Topeca Instruments Division

SCA Premier Training Campus

About the Campus

TID is a Premier Authorized Campus located in Tulsa, Oklahoma, delivering professional coffee education under the Specialty Coffee Association Coffee Skills Program. Our goal is to make industry education convenient and approachable for anyone seeking to develop skills and knowledge in the specialty coffee trade. Whether you are brand new to specialty coffee, or are a working professional looking to continue your education, TID offers a variety of trade-specific courses from beginner to professional level.

What area of coffee are you in or working towards?

Select a direction you would like to head and we will recommend the SCA Coffee Skills course(s) you need to achieve your goals. Already know which course you are looking for? Proceed to the See All tab for the full list of SCA course offerings.

Scroll down to see more about Barista courses

SCA Coffee Skills for Baristas

NO EXPERIENCE? START HERE

Coffee Skills Foundation Course: Brewing & Barista

Overview
This course for beginners covers both Foundation level Barista Skills and Brewing, and is ideally suited for people new to the coffee industry, who have a focus towards the retail end of the coffee chain.

More info about the course

Over 3 days we will cover core skills in:

Brewing

Designed to introduce the new student to core coffee brewing skills and equipment. Successful candidates will be able to grind and brew to the correct recipe to produce great coffee.

Barista

Designed to introduce the new student to core espresso preparation skills and equipment. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.

The 3-day course includes 12 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
3 Days

Price
$900 SCA Member / $1100 Non-SCA Member
+
$70 Certificates Fee upon passing (this goes directly to the SCA)

YOUR NEXT STEP

Coffee Skills Intermediate Course: Brewing & Barista

Overview
This course covers both Intermediate level Barista Skills and Brewing, and is designed for a person who ideally has 6 months or more in the cafe, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee brewing and espresso preparation.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Brewing Intermediate

Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, this course helps the coffee professional manipulate brew techniques to improve coffee quality.

Barista Intermediate

Designed to test key core and more advanced skills and understanding, expected from a competent barista. Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and cafe maintenance.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Brewing and Barista Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1500 SCA Member / $1800 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

Scroll down to see more about Lead Barista and Barista Trainer courses

SCA Coffee Skills for Lead Barista and Barista Trainers

STEP ONE TO BECOMING A LEAD BARISTA & TRAINER

Coffee Skills Intermediate Course: Brewing & Barista

Overview
This course covers both Intermediate level Barista Skills and Brewing, and is designed for a person who ideally has 6 months or more in the cafe, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee brewing and espresso preparation.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Brewing Intermediate

Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, this course helps the coffee professional manipulate brew techniques to improve coffee quality.

Barista Intermediate

Designed to test key core and more advanced skills and understanding, expected from a competent barista. Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and cafe maintenance.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Brewing and Barista Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1500 SCA Member / $1800 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

STEP TWO TO BECOMING A LEAD BARISTA & TRAINER

Brewing Professional Course

Overview
This course is designed for the brewing professional who is looking to deepen their understanding of coffee brewing dynamics, and enabling them to control and analyse these dynamics in a more scientific and methodical way.

More info about the course

Over 3 days we will cover advanced skills and knowledge in:

Analyzing and interpreting results from various brew methods, techniques, coffees, and brewing variables. We will expand our knowledge of water chemistry and its impact on brewing and sensory characteristics, as well as learning how to test water values, and take corrective measures. Students will demonstrate a greater expertise in operating various brewing devices and tools for analysis.

 

Length
3 Days

Price
$1200 SCA Member / $1450 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

STEP THREE TO BECOMING A LEAD BARISTA & TRAINER

Barista Skills Professional Course

Overview
This course is designed to enable the student looking to deepen their understanding and refine their skills in preparing and serving espresso based beverages, to approach this trade in a more scientific and methodical way.

More info about the course

Over 4 days we will cover advanced skills and knowledge in:

 

Measuring, analyzing and interpreting the results of espresso and espresso-based beverage preparation in an objective manner, to enable the student to become a more precise and flexible barista. We will explore many variations of preparation technique and style, so that the barista meets customer expectation with greater success. Students will demonstrate greater expertise in operating, controlling, and calibrating all tools and equipment necessary for professional specialty espresso and espresso based beverage preparation, while considering more deeply the customer service aspect of their trade. 

Sensory Foundation (or Intermediate) and Barista Intermediate is a mandatory prerequisites for this course. Brewing Intermediate is recommended. 

Length
5 Days

Price
$2000 SCA Member / $2400 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

STEP FOUR TO BECOMING A LEAD BARISTA & TRAINER

Coffee Skills Foundation Course: Green, Sensory & Roasting

Overview
This course for beginners covers Foundation level Green CoffeeSensory Skills and Roasting. It is ideally suited for people new to the coffee industry, who have a focus towards the coffee roasting business.

More info about the course

Over 4 days we will cover core skills and knowledge in:

Green Coffee

Designed to cover key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species.

Sensory Skills

Designed to expose and sensitize a student on the notion of specialty vs non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing, and discriminating aroma, taste and body in coffees objectively. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

Roasting

Designed to cover core concepts in specialty coffee roasting. Emphasis will be put on the key skills required for production coffee roasting, through an understanding of common terminology specific to roasting, breaking down the roaster into its basic mechanical components and practicing the requisite skills for safe and methodical operation. By the end of the course, a student should be confident in: operating a roaster safely, observing and recording relevant roast data during operation, being able to explain the basic physical changes that occur to the coffee during the roast process, and their basic impact on flavor in the cup.

The 4-day course includes 18 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
4 Days

Price
$1200 SCA Member / $1450 Non-SCA Member
+
$105 Certificates Fee upon passing (this goes directly to the SCA)

Scroll down to see more courses for Cafe Owners

SCA Coffee Skills for Cafe Owners

A GREAT PLACE TO BEGIN

Coffee Skills Foundation Course: Brewing & Barista

Overview
This course for beginners covers both Foundation level Barista Skills and Brewing, and is ideally suited for people new to the coffee industry, who have a focus towards the retail end of the coffee chain.

More info about the course

Over 3 days we will cover core skills in:

Brewing

Designed to introduce the new student to core coffee brewing skills and equipment. Successful candidates will be able to grind and brew to the correct recipe to produce great coffee.

Barista

Designed to introduce the new student to core espresso preparation skills and equipment. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.

The 3-day course includes 12 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
3 Days

Price
$900 SCA Member / $1100 Non-SCA Member
+
$70 Certificates Fee upon passing (this goes directly to the SCA)

BROADEN YOUR KNOWLEDGE

Coffee Skills Foundation Course: Green, Sensory & Roasting

Overview
This course for beginners covers Foundation level Green CoffeeSensory Skills and Roasting. It is ideally suited for people new to the coffee industry, who have a focus towards the coffee roasting business.

More info about the course

Over 4 days we will cover core skills and knowledge in:

Green Coffee

Designed to cover key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species.

Sensory Skills

Designed to expose and sensitize a student on the notion of specialty vs non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing, and discriminating aroma, taste and body in coffees objectively. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

Roasting

Designed to cover core concepts in specialty coffee roasting. Emphasis will be put on the key skills required for production coffee roasting, through an understanding of common terminology specific to roasting, breaking down the roaster into its basic mechanical components and practicing the requisite skills for safe and methodical operation. By the end of the course, a student should be confident in: operating a roaster safely, observing and recording relevant roast data during operation, being able to explain the basic physical changes that occur to the coffee during the roast process, and their basic impact on flavor in the cup.

The 4-day course includes 18 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
3 Days

Price
$1200 SCA Member / $1500 Non-SCA Member
+
$105 Certificates Fee upon passing (this goes directly to the SCA)

Scroll down to see more about Production Roaster courses

SCA Coffee Skills for Production Roasters

NO EXPERIENCE? START HERE

Coffee Skills Foundation Course: Green, Sensory & Roasting

Overview
This course for beginners covers Foundation level Green CoffeeSensory Skills and Roasting. It is ideally suited for people new to the coffee industry, who have a focus towards the coffee roasting business.

More info about the course

Over 3 days we will cover core skills and knowledge in:

Green Coffee

Designed to cover key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species.

Sensory Skills

Designed to expose and sensitize a student on the notion of specialty vs non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing, and discriminating aroma, taste and body in coffees objectively. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

Roasting

Designed to cover core concepts in specialty coffee roasting. Emphasis will be put on the key skills required for production coffee roasting, through an understanding of common terminology specific to roasting, breaking down the roaster into its basic mechanical components and practicing the requisite skills for safe and methodical operation. By the end of the course, a student should be confident in: operating a roaster safely, observing and recording relevant roast data during operation, being able to explain the basic physical changes that occur to the coffee during the roast process, and their basic impact on flavor in the cup.

The 3-day course includes 18 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
3 Days

Price
$1200 SCA Member / $1500 Non-SCA Member
+
$105 Certificates Fee upon passing (this goes directly to the SCA)

YOUR NEXT STEP

Coffee Skills Intermediate Course: Sensory & Roasting

Overview
This course covers Intermediate level Sensory Skills and Roasting. The course is designed for a person who ideally has 6 months or more in the roasting business, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee roasting and tasting.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Sensory Intermediate

Designed to enable the student to apply core concepts of sensory science in order to objectively analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out, and they will progress in their calibration to the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

Roasting Intermediate

Designed to enable the student to apply key concepts in production roasting and roast analysis. We will build on the core concepts taught in Foundation, to deepen the student’s understanding of the physical changes that occur to the coffee via the roaster, and their impact on the sensory characteristics of the coffee. The student will work through the tasks of designing a roast profile for a specific green coffee and desired sensory outcome, from planning, to execution, and analysis. The students will be exposed to tools for objective roast analysis, and practice the cupping method for sensory analysis of their roasts. The practical exam will test the roaster’s ability to repeat a roast based on specified roast profile parameters.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Roasting and Sensory Skills Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

Scroll down to see more about Head Roaster courses

SCA Coffee Skills for Head Roasters

STEP ONE TO BECOMING A HEAD ROASTER

Coffee Skills Intermediate Course: Sensory & Roasting

Overview
This course covers Intermediate level Sensory Skills and Roasting. The course is designed for a person who ideally has 6 months or more in the roasting business, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee roasting and tasting.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Sensory Intermediate

Designed to enable the student to apply core concepts of sensory science in order to objectively analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out, and they will progress in their calibration to the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

Roasting Intermediate

Designed to enable the student to apply key concepts in production roasting and roast analysis. We will build on the core concepts taught in Foundation, to deepen the student’s understanding of the physical changes that occur to the coffee via the roaster, and their impact on the sensory characteristics of the coffee. The student will work through the tasks of designing a roast profile for a specific green coffee and desired sensory outcome, from planning, to execution, and analysis. The students will be exposed to tools for objective roast analysis, and practice the cupping method for sensory analysis of their roasts. The practical exam will test the roaster’s ability to repeat a roast based on specified roast profile parameters.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Roasting and Sensory Skills Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$17500 SCA Member / $2000 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

STEP TWO TO BECOMING A HEAD ROASTER

Roasting Professional Course

Overview
This course is designed for roasters looking to deepen their understanding of coffee roasting, and enabling them to apply advanced skills and knowledge to create quality roasted coffee products in a more scientific and methodical way.

More info about the course

Over 4 days we will cover advanced skills and knowledge in:

Measuring, analyzing, and interpreting variables in the roasting processing. The students will demonstrate a greater understanding of heat transfer, chemical/physical change of the bean during roasting, and the sensory impact of these variables, as well as controlling for these variables at the roaster. Students will explore various roast techniques and approaches for different brewing applications and desired sensory outcomes.

 

Length
4 Days

Price
$2000 SCA Member / $2400 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

ROUND OUT YOUR SKILL SETS

Coffee Skills Foundation Course: Brewing & Barista

Overview
This course for beginners covers both Foundation level Barista Skills and Brewing, and is ideally suited for people new to the coffee industry, who have a focus towards the retail end of the coffee chain.

More info about the course

Over 3 days we will cover core skills in:

Brewing

Designed to introduce the new student to core coffee brewing skills and equipment. Successful candidates will be able to grind and brew to the correct recipe to produce great coffee.

Barista

Designed to introduce the new student to core espresso preparation skills and equipment. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.

The 3-day course includes 12 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
3 Days

Price
$900 SCA Member / $1100 Non-SCA Member
+
$70 Certificates Fee upon passing (this goes directly to the SCA)

Scroll down to see more about Quality Control for Cafes courses

SCA Coffee Skills to Manage Quality Control in Cafes

Intermediate Brewing & Barista Skills needed as a before starting on this track.

STEP ONE TO MANAGING QUALITY CONTROL IN CAFES

Brewing Professional Course

Overview
This course is designed for the brewing professional who is looking to deepen their understanding of coffee brewing dynamics, and enabling them to control and analyse these dynamics in a more scientific and methodical way.

More info about the course

Over 3 days we will cover advanced skills and knowledge in:

Analyzing and interpreting results from various brew methods, techniques, coffees, and brewing variables. We will expand our knowledge of water chemistry and its impact on brewing and sensory characteristics, as well as learning how to test water values, and take corrective measures. Students will demonstrate a greater expertise in operating various brewing devices and tools for analysis.

 

Length
3 Days

Price
$1200 SCA Member / $1450 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

STEP TWO TO MANAGING QUALITY CONTROL IN CAFES

Barista Skills Professional Course

Overview
This course is designed to enable the student looking to deepen their understanding and refine their skills in preparing and serving espresso based beverages, to approach this trade in a more scientific and methodical way.

More info about the course

Over 5 days we will cover advanced skills and knowledge in:

 

Measuring, analyzing and interpreting the results of espresso and espresso-based beverage preparation in an objective manner, to enable the student to become a more precise and flexible barista. We will explore many variations of preparation technique and style, so that the barista meets customer expectation with greater success. Students will demonstrate greater expertise in operating, controlling, and calibrating all tools and equipment necessary for professional specialty espresso and espresso based beverage preparation, while considering more deeply the customer service aspect of their trade. 

Sensory Foundation (or Intermediate) and Barista Intermediate is a mandatory prerequisites for this course. Brewing Intermediate is recommended. 

Length
5 Days

Price
$2000 SCA Member / $2400 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

Scroll down to see more about Quality Control for Cafes courses

SCA Coffee Skills to Manage Quality Control for Import/Export

STEP ONE TO MANAGING QUALITY CONTROL FOR IMPORT/EXPORT

Coffee Skills Intermediate Course: Sensory & Roasting

Overview
This course covers Intermediate level Sensory Skills and Roasting. The course is designed for a person who ideally has 6 months or more in the roasting business, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee roasting and tasting.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Sensory Intermediate

Designed to enable the student to apply core concepts of sensory science in order to objectively analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out, and they will progress in their calibration to the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

Roasting Intermediate

Designed to enable the student to apply key concepts in production roasting and roast analysis. We will build on the core concepts taught in Foundation, to deepen the student’s understanding of the physical changes that occur to the coffee via the roaster, and their impact on the sensory characteristics of the coffee. The student will work through the tasks of designing a roast profile for a specific green coffee and desired sensory outcome, from planning, to execution, and analysis. The students will be exposed to tools for objective roast analysis, and practice the cupping method for sensory analysis of their roasts. The practical exam will test the roaster’s ability to repeat a roast based on specified roast profile parameters.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Roasting and Sensory Skills Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

STEP TWO TO MANAGING QUALITY CONTROL FOR IMPORT/EXPORT

Sensory Skills Professional Course

Overview
This course is designed to align the advanced student with industry coffee and sensory standards, and to prepare them for running sensory evaluation in a coffee business.

More info about the course

Over 4 days we will cover advanced skills and knowledge in:

 

Measuring, analyzing and interpreting the results of espresso and espresso-based beverage preparation in an objective manner, to enable the student to become a more precise and flexible barista. We will explore many variations of preparation technique and style, so that the barista meets customer expectation with greater success. Students will demonstrate greater expertise in operating, controlling, and calibrating all tools and equipment necessary for professional specialty espresso and espresso based beverage preparation, while considering more deeply the customer service aspect of their trade. 

Sensory Foundation (or Intermediate) and Barista Intermediate is a mandatory prerequisites for this course. Brewing Intermediate is recommended. 

Length
4 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

*STRONGLY RECOMMEND Green Coffee Intermediate and Professional level courses. TID will not be offering these courses in 2018.   

Scroll down to see more Quality Control courses for Roasters

SCA Coffee Skills to Manage Quality Control for a Roastery

STEP ONE TO MANAGING QUALITY CONTROL FOR A ROASTERY

Coffee Skills Intermediate Course: Sensory & Roasting

Overview
This course covers Intermediate level Sensory Skills and Roasting. The course is designed for a person who ideally has 6 months or more in the roasting business, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee roasting and tasting.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Sensory Intermediate

Designed to enable the student to apply core concepts of sensory science in order to objectively analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out, and they will progress in their calibration to the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

Roasting Intermediate

Designed to enable the student to apply key concepts in production roasting and roast analysis. We will build on the core concepts taught in Foundation, to deepen the student’s understanding of the physical changes that occur to the coffee via the roaster, and their impact on the sensory characteristics of the coffee. The student will work through the tasks of designing a roast profile for a specific green coffee and desired sensory outcome, from planning, to execution, and analysis. The students will be exposed to tools for objective roast analysis, and practice the cupping method for sensory analysis of their roasts. The practical exam will test the roaster’s ability to repeat a roast based on specified roast profile parameters.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Roasting and Sensory Skills Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1750 SCA Member / $250 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

STEP TWO TO MANAGING QUALITY CONTROL FOR A ROASTERY

Sensory Skills Professional Course

Overview
This course is designed to align the advanced student with industry coffee and sensory standards, and to prepare them for running sensory evaluation in a coffee business.

More info about the course

In this 4 day course, students will acquire the skills required to refine their ability to objectively identify and evaluate qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.

This 4-day course includes 18 hours of hands-on coursework, and 1 half day of exams. 

Sensory Skills Intermediate is a required prerequisite 

Roasting and Green Coffee Intermediate are recommended prerequisites

Length
4 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

STEP THREE TO MANAGING QUALITY CONTROL FOR A ROASTERY

Roasting Professional Course

Overview
This course is designed for roasters looking to deepen their understanding of coffee roasting, and enabling them to apply advanced skills and knowledge to create quality roasted coffee products in a more scientific and methodical way.

More info about the course

Over 4 days we will cover advanced skills and knowledge in:

Measuring, analyzing, and interpreting variables in the roasting processing. The students will demonstrate a greater understanding of heat transfer, chemical/physical change of the bean during roasting, and the sensory impact of these variables, as well as controlling for these variables at the roaster. Students will explore various roast techniques and approaches for different brewing applications and desired sensory outcomes.

 

 

Length
4 Days

Price
$1200 SCA Member / $1450 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

STEP FOUR TO MANAGING QUALITY CONTROL FOR A ROASTERY

Coffee Skills Intermediate Course: Brewing & Barista

Overview
This course covers both Intermediate level Barista Skills and Brewing, and is designed for a person who ideally has 6 months or more in the cafe, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee brewing and espresso preparation.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Brewing Intermediate

Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, this course helps the coffee professional manipulate brew techniques to improve coffee quality.

Barista Intermediate

Designed to test key core and more advanced skills and understanding, expected from a competent barista. Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and cafe maintenance.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Brewing and Barista Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1500 SCA Member / $1800 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

Scroll down to see more about Coffee Buyer courses

SCA Coffee Skills for Coffee Buyers

STEP ONE TO BECOMING A PRODUCTION ROASTER

Coffee Skills Intermediate Course: Sensory & Roasting

Overview
This course covers Intermediate level Sensory Skills and Roasting. The course is designed for a person who ideally has 6 months or more in the roasting business, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee roasting and tasting.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Sensory Intermediate

Designed to enable the student to apply core concepts of sensory science in order to objectively analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out, and they will progress in their calibration to the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

Roasting Intermediate

Designed to enable the student to apply key concepts in production roasting and roast analysis. We will build on the core concepts taught in Foundation, to deepen the student’s understanding of the physical changes that occur to the coffee via the roaster, and their impact on the sensory characteristics of the coffee. The student will work through the tasks of designing a roast profile for a specific green coffee and desired sensory outcome, from planning, to execution, and analysis. The students will be exposed to tools for objective roast analysis, and practice the cupping method for sensory analysis of their roasts. The practical exam will test the roaster’s ability to repeat a roast based on specified roast profile parameters.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Roasting and Sensory Skills Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

STEP TWO TO BECOMING A PRODUCTION ROASTER

Sensory Skills Professional Course

Overview
This course is designed to align the advanced student with industry coffee and sensory standards, and to prepare them for running sensory evaluation in a coffee business.

More info about the course

In this 4 day course, students will acquire the skills required to refine their ability to objectively identify and evaluate qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.

This 4-day course includes 18 hours of hands-on coursework, and 1 half day of exams. 

Sensory Skills Intermediate is a required prerequisite 

Roasting and Green Coffee Intermediate are recommended prerequisites

Length
4 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

*STRONGLY RECOMMEND Green Coffee Intermediate & Professional. TID will not be offering these courses in 2018. 

Scroll down to see more about Director of Coffee courses

SCA Coffee Skills to Directors of Coffee in Roasting Business

STEP ONE TO MANAGING QUALITY CONTROL FOR A ROASTERY

Coffee Skills Intermediate Course: Brewing & Barista

Overview
This course covers both Intermediate level Barista Skills and Brewing, and is designed for a person who ideally has 6 months or more in the cafe, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee brewing and espresso preparation.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Brewing Intermediate

Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, this course helps the coffee professional manipulate brew techniques to improve coffee quality.

Barista Intermediate

Designed to test key core and more advanced skills and understanding, expected from a competent barista. Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and cafe maintenance.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Brewing and Barista Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1500 SCA Member / $1800 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

STEP TWO TO MANAGING QUALITY CONTROL FOR A ROASTERY

Coffee Skills Intermediate Course: Sensory & Roasting

Overview
This course covers Intermediate level Sensory Skills and Roasting. The course is designed for a person who ideally has 6 months or more in the roasting business, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee roasting and tasting.

More info about the course

Over 5 days we will cover core skills and knowledge in:

Sensory Intermediate

Designed to enable the student to apply core concepts of sensory science in order to objectively analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out, and they will progress in their calibration to the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

Roasting Intermediate

Designed to enable the student to apply key concepts in production roasting and roast analysis. We will build on the core concepts taught in Foundation, to deepen the student’s understanding of the physical changes that occur to the coffee via the roaster, and their impact on the sensory characteristics of the coffee. The student will work through the tasks of designing a roast profile for a specific green coffee and desired sensory outcome, from planning, to execution, and analysis. The students will be exposed to tools for objective roast analysis, and practice the cupping method for sensory analysis of their roasts. The practical exam will test the roaster’s ability to repeat a roast based on specified roast profile parameters.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Roasting and Sensory Skills Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

STEP THREE TO MANAGING QUALITY CONTROL FOR A ROASTERY

Sensory Skills Professional Course

Overview
This course is designed to align the advanced student with industry coffee and sensory standards, and to prepare them for running sensory evaluation in a coffee business.

More info about the course

In this 4 day course, students will acquire the skills required to refine their ability to objectively identify and evaluate qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.

This 4-day course includes 18 hours of hands-on coursework, and 1 half day of exams. 

Sensory Skills Intermediate is a required prerequisite 

Roasting and Green Coffee Intermediate are recommended prerequisites

Length
4 Days

Price
$1750 SCA Member / $1200 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

STEP FOUR TO MANAGING QUALITY CONTROL FOR A ROASTERY

Roasting Professional Course

Overview
This course is designed for roasters looking to deepen their understanding of coffee roasting, and enabling them to apply advanced skills and knowledge to create quality roasted coffee products in a more scientific and methodical way.

More info about the course

Over 4 days we will cover advanced skills and knowledge in:

Measuring, analyzing, and interpreting variables in the roasting processing. The students will demonstrate a greater understanding of heat transfer, chemical/physical change of the bean during roasting, and the sensory impact of these variables, as well as controlling for these variables at the roaster. Students will explore various roast techniques and approaches for different brewing applications and desired sensory outcomes.

 

 

Length
4 Days

Price
$2000 SCA Member / $2400 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

*STRONGLY RECOMMEND Green Coffee Intermediate & Professional Courses. TID will not be offering these course in 2018. 

Scroll down to see courses for Marketing and Sales

SCA Coffee Skills for people who want to sell more coffee better.

GAIN A BASIC UNDERSTANDING OF THE RETAIL COFFEE MARKET

Coffee Skills Foundation Course: Brewing & Barista

Overview
This course for beginners covers both Foundation level Barista Skills and Brewing, and is ideally suited for people new to the coffee industry, who have a focus towards the retail end of the coffee chain.

More info about the course

Over 3 days we will cover core skills in:

Brewing

Designed to introduce the new student to core coffee brewing skills and equipment. Successful candidates will be able to grind and brew to the correct recipe to produce great coffee.

Barista

Designed to introduce the new student to core espresso preparation skills and equipment. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.

The 3-day course includes 12 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
3 Days

Price
$900 SCA Member / $1100 Non-SCA Member
+
$70 Certificates Fee upon passing (this goes directly to the SCA)

All of our SCA Course Offerings

Coffee Skills Foundation Course: Brewing & Barista

Overview
This course for beginners covers both Foundation level Barista Skills and Brewing, and is ideally suited for people new to the coffee industry, who have a focus towards the retail end of the coffee chain.

More Info

Over 3 days we will cover core skills in:

Brewing

Designed to introduce the new student to core coffee brewing skills and equipment. Successful candidates will be able to grind and brew to the correct recipe to produce great coffee.

Barista

Designed to introduce the new student to core espresso preparation skills and equipment. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.

The 3-day course includes 12 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
3 Days

Price
$900 SCA Member / $1100 Non-SCA Member
+
$70 Certificates Fee upon passing (this goes directly to the SCA)

Coffee Skills Foundation Course: Green, Sensory & Roasting

Overview
This course for beginners covers Foundation level Green CoffeeSensory Skills and Roasting. It is ideally suited for people new to the coffee industry, who have a focus towards the coffee roasting business.

More Info

Over 4 days we will cover core skills and knowledge in:

Green Coffee

Designed to cover key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species.

Sensory Skills

Designed to expose and sensitize a student on the notion of specialty vs non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing, and discriminating aroma, taste and body in coffees objectively. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

Roasting

Designed to cover core concepts in specialty coffee roasting. Emphasis will be put on the key skills required for production coffee roasting, through an understanding of common terminology specific to roasting, breaking down the roaster into its basic mechanical components and practicing the requisite skills for safe and methodical operation. By the end of the course, a student should be confident in: operating a roaster safely, observing and recording relevant roast data during operation, being able to explain the basic physical changes that occur to the coffee during the roast process, and their basic impact on flavor in the cup.

The 4-day course includes 18 hrs of hands-on coursework, and a 6-8 hr day of written and practical exams. 

No prerequisites are required for Foundation level courses.

Length
3 Days

Price
$1200 SCA Member / $1450 Non-SCA Member
+
$105 Certificates Fee upon passing (this goes directly to the SCA)

Coffee Skills Intermediate Course: Brewing & Barista

Overview
This course covers both Intermediate level Barista Skills and Brewing, and is designed for a person who ideally has 6 months or more in the cafe, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee brewing and espresso preparation.

More Info

Over 5 days we will cover core skills and knowledge in:

Brewing Intermediate

Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, this course helps the coffee professional manipulate brew techniques to improve coffee quality.

Barista Intermediate

Designed to test key core and more advanced skills and understanding, expected from a competent barista. Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and cafe maintenance.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Brewing and Barista Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1500 SCA Member / $1800 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

Coffee Skills Intermediate Course: Sensory & Roasting

Overview
This course covers Intermediate level Sensory Skills and Roasting. The course is designed for a person who ideally has 6 months or more in the roasting business, and is looking to hone more advanced skills and understanding in the key concepts involved in specialty coffee roasting and tasting.

More Info

Over 5 days we will cover core skills and knowledge in:

Sensory Intermediate

Designed to enable the student to apply core concepts of sensory science in order to objectively analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out, and they will progress in their calibration to the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

Roasting Intermediate

Designed to enable the student to apply key concepts in production roasting and roast analysis. We will build on the core concepts taught in Foundation, to deepen the student’s understanding of the physical changes that occur to the coffee via the roaster, and their impact on the sensory characteristics of the coffee. The student will work through the tasks of designing a roast profile for a specific green coffee and desired sensory outcome, from planning, to execution, and analysis. The students will be exposed to tools for objective roast analysis, and practice the cupping method for sensory analysis of their roasts. The practical exam will test the roaster’s ability to repeat a roast based on specified roast profile parameters.

This 5-day course includes 24 hrs of hands-on course work, and a 6-8 hr day of exams.

Roasting and Sensory Skills Foundation are recommended (but not required) prerequisites for this course. 

Length
5 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$120 Certificates Fee upon passing (this goes directly to the SCA)

Brewing Professional Course

Overview
This course is designed for the brewing professional who is looking to deepen their understanding of coffee brewing dynamics, and enabling them to control and analyse these dynamics in a more scientific and methodical way.

More Info

Over 3 days we will cover advanced skills and knowledge in:

Analyzing and interpreting results from various brew methods, techniques, coffees, and brewing variables. We will expand our knowledge of water chemistry and its impact on brewing and sensory characteristics, as well as learning how to test water values, and take corrective measures. Students will demonstrate a greater expertise in operating various brewing devices and tools for analysis.

 

Length
3 Days

Price
$1200 SCA Member / $1450 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

Barista Skills Professional Course

Overview
This course is designed to enable the student looking to deepen their understanding and refine their skills in preparing and serving espresso based beverages, to approach this trade in a more scientific and methodical way.

More Info

Over 5 days we will cover advanced skills and knowledge in:

 

Measuring, analyzing and interpreting the results of espresso and espresso-based beverage preparation in an objective manner, to enable the student to become a more precise and flexible barista. We will explore many variations of preparation technique and style, so that the barista meets customer expectation with greater success. Students will demonstrate greater expertise in operating, controlling, and calibrating all tools and equipment necessary for professional specialty espresso and espresso based beverage preparation, while considering more deeply the customer service aspect of their trade. 

Sensory Foundation (or Intermediate) and Barista Intermediate is a mandatory prerequisites for this course. Brewing Intermediate is recommended. 

Length
5 Days

Price
$2000 SCA Member / $2400 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

Sensory Skills Professional Course

Overview
This course is designed to align the advanced student with industry coffee and sensory standards, and to prepare them for running sensory evaluation in a coffee business.

More Info

In this 4 day course, students will acquire the skills required to refine their ability to objectively identify and evaluate qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.

This 4-day course includes 18 hours of hands-on coursework, and 1 half day of exams. 

Sensory Skills Intermediate is a required prerequisite 

Roasting and Green Coffee Intermediate are recommended prerequisites

Length
4 Days

Price
$1750 SCA Member / $2000 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

Roasting Professional Course

Overview
This course is designed for roasters looking to deepen their understanding of coffee roasting, and enabling them to apply advanced skills and knowledge to create quality roasted coffee products in a more scientific and methodical way.

More Info

Over 4 days we will cover advanced skills and knowledge in:

Measuring, analyzing, and interpreting variables in the roasting processing. The students will demonstrate a greater understanding of heat transfer, chemical/physical change of the bean during roasting, and the sensory impact of these variables, as well as controlling for these variables at the roaster. Students will explore various roast techniques and approaches for different brewing applications and desired sensory outcomes.

 

 

Length
4 Days

Price
$2000 SCA Member / $2400 Non-SCA Member
+
$106 Certificate Fee upon passing (this goes directly to the SCA)

Follow the links below to learn more about the SCA Coffee Skills program. Or feel to give us call or shoot us an email to education@topecacoffee.com with your questions.

Coming from a Heritage SCAA Pathway program? Confused at what your next steps are? Check out the link below.