SCA Introduction to Coffee

Introduction to Coffee Join us at COFFEENØW Markham for a two-night SCA Introduction to Coffee course exploring the complete journey of coffee — from seed and origin to processing, roasting, sensory and brewing. October 20 & 27, 2026 · Tuesday 7:00–9:30 PM COFFEENØW Markham No previous coffee experience required. Course Overview Ever wondered why coffees from different origins taste so different? What does “washed,” “natural,” or “honey processed” actually mean? How do roasting and brewing change what eventually ends up in your cup? SCA Introduction to Coffee is designed to give you a broad understanding of the specialty coffee industry and the journey coffee takes from farm to cup. Across two evening sessions, we’ll explore coffee origins, varieties, processing, roasting, sensory evaluation and brewing fundamentals through a combination of theory, tasting and practical demonstrations. This course is ideal for coffee enthusiasts, home brewers, new baristas, hospitality professionals, or anyone considering taking their first step into professional coffee education. NIGHT 01 — FROM SEED TO GREEN We begin at the origin and explore how decisions made before roasting can influence what we eventually taste. Topics include: What is specialty coffee? The coffee value chain Coffee history and producing regions Arabica, Robusta, species and varieties Coffee farming and harvesting Cherry selection and quality Coffee processing Washed, Natural & Honey processes How origin and processing influence flavour Guided coffee tasting and discussion NIGHT 02 — FROM ROAST TO CUP On the second evening, we follow coffee from the roaster into the cup and begin connecting coffee knowledge with sensory experience. Topics include: Coffee roasting fundamentals Roast development and roast degree Freshness and coffee storage Introduction to sensory evaluation Aroma, acidity, sweetness, body and flavour Guided coffee cupping Brewing and extraction fundamentals Coffee-to-water ratio Grind size and extraction Water and brewing equipment Course review and next steps Learning Outcomes By the end of the course, participants should be able to explain the basic journey of coffee from farm to cup, recognize the major factors affecting coffee flavour, understand common processing and brewing terminology, and approach tasting coffee in a more structured way. A HANDS-ON COFFEE EXPERIENCE This isn't just about sitting through a presentation. Throughout the course, students will have opportunities to smell, taste and compare coffees, helping connect the theory of origin, processing and roasting with what's actually happening in the cup. Our goal is simple: Don't just drink coffee. Understand it. COURSE INFORMATION Course: SCA Introduction to Coffee Format: 2-Night Evening Course Dates: Tuesday, Oct 20 & 27, 2026 Time: 7:00–9:30 PM Location: COFFEENØW Markham Language: English/Cantonese/Chinese Experience Level: Beginner Prerequisite: None Students are expected to attend both evenings to complete the course.