SCA INTRODUCTION TO COFFEE
Description
SCA Coffee Skills Program - Introduction to Coffee
Coffee Lab Limited for SCA Coffee Skills Program Registered test center
Course Introduction:
The course was created by the SCA Specialty Coffee Association
It is divided into coffee introduction and 5 major subjects, including barista skills, extraction, green beans, roasting, and sensory
Each subject subject is divided into basic level, intermediate level and professional level, with a total of 16 courses, of which the content level is from shallow to deep.
Students who complete the course and successfully pass the exam will be issued the "SCA Specialty Coffee Association Coffee Skills Course Certificate" and obtain corresponding course credits
After successfully accumulating 100 credits, you can get an additional "SCA Coffee Skills Diploma Certificate"
Details:
Class language: Cantonese/English/Mandarin
Written test language: English or Simplified Chinese or other Languages (multiple choice)
Class and examination venue: Coffee Lab Workshop
Course features:
Small class teaching, experienced professor, relaxed learning atmosphere;
With the trendy coffee information, the content must not be rigid;
Courses from shallow to deep, making it easier for students to grasp the main points of assessment
Course Outline:
- 4 hours
The Introduction to Coffee course is ideal for anyone who is new to specialty coffee. It charts coffee’s journey from its origins in Ethiopia to the major commodity that it is today. This course gives a general overview of the specialty coffee supply chain and explores topics such as history and cultivation, variables that affect coffee quality, basics of sensory analysis, fundamentals of roasting, factors of coffee freshness, and principles of brewing. In addition, learners will discuss the importance of water quality, cleanliness and maintenance. This interactive course also includes a cupping, an industry-specific process for evaluating coffee through a sensory experience. There is an online written exam administered upon the completion of the course
ORIGINS AND SUPPLY CHAIN
Origins of Coffee
Coffee’s Growing Regions
Coffee's Journey from Farm To Cup
The Current Coffee Industry - Producers & Consumers
Coffee as a Plant, Fruit and Seed
Most Common Coffee Species
General Differences in Coffee Species
Common Varieties of Coffee Species
Quality - What is Specialty Coffee?
Harvesting and Processing
COFFEE ROASTING AND STORAGE
Basics of Roasting Process
Importance and Strategies for Prolonging Freshness
SENSORY EXPERIENCE
The Humans Senses
Taste Recognition and Flavor Perception
Sensory Experience Influenced by Origin and Terroir, Species, Processing, and Roasting
BREWING
Common Brewing Methods
Brewing and Extraction Principles
Sensory Impact of Extraction
Introduction to Cupping
IMPACT OF WATER QUALITY AND TEMPERATURE
CLEANING AND MAINTENANCE
Cost:
HKD$1,800
Including the cost of materials and notes in the classroom
Enrollment fee, Examination fee and Certificate fee to be paid to SCA by student directly
Course discounts:
(I) For group registration of 2 people or more can enjoy $100 off per head
* The center will register personal information in the first lesson
* The center can provide an official receipt at the beginning of the course (Please specify)
咖啡簡介單元 此課程很適合不熟悉精品咖啡的學習者。這門課講述了咖啡從衣索比亞起源到成為今日主要市場商品的旅程。本課程概述了精品咖啡供應鏈，並討論了歷史和栽種，影響咖啡品質的變因，感官分析 的基礎知識，烘焙的基礎理論，咖啡新鮮度的因素，以及沖煮原理。除此之外，學員也將討論水質、 清潔與保養的重要性。這門互動式課程還包含了一場杯測：一個此行業透過感官體驗評估咖啡的特定方式。此課程結束後會進行一個線上筆試考試。
課程特色：
小班教學，經驗教授，輕鬆學習氣氛；內容精簡而明, 課程由淺入深，讓學員更容易掌握咖啡第二大期貨市埸的奧秘
課程內容
01 | 起源和供應鏈
02 | 咖啡的起源
03 | 咖啡的生長區域
04 | 咖啡從農場到杯裡的旅程
05 | 現今的咖啡產業 – 生產者和消費者
06 | 咖啡做為植物、水果和種子
07 | 最常見的咖啡物種
08 | 咖啡物種的一般差異
09 | 咖啡物種的常見亞種
10 | 品質- 什麼是精品咖啡？
11 | 採收和後製
12 | 咖啡烘焙和儲存
13 | 烘焙過程的基礎知識
14 | 延長新鮮度的重要性和策略
15 | 感官體驗
16 | 人類的感官
17 | 口味識別和風味感知 受
18 | 原產地和風土、物種、後製和烘焙影響的感官體驗
19 | 沖煮
20 | 常見的沖煮方式
21 | 沖煮和萃取原理
22 | 萃取對感官的影響
23 | 杯測簡介
24 | 水質的影響
25 | 機器清潔與保養
EX | 筆試 (Optional)
優惠進行中
· 二人或以上同行優惠：每位減$100
· 價錢已包括堂內之材料及筆記費用
· SCA行政費、考試及證書費，課程註冊費學員需另行支付SCA
Tutor Professional Qualifications:
Certificate qualification
-City & Guilds International Award in Barista Skills (英國國際咖啡調配師認證)
-Specialty Coffee Association - Barista Skills (精品咖啡協會認證 - 咖啡師技巧)
-Specialty Coffee Association - Brewing (精品咖啡協會認證 - 萃取)
-Specialty Coffee Association - Sensory (精品咖啡協會認證 - 感官)
-Specialty Coffee Association - Roasting (精品咖啡協會認證 - 烘焙)
-Specialty Coffee Association - Green Coffee (精品咖啡協會認證 - 生豆)
Tutor Experiences:
-More than 20 years of experience in coffee shops, hotels and restaurants
-Established a coffee studio in 2004 to teach coffee and latte art full time
-Provided coffee interest classes and training courses for large and small enterprises, institutions and schools, charity organizations
-City & Guilds City of London, Registered Examination Instructor
-Specialty Coffee Association Specialty Coffee Association [International Coffee Course] Registered Examination Instructor
