C O F F E ED I P L O M A

AUTHORISED TRAINERS HANDBOOK

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Contents

What is sCAe?

What is the Coffee Diploma system?How does it work?

How can education benefit a career in coffee?

How much does certification cost?

How much should I charge for my courses?

How was the Coffee Diploma system created?How can I get involved?

How do I become an Ast?Which modules am I certified to teach?

What is the procedure for running courses and issuing certificates ?

How is quality controlled?

tips for trainers

An overview of the modules

Recommended reading lists for the modules

Recommended equipment for running the modules

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n.B. the contents of this document are subject to change without notification. Please refer to our website for the latest version.

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WHAt Is sCAe?

WHAt Is tHe Coffee DIPlomA system?

the sCAe Coffee Diploma system is the most comprehensive coffee education system available and the most extensively awarded coffee certification in the world. If you are a barista wanting to advance your skills, want to become a roaster, trade in green coffee, perfect your sensory skills, or just brew great coffee then the diploma has a module for you.

the speciality Coffee Association of europe (sCAe) was founded in 1998 by a small group of representatives from the speciality coffee industry in europe. their mission was to develop a forum for members of the coffee industry who shared a commitment to quality, to exchange information and knowledge and promote speciality coffee through education.

sCAe is a membership association with over 2,500 members in more than 85 countries in europe and the rest of the world, all with a passion for making a better coffee world through education, exchange of knowledge and networking. our core ethos is to improve quality at all levels of the chain, from cultivation to the consumer; we promote certification, sustainability, and ethical trading in order to achieve that. We are a not-for-profit organisation and any surplus we make is invested back into the industry we serve.

oUR VIsIonWe are the authority on delivering coffee excellence.

oUR mIssIonto create and inspire excellence in the coffee community through innovation, research, education and communication.

oUR VAlUesexcellence, knowledge, leadership, integrity, communication, competence, education and community.

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BARISTASKILLS

BREWINGGREEN COFFEEINTRODUCTION TO COFFEE

ROASTINGSENSORY SKILLS

LEVELS

POINTS AWARDED

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FOUNDATION PROFESSIONALINTERMEDIATE

10 25

INTRODUCTIONTO COFFEE

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2.1 How does it work?

the Coffee Diploma system offers an introductory module followed by modules in five core areas of coffee:

• Introduction to Coffee (10 points)• Green Coffee• sensory skills• Roasting• Brewing • Barista skills

each of the five core modules offers qualifications at three levels:

• foundation (5 points)• Intermediate (10 points)• Professional (25 points)

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foUnDAtIon• the foundation level provides the first taste of a particular coffee discipline. It offers an initial

insight into the basic skills in an area and help you decide if you want to go on to learn more.• the foundation level requires no previous experience.• Courses at this level would be expected to take 1 day.

InteRmeDIAte• suitable for those already working in the area with a firm knowledge of the basic skills.• experience working in the field is recommended before attempting this level.• It is not mandatory to hold the foundation qualification in order to be able to participate in the

Intermediate courses, but strongly recommended.• Courses at this level would be expected to take at least 2 days (including exams).

PRofessIonAl• the Professional level is suitable for those wanting to pursue specialist knowledge at a high level

in their field. • success at this level should indicate competence to work in this field.• extensive experience working in the field is recommended before attempting this level.• Candidates must hold the Intermediate qualification to be able to participate in the Professional

courses.• Courses at this level would be expected to take at least 3 days (including exams).

students will receive a certificate for each examination they pass and points are awarded towards their Coffee Diploma. When they earn 100 points they will automatically be awarded with the Coffee Diploma certificate.

2.2 How can education benefit a career in coffee?

students may find that they just want education in one specific area and follow that path through to a Professional level, but they may want to supplement this core skill with an awareness of other areas.

As a rough guide, the table on the right shows a number of jobs within the coffee industry and the modules that may be applicable for them.

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Roasting Quality manager ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

Importer Quality/lab manager ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

Buyer (for exporter/Importer/Roaster) ✗ ✗ ✗ ✗ ✗ ✗ ✗

Roaster ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

engineer - Roastery/Packaging ✗ ✗ ✗ ✗ ✗

sales & marketing - Importer/exporter ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

Producers / estate managers ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

(Producers extension Workers/trainers) ✗ ✗ ✗ ✗ ✗

traders ✗ ✗ ✗ ✗ ✗ ✗ ✗

Barista trainers ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

Head Barista ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

Barista ✗ ✗ ✗ ✗ ✗

Coffee shop manager ✗ ✗ ✗ ✗ ✗ ✗

Retail Chain manager / Quality manager ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

sommelier ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

Chef ✗ ✗ ✗ ✗ ✗

food & Beverage manager ✗ ✗ ✗ ✗ ✗ ✗ ✗

Roasted Coffee Distributor (owner/sale) ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗

Coffee machine sales ✗ ✗ ✗ ✗

Coffee machine engineer ✗ ✗ ✗ ✗ ✗

Professions Professional Intermediate foundation

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2.3 How much does certification cost?

sCAe charges a fee for administering the exam and awarding the certificates. All Asts are to charge this same fee to their students. 50% of this fee is taken by sCAe and 50% is retained by the Ast. these costs are detailed below and are subject to change.

2.4 How much should I charge for my courses?

the charge for the examination and certification is completely separate to any fee charged for the training you deliver.

An Ast will usually charge a fee for any training course leading up to a certification. the cost of the course per student will usually reflect the length, skills level and costs involved in running the course and is at the discretion of the Ast.

for example, it would be expected that a Professional level course would be charged at a significantly higher cost than a foundation level course, as it is likely to last several days, demand a greater knowledge from the trainer, and potentially require a greater level of equipment and ingredients.

As a guideline only, you may expect to charge the following per student daily rate for your courses:

• foundation €150.00 per day• Intermediate €200.00 per day • Professional €300.00 per day

Remember that this is a suggested per student daily rate and that some courses last for several days. It is important that we represent the quality of the courses we offer and these suggested charges would be seen as good value if compared with similar professional courses in other industries.

leVel AWARDeD PoInts

members non-members

IntRoDUCtIonto Coffee

for those with an interest in coffee or setting out on their coffee career

10 €50 €50

foUnDAtIon suitable for beginners to gain an insight into key skills in a new area

5 €50 €50

InteRmeDIAte suitable for those working in the area already wanting to consolidate their key skills

10 €80 €150

PRofessIonAl suitable for those who have worked in the area for some time and want to push their knowledge and skills to a high level.

25 €150 €225

PRICe of CeRtIfICAtIon only

(2014 prices)

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3 HoW WAs tHe Coffee DIPlomA system CReAteD?

the team behind the sCAe qualifications:

there is a large team behind the production of the sCAe qualifications. first there is the sCAe education Committee; a team of industry professionals who volunteer their time to develop the sCAe’s education strategy and keep those plans on track.

this committee consists of:

Ludovic Maillard, Chair

Annemarie Tiemes Panagiotis KonstantinopoulosDavid Locker Paul Meikle-JanneyDavid Veal Paul StackEdouard Thomas Sonja Björk GrantJohn Thompson Susan HollinsMorten Münchow

there is also a team of sCAe education staff at the Head office in the UK:Susan Hollins, education managerAnnemarie Tiemes, education field managerKim Staalman, education field CoordinatorAidan Jones, education AdministratorKay Bennett, education AdministratorAlex Morrell, education Administrator

Working with them are the module “creators”, experts in their field whose task it is to analyse the education needs, develop the curriculum and write the examinations. each “creator” has an international team of industry experts to help them with this development and a wider team of professionals who help in checking the curriculum and testing the exams. And finally, the worldwide network of sCAe trainers can provide feedback and suggestions to constantly update and improve.

the “creators” responsible for putting together the new sCAe Coffee Diploma system modules are:

INTRODUCTION TO COFFEE

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IntRoDUCtIon to Coffee & BARIstA sKIlls moDUles:

Paul Meikle-Janney, mAnAGInG DIReCtoR, Coffee CommUnIty ltD.

After receiving a BA (Hons) in Hotel & Catering management, Paul embarked on an award winning career, working in hotels and restaurants in the UK and Us, as well as lecturing at Huddersfield University.

In 1999 Paul started Coffee Community ltd, that provides barista training and consultants for many major coffee retailers, machine manufacturers, dairy companies and other companies throughout the coffee industry, both in the UK and Internationally. In 2011, they launched their iPhone/iPad Barista training App. Paul has had a long relationship with coffee education; helping to write the City & Guilds Barista qualification, and barista qualifications for the sCAe. He currently sits on sCAe education Committee and is leader of the Creators group.

Paul has been involved in the World and the UK Barista Championship from the start. He has also been a Head Judge for the World latte Art Championship and the World Coffee in Good spirits Championship (after being a competitor, coming third in the World in 2006), for four years. He was a board member of World Coffee events, who run the World Barista Championships, from 2011 -2012.

Paul would like to thank other members of Barista skills team for their help:

Ben Townsend, the espresso Room, UKChristine Cottrell, Perfect espresso, AustraliaLauro Fioretti, nuova simonelli, ItalySoren Stiller, Great Coffee, Denmark

GReen Coffee moDUle:

John Thompson,mAnAGInG DIReCtoR, Coffee nexUs ltD.

UK based coffee consultancy Coffee nexus ltd was founded by John thompson in 2009.

John’s career in speciality coffee started in the 1990’s and since then he has worked on projects from the field through to roasting and retail. His work at origin has spanned several continents; he is fortunate to work closely with coffee growers in several countries to develop long term purchasing relationships and sustainable buying programmes, and he advises on product diversification and quality improvement initiatives. In addition to his work in the coffee field and at the wet mill John is also a Head Judge for the Cup of excellence Programme.

GREEN COFFEE

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John has extensive manufacturing experience meaning that not only does he hold a practical and working knowledge of coffee laboratory equipment, but also of a range of roasting and packaging systems used in food production. He has developed products for major speciality coffee brands and supermarkets and continues to develop new products for the clients of Coffee nexus. He has been involved in the development of the sCAe Coffee Diploma system since the programme’s launch. He has helped develop the content of Green Coffee, sensory skills and Roasting modules.

John would like to thank the other members of the Green Coffee team for their help:

Ludovic Maillard, maison P. Jobin, francePhil Schluter, schluter sA, south AfricaMax Fabian, Demus spA, ItalyGloria Pedroza, InterAmerican Coffee, switzerland

sensoRy sKIlls moDUle:

Edouard Thomas, International sensory manager, nestlé nespresso s.A.

edouard thomas brings years of tasting experience to his role as an international sensory manager at nespresso, which he has held since 2003. His primary responsibility is to develop, train, and maintain the high level of tasting expertise within nestlé nespresso s.A., in the fields of green coffee cupping, along with the development of blends and finished products giving him a key role within the nespresso Coffee team.

edouard is intimately involved in exploring the taste of coffees from origin to the finished product and has an extended knowledge of coffee drinking habits and cultures. He also works with the team to develop new products such as limited editions and propose new coffee experiences such as coffee pairing. He also promotes the coffee tasting culture internally for employees with the Gold Capsule Contest and externally for key opinion leaders in fine dining with the Coffee sommelier Program tm and Chef Academy. edouard is the co-author of the nespresso Coffee Codex and joined the sCAe education Committee in 2012. Prior to joining nespresso, he spent six years tasting food commodities such as cocoa, confectionery and coffee.

edouard would like to thank the other members of the sensory skills team for their help:

Andrej Godina, Dottore di Ricerca in scienza, tecnologia ed economia nell’Industria del CaffèJoshua Brain, the cognition & behaviour laboratory, Aarhus UniversityBarbara Held, Blaser Café AG, switzerlandGloria Pedroza, InterAmerican Coffee, switzerland

SENSORY SKILLS

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RoAstInG moDUle:

Morton Münchow,managing Director, Coffee mind

morten münchow entered the coffee business in 2004 as part of a university project explaining the chemistry of espresso coffee brewing to baristas. this project connected him with Cafe europa 1989 in Copenhagen who took him in 2004 to the sCAe show in Athens and to the nordic Barista Cup in Iceland to show his presentation on the biochemistry of cappuccino foam. morten has been a frequent speaker at the nordic Barista Cup since (2004, 2006, 2009 and 2011). Along with morten’s pioneering work on a scientific understanding of milk foaming at the food science Department of the University of Copenhagen, morten is increasingly involved with research on speciality coffee. His research involved the development of Cafemælk which is a special milk for use by baristas; during this research project morten developed a measurement method to measure quality of cappuccino foam that will soon be published in a journal of dairy technology.

In 2005 morten was employed as a roast master in the newly established coffee roastery Kontra A/s in Copenhagen where he was taught the craft of roasting. morten was taught the craft of roasting while working for Kontra A/s in Copenhagen in 2005, becoming a master roaster, this led to his consultant role with mercanta in 2007 and for coffee roasters worldwide. morten teaches at the london school of Coffee where he has developed his own unique approach to teaching coffee roasting. In 2013 morten was appointed to succeed filip Åkerblom and Daniela nowitzki in development of the coffee roasting part of sCAe’s Coffee Diploma system. even though morten has spent a lot of time teaching baristas basic barista craftsman ship and expert baristas about the science of espresso brewing and cappuccino foam creation, morten considers himself a coffee roaster and his passion is to teach people who are on the threshold of starting a new coffee roastery.

morten has just launched an innovative online learning platform to make his different teachings and consultancy services easily available on an international scale:

morten would like to thank the other members of the Roasting team for their help:

Daniela Nowitzki, Probat Filip Akerblom, Kafferosterietfilip was involved in developing the format of the CDs roasting modules from 2010-2013 and was a key member of the Roasting Peer Group.John Thompson, Coffee nexus

ROASTING

BREWING

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BReWInG moDUle:

David Locker, Head of Business Development, Bewleys

David locker comes from stoke-on-trent but broke free at the age of 19. He graduated with a BA in marketing from Chicago and has been involved in coffee for the last 12 years, the same time-frame as being married. At the age of 23 he represented Great Britain in the 800m and ranked 4th in the 800m indoors. He has been a member of the speciality Coffee Association europe education Committee for the last 4 years is the creator of the Brewing and Grinding module for the sCAe Coffee Diploma. His day job is Head of Business Development, training and Auditing for Bewley’s.

David would like to thank the other members of the Brewing team for their help:

Paul Stack, operations Director, marco Beverage systems

Paul is from Cobh in Ireland with a Bsc. degree in Industrial Design.

His post-graduate studies are in strategic R&D, manufacturing management and leadership.

He is currently operations Director with marco Beverage systems, based in Dublin Ireland – a leading provider of hot water systems for the beverage industry worldwide and has been working in the coffee industry for 11 years.

He has been an sCAe committee member for eight years and is a former chair of the sCAe education Committee.

He has been the Programme leader of the sCAe Gold Cup & sCAe Gold Cup Research.

He is the current Vice President of sCAe, due to take up the role of President in 2015.

He is married with 4 daughters and in his own words: ‘is a brewing nerd who likes drama, cooking, eating and roaring at football matches (while both playing and attending)’.

3.1 HoW CAn I Get InVolVeD?

We are always keen to hear feedback on the Coffee Diploma system to help improve it for the future.

Please send your comment and suggestions to education@scae.com or write to us at sCAe, oak lodge farm leighams Road,Cm3 4Hf,Bicknacre, Chelmsford United Kingdom

We would also like hear from you if you would like to become part of our peer groups or would help us proof-read or translate documents. Please contact us at education@scae.com.

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4.1 WHICH moDUles Am I CeRtIfIeD to teACH?

Asts must have a Professional level qualification in the module that they wish to teach and certify. Please note that it is a mandatory requirement to achieve the Intermediate level of a module before attaining the Professional level.

• ASTsmustpurchaseamodulelicenceforeachmoduletheywishtocertify,ie,5moduleswouldrequire5licences. the cost of each module licence is €200 and the licence is valid for three years;

• Topurchaseamodulelicence,sendanemailto:education@scae.com.PleaseincludeacopyofyourProfessional level certificate(s) for each module that you wish to teach and certify as proof of achievement

• AfterpaymentyouwillreceiveanextensiontoyourASTcontract,whichyouhavetosign.• Pleasereturnacopyofthesigneddocumenttoeducation@scae.com

once sCAe has received payment and relevant documents, sCAe will add your licence to your name on the website. (Please note that the certifier fee may change in the future)

Be an sCAe member in the right category or work for an sCAe member company.

you must have successfully passed Intermediate (formerly level 1) and Professional (formerly level 2) in one of the Coffee Diploma system modules.

Attend the two day Ast course which covers the Coffee Diploma system, training skills and background to sCAe. During the course you will be guided through the Ast contract and asked to sign the Ast agreement.

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to BeCome An Ast yoU mUst:

4 HoW Do I BeCome An Ast?

education is the foundation of all sCAe activity. Authorised sCAe trainers (Asts) are our most important ambassadors. they help to promote the awareness of quality from ‘bean to cup’ through professional education, to both people in the industry and to the end consumer.

the Authorised sCAe trainer courses are listed on the sCAe website, education page. Here you can access the Ast application form. Approved applications will receive an invoice for the course fee and three-year Ast licence (€1,200.00 ) with at least one additional Certifier license for one of the CDs modules (€200.00). Course and license fees must be paid in advance of the course and are subject to change.

on successful completion of the course, your name will be added to the Authorised sCAe trainer list on the website.

on successful completion of the course, you will be eligible to teach and certify the Introduction to Coffee module of the Coffee Diploma system.

Asts are expected to deliver at least two courses per year.

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BenefIts of BeInG An Ast:

you are a Certifier for the Coffee Diploma system module “Introduction to Coffee” and can deliver training and certifications for this module.

you may become a Certifier for other Coffee Diploma system modules.

you can use the Authorised sCAe trainer logo on your business cards, website or any written material advertising your courses.

As an Authorised sCAe trainer your Coffee Diploma system courses will be published on the education calendar on the sCAe website.

As an Authorised sCAe trainer we will publish your contact details on the relevant page of the sCAe website.

you will be invited to the Authorised sCAe trainer meetings for updates on training, research and trends in the coffee industry, as well as for professional and social networking.

Recognition by peers as someone who has a deep coffee knowledge and experience and who is able to impart that knowledge and experience to others.

this is a professional qualification that you can be proud of - you worked hard for it. many Asts around the world earn their living by delivering sCAe Coffee Diploma system training.

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5 WHAt Is tHe PRoCeDURe foR RUnnInG CoURses AnD IssUInG CeRtIfICAtes?

the following procedure should be followed when you want to run a Coffee Diploma course:

Inform sCAe via the website that you are running a course. Indicate whether it is an open course (you wish to advertise it on the sCAe web site) or a closed course (you are holding it in-house and do not wish to advertise it). Indicate clearly the following:

• Moduleandlevel • Venue • Uptodatecontactdetails• Date(s)ofcourse • Openorclosed

Deliver the course and certifications making sure that you inform your candidates that it is compulsory for them to complete the on-line feedback evaluation in order for them to receive their certificates. explain to the candidates that it may take up to 8 weeks before they will receive their certificates.

mark the exams as soon as possible to avoid delays in the process, and fill in the report form on the sCAe website for all attendees of the course, (indicating who passed or failed). It is essential that the report form is completed fully and accurately with correct personal email addresses of the attendees and membership numbers, if applicable. l

make sure there is a clear distinction between students who have passed and failed and inform sCAe of the pass rate for the course. A fee is only applicable for students who passed. (failed attendees are for sCAe information).

send a copy of the exams to the address below or email a scan of the exams to education@scae.com. this can also be shared by ZIP file or Dropbox folder. • sCAe, oak lodge farm, leighams Road, Bicknacre, Chelmsford, Cm3 4Hf, United Kingdom.

sCAe will send the Authorised trainer the invoice. After payment of the invoice and receipt of the exams, the certificates will be sent to the Authorised trainer.

sCAe will send the attendees an email survey. this will be used for quality control purposes, (see further details opposite).

the Authorised trainer signs the certificates and sends them to the successful students.

sCAe will publish their name on the sCAe website and add the achieved credits towards the Coffee Diploma in the sCAe database.

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6 HoW Is QUAlIty ContRolleD?

sCAe has a large number of Asts throughout the world and it is essential that it keeps control of the standards of training delivered by all. Poor training or unprofessional practices demonstrated by a minority of Asts may discredit the great work done by the majority and so must be identified and dealt with quickly.

Initial standards are confirmed by:

• Asts passing the Professional level of the module they want to teach in.• Attending the Ast trainers Course.• Being approved by the sCAe education team.

sCAe reserves the right to attend any courses that Asts run with the purpose of confirming standards.

once the Ast is running course(s) then the quality of these courses is monitored by the students themselves:

• every student that attends a course, whether they pass or fail, is sent an online feedback form direct from sCAe, not via the Ast. this way they can give an honest assessment of the course they attended. they are encouraged to return this form before certificates are released, to make sure that feedback is received.

• the results from the feedback will lead to the following: H GReen lIGHt – the Ast is doing a good job. H yelloW lIGHt – there are some concerns that sCAe has to discuss with the Ast. the Ast

can still continue to run courses while these concerns are being addressed. H ReD lIGHt – there are serious concerns that sCAe need to deal with and an Ast will be suspended

from training and using the Ast logo for a period of time agreed by the education team.

monitoring continues through a process of sampling: H A random sample of completed exam papers is undertaken by sCAe staff to check for

accuracy and validity. feedback is given to the Ast as appropriate; H from 2015, an observation process will be in place in which a sample of Asts across all

modules, levels and countries will be observed delivering a sCAe course. the procedure and guidelines for this process will be made available to Asts once it is in place.

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7 tIPs foR tRAIneRs

As important as the quality of the information an Ast gives out is the quality of the training itself. this is why we have the Ast Course, but we also support this by providing training tips and advice on the sCAe education website.

Visit scae.com to find out more.

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8 An oVeRVIeW of tHe moDUles:

If you are new to the coffee industry and want to get an overview to start your career, then the Introduction to Coffee module is perfect.

the module charts coffee’s journey from its origins in ethiopia through to the major commodity it is today, enjoyed by millions.

It looks into the processes that coffee goes through, from the cherries being picked on farms all over the world, to the various processing methods used to extract the beans, and eventually how the roaster develops the flavours we love.

finally it gives an overview of the various brewing methods we choose to make our coffee, with a few key standards to uphold.

As well as the theory you will get to try a “coffee cupping” to taste some of the various and wonderful flavours coffee has to offer.

the course provides you with the key information to enable you to sit your Introduction to Coffee certification that consists of a short practical exam and a written exam (25 questions with a pass rate of 60% required). successful students will be awarded 10 points towards the sCAe Coffee Diploma.

Courses normally last half a day.

INTRODUCTION TO COFFEE

IntRoDUCtIon to Coffee

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GREEN COFFEE

GReen Coffee

b.1 Green Coffee – foundation

this is an introductory course that covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. the session is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to cupping and coffee grading.

the course provides you with the key information to enable you to sit your Green Coffee foundation certification that consists of a short practical exam and a written exam (15 questions with a pass rate of 60 % required). successful students will be awarded 5 points towards the sCAe Coffee Diploma.

Courses normally last a day.

b.2 Green Coffee – Intermediate

the intermediate course looks at green coffee in a deeper level and builds on the core vocational skills needed for those people who work with green coffee on a daily basis. the module is broken down into three areas:

I. PRInCIPles of Coffee GRoWInG AnD PRoCessInGKey differences in the botany of the Coffee species are explored and how this leads to differences in growing location and farming systems by plant type. Variations in farming practice found in producing countries including shading methods, fertilization and pest management will also be covered. An explanation of differences in processing techniques for the production of speciality quality coffee is given along with insight into how these techniques change the cup profile of coffee.

II. IntRoDUCtIon to GReen Coffee GRADInGthis will start with an overview of the different types of defect that may occur in green coffee and the likely causes of them. you will then learn how to physically examine green coffee samples, identify physical defects, and use key equipment needed for effective quality assessment of green coffee.

III. Coffee ContRACts AnD GReen Coffee PoRtfolIo mAnAGement Central to many green coffee jobs is the planning and management of green coffee stocks. At an intermediate level basic market principles that are involved in pricing changes of all coffee sectors are explored. In addition to the structure of markets, this module also shows you how create green coffee contracts with suppliers and customers.

navigating the supply chain is introduced at the intermediate level and you will look at how to apply your knowledge of seasonality in coffee cropping, along with shipping and storage knowledge to stock holding patterns. Quality differences as a result of supply chain variations, basic legislative needs to

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purchasing and an understanding of different certification schemes in the world of coffee complete the intermediate level.

the course provides you with the key information to enable you to sit your Green Coffee Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required). successful students will be awarded 10 points towards the sCAe Coffee Diploma.

Courses normally last at least two days.

b.3 Green Coffee – Professional

this course is designed to build on the knowledge gained in the Green Coffee Intermediate course and prepares the student for managerial job functions found in the green coffee profession. Integration of green coffee knowledge with that in other CDs modules including sensory and roasting are also expected. specifically students will be tested on their ability to:

• Identify key aspects of coffee botany, and farm management• Understand in detail the different stages of speciality coffee processing across the full range of

methodologies found in producing countries• Demonstrate an ability to identify a range of cup defects found globally in coffee• Demonstrate how to analyse samples of green and roasted coffee for quality and defects• Understand how to construct and manage green coffee portfolios in terms of volumes, cost, and

time with reference to the changing market price of coffee• Understand criteria forming the cost of green coffee production and how to apply this to contract negotiation• Demonstrate how to identify coffees based on quality and volume parameters to suit client needs• Understand how to assess suppliers for their ability to meet criteria outlined in third party

accreditation systems

It is recommended that students have been working for a minimum of two years in a job with exposure to green coffee before taking this module, and ideally around three to five years. Prerequisites for this module of the CDs are:

• Green Coffee foundation (recommended only)• sensory skills foundation (recommended only)• Green Coffee Intermediate (mandatory) • sensory skills Intermediate (strongly recommended)• Roasting foundation (recommended only)

the course provides you with the key information to enable you to sit your Green Coffee Professional certification. this consists of 3 short practical tests and a written exam (35 questions with a pass rate of 80% required). successful students will be awarded 25 points towards the sCAe Coffee Diploma.

Courses normally last at least three days.

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SENSORY SKILLS

sensoRy sKIlls

c.1 sensory skills - foundation

this course covers the essentials of sensory evaluation. you will learn in a very practical and interactive manner the way we perceive what we taste and how to apply it to the evaluation of the intrinsic characteristics of coffee. It also offers an introduction to identify speciality coffee qualities and gain an overview on how to implement it in your business.

the course provides you with the key information to enable you to sit your sensory skills foundation certification that consists of 4 short practical exams and a written exam (15 questions -pass rate of 60% required). successful students will be awarded 5 points towards the sCAe Coffee Diploma.

Courses normally last a day.

c.2 sensory skills - Intermediate

this course is suitable for those wanting to pursue specialist knowledge at a high level in this subject. It is recommended that you have some experience of working in this field before attempting this level or have successfully passed sensory skills foundation. It is broken down into three areas:

I. HoW We tAste, PeRCeIVe AnD InteRPRetthis covers approximately one third of the sensory skills Intermediate module. the workshop explores our perception of taste, smell, flavour, and how to be aware of changes to our sensory systems. Practical exercises include ranking exercises and blind sample assessment.

the session will also show you how to apply this theory to your work by defining triangulation protocol, how to design effective experiments, and how to use statistics to interpret your results.

II. RUnnInG A CUPPInG sessIon & tAstInG tHe DIVeRsIty of Coffeethis area covers approximately one third of the sensory skills Intermediate module. It will show how to apply sensory theory to your understanding of speciality coffee. It will review individual attributes found on commonly used cupping forms and what the best protocol effective assessment of these is. It will look at how perception of these attributes changes and what sensory errors to be aware of in your daily cupping.

III. HoW to set UP sensoRy In yoUR BUsIness & sensoRy APPlICAtIonthis area covers approximately one third of the sensory skills Intermediate module and will show you how to apply the theory of sensory analysis to your workplace. It gives an overview of key equipment in sensorial coffee quality assurance, and how to integrate these tools into your lab set up. the course also looks at how to build and screen a sensory panel for your business, how to schedule a quality control programme, and how to identify what types of test are right for different purposes.

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the course provides you with the key information to enable you to sit your sensory skills Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required). successful students will be awarded 10 points towards the sCAe Coffee Diploma.

Courses normally last at least two days.

c.3 sensory skills - Professional

the course aims to teach you to be a sensory skills leader in a coffee business and brings your tasting skills to the professional level.

Be a sensory skills leader:

• know the science background• master the preparation protocol• understand the methodology• be able to set up panel• be able to set up sensory facilities• learn where to apply sensory: shelf life, nPD

Personal tasting skills on:

• taints• sCAA Cupping• Profiling• Quality identification

It is recommended that students have been working for a minimum of two years in a job with exposure to sensory skills before taking this module. Prerequisites for this module of the CDs are:

• sensory skills Intermediate (mandatory)• sensory skills foundation (recommended only)

the course provides you with the key information to enable you to sit your sensory skills Professional certification that consists of 4 practical exams and a written exam (35 questions - pass rate of 80% required). successful students will be awarded 25 points towards the sCAe Coffee Diploma.

Courses normally last at least three days.

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ROASTING

RoAstInG

d.1 Roasting - foundation

this course will give you a fundamental understanding of the roasting process and the key determining factors in heating control, the roast cycle, process logging and how to control basic sensory aspects of the coffee by roasting light or dark. this session is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of roasting coffee.

the course provides you with the key information to enable you to sit your Roasting foundation certification that consists of a 3 short practical exam and a written exam (15 questions with a pass rate of 60% required). successful students will be awarded 5 points towards the sCAe Coffee Diploma.

Course and certification normally last at least a day.

d.2 Roasting – Intermediate

this course will give you a more elaborate understanding of the roasting process and how different kinds of heat transfer is at play. you will also see how different roast profiles lead to different sensory expression for the same coffee even at the same roast degree. you will also hear about roast defects and how to avoid them and also be introduced to the basic physical changes that the beans undergo during the roasting process. finally there is a small appendix about workspace management and lean production. It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Roasting foundation.

the course provides you with the key information to enable you to sit your Roasting Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required). successful students will be awarded 10 points towards the sCAe Coffee Diploma.

Courses and certification normally last at least three days. (Course: 2 days, Certification: 1 day)

d.3 Roasting – Professional

this course will give you a deeper understanding of heat and heat transfer and more specific understanding of the physical, chemical and sensorial aspects of green and roasted coffee. It will also teach you about more subtle aspects of profile roasting and how the different parts of the roasting cycle affect physical and chemical aspects of the coffee. It will give you the knowledge and skills needed as a manager to plan and execute quality control, create a product range to meet different customer segment preferences, calculate production costs, plan and execute lean production.

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It is recommended that students have been working for a minimum of two years in a job with exposure to roasting coffee before taking this module, and ideally around three to five years. Prerequisites for this module of the CDs are:

• Roasting Intermediate (mandatory)• Green Coffee foundation, Intermediate and Professional (recommended only)• sensory skills foundation and Intermediate (strongly recommended)• sensory skills Professional (recommended only)• Roasting foundation (recommended only)• Brewing foundation (recommended only)• Barista skills foundation (recommended only)

the course provides you with the key information to enable you to sit your Roasting Professional certification that consists of 5 short practical exams and a written exam (35 questions with a pass rate of 80% required). successful students will be awarded 25 points towards the sCAe Coffee Diploma.

Courses normally last at least four days (Course: 2 days, Certification: 2 days)

BREWING

BReWInG

e.1 Brewing – foundation:

this module introduces the beginner to a host of different ways to brew and enjoy your coffee.

After a little theory on the seven key essentials to brewing, you get your hands on a variety of different brewing equipment to test your skills and taste some great coffees. you will be shown the correct procedures to get the best out of different brewing equipment from filter, pour over, Aeropress, Cafetiere and syphon.

the course provides you with the key information to enable you to sit your Brewing foundation certification that consists of a short practical exams and a written exam (15 questions with a pass rate of 60% required). successful students will be awarded 5 points towards the sCAe Coffee Diploma.

Courses normally last half - one day.

e.2 Brewing – Intermediate

this course is designed to teach you how to brew the best cup of coffee possible through a variety of extraction methods. you will gain knowledge on how to understand the impact your grinder has on your cup quality and to taste the differences between various grind profiles. this hands-on workshop, will teach you how to analyse your grind profile and how to match your grind to your brewing method

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to deliver the best cup possible. Also by understanding the essential elements of coffee brewing you will learn how they individually influence the final cup.

By the end of the course you will have learned how to scientifically measure coffee strength and chart a coffee’s extraction; learn how to analyse both brewed coffee and espresso, and; troubleshoot the brew to deliver a correctly extracted, well-balanced cup. Using a digital refractometer to measure each cup, participants will learn how to use the equipment correctly to scientifically compute a coffee’s extraction and reference against its taste.

It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Brewing foundation.

the course provides you with the key information to enable you to sit your Brewing Intermediate certification that consists of a short practical exam and a written exam (25 questions with a pass rate of 70% required). successful students will be awarded 10 points towards the sCAe Coffee Diploma.

Courses normally last at least a day.

e.3 Brewing - Professional

Having learnt how to chart your coffee in the Intermediate module, the Professional module puts that to good use to investigate and scientifically understand a range of brewing factors. the course will look at aspects such as:

• Charting by-pass and investigating its effect on flavour• Investigating the effect of grind particle size • Understanding how to chart espresso and brew within a given extraction percentage• learning how to influence the brewing parameters to hit precise extraction targets• learning how to influence the brewing parameters to hit precise strength targets• Understanding the effect of different temperatures on coffee brewing• Understanding the acidity in your coffee at different points within the brewing process• Investigating how different water qualities has an effect on coffee brewing and flavour• Understanding how different holding methods for brewed coffee affect quality and flavour• Understanding how different degrees of roast effect the brewing process

It is recommended that you have reasonable experience of working in this field before attempting this level. Prerequisites for this module of the CDs are:

• Brewing Intermediate is mandatory• Introduction to Coffee (recommended only)• Barista skills foundation (recommended only)

the course provides you with the key information to enable you to sit your Brewing Professional certification that consists of 10 short practical brewing tests and a written exam (35 questions with

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BARISTASKILLS

BARIstA sKIlls

f.1 Barista skills - foundation

learn the essential barista skills to get you started on your barista career. the course focuses on the key skills required to set your grinder, make espresso, and foam and texture milk for cappuccinos. the course also touches on some basic information on the daily care of your equipment.

this session is ideally suited to people new to the coffee industry or those looking to gain an insight into the broad subject matter of Barista skills. no previous barista experience is required.

the course provides you with the key information to enable you to sit your Barista skills foundation certification that consists of 3 short practical tests and a written exam (15 questions with a pass rate of 60% required). successful students will be awarded 5 points towards the sCAe Coffee Diploma.

Courses normally last a day.

f.2 Barista skills – Intermediate

It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Barista skills foundation. established baristas may want to start at Intermediate level.

the course starts with deeper understanding of the coffee itself; its varieties, origins and processing methods and how they impact on flavour.

It then builds on the foundation level making sure baristas can calibrate the quantity of coffee used, the grind texture, the water quantity and the shot time, to produce a desired espresso brew recipe. We start to look how these parameters can lead to a “balanced” espresso and make sure the barista can identify acidity, sweetness and bitterness within different parts of the espressos extraction.

milk techniques are also developed with the baristas needing to produce a couple of drinks with a latte art pattern.

a pass rate of 80% required). successful students will be awarded 25 points towards the sCAe Coffee Diploma.

Courses normally last at least two - three days.

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to reflect the need for both speed and quality, the barista will learn to work efficiently, making an order of drinks while maintaining good procedure and drink quality.

the baristas will learn more about their equipment, such as the pros and cons of different styles of grinder, how to plan their work space, and basic care and maintenance.

the course touches on other aspects such as customer service, health safety and hygiene, and the profit earned by their drinks.

the course provides you with the key information to enable you to sit your Barista skills Intermediate certification that consists of 4 short practical tests and a written exam (25 questions with a pass rate of 70% required). successful students will be awarded 10 points towards the sCAe Coffee Diploma.

Courses normally lasts two days.

f.3 Barista skills - Professional

the Barista skills Professional course should be taken by baristas with considerable experience, having also completed the Intermediate qualification. It takes both a scientific and managerial perspective to coffee and making espresso based drinks.

Coffee contains many possible flavours, aromas and textures due to the complex range of acids, sugars and bitter compounds it contains. every bean offers different possibilities to the barista based on its variety, origin, processing and roast. However, it is up to the barista to unlock this potential using the tools at their disposal, such as, dose, grind texture, water temperature and quantity and pressure.

this course looks at the science of how espresso extracts and how to use this knowledge to get the most from beans of different styles. It looks at modern ways of evaluating extraction through measuring tDs, extraction percentages, and expressing this through espresso brew formulas.

In addition, the course covers baristas’ awareness of the constituent compounds of coffee, recognising different organic acids, and understanding how roasting affects the potential flavours and dissolvable solids available for our final espresso.

A similar scientific approach is taken with the other of our main ingredients, milk, understanding its make up and processing methods, and ultimately what may lead to problems foaming it.

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Baristas will learn how to maximize their drink quality through mastering their milk techniques, and should be able to coach improvements in others. A mastery of latte art to complete two different patterns will be required for the final exam.

Water is also studied: How to test your supply, understand what filter equipment is required, and ultimately how water quality affects your drinks.

Baristas will learn of the new advancements in espresso equipment and be prepared to make informed choices when purchasing machines and grinders. they will also learn how to carry out basic maintenance procedures such as replacing grinder burrs, showers and seals.

managerial aspects of running a good café are also considered, such as planning your café layout, managing your customer service, dealing with customer complaints, and calculating your profitability.

It is recommended that students have been working for a minimum of one year in a job with exposure to barista skills before taking this module. Prerequisites for this module of the CDs are:

• Barista skills Intermediate (mandatory)• Barista skills foundation (recommended only)• Brewing foundation, Intermediate and Professional (recommended only)• Roasting foundation (recommended only) • sensory skills foundation and Intermediate (strongly recommended)

the course provides you with the key information to enable you to sit your Barista skills Professional certification that consists of 4 practical tests and a written exam (35 questions with a pass rate of 80% required). successful students will be awarded 25 points towards the sCAe Coffee Diploma.

Courses normally last at least three days.

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9 ReCommenDeD ReADInG lIsts foR tHe moDUles (CoRe texts ARe HIGHlIGHteD In BolD)

9.1 Green Coffee module Reading list

foUnDAtIon RefeRenCes1. espresso Coffee: the science of Quality (2005). edited by A. Illy and R. Viani2. Coffee: Growing, Processing, sustainable Production (2009). edited by J. n. Wintgens3. the Coffee exporters Guide (2011) by ItC4. the Coffees Produced throughout the World (1992) by P. Jobin5. ICo Resolution 420 http://dev.ico.org/documents/iccres420e.pdf 6. ICo Website www.ico.org 7. Coffee: Recent Developments (2001). edited by R.J Clarke and o.G. Vitzthum

InteRmeDIAte RefeRenCes1. espresso Coffee: the science of Quality (2005). edited by A. Illy and R. Viani2. Coffee: Growing, Processing, sustainable Production (2009). edited by J. n. Wintgens3. the Coffee exporters Guide (2011) by ItC4. Arabica Green Coffee Defect Handbook by sCAA5. the Coffees produced throughout the World (1992) by P. Jobin6. Coffee: Recent Developments (2001). edited by R.J Clarke and o.G. Vitzthum7. speciality Coffee: managing Quality (2012). edited by oberthür et al8. the importance of the resting period in the coffee grain aspect and beverage quality by m. y.

Rendon et al (2010)9. ICo Website www.ico.org 10. Guidelines for the Prevention of mould formation in Coffee http://www.fao.org/fileadmin/user_

upload/agns/pdf/coffee/guidelines_final_en.pdf

PRofessIonAl RefeRenCesCore texts (Recommended for students and trainers)

1. espresso Coffee: the science of Quality (2005). edited by A. Illy and R. Viani2. Coffee: Growing, Processing, sustainable Production (2009). edited by J. n. Wintgens3. the Coffee exporters Guide (2011) by ItC4. Arabica Green Coffee Defect Handbook by sCAA5. speciality Coffee: managing Quality (2012). edited by oberthür et al 6. the Coffees Produced throughout the World (1992) by P. Jobin

Additional Reading (Recommended for trainers)

7. Coffee: Recent Developments. edited By R.J Clarke And o.G. Vitzthum (2001)8. Genetic Diversity for RAPD markers between Cultivated and Wild Accessions of Coffea Arabica by

lashermes et al (1995)

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9. the origin of Cultivated Coffea Arabica l. Varieties Revealed by AflP and ssR markers by f. Anthony et al (2001)

10. the Importance of Water in the Wet Post-harvest Process on the Quality of mexican Coffee by o. Gonzalez-Rios et al

11. Impact of ‘‘ecological’’ Post-harvest Processing on the Volatile fraction of Coffee Beans: I. Green coffee by o. Gonzalez-Rios et al (2006)

12. Impact of Wet and Dry Process on Green Coffee Composition and sensory Characteristics by V. leloup et al (2004)

13. targeted study of the Arabica Coffee Production Chain in north sumatra (the mandheling Coffee) by W. R. susila (2005)

14. effect of Drying and storage Conditions on the Quality of natural and Washed Coffee by P Carteri Coradi et al (2007)

15. the Importance of the Resting Period in the Coffee Grain Aspect and Beverage Quality by m. y. Rendon et al (2010)

16. Quality of natural and Washed Coffee after Drying on Ground and with High temperature. Borem et al (2012)

17. evaluation of the sensory and Colour Quality of Coffee Beans stored in Hermetic Packaging by Borem et al (2012)

18. technologies for storage and preservation of coffee beans in India by K.s. narasimhan (2006)19. technical Analysis of the futures market by J.J. murphy (1986)20. Procurement Principles and management by Baily et al (2008)

9.2 sensory skills module Reading list

1. stone, H. and sidel, J.l. 2004. sensory evaluation practices, third edition. Academic, san Diego.2. lawless, H.t., Heymann, H., 2010. sensory evaluation of food Principles and Practices.

(second edition). springer, new york3. meilgaard, m., G. V. Civille and B. t. Carr (2007). sensory evaluation techniques, 4th edition,

new Boca Raton, fl: CRC Press4. Carpenter, R. P&Co. (2000) Guidelines for sensory Analysis in food Product Development and

Quality Control. second edition. Aspen Publishers, Gaithersburg, mD5. Castriota-scanderbeg, A et al “the Appreciation of Wine by sommeliers: a functional magnetic

Resonance study of sensory Integration6. muñoz, A.m., Civille, G.V. and Carr, B.t. (1992). sensory evaluation in Quality Control. Van nostrand

Reinhold, new york.7. yantis, J. e. [ed.] (1992) the Role of sensory Analysis in Quality Control. Astm.

West Conshohocken, PA8. 2003 Araujo, I et al – taste: olfactory Convergence and the Representation of the Pleasantness of

flavour in the Human Brain9. sCAA laboratory: Requirements for Certification by sCAA (2009)10. sCAA Protocols: Cupping speciality Coffee by sCAA (2009)11. the Coffee Cuppers Handbook by ted lingle (2011)12. the Coffee Cuppers manifesto by Paul Katzeff (2001)13. espresso Coffee: the science of Quality. edited by A. Illy and R. Viani (2005)

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14. sensory evaluation techniques by the ICo (1991)15. Roast magazine www.roastmagazine.com 16. tea and Coffee trade Journal www.teaandcoffee.net

9.3 Roasting module Reading list

RoAstInG foUnDAtIon & InteRmeDIAte ReADInG lIst1. Belitz, H.D., Grosch, W. & schieberle, P., 2009. food Chemistry, springer2. Clarke, R. & Vitzthum, o.G., 2001. Coffee, Wiley-Blackwell3. Huschke, R., 2007. Industrial Coffee Refinement4. Illy, A. & Viani, R., 2005. espresso Coffee5. Jansen, G.A., 2006. Coffee Roasting6. scott Rao, 2014, the Coffee Roaster’s Companion

RoAstInG PRofessIonAl – ReADInG lIst1. Belitz, H.D., Grosch, W. & schieberle, P., 2009. food Chemistry, springer2. Clarke, R. & Vitzthum, o.G., 2001. Coffee, Wiley-Blackwell3. George, m.l. et al., 2005. the lean six sigma Pocket toolbook: A Quick Reference Guide to nearly

100 tools for Improving Process Quality, speed, and Complexity4. Guenther, H. et al., 2007. Acrylamide in Coffee: Review of Progress in Analysis, formation and

level Reduction. food Additives and Contaminants, 24, pp.60–705. Huschke, R., 2007. Industrial Coffee Refinement6. Illy, A. & Viani, R., 2005. espresso Coffee7. Jansen, G.A., 2006. Coffee Roasting8. morgan, J. & Brenig-Jones, m., 2012. lean six sigma for Dummies, John Wiley & sons9. osterwalder, A. & Pigneur, y., 2010. Business model Generation: A Handbook for Visionaries, Game

Changers, and Challengers 1st ed., Wiley10. suarez-Quiroz, m. & Gonzalez-Rios, o., 2004. study of ochratoxin A-producing strains in Coffee

Processing. … Journal of food ….

9.4 Barista skills module Reading list

BARIstA sKIlls foUnDAtIon:1. the Barista Bible by C. Cottrell 2. Ultimate Coffee Book for Beginners & Professionals by J. Wechselberger & t. Hierl 3. Coffee with tim Wendelboe by t. Wendleboe4. espresso Quest by Instaurator5. Barista techniques by John Doyle6. Coffee obsession by Anette moldvaer7. the World Atlas of Coffee by James Hoffman

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BARIstA sKIlls InteRmeDIAte:1. the Professional Barista’s Handbook by s. Rao2. the espresso Coffee Production system by mauro è franco Bazzara3. the Coffee tasting Book by mauro è franco Bazzara4. Coffee Basics Posters by Coffee Consulate5. latte Art by mauro è franco Bazzara

BARIstA sKIlls PRofessIonAl:1. espresso Coffee: the science of Quality (2005) edited by A. Illy and R. Viani2. the Coffee Brewing Handbook by sCAA, t. lingle3. the Coffee Cupper’s Handbook by sCAA, t. lingle4. mcGee on food & Cooking by H. mcGee 5. some Aspects of espresso extraction by J. schulman, Jim (Article/on-line)6. the Coffees Produced throughout the World (1992) by P. Jobin

9.5 Brewing module Reading list

BReWInG foUnDAtIon & InteRmeDIAte:1. the Coffee Brewing Handbook by sCAA, t. lingle2. the Basics of Brewing Coffee, by the sCAA3. the Coffee Cupper’s Handbook by sCAA, t. lingle4. european Coffee extraction Preferences: sCAe 20135. Water Quality Handbook: sCAA

BReWInG PRofessIonAl:6. the Coffee Cupper’s Handbook by sCAA, t. lingle7. the Coffee Brewing Handbook by sCAA, t. lingle8. Water Quality by the sCAA (2010)9. everything but espresso by scott Rao10. lipids in the Coffee Brew (article) by n. sehat, A. montag, K. speer (AsIC 1993)11. Water Quality by the sCAA (2010)12. lipids in the Coffee Brew (article) by n. sehat, A. montag, K. speer (AsIC 1993)13. Guidelines of using By-pass from the sCAA Golden Cup14. 1991 effects of some extraction Conditions on Brewing and stability of Coffee Beverage.

m.C. nicoli, C. severini, m. Dalla Rosa, C.R. lerici. AsIC15. 1997 the nature of Chlorogenic Acids Are they Advantageous Compounds in Coffee?

www.coffeechemistry.com/acids16. langelier index: http://www.csgnetwork.com/langeliersicalc.html

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10 ReCommenDeD eQUIPment foR RUnnInG tHe moDUles

equipment Approx Price

Professional Grinder (producing a cupping grind) €1000

Controlled hot water supply depend on capacity €20-€2500

H2o/Density meter €1000

sizing screens €500 - €700

Defect Books (1 per student) €20 each

Grading mats €1 each

sample trays (minimum 20 recommended) €20 per 10

Cupping bowls/glasses (15 per student recommended) €6 – 30 per 6

Cupping spoons €10 each

nez du Café Kit €300

scales (0.1g x 500g) €50

scales (1g x 2kg) €30

thermometers for water temperature €20

flip-chart, black board or white board €200

office equipment (pencils, papers, stickers) €200

sample roaster €2500 - €8000

Cupping table €200 - €1000

High spectrum daylight light (96CRI 5000-6500k) for roasting €80

High spectrum daylight light (96CRI 5000-6500k) for cupping €50 -€300

Black light €50

Water activity meter €3000 – €5000

Colour meter €2500 - €10000

equipment for Green Coffee modules

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Coffee sensoRy lAB BAsIC mAteRIAl starting Price

Hot water supply €20-2500 depend on capacity

tasting/cupping table €2000

Chairs

spoons €2-50 (each)

freezer(s) €1500 (each)

trays €10

Different size Cups (about 50/size) €300

Professional Grinder €800

scale 0.1g

spittoons €30 each

Basic taste training chemicals €100

“nez du Café” Kit €500

equipped kitchen with preparation area €5000

It equipment : laptop with statistical software and printer €2500

lab Glassware (graduated) €300

thermometer €30

flip-chart, black board or white board €200

office equipment (pencils, papers, stickers) €200

Dishwasher

Water, Kleenex, crackers, cleaning agents, cloths… €200

tasting booths €2000-5000 (each)

Bags, flasks for samples €300

equipment for sensory modules

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Depends on activity: starting Price

sample roaster €4000

espresso machine / filter machine €3000

equipment

total moisture meter

Infrared thermometer to measure temperature of the beans in the cooling tray

one roaster per 2-3 students

one coffee roaster (size 500g – 12kg) per 2-3 students. specification to include:

Bean probe installed

exhaust temperature gauge installed

Variable burner (gas/electric) integrated into design

Profiling software is optional but not necessary

natural daylight roasting light with CRI of 96 and K rating of 6500K

moisture meter for measuring moisture level in green beans and roasted coffee

Density meter for green and roasted coffee

Roast colour measure meter

one coffee roaster (size 500g – 12kg) per 2-3 students. specification to include:

Bean probe installed

exhaust temperature gauge installed

Variable burner (gas/electric) integrated into design

Profiling software is recommended but not necessary

natural daylight roasting light with CRI of 96 and K rating of 6500K

moisture meter for measuring moisture level in green beans and roasted coffee

Density meter for green and roasted coffee

Roast colour measure meter

equipment for Roasting modules

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equipment for Brewing modules

equipment

2 x Chemex 10 cup CH-10A

1 x Chemex paper filters

2 aeropress + filters

2 x french press

2 x clever coffee dripper

1 x ceramic filter cone plus paper filters

4 x V 60

30 x coffee brewing control charts printed

Paper cups

2 x water boilers (digital)

2 x retail grinder

4 x filter brewers

6 x 2.5ltr airpots

3 x 2 ltr jugs

4 x scales

5 x refractometers

24 x cupping bowls

24 x cupping spoons

12kg of filter coffee medium roast

2kg light roast beans (per course details)

2kg medium roast beans (per course details)

2kg dark roast beans (per course details)

3 types of water hardness (ie 90ppm, 200ppm and 300+ppm)

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2 x espresso machines

2 x espresso grinders

1 x 100 micron sieve (optional supply)

1 x 300 micron sieve (optional supply)

1 x 800 micron sieve (optional supply)

1 x pack of syringe and filters for testing espresso

4 x small espresso scales

equipment required: foundation Intermediate Professional

Heavy equipment:

two group (min) espresso machines with manual steam wands

✓ ✓ ✓

(temperature programmable espresso machine) Desirable

Burr grinder (dosing chamber) ✓ ✓ ✓

Burr grinder (grind on demand) ✓ ✓ ✓

(Choice of conical or flat burrs) Desirable

Retail grinder (for cupping samples) ✓ ✓

light equipment:

Basic barista equipment: ✓ ✓ ✓

Jugs ✓ ✓ ✓

scales (gram scales + larger scales) ✓ ✓

tamp ✓ ✓ ✓

Jug thermometer ✓

Digital thermometer ✓ ✓

equipment for Barista modules

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shot glass / measures ✓ ✓ ✓

Knock box, cloths etc ✓ ✓ ✓

Cups (preferably 5-8oz) ✓ ✓ ✓

espresso cups ✓ ✓ ✓

Digital refractometer ✓ ✓

(optical refractometer if digital not available) ✓ ✓

syringe and filters ✓

tDs monitor ✓

Ph monitor ✓

spare grinder burrs for maintenance ✓

Basic tools (screwdrivers etc.) ✓

Cupping bowls and spoons ✓ ✓

Ingredients::

espresso coffee ✓

two contrasting espresso blends with full knowledge of variety, origin, process and roast style

✓

Range of single estate coffees which highlight differences in species, origin, process and roast style

✓ ✓

Citric acid, malic acid + others as available ✓

Whole milk ✓ ✓ ✓

milk alternatives e.g. soya ✓ ✓

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membership Reward for Asts

following sCAe’s new strategy to create and inspire excellence in the coffee community, we are launching a new incentive to grow our membership:

All Asts are invited to promote the benefits of sCAe membership to their students and in return will be rewarded with €40 for each new recruit. this will be paid to you on an annual basis at the beginning of the next calendar year. this incentive applies to Baristas, Professional Individuals and Company members but excludes the ‘consumer’ category. membership benefits include discounts on CDs certifications, 10% discount on merchandising, competing in national and world championships and judging.

the sCAe membership form is available as a download from the sCAe website and in several languages. you will need to ask the student to complete the membership application form and then return it to our administration office with your sCAe Coffee Diploma system certification requests. (Email:membership@scae.com)

All payments should be made to sCAe HQ.

thank you for your help to grow our association and support of our Coffee Diploma system and good luck in signing up new members!

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