SCAA，全称——Specialty Coffee Association ofAmerica，中文译名“美国精品咖啡协会”。SCAA是世界上最大的咖啡贸易协会，是一个专注于优质咖啡的贸易组织。SCAA成立于1982年，会员公司三千多个，遍布世界40多个国家，涵盖咖啡行业各个领域，包括咖啡种植商、咖啡烘焙商、咖啡设备制造商、及各类咖啡贸易商。 SCAA下设两个分会：咖啡师公会(Barista Guild of America)和烘焙师公会(Roasters Guild)，均由专业咖啡从业人士组成，成员间通过信息交流、技能培训和合作，以提升行业咖啡品质。同时咖啡质量协会（CQI）是SCAA的公益信託机构，是咖啡行业最大的咖啡培训和技术帮助提供机构。(from百度) SCAAOfficial 咖啡基础SCAAFoundations of Coffee ‧CB100 Seed to Cup种子到咖啡 ‧CP151 Brewing and Extraction Principles沖煮与萃取基本原理 ‧CP152 Brewing and Extraction Principles Applied沖煮实作练习 ‧GE103 Orientation to SCAA Cupping SCAA杯测简介 ‧CP103 Customer Service Essentials客户服务 ‧Performance Checklists submitted after class课后提交成果检查表 咖啡金杯萃取认证SCAAGolden Cup Technician ‧Foundations of Coffee咖啡基础 ‧CP158 Golden Cup Brewing金杯沖煮 ‧CP255 Brewing Approaches and Variations沖煮方式及变因 ‧EXM_GW1 Written Exam笔试 ‧EXM_ GP1 Practical Exam实作测验 义式咖啡大师1级认证SCAA-BGA-Level 1 ‧Foundations of Coffee咖啡基础 ‧CP101 Essentials of Espresso义式咖啡要点 ‧CP102 Essentials of Milk Steaming牛奶蒸煮要点 ‧Written Exam笔试 ‧Practical Exam实作测验 义式咖啡大师2级认证SCAA-BGA-Level 2 ‧Barista Level 1 Certificate须通过义式咖啡一级认证 ‧CP201 Grind,Dose,Tamp,Extract研磨、配量、填压、萃取 ‧CP202 Espresso Bar EfficiencyWorkflow义式咖啡吧台的效率与流程 ‧CP203 Milk EssentialsLatte Art Practice牛奶要点及拉花艺术练习 ‧CP204 Espresso Machine Preventative Maintenance义式咖啡机的预防保养 ‧EXM-BW2 Written Exam笔试 ‧EXM-BP2 Practical Exam实作测验 咖啡烘焙大师1级认证SCAA-RGA-Level 1 ‧Foundations of Coffee咖啡基础 ‧CB200 Mill to Roaster:Green Coffee PriceContract Impacts处理厂到烘焙厂:咖啡生豆价格与合约影响 ‧CB205 Green Coffee Buying Essentials咖啡生豆购买相关知识 ‧GE151 Green Coffee Grading生豆分级 ‧RP110 Basic Roasting EquipmentOperation基础烘焙设备和操作 ‧RP112 Introduction to Roasting Concepts烘焙概念介绍 ‧RP120 Profile Roasting Practices曲线烘焙练习 ‧RP104 Decaffeination低咖啡因处理 ‧RP208 Roaster Plant Safety Essentials烘焙间安全要点 ‧RP223 Sample Roasting样品烘焙 ‧EXM_RW1 Written Exam笔试 咖啡烘焙大师2级认证SCAA-RGA-Level 2 ‧CP101 Espresso and Milk Steaming Fundamentals part1义式咖啡与牛奶蒸煮1 ‧CP102 Espresso and Milk Steaming Fundamentals part1义式咖啡与牛奶蒸煮2 ‧GE200 Introduction to Sensory Analysis感官分析介绍 ‧GE201 SCAA Cupping Form and Peer Calibration杯测表格及校正(Q grader不需要) ‧GE204 Defect Cupping瑕疵风味杯测 ‧GE206 Grinding and Grind Analysis研磨与研磨分析 ‧GE304 Taste Testing for Production产品品尝测试 ‧GE353 Coffee Tasters Flavor Wheel咖啡杯测师风味轮 ‧RP206 Coffee Farming:Digging Deeper than Seed to cup咖啡种植:比种子到咖啡更深入探讨 ‧RP207 Coffee Processing Methods咖啡处理方式 ‧RP216 Identifying Roast Defects辨别烘焙缺陷 ‧RP218 Heat and the Roasting Machine热能与烘焙机 ‧RP225 Espresso Roasting义式咖啡烘焙 ‧RP237 Coffee Packaging Fundamentals咖啡包装基础 ‧RP324 Air Quality and the Roaster烘焙空气品质与烘豆机 ‧EXM-RW2 Roaster Level 2 Written Exam烘焙二级笔试 咖啡交易一级认证SCAACoffee Buyer Certificate Level 1 ‧Foundations of Coffee咖啡基础 ‧CB200 Mill to Roaster:Green Coffee PriceContract Impacts 处理厂到烘焙厂:咖啡生豆价格与合约影响 ‧CB205 Green Coffee Buying Essentials生豆採购要点 ‧CB206 Green Coffee Market Dynamics Explained绿色咖啡市场动态解析 ‧CB230 Production and Inventory Control Practices生产和库存控制 ‧CB236 Buying on Green Coffee Market Principles在生豆市场的购买原则 ‧CB237 Green Coffee Purchasing Strategies生豆採购策略 ‧EXM-CBW1 Written Exam笔试 咖啡品尝师认证SCAACoffee Taster CertificateLevel 1 ‧Non-Q-Grader Track未取得Q grader咖啡品质鑑定师 ‧Foundations of Coffee–咖啡基础(CB100,CP151,CP152,GE103,CP103) ‧GE200 Introduction to Sensory Analysis感官分析介绍 ‧GE151 Green Coffee Grading生豆分级 ‧GE154 Sensory Skills Test Preparation味觉测验(喝水) ‧GE204 Defect Cupping瑕疵风味杯测 ‧GE153 Le Nez du Cafe咖啡香瓶 ‧GE255 Organic Acids and the Chemistry of Coffee有机酸及咖啡的化学 ‧GE303 Triangulation Cupping三角杯测 ‧GE201 TheSCAACupping Form and Peer Calibration杯测表格及校正 ‧Comparative Cupping:进阶杯测 ‧GE202 World Regions世界各地产区 ‧GE203 African Coffees非洲咖啡 ‧GE205 Central and South American Coffees中美洲与南美洲咖啡 ‧GE154 Sensory Skills感官技巧 ‧Written Exam笔试 ‧Calibration Final最终校正