Portfolio building and case studies
How coffee professionals can build a career portfolio and use case studies to demonstrate skills, achievements, and industry impact.
Roast profiles
Roasting Intermediate/Professional
The structure and focus of the SCA Roasting Intermediate and Professional modules, which train roasters to move from operational competence to mastery of profiling and production systems.
Spec changes and communication
How to manage specification (spec) changes in coffee programs and communicate them clearly to suppliers, staff, and customers.
Cupping schedule and calibration
How to design a cupping schedule for ongoing quality checks and how to run calibration sessions to align tasters’ sensory evaluations.
Triangle testing and statistics
How triangle testing is used in coffee sensory science to determine whether detectable differences exist between samples, and how statistics validate the results.
Cupping-style brews for evaluation
How cupping-style immersion brews are used to evaluate coffee quality, consistency, and defects in a standardized way.