Descrizione
UPDATED SCA PROGRAM
In accordance with the latest SCA curriculum revision, this course aligns with the new official guidelines: focusing heavily on the coffee value chain, the evolving definition of specialty coffee, and modern sensory assessment methodologies
What will you learn with the Introduction to Coffee Course
The Coffee Value Chain: Understand every stage of the “Seed to Cup” model, including supply chain stakeholders, logistics, and export-related challenges.
Origins and Botany: Explore the global history of coffee and the biological and sensory differences between Arabica and Robusta (Canephora).
Processing and Roasting: Learn about natural and washed processing methods at origin, roasting cycles, and the principles behind creating coffee blends.
Introduction to Coffee Tasting: Develop an understanding of sensory physiology and learn to distinguish between Taste and Flavor through professional cupping practices.
Extraction and Brewing: Master the key parameters of coffee extraction, comparing espresso preparation with filter brewing methods.
The New Concept of Specialty Coffee: Discover the evaluation metrics and criteria that define Specialty Coffee according to the SCA 2026 standards.
Your trainer
Robert Brinck
Robert is a trainer at Espresso Academy, an IBC Authorized Certifier and an SCA Authorized Trainer.
Specialized in every aspect of the coffee world, he focuses on green coffee, roasting, brewing, and latte art.
He collaborates as a consultant for companies and international projects, including La San Marco
Il tuo trainer
Simone Celli
- Barista and Coffee Trainer at Espresso Academy: LAGS certifier, international judge, and creator of the IBC system.
- Coffee Expert: Specialized in green coffee selection, roasting, quality control, Latte Art, and coffee brewing.
- Consultant: Supports training and operational projects in the coffee industry, both in Italy and abroad.
Programma
Botany and Coffee Origins
- SCA coffee certificate online: history: From native legends and origins to global expansion, up to the historical impact of colonial trade flows.
- Species and varieties in the introduction to coffee SCA program: Biological and sensory differences between Arabica and Robusta (Canephora), focusing on native regions, altitudes, and caffeine levels.
- Geography and the “Coffee Belt”: The tropical band of the planet and the study of the main global leading producing nations.
The Value Chain & The Specialty Coffee Concept
- The “Seed to Cup” Model: The six key activities of the supply chain and an examination of the multiple actors involved in the system.
- Defining Specialty Coffee: Understanding the specialty market through the concept of a “continuum” compared to commodities.
- Intrinsic and Extrinsic Attributes: How physical traits, sustainability, and certifications add commercial value.
From Farm to Green Coffee
- Harvesting Systems: Anatomy of the cherry and seed; selective hand-picking techniques and mechanized approaches.
- Processing methods and SCA coffee certificate online foundational concepts: Natural and Washed methods; stability requirements for storage, process innovation, and flavor profile impacts.
- International Logistics: Core roles, essential tasks, and financial risk management during export and import phases.
The Art of Roasting & Blending
- The Roasting Cycle: Thermal transformations, color changes, and physical/dimensional modifications of the bean inside the drum.
- Roasting Profiles: Managing heat to balance or maximize specific raw material sensory attributes.
- Blending Logics: Commercial and sensory reasons for blending vs. Single Origin offerings.
Sensory Analysis & Standards (Introduction to Coffee SCA)
- Introduction to Professional Cupping: The official tasting protocol as a vital decision-making tool across the trade.
- Physiology of Tasting: Human perception mechanisms and the technical distinction between Taste and Flavor.
- Coffee Value Assessment: New global metrics and international systems used to define official specialty coffee standards.
- Freshness & Preservation: Environmental degradation factors (light, oxygen, moisture, heat) and quality control.
Extraction, Brewing & Maintenance
- Core Brewing Variables: Grind size, time, temperature, turbulence, and brew ratio essentials required for the introduction to coffee SCA exam.
- Brewing Methods Compared: Infusion vs. percolation mechanics across Espresso and manual or geometric filter configurations.
- The Importance of Water: Advancing your path toward an SCA coffee certificate online through water chemistry, optimal extraction targets, and machine scaling prevention.
- Cleaning & Maintenance: Periodic hygiene protocols to protect consumer health and preserve cup flavor purity.
Il corso di Introduction to Coffee include
Manual and slides used during the course
The new SCA Coffee Value Assessment protocol
Coffee flavour wheel
Final certificate recognized by IBC
5 hours of course content
11 chapter
Free calls with the trainer
Unlimited access: take the course whenever and however you prefer, forever!
The trainer for this course is SCA certified. The course follows the SCA Foundation level training program and, through a subsequent procedure, it may allow participation in a certification exam.
Do you need more information? Not sure which course is right for you? Do you have doubts about which educational path best suits your needs?
Contact us, and we’ll be happy to support and guide you!
Choose the best with Espresso Academy!
- Espresso Academy has been the benchmark for Italian coffee education worldwide since 2007.
- In addition to training thousands of students at its main campus in Florence and over 20 locations globally, it was the first school in the world to offer all certified coffee courses in video format.
- According to Tripadvisor and Google Reviews, Espresso Academy is ranked as the world’s leading coffee school in terms of both student numbers and average student ratings.
- It holds the record for the highest number of students certified by SCA, LAGS, and IBC.
- Espresso Academy’s video courses are always up-to-date, aligned with the latest research and trends in the coffee world.
- Chosen by numerous companies and schools worldwide, they are a trusted resource for training and staff development.
Roberto Fraccarolo
2 anni fa
Bella esperienza e ottima organizzazione, grande il docente Alessandro
Stefano Ambrogi
2 anni fa
Corso ben fatto in modo particolare per le persone nuove in questo settore
V Ivan
2 anni fa
L'ho frequentato a novembre di quest'anno... semplicemente un'esperienza fantastica... Roberto, il docente, è un ragazzo straordinario, tiene le lezioni in modo così semplice. Ti porta anche in pausa pranzo per provare la vera cucina italiana per pochi soldi.
Nel complesso, consiglio questo corso solo a chiunque voglia conoscere le macchine da caffè e divertirsi lungo il percorso.
Altamente, altamente, altamente raccomandato.
Nel complesso, consiglio questo corso solo a chiunque voglia conoscere le macchine da caffè e divertirsi lungo il percorso.
Altamente, altamente, altamente raccomandato.
Francesco Garbati Pegna
2 anni fa
Corso base barman risponde alle aspettative
Sarah
2 anni fa
È stata una bellissima esperienza con insegnanti molto gentili che parlavano molto bene l'inglese. Abbiamo ricevuto un caloroso benvenuto e abbiamo imparato molto sul caffè.
Rolo Camacho
2 anni fa
Ciao, ho fatto il corso barista avanzato a Milano. È stato interessante e piacevole. Ho imparato delle nuove tecniche/informazioni riguardo al caffè e montatura del latte.
Staff molto professionale e con sperienza sul campo.
Staff molto professionale e con sperienza sul campo.
Francesca Valente
2 anni fa
Un team professionale e simpatico. È stata un’esperienza che ripeterei e sopratutto ho imparato veramente tanto. Consigliatissimo!
Michele Carlini
2 anni fa
Azienda seria che tratta i corsisti con rispetto, cura e interesse e si fa subito carico di problemi e situazioni spiacevoli in modo da risolverle al meglio. Consigliatissima.
邹斯锐
2 anni fa
Ho fatto il corso base e avanzata, è molto utile, gli insegnanti sono tutti simpatici, pazienti e professionali. Se avrò tempo in futuro, sarò molto felice di tornare a seguire altri corsi， anche cosiglio a chi è interessato al caffè di venire qui a imparare le conoscenze correlate.
muskotti pähkinä
2 anni fa
Corso barista base e avanzato super! Interessante e divertente, bilanciatissimo tra parte pratica e teorica, Vanessa è un’ottima insegnante e la sede di Mogliano Veneto (TV) da Elektra è bella, curata, comoda da raggiungere e ha delle macchina da caffè incredibili in mostra. consigliato!
Ancora non ci sono recensioni.