SCA Coffee Skills Program (CSP)

SCA Coffee Skills Program (CSP)


The Coffee Skills Program (CSP) is divided in six thematic modules (Introduction to coffee, Green coffee, Sensory skills, Roastings, Brewing and Barista skills) and each one of them is divided in three different levels of certification (apart from the “Introduction to Coffee” module).

Our courses are “one to one” (we do not do group lessons, unless explicitly requested by companies or business) and are organized according to the customer needs (we do not have fixed date or time).

INTRODUCTION TO COFFEE - Bugan Coffee Lab Bergamo

Introduction to Coffee is the perfect module for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. This module looks at the processes coffee goes through: from farming the cherries to drying, roasting, brewing and finally drinking it. This is an half-day course, it also includes a coffee cupping.

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GREEN COFFEE - Bugan Coffee Lab Bergamo

The Green Coffee module covers the key concepts surrounding green coffee, from growing the plant, through processing, shipping, storage and arrival at a roaster. It includes principles of coffee growing, processing and green coffee grading and coffee contracts and green coffee portfolio management.

Green Coffee can be studied at three different levels:

  • Foundation: covers the key concepts surrounding green coffee, from growing the plant, through processing, shipping, storage and arrival at a roaster. It includes an introduction to cupping and coffee grading;
  • Intermediate: looks at green coffee in greater detail and builds on the core vocational skills needed by people who work with green coffee on a daily basis. It is broken down into three areas: Principles of coffee growing and processing; Introduction to green coffee grading; Coffee contracts and green coffee portfolio management;
  • Professional: is suited to people who have worked for at least two years in a job related to green coffee. It builds on the knowledge gained at Intermediate level and prepares the student for managerial jobs within the industry. Good knowledge of other Coffee Diploma System modules, especially Sensory Skills and Roasting, is highly recommended for anyone wanting to study at this level.
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SENSORY SKILLS - Bugan Coffee Lab Bergamo

Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying speciality coffee qualities, as well as an overview of how to implement this in business.

Sensory Skills can be studied at three different levels:

  • Foundation: covers the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an introduction to identifying speciality coffee qualities, as well as an overview of how to implement this in business;
  • Intermediate: is ideal for someone already working in the area who wants to develop their knowledge of sensory skills. It is broken down into three areas: How we taste, perceive and interpret; Running a cupping session and tasting the diversity of coffee; How to set up sensory skills in your business;
  • Professional: is aimed at people with extensive experience in the industry who wish to develop their knowledge to become sensory skills leaders in a coffee business.
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ROASTING - Bugan Coffee Lab Bergamo

Roasting gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

Roasting can be studied at three different levels:

  • Foundation: gives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark;
  • Intermediate: builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production;
  • Professional: gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production.
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BREWING - Bugan Coffee Lab Bergamo

The study of Brewing introduces you to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press. In addition, this module allows you to get hands-on and learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.

Brewing can be studied at three different levels:

  • Foundation: introduces the beginner to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press;
  • Intermediate: is very much a hands-on workshop where you will learn to analyze your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction;
  • Professional: takes the scientific knowledge a stage further, covering the impact of temperature on brewing, acidity levels during the brewing process, the impact of water quality on coffee brewing and flavour and understanding how to chart espresso and brew within a given extraction percentage.
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BARISTA SKILLS - Bugan Coffee Lab Bergamo

Barista Skills is for people focussing on the key skills required to set your grinder, make espresso and foam and texture milk for cappuccinos. This module allows you to gain a deeper understanding of the coffee itself and build on your practical skills for milk technique and latte art, not to mention health and safety, customer service and basic business.

Barista Skills can be studied at three different levels:

  • Foundation: è studiato per i neofiti e si concentra sulle competenze necessarie per regolare il macina caffè, preparare l’espresso e il cappuccino in modo preciso e professionale, per imparare da subito la giusta impostazione. Non è richiesta alcuna esperienza precedente come barista per questo corso;
  • Intermediate: provides a deeper understanding of the coffee itself and builds on the practical skills learnt at Foundation level. Milk techniques, including latte art, are introduced as well as health and safety, customer service and basic business. This course is suitable for people already working as baristas;
  • Professional: level is suitable for baristas with considerable experience who have also completed the Intermediate qualification. It takes both a scientific and managerial perspective to coffee and making espresso-based drinks.
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Certified Courses

Certified Courses

These courses are dedicated to all baristas or future ones, that want to be trained, to improve and discover new worlds. Find the right course for you. Attendance certificates are issued for all courses.

Our courses are “one to one” (we do not do group lessons, unless explicitly requested by companies or business) and are organized according to the customer needs (we do not have fixed date or time).

Corso Caffetteria Base - Bugan Coffee Lab Bergamo

Il corso è adatto a chi vuole avvicinarsi al mondo della caffetteria a livello professionale. Il percorso di 10 ore toccherà vari punti della filiera del caffè, le tecniche per un espresso perfetto, la macinatura, le tecniche per un cappuccino perfetto e la pulizia della macchina. Al termine del corso verrà rilasciato l’attestato di partecipazione.

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Corso Caffetteria Avanzato - Bugan Coffee Lab Bergamo

Il corso approfondisce le tecniche del cappuccino e tutte le bevande a base di espresso e latte. Si impara a gestire gli ordini come in una caffetteria. Al termine del corso verrà rilasciato l’attestato di partecipazione.

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Corso Latte Art Base - Bugan Coffee Lab Bergamo

Il corso è adatto ai baristi che vogliono dare un tocco di creatività al cappuccino. L’arte del caffè con il latte, è quella tecnica che prevede solo l’utilizzo del versamento del latte al fine di creare una decorazione d’effetto. Il corso prevede 3 figure basi: cuore mela foglia. Al termine del corso verrà rilasciato l’attestato di partecipazione.

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Corso Latte Art Avanzato - Bugan Coffee Lab Bergamo

Il corso di Latte Art Avanzato è orientato a chi vuole approfondire le tecniche di decorazione del cappuccino. Offre al barista spazio per esprimere la propria creatività con diverse tecniche di versata del latte e le corrette attrezzature. Al termine del corso verrà rilasciato l’attestato di partecipazione.

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Corso Analisi Sensoriale & Degustazione - Bugan Coffee Lab Bergamo

Il corso dedicato a conoscere le tecniche dell’analisi sensoriale del caffè. Per verificare il livello di percezione degli assaggiatori sulla base della loro sensibilità sensoriale o per allenare le proprie capacità gusto-olfattive. Al termine del corso verrà rilasciato l’attestato di partecipazione.

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Corso Macinatura e Estrazioni base - Bugan Coffee Lab Bergamo

Il corso è dedicato a chi vuole trovare la perfetta macinatura con il proprio caffè utilizzato sia per metodo espresso sia per altre tipologie di estrazioni. Al termine del corso verrà rilasciato l’attestato di partecipazione.

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Corso Macinatura e Estrazioni avanzato - Bugan Coffee Lab Bergamo

Il corso approfondisce le varie macinature utilizzando attrezzatura tecnica professionale e preparazione di diversi metodi di estrazioni in filtro. Al termine del corso verrà rilasciato l’attestato di partecipazione.

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Corso Tostatura base - Bugan Coffee Lab Bergamo

Il corso darà le basi del processo di tostatura e le chiavi determinanti nel controllo del riscaldamento, il ciclo di tostatura, la registrazione di processo e come controllare aspetti sensoriali di base del caffè tostando chiaro o scuro.

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Corso Tostatura avanzato - Bugan Coffee Lab Bergamo

Il corso darà una più elaborata comprensione del processo di tostatura e dei diversi tipi di trasferimento di calore che ci sono in gioco. Si vedrà anche come diversi profili di tostatura portano ad un’espressione sensoriale diversa per lo stesso caffè, anche allo stesso grado di tostatura.

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Corso La chimica sull'acqua - Bugan Coffee Lab Bergamo

Corso in collaborazione con BWT Water+More Italia

Il corso è rivolto ai professionisti che vogliono prendere in considerazione nuovi ambiti di studio non solo scientifici ma anche chimici (Tds) ed economici.

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Corsi personalizzati - Bugan Coffee Lab Bergamo

Studio e preparazione di un corso che soddisfi la richiesta del cliente in base alle sue competenze; presso il nostro laboratorio o direttamente nel vostro bar utilizzando le attrezzature che utilizzate ogni giorno.
Per la Vostra Azienda, corsi dedicati alla formazione del Vostro personale di vendita.

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Cupping Workshop

Cupping Workshop

Here you can find all the courses for all the Coffee Lovers that want to learn tasting techniques.
If you are a group of 4/5 people you can choose and fix a date to spend 3 hours learning and having fun or find the next scheduled workshop!

  • Duration: 3,5 hours;
  • Participants: 6 people max;
  • Argoments:
    • Tongue calibration and calibration test;
    • Tasting of Arabica and Robusta differences by Brazilian cupping method;
    • Group tasting of 1 coffee with espresso extraction method by compiling the sensory analysis form.
    • Individual tasting of 1 coffee with espresso extraction method by compiling the sensory analysis form.
  • Cost: 50,00 €/pp.
  • Duration: 3,5 hours;
  • Partecipants: 6 people max;
  • Arguments:
    • Theoretical olfactory Sensorial Analysis;
    • Blind practice;
    • Tongue calibration acid/bitter (intensity);
    • Roasting notes;
    • Coffee tasting with espresso extraction method by compiling the sensory analysis form.
  • Cost: 50,00 €/pp.
  • Duration: 3,5 hours;
  • Partecipants: 6 people max;
  • Arguments:
    • Grinding and grinder overview;
    • Water/time overview (recipe);
    • Coffee tasting with several extraction methods (Aeropress, Dripper V60 e Chemex).
  • Cost: 60,00 €/pp.

Are you a barista and do you want to increase your skills? Do you want to become a coffee roaster? Do you want to increase your sensory abilities?

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