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.
Water chemistry
Internal competitions and learning
How to design and run internal competitions as a tool for barista development, sensory calibration, and continuous learning within a coffee program.
Spec changes and communication
How to manage specification (spec) changes in coffee programs and communicate them clearly to suppliers, staff, and customers.
Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
Extraction adjustments for low temps
How to adjust brewing parameters to compensate for slower extraction at low temperatures in cold coffee methods.
Continuous improvement cycles
How continuous improvement frameworks help refine coffee quality management through iterative evaluation and adjustment.