SCA Coffee Skills Program modules
An overview of the Specialty Coffee Association (SCA) Coffee Skills Program (CSP), its structure, and the key modules that support professional coffee careers.
Key concepts
Puck compressibility and porosity
How the compressibility and porosity of an espresso puck influence flow resistance, extraction uniformity, and cup quality.
Inventory, par levels, and ordering
How to manage café inventory effectively by setting par levels, monitoring stock, and creating efficient ordering systems to avoid shortages or waste.
Carbonate system and buffering
Explore how the carbonate system contributes to water's buffering capacity and its impact on coffee extraction.
Total hardness vs alkalinity
Understand the difference between total hardness and alkalinity, and how each affects extraction and flavor in coffee brewing.
Maintenance and cleanliness
How proper maintenance and cleanliness of grinders preserve performance, consistency, and coffee quality.