SCAE Coffee Diplomas in Green Coffee and Sensory Cup Tasting

The SCAE Coffee Diploma is an education system aimed to meet the needs of coffee professionals everywhere. It is a controlled and certified system whose curriculum is written and updated by the best minds in the coffee industry.

It allows the coffee professional to sit courses and certifications at locations and times of their choosing, amassing credits each time a certification is successfully passed. A diploma is issued once 100 credits have been attained by passing modules. These modules, which cover a range of subject areas from seed to cup, are split into level 1 (10 credits per module) and level 2 (25 credits per module) with certification based both technical and practical examinations.

For more details of the course curriculum please see the SCAE website

At Present the London School is offering the following modules:

Green Coffee Level 1
Sensory Cup Tasting Level 1

Green Coffee Level 1

Course Outlines:
The Green Coffee Level 1 module covers core knowledge of green coffee covering botany, agronomy, processing, storage, decaffeination, grading and trading systems.

After completing the course you will be able to discuss how certain aspects of the coffee plant, agronomy, harvesting, processing, grading, storage, transport, and decaffeination can affect the cup.

The course also looks at the primary principles of the value chain of green coffee from farmer through to roaster, and the key mechanisms of finance and trade commonly experienced in speciality coffee.

This is a professional qualification that includes a practical and written examination, and counts as 10 credits towards the SCAE Coffee Diploma. We recommend it for the following people:

Coffee Roasters
Roastery Green Coffee Buyers
Green Coffee Importers and Traders
Technical Staff in Coffee Processing
Baristas
Staff in Coffee Marketing & Sales

Sensory Cup Tasting Level 1

Course Outlines:
The Sensory / Cup Tasting Level 1 course covers the fundamentals of sensory evaluation of roasted coffee, a foundational skill for many job functions within the speciality coffee industry.

After completing the course you will be able to:

How the human body perceives the sensory experience
Understand and use commonly used cupping terminology
How to communicate the sensory experience
Set up a professional cupping table
Understand the rationale behind a cupping table set up
Describe the optimum conditions for a cupping lab
Understand the difference between qualitative and quantative cupping methodology

This is a professional qualification that includes a practical and written examination, and counts as 10 credits towards the SCAE Coffee Diploma. We recommend it for the following people: