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UID:9827ef1531842e3793f587931f320490@coffeeis.me
SUMMARY:SCA Introduction to Coffee
DESCRIPTION:This is where specialty coffee education starts.\nIf you want t
 o understand coffee professionally\, or simply want the whole world of spec
 ialty coffee to finally make sense\, this is the foundation.\nThe SCA Intro
 duction to Coffee course gives you a clear overview of the entire coffee jo
 urney\, from seed to cup. You’ll learn how farming\, processing\, exporti
 ng\, roasting\, sensory evaluation\, water\, brewing\, freshness\, and main
 tenance all connect\, and how decisions made at every stage affect what end
 s up in your cup. EN_Introduction to Coffee_Train…\nThis is not just a le
 cture.\nYou’ll also taste coffees side by side so the concepts become rea
 l. During the course\, we’ll explore differences between:\n\nArabica and 
 Robusta\nNatural and Washed coffees\nLight and Dark roasts\nCoffees with cl
 early different sensory profiles\n\nThese tasting activities are part of th
 e official course curriculum and help you understand how species\, processi
 ng\, roast level\, and other attributes show up in the cup. EN_Introduction
  to Coffee_Train… EN_Introduction to Coffee_Train… EN_Introduction to C
 offee_Train…\nBy the end of the course\, you’ll have a much clearer und
 erstanding of:\nHow coffee moves through the value chain\, from farming and
  processing to exporting\, importing\, roasting\, and brewing.\nHow origin\
 , species\, processing\, roasting\, water\, and brewing can influence the f
 inal cup.\nThe differences between Arabica and Robusta\, natural and washed
  processing\, and lighter and darker roasting styles.\nThe basics of sensor
 y assessment and cupping\, and why coffee professionals use tasting as a de
 cision-making tool. EN_Introduction to Coffee_Train…\nThe fundamental bre
 wing concepts behind ratio\, water temperature\, grind size\, extraction\, 
 and different brewing methods. EN_Introduction to Coffee_Train…\nWhy wate
 r quality\, freshness\, storage\, cleaning\, and equipment maintenance matt
 er.\nMost importantly\, you’ll start connecting all these pieces instead 
 of seeing them as separate coffee topics.\nThis is where the rest of your c
 offee education begins\nIf you plan to continue deeper into specialty coffe
 e\, this course gives you the context that makes everything else easier to 
 understand.\nWhether your next step is Barista\, Brewing\, Roasting\, Senso
 ry\, or Green Coffee\, Introduction to Coffee gives you the broader picture
  first.\nYou learn the language of specialty coffee\, understand how the di
 fferent parts of the industry connect\, and build a foundation you can use 
 as you move into more specialized training.\nPerfect for\nCoffee enthusiast
 s who want to understand coffee beyond simply drinking it.\nPeople consider
 ing a career in coffee.\nNew baristas\, roasters\, café owners\, green cof
 fee professionals\, or anyone entering the specialty coffee industry.\nPeop
 le already working in coffee who understand one part of the industry but wa
 nt a clearer picture of the entire coffee value chain.\nAnd anyone planning
  to continue with more advanced specialty coffee education.\nNo previous co
 ffee experience required\nThis is an introductory course\, so you do not ne
 ed previous professional coffee experience. The official course has no prer
 equisites. EN_Introduction to Coffee_Train…\nNever cupped coffee before?\
 nThat is completely fine.\nWe will demonstrate the tasting process live dur
 ing the course and guide you through it step by step. You do not need to ar
 rive knowing how to cup coffee or how to describe flavors like a profession
 al.\nJust come ready to taste\, ask questions\, and learn.\nEarn your offic
 ial SCA certificate\nSuccessful participants receive an official SCA Introd
 uction to Coffee certificate\, part of the Specialty Coffee Association’s
  international education program.\nIt’s a great first credential if you
 ’re beginning your professional coffee education or planning to continue 
 into more advanced SCA courses. EN_Introduction to Coffee_Train…\nStart h
 ere if you want coffee to make more sense.\nThis is the foundation that con
 nects the entire specialty coffee world.\nAfter the course\, you won’t ju
 st know more coffee facts. You’ll understand why coffees taste different\
 , how those differences are created\, how the different parts of the coffee
  industry fit together\, and where you want to go next in your coffee educa
 tion.\nLive session: Tuesday\, November 23\, 9am to 1pm Pacific.\nEastern (
 NY\, FL): 12pm–4pmCentral (TX\, IL): 11am–3pmMountain (CO\, UT): 10am
 –2pmPacific (CA\, WA): 9am–1pmHawaii: 6am–10amUK (London): 5pm–9pmC
 ET (FR\, DE\, IT\, CZ\, SK\, HU): 6pm–10pmEET (GR): 7pm–11pmIndia (Mumb
 ai): 9:30pm–1:30amChina (Beijing): 12am–4amSingapore: 12am–4amTokyo: 
 1am–5am
LOCATION:Online
DTSTAMP:20260926T025054Z
DTSTART:20261123T170000Z
DTEND:20261123T210000Z
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