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.
Sweetness bitterness
Ristretto, normale, lungo targets
The differences between ristretto, normale, and lungo espresso shots, including their target brew ratios, extraction styles, and flavor outcomes.
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Sensory calibration for espresso
How baristas and tasters align their sensory perception of espresso to ensure consistent evaluation and recipe adjustments.
Data logging for espresso
How to use data logging to track espresso variables, improve consistency, and support recipe development.