This is the ideal module for everyone embarking on the world of coffee as a professional,or even for those that are just interested in examining in depth different aspects of this charming beverage.

It examines accurately the journey of coffee from his origins in Ethiopia towards becoming one of  the world leading consumer goods appreciated and loved by millions of people.

From the plantations to treatments such as drying,roasting and preparation: this module follows all the itinerary of coffee.

In this course degustation are scheduled to sharpen the knowledge of the product also from an organoleptic point of view.

Duration: 7 Hours (SCAE final exam included), one full day.

Maximum of 6 participants.

Designed for beginners,this module focuses on the competences required to calibrate the coffee grinder, prepare Espresso and Cappuccino in a precise and professional way, to learn straightaway the correct preparation process.

No previous competence/experience as Barista is required to attend this module.

Duration: 7 Hours (SCAE final exam included), one full day.

Maximum of 6 participants.

This module provides a deeper theoretical knowledge about coffee and increases the practical skills learned in the Foundation part, and supplies advanced vaporisation and milk spilling techniques,among them Latte Art.

Furthermore we analyze Work Health & Safety,service and management fundamentals.

This module is recommended for Baristas with minimum of experience or who have passed the Foundation exam.

Duration: 14 Hours (SCAE final exam included), two full days.

Maximum of 6 participants.

A module addressed to high-level experience Baristi.

It provides a both scientifical and managerial point of view about preparing coffee and other espresso-based beverages,as well as focusing on advanced concepts such as %TDS, %EBF and extraction percentage.

This module is specified for Baristi with long-time experience that passed the Intermediate exam at least 3 months earlier.

Duration: 21 Hours (SCAE final exam included), three full days.

Maximum of  3 participants.

An introduction ,for beginners, to methods other from espresso to obtain coffee:

V60,chemex,syphon,clever and french press.

Duration: 7 Hours (SCAE final exam included), one full day.

Maximum of 6 participants.

A very practical workshop that will give you appropriate tools to analyse your grinding profile,to match the grinded coffee with the extraction procedure,and finally be able to scientifically measure the intensity of the extraction.

Designed for Baristas with minimum of experience or who have passed the Foundation exam..

Duration: 14 Hours (SCAE final exam included), two full days.

Maximum of 6 participants.

This module provides the scientific knowledge for an additional step forward, learn command of the temperatures, the control over sourness level, the impact of water quality on both extraction and flavour/aroma, learn how to control the range of extraction and how to keep it within the estabilished parameters.

Intended for Baristas with long-time experience that passed the Intermediate exam at least 3 months earlier.

Duration: 21 Hours (SCAE final exam included), three full days.

Maximum of 3 participants.

A peculiar module with a prevalence of practice to become familiar with milk foaming,getting thin weft and dexterity with the pouring to obtain classic patterns such as Heart,Leaf,Apple.

During the training,depending on the students’ skills,more difficult patterns like Heart in the Heart,Tulip etc…

This course is strongly recommended before attending Barista Skills Intermediate module by SCAE,,where during the exam, students will be requested to prepare beverages with Latte Art techniques.

Duration: 7 Hours, one full day.

Maximum of 4 participants

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 roaster.
It gives an insight on growing techniques, processing methods and Green Coffee Grading, contracts and store management.
It also includes an introduction to Cupping and raw coffee grading.

Duration: 7 Hours (SCAE final exam included), one full day.

Maximum of 6 participants.

This course covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roaster.
It gives an insight on growing techniques, processing methods and green coffee grading, coffee contracts and store management.
The Green Coffee Intermediate Course looks at green coffee in greater detail and builds on the core vocational skills needed by people who work with green coffee on a daily basis.
It is broken down into three areas: Principles of coffee growing and processing; Introduction to green coffee grading; Contracts and green coffee portfolio management.

Duration: 14 Hours (SCAE final exam included), two full days.

Maximum of 6 participants.

This course covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roaster.
It gives insights on growing techniques, processing methods and green coffee grading, coffee contracts and store management.
Professional is suited to people who have worked for at list two years in a job related to green coffee: It builds on the knowledge gained at Intermediate level and prepare the students for managerial jobs within the industry. Good knowledge of other Coffee Diploma System modules, especially Sensory Skills and Roasting is highly recommended for anyone wanting to study at this level.

Duration: 21 Hours (SCAE final exam included), three full days.

Maximum of  3 participants.

The Sensory Skills Foundation covers the essential sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an introduction to identifying specialty coffee qualities, as well as an overview of how to implement this in business.
It’s a theoretical/ practical course ( after the first part of theory and demonstration , you will work followed by the Trainer using professional equipment).

Duration: 7 Hours (SCAE final exam included), one full day.

Maximum of 6 participants.

The Sensory Skills Intermediate module improves your ability in sensory evaluation of coffee qualities.It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. it also offers an introduction to identifying specialty coffee qualities, as well as an overview of how to implement this in business.
This course is ideal for someone already working in this area who wants to develop knowledge of sensory skills. It is broken down into three areas: How we taste, perceive and interpret; Running a cupping session and tasting the diversity of coffee; How to set up sensory skills in your business.

Duration: 14 Hours (SCAE final exam included), two full days.

Maximum of 6 participants.

The Sensory Skills Professional course is aimed at people with extensive experience in the industry who wish to develop their knowledge to become sensory skills leaders in a coffee business.

Duration: 21 Hours (SCAE final exam included), three full days.

Maximum of 3 participants.