SCAA，全稱——Specialty Coffee Association ofAmerica，中文譯名“美國精品咖啡協會”。
SCAA是世界上最大的咖啡貿易協會，是一個專注於優質咖啡的貿易組織。
SCAA成立於1982年，會員公司三千多個，遍佈世界40多個國家，涵蓋咖啡行業各個領域，包括咖啡種植商、咖啡烘焙商、咖啡設備製造商、及各類咖啡貿易商。
SCAA下設兩個分會：咖啡師公會(Barista Guild of America)和烘焙師公會(Roasters Guild)，均由專業咖啡從業人士組成，成員間通過信息交流、技能培訓和合作，以提升行業咖啡品質。同時咖啡質量協會（CQI）是
SCAA的公益信託機構，是咖啡行業最大的咖啡培訓和技術幫助提供機構。(from百度)
咖啡基礎
SCAA Foundations of Coffee
‧CB100 Seed to Cup種子到咖啡
‧CP151 Brewing and Extraction Principles沖煮與萃取基本原理
‧CP152 Brewing and Extraction Principles Applied沖煮實作練習
‧GE103 Orientation to SCAA Cupping SCAA杯測簡介
‧CP103 Customer Service Essentials客戶服務
‧Performance Checklists submitted after class課後提交成果檢查表
咖啡金盃萃取認證
SCAA Golden Cup Technician
‧Foundations of Coffee咖啡基礎
‧CP158 Golden Cup Brewing金盃沖煮
‧CP255 Brewing Approaches and Variations沖煮方式及變因
‧EXM_GW1 Written Exam筆試
‧EXM_ GP1 Practical Exam實作測驗
義式咖啡大師1級認證
SCAA-BGA-Level 1
‧Foundations of Coffee咖啡基礎
‧CP101 Essentials of Espresso義式咖啡要點
‧CP102 Essentials of Milk Steaming牛奶蒸煮要點
‧Written Exam筆試
‧Practical Exam實作測驗
義式咖啡大師2級認證
SCAA-BGA-Level 2
‧Barista Level 1 Certificate須通過義式咖啡一級認證
‧CP201 Grind,Dose,Tamp,Extract研磨、配量、填壓、萃取
‧CP202 Espresso Bar Efficiency&Workflow義式咖啡吧檯的效率與流程
‧CP203 Milk Essentials&Latte Art Practice牛奶要點及拉花藝術練習
‧CP204 Espresso Machine Preventative Maintenance義式咖啡機的預防保養
‧EXM-BW2 Written Exam筆試
‧EXM-BP2 Practical Exam實作測驗
咖啡烘焙大師1級認證
SCAA-RGA-Level 1
‧Foundations of Coffee咖啡基礎
‧CB200 Mill to Roaster:Green Coffee Price&Contract Impacts處理廠到烘焙廠:咖啡生豆價格與合約影響
‧CB205 Green Coffee Buying Essentials咖啡生豆購買相關知識
‧GE151 Green Coffee Grading生豆分級
‧RP110 Basic Roasting Equipment&Operation基礎烘焙設備和操作
‧RP112 Introduction to Roasting Concepts烘焙概念介紹
‧RP120 Profile Roasting Practices曲線烘焙練習
‧RP104 Decaffeination低咖啡因處理
‧RP208 Roaster Plant Safety Essentials烘焙間安全要點
‧RP223 Sample Roasting樣品烘焙
‧EXM_RW1 Written Exam筆試
咖啡烘焙大師2級認證
SCAA-RGA-Level 2
‧CP101 Espresso and Milk Steaming Fundamentals part1義式咖啡與牛奶蒸煮1
‧CP102 Espresso and Milk Steaming Fundamentals part1義式咖啡與牛奶蒸煮2
‧GE200 Introduction to Sensory Analysis感官分析介紹
‧GE201 SCAA Cupping Form and Peer Calibration杯測表格及校正(Q grader不需要)
‧GE204 Defect Cupping瑕疵風味杯測
‧GE206 Grinding and Grind Analysis研磨與研磨分析
‧GE304 Taste Testing for Production產品品嚐測試
‧GE353 Coffee Tasters Flavor Wheel咖啡杯測師風味輪
‧RP206 Coffee Farming:Digging Deeper than Seed to cup咖啡種植:比種子到咖啡更深入探討
‧RP207 Coffee Processing Methods咖啡處理方式
‧RP216 Identifying Roast Defects辨別烘焙缺陷
‧RP218 Heat and the Roasting Machine熱能與烘焙機
‧RP225 Espresso Roasting義式咖啡烘焙
‧RP237 Coffee Packaging Fundamentals咖啡包裝基礎
‧RP324 Air Quality and the Roaster烘焙空氣品質與烘豆機
‧EXM-RW2 Roaster Level 2 Written Exam烘焙二級筆試
咖啡交易一級認證
SCAA Coffee Buyer Certificate Level 1
‧Foundations of Coffee咖啡基礎
‧CB200 Mill to Roaster:Green Coffee Price&Contract Impacts
處理廠到烘焙廠:咖啡生豆價格與合約影響
‧CB205 Green Coffee Buying Essentials生豆採購要點
‧CB206 Green Coffee Market Dynamics Explained綠色咖啡市場動態解析
‧CB230 Production and Inventory Control Practices生產和庫存控制
‧CB236 Buying on Green Coffee Market Principles在生豆市場的購買原則
‧CB237 Green Coffee Purchasing Strategies生豆採購策略
‧EXM-CBW1 Written Exam筆試
咖啡品嚐師認證
SCAA Coffee Taster CertificateLevel 1
‧Non-Q-Grader Track未取得Q grader咖啡品質鑑定師
‧Foundations of Coffee–咖啡基礎(CB100,CP151,CP152,GE103,CP103)
‧GE200 Introduction to Sensory Analysis感官分析介紹
‧GE151 Green Coffee Grading生豆分級
‧GE154 Sensory Skills Test Preparation味覺測驗(喝水)
‧GE204 Defect Cupping瑕疵風味杯測
‧GE153 Le Nez du Cafe咖啡香瓶
‧GE255 Organic Acids and the Chemistry of Coffee有機酸及咖啡的化學
‧GE303 Triangulation Cupping三角杯測
‧GE201 The
SCAA Cupping Form and Peer Calibration杯測表格及校正
‧Comparative Cupping:進階杯測
‧GE202 World Regions世界各地產區
‧GE203 African Coffees非洲咖啡
‧GE205 Central and South American Coffees中美洲與南美洲咖啡
‧GE154 Sensory Skills感官技巧
‧Written Exam筆試
‧Calibration Final最終校正
