SlideShare a Scribd company logo
Scae è l’associazione europea che
ha come obiettivo la diffusione
della cultura del caffè di qualità.
www.scae.com
Le basi del caffè dalla pianta alla tazza.
Il modulo è studiato per i neofiti per introdurli al
mondo degli specialty coffees. I corsi di
formazione per preparare i partecipanti a
superare gli esami scritto e pratico durano
almeno mezza giornata.
Il modulo green riguarda tutto ciò che ruota
attorno al mondo del caffè verde e al Controllo
Qualità.
Gli argomenti trattati sono la botanica del caffè,
i diversi metodi di lavorazione, individuare i
difetti, assaggiare il caffè in metodologia
“cupping”, conoscere il mercato del caffè e saper
acquistarlo acquistare.
Il modulo sensory tratta il mondo sensoriale
del caffè applicato al laboratorio assaggi con la
metodologia di preparazione “cupping”.
Gli argomenti base del modulo sono l’analisi
sensoriale, l’anatomia e fisiologia della
percezione sensoriale, l’assaggio del caffè, i
protocolli di preparazione “cupping” SCAA e
Cupf Excellence.
Il modulo roasting insegna a tostare il caffè con
competenza teorica e pratica per trasformare
nel modo corretto gli specialty coffees.
Capire il processo di tostatura, conoscere le più
importanti modificazioni chimico-fisiche,
misurare l’umidità del caffè verde, gestire diversi
profili di tostatura, misurare il colore di
tostatura.
Il modulo brewing approfondisce il mondo del
caffè filtro e della macinatura per preparare
correttamente una buona tazza di caffè.
La certificazione prevede la trattazione degli
argomenti correlati alla macinatura e alla
preparazione del caffè filtro, il controllo della
bevanda sulla brewing control chart, l’impatto
dell’acidità nella tazza.
Il modulo barista skills tratta gli argomenti del
mondo dell’espresso e delle bevande a base di
espresso, cappuccino e macchiato.
Teoria e pratica su come preparare un espresso
perfetto si incrociano con gli argomenti inerenti
la schiumatura perfetta del latte per il
cappuccino e il macchiato assieme alla perfetta
pulizia e manutenzione dell’attrezzatura per
l’espresso.
www.scaeitalia.com

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Il Coffee Diploma System della SCAE

  • 1.
  • 2. Scae è l’associazione europea che ha come obiettivo la diffusione della cultura del caffè di qualità. www.scae.com
  • 3.
  • 4.
  • 5.
  • 6.
  • 7.
  • 8.
  • 9.
  • 10.
  • 11.
  • 12. Le basi del caffè dalla pianta alla tazza. Il modulo è studiato per i neofiti per introdurli al mondo degli specialty coffees. I corsi di formazione per preparare i partecipanti a superare gli esami scritto e pratico durano almeno mezza giornata.
  • 13. Il modulo green riguarda tutto ciò che ruota attorno al mondo del caffè verde e al Controllo Qualità. Gli argomenti trattati sono la botanica del caffè, i diversi metodi di lavorazione, individuare i difetti, assaggiare il caffè in metodologia “cupping”, conoscere il mercato del caffè e saper acquistarlo acquistare.
  • 14. Il modulo sensory tratta il mondo sensoriale del caffè applicato al laboratorio assaggi con la metodologia di preparazione “cupping”. Gli argomenti base del modulo sono l’analisi sensoriale, l’anatomia e fisiologia della percezione sensoriale, l’assaggio del caffè, i protocolli di preparazione “cupping” SCAA e Cupf Excellence.
  • 15. Il modulo roasting insegna a tostare il caffè con competenza teorica e pratica per trasformare nel modo corretto gli specialty coffees. Capire il processo di tostatura, conoscere le più importanti modificazioni chimico-fisiche, misurare l’umidità del caffè verde, gestire diversi profili di tostatura, misurare il colore di tostatura.
  • 16. Il modulo brewing approfondisce il mondo del caffè filtro e della macinatura per preparare correttamente una buona tazza di caffè. La certificazione prevede la trattazione degli argomenti correlati alla macinatura e alla preparazione del caffè filtro, il controllo della bevanda sulla brewing control chart, l’impatto dell’acidità nella tazza.
  • 17. Il modulo barista skills tratta gli argomenti del mondo dell’espresso e delle bevande a base di espresso, cappuccino e macchiato. Teoria e pratica su come preparare un espresso perfetto si incrociano con gli argomenti inerenti la schiumatura perfetta del latte per il cappuccino e il macchiato assieme alla perfetta pulizia e manutenzione dell’attrezzatura per l’espresso.