowledge of the historical development of coffee drinking in your country. Knowledge of the largest consumers of coffee in the world.
1.02.02 Understanding of the historical development of coffee cultivation. Knowledge of Arabicas discovery in Ethiopia, and Robustas discovery in the Congo. Basic knowledge of the first attempts at cultivation of coffee in other countries. Knowledge of the movement of coffee to Bourbon (Reunion) by the French in 1715, giving rise to one of our main Arabica varietals. Knowledge of the overall size of the coffee industry and the largest producing countries.
1.03 UNDERSTANDING THE BEANS
1.03.1 Understand that coffee is derived from the fruit of a tree Aware of the look of the coffee tree and its fruit. Aware of the structure of the cherry and that two beans normally exist within (or just one peaberry).
1.03.2 Understand that coffee has a number of species, with Arabica and Canephora (Robusta) being the main ones grown. Understand the main flavours derived from these key species. Awareness of Arabica and Robusta and that they are not the only coffee species. Aware of the key differences between these two main species: visually, growing conditions, caffeine levels. Can identify Arabica from Robusta in a cupping or as a brewed coffee. Can describe the relative acidity and body typically derived from Arabica and Robusta
1.03.3 Awareness of the geographic areas involved in growing coffee. Awareness that geographic position may influence coffee flavour. Awareness of the equatorial areas that coffee grown, including the main continental areas of Central and South America, Africa and Indonesia. Basic awareness that soil conditions, altitude, climate etc. affect the flavour derived from the coffee.
1.03.4 Awareness of the main processing methods of coffee: wet processed/washed coffee and dry process/natural coffee. Understanding of the flavours derived from the different processing methods. Knowledge of the processing methods used in coffee and the resultant flavours. Understanding of the steps coffee goes through to get from the farm to the roaster
1.04 THE BASICS OF ROASTING
1.04.1 Awareness of the steps in the roasting process and the equipment used. A basic understanding of how flavors of change during the roasting process. Can recognize a traditional roaster. Knowledge of the basic steps in the roasting process and the changes the beans undergo. Understanding of how acidity diminishes as sweetness and bitterness increase throughout the roasting process.
1.05 COFFEE FRESHNESS
1.05.1 Understanding the importance that freshness has to quality coffee flavour. Understand that coffee oxidizes in the presence of air, diminishing coffee quality. Understands the role quality packaging has to minimising oxidization. Aware that moisture and excesses of temperature can be detrimental to coffee quality. Understands that coffee should be used within the day when beans are placed in the hopper and used immediately when ground, in order to optimise flavour.
1.06 BREWING BASICS
1.06.1 Awareness of the range of different equipment and methods available to brew coffee. Can recognise different brewing equipment such as: espresso machine and grinder, filter brewer, cafetiere, pour over, ibrik, mocha, syphon etc. Understand the basic brewing methods employed by this equipment.