Specialty coffee is a diverse industry. SCA's Education programs are here to help you develop your passion and sharpen your skills.

Specialty Coffee Association Courses

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  • Aroma: The smell of dry and brewed coffee.
  • Acidity: The quality and intensity of organic acids.
  • Sweetness: The intensity of sweetness in flavor and aftertaste.
  • Bitterness: The perceived bitterness, sometimes associated with the description of “strong” and “bold”.
  • Body: The quality of the mouthfeel of the coffee.

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