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SCAE Green Coffee Foundation

The SCAE Green Coffee Foundation course covers key concepts surrounding green coffee, from coffee growing, through processing, shipping, storage, to arrival at a roaster. It also includes an introduction to cupping and coffee grading. The course is suitable for aspiring baristas, roasters, and coffee professionals who seek to understand the basics of green coffee. No prior knowledge is required before taking this one-day course, which consists of a short practical test and a written test with 15 questions and a 60% passing score. Successful students will be awarded 5 points towards the SCAE Coffee Diploma.

SCAE Green Coffee Intermediate

The SCAE Green Coffee Intermediate course looks at green coffee on a deeper level and builds on the core vocational skills essential for people who work with green coffee on a daily basis. Students will learn how to navigate the supply chain, apply knowledge of seasonality in coffee cropping, along with shipping and storage knowledge to stock holding patterns. They will also learn about quality differences resulting from supply chain variations, basic legislative needs to purchasing, and different certification schemes in the world of coffee. The two-day course is suitable for baristas, roasters, and coffee professionals seeking to gain a deeper understanding of green coffee. It consists of four short practical tests and a written test with 25 questions and a passing score of 70%. Successful students will be awarded 10 points towards the SCAE Coffee Diploma. The syllabus of this course is divided into three sections:


  • Principles of Coffee Growing and Processing

        This section explores key differences in the botany of coffee species, and how it leads to differences in growing location and farming systems by plant type. It also covers variations in farming practice found in producing countries, including shading methods, fertilization and pest management. It provides an explanation of the differences in processing techniques for the production of specialty quality coffee, as well as insights into how these techniques change the cup profile of coffee.


  • Introduction to Green Coffee Grading

        This section provides an overview of the different types of defects that may occur in green coffee and their likely causes. Students will learn the physical methods of examining green coffee samples, identify physical defects, and use key equipment to effectively assess green coffee quality.


  • Coffee Contracts and Green Coffee Portfolio Management

         The planning and management of green coffee stocks is central to many green coffee jobs, hence this section explores the basic market principles and structures involved in pricing changes of all coffee sectors, as well as the methods of creating green coffee contracts with suppliers and customers. 

SCAE Green Coffee Professional

The SCAE Green Coffee Professional course builds on knowledge gained at the Intermediate level and prepares the student for managerial jobs within the industry. The course is suitable for those who have worked for at least two years in a green coffee related job. It is mandatory to hold certification at the Intermediate level as the Professional level requires extensive relevant experience, and good knowledge of the SCAE Coffee Diploma System, especially Sensory and Roasting Skills are highly recommended for those who seek to participate in this course. This three-day course consists of three short practical tests and a written test with 35 questions and a passing score of 80%; successful students will be awarded 25 points towards the SCAE Coffee Diploma. The course will test students on their ability to:

  • Identify key aspects of coffee botany and farm management
  • Understand in detail the different stages of specialty coffee processing across the full range of methodologies found in producing countries
  • Demonstrate an ability to identify a range of cup defects found globally in coffee
  • Demonstrate how to analyze samples of green and roasted coffee for quality and defects
  • Understand how to construct and manage green coffee portfolios in terms of volumes, cost, and time with reference to the changing market price of coffee
  • Understand criteria forming the cost of green coffee production and how to apply this to contract negotiation
  • Demonstrate how to identify coffees based on quality and volume parameters to suit client needs
  • Understand how to assess suppliers for their ability to meet criteria outlined in third party accreditation systems