SCA Green Coffee + Sensory Skills (Foundation)
Duration: 3 days
Upcoming classes:
Class A
October 2 / 9AM – 12PM, 1PM – 4PM (On-Campus, Manila)
October 3 / 9AM – 12PM, 1PM – 4PM (On-Campus, Manila)
October 4 / 9AM – 12PM, 1PM – 4PM (On-Campus, Manila)
Instructor(s): Shaun Ong, Authorized SCA Trainer
SCA Green Coffee (Foundation):
The Green Coffee Foundation course introduces basic concepts regarding the production, trade, and evaluation of green coffee. Participants will learn about the specialty coffee supply chain from farm to roaster, including cultivation, harvesting, processing, drying, shipping, storage, and delivery. Within this supply chain, learners take a closer look at the principles of coffee growing, processing, grading, trade, and portfolio management. Practical learning objectives and activities prepare the learner to conduct basic assessments of green coffee. A written exam tests theoretical knowledge based on Foundation course learning objectives.
SCA Sensory Skills (Foundation):
The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. Learners gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness, and more. The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business. Practical learning objectives and activities specifically prepare the learner to identify basic differences in coffee attributes, recall fragrance identification and set up a cupping according to the SCA Cupping Protocol. A written exam tests theoretical knowledge based on Foundation course learning objectives.
The Coffee Skills Program consists of five different modules and one introductory course. The five specialist modules are Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills. These are offered at three different course levels. Introduction To Coffee is a popular, standalone course that familiarizes participants with specialty coffee and the broad topics that can be explored within the specialist modules.
In addition to the certificate earned by successfully completing a course, learners can also achieve the SCA Coffee Skills Diploma. SCA has introduced a new set of diplomas that give you in-depth knowledge and practical experience you can immediately apply in an industry setting. Each diploma requires a combination of advanced level learning and foundational coursework.
ABOUT THE INSTRUCTOR
Shaun Ong, a seasoned coffee expert with over two decades of experience in the industry. Having kickstarted his career at Starbucks, Shaun's passion for coffee has taken him on a global journey, from the roots of coffee trees to training baristas with BB. As a judge at prestigious events like PCQC and various national championships, Shaun's expertise is recognized worldwide. He has played a pivotal role in fostering coffee communities in places like Myanmar, Laos, and the Philippines through his extensive training and fieldwork. Shaun believes in enjoying coffee without unnecessary technicalities, advocating for the appreciation of both the drink and the craft. With qualifications ranging from SCA AST certifications to being a CQI Arabica & Robusta Grader, Shaun's dedication to the coffee industry shines through in his diverse skill set and commitment to quality.
