Education in coffee : overview of SCA training and Q-Grader

Where does the path to excellent coffee knowledge lead? How to be a recognized coffee expert with SCA or Q Grader certification? Come find out where your coffee career can go next.

Become a coffee expert with SCA

At a time when people decided to view coffee as something other than a black caffeinatedbeverage, the Specialty Coffee Association (SCA) was born. So it came to pass that since 1982 we have had in the world - or rather in America, where it was born - the institution of the SCA.

A commitment to the highest quality across the coffee industry, which is a major goal for the SCA, also means educating coffee professionals. Because not only in this field, professionalism doesn't necessarily also mean expertise, right?

Why have SCA certification?

Professional coffee courses from SCA accredited trainers are priced in the thousands to hundreds of thousands. Depending on the level and type of specific training course. Is it worth it? What are the benefits of being a certified coffee professional?

You will gain education in the breadth and depth of your field as a foundation for a successful career
You will become a recognised and sought-after professional worldwide
open doors to job offers from coffee industry leaders
you will have an internationally valid certificate to prove your competence
with a community of coffee professionals, you can contribute to the development of the coffee industry

What to study for the Specialty Coffee Association certification?

The SCA has set and continues to set the standards in the industry. In coffee preparation, evaluation, roasting, knowledge of growing methods, processing and the coffee market. Also technical skills with coffee machines, grinders and other barista equipment. Not neglecting the concept of sustainability in the coffee industry and the development of new considerate methods.

All this you can study, research and of course get professional SCA certification. The professional certificate is awarded upon successful completion of a course of study in the program of your choice.

There are 3 programs of study:

Coffee Skills Program
Coffee Sustainability Program
Coffee Technicians Program

The study programmes are made up of modules in different levels of difficulty. Except for the Coffee Sustainability Program, which is a one-module program with 3 levels (basic, advanced, professional).

Syllabus Coffee Sustainability
The modules Electrical, Hydraulics, Water and Preventive Maintenance fall under the Coffee Technician programme. You choose specific courses from the modules offered in your level of difficulty. The certification is subject to a final written and practical exam.

How is coffee assessed and how do I fill out the SCA assessment form?

How to get SCA certification in the Coffee Skills program

Now let's talk more about SCA's most comprehensive and popular study program - "Coffee Skills". This program is categorized in 6 modules and you can take the courses in 3 levels: basic, advanced, professional. Only the "Introduction to Coffee" module is in one level of difficulty.

To obtain SCA certificates, you need to select and pass several courses from the modules offered so that the total number of points reaches 100 (e.g. the basic barista skills module is worth 5 points). When you have enough points for the courses, you complete the application for a diploma i.e. SCA certification.

The modules of the Coffee Skills degree programme are:

Introduction to Coffee
- 10 pts. for the diploma, 4 hours of instruction, written test.
Barista Skills
- Basic: 5 pts. for diploma, 7 hours of instruction, written test
- Advanced: 10 pts. for diploma, 12 hours of instruction with practice, written test
- Professional (subject to completion of the previous level): 25 pts. for the diploma, 18 hours of instruction with practice, written test
Brewing
- basic: 5 pts. for diploma, 7 hours of instruction, written test
- Advanced: 10 pts. for diploma, 14 hours of instruction with practice, written test
- Professional (subject to completion of the previous level): 25 pts. for the diploma, 18 hours of instruction with practice, written test
Green Coffee
- Basic: 5 pts. for the diploma, 7 hours of instruction, written test
- Advanced: 10 pts. for the diploma, 14 hours of instruction with practice, written test
- Professional (subject to completion of the previous level): 25 pts. for the diploma, 21 hours of instruction with practice, written test
Roasting
- basic: 5 pts. for the diploma, 7 hours of instruction, written test
- Advanced: 10 pts. for the diploma, 21 hours of instruction with practice, written test
- Professional (subject to completion of the previous level): 25 pts. for the diploma, 3 days of instruction with practice and a written test
Sensory Skills
- Basic: 5 pts. for diploma, 7 hours of instruction, written test
- Advanced: 10 pts. for diploma, 12 hours of instruction with practice, written test
- Professional (subject to completion of the previous level): 25 pts. for the diploma, 20 hours of instruction with practice, written test

Syllabus Coffee Skills

Who is a Q Grader and how to become one?

In your journey towards your coffee education and career, you may gravitate more towards the field of coffee evaluation. I wouldn't be at all surprised, after all, coffee can surprise you so much in its flavours and aromas. Uncovering coffee's magic, potential and quality is the job of a Q Grader. Do you want to be one? Then you need QGrader certification. Q Grader education and professional certificationis provided by the Quality Coffee Institute (QCI).

If you embark on this journey, be warned that is very demanding. The Q Arabica Combo Course runs for 6 days. Three days are all about theory and the other three days are a series of practical exams.

There are 20 exams in 9 modules and during these exams you will be tested on your knowledge and skills regarding cupping protocols, olfactory and taste sensations, identifying green coffee defects, identifying roast level of samples and matching coffee acids. Also recognition and memorization of taste standards in aqueous solutions.