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Cover Story

“SCAE Coffee Diploma System started in June 2011, by the end of 2016 we delivered over 90,000 certificates,
with the last year an average of 2,500 certificates per month in around 90 countries in the world,” said Annemarie
Tiemes, SCAE’s Education Field Manager and World Competitions Judge. Almost every coffee school provides
SCAA/SCAE training programs, which also unites professionals into a bigger coffee community and letting
customers know more about their favorite drink, its history, people who are behind and the impact they make by
choosing specialty coffee.
The names of two associations sound similar (except for last A- and E- parts) and indeed both offer
internationally recognized coffee certifications, have similar vision, but still have some differences.

Specialization

SCAE SCAA
Green Coffee Coffee Buyer
Sensory Skills Coffee Taster

Roasting Roasting
Brewing in coffee foundation module, not separate

Barista Skills Barista
Difference in SCAA and SCAE courses

Except for being American-based (and not European), SCAA has its
system of Pathways, those courses can be taken individually and can be
counted in different courses once finished: for example, CP205 Green
Coffee Buying Essentials, is required in both the Coffee Buyer Pathway and
the Roaster Level 1 Pathway. So this course will be counted once finished
for any path you choose, even if you change your decision from being a
roaster to a coffee buyer. On the other hand, SCAE courses cannot be taken
individually and are given only in modules (Level: Foundation, Intermediate
and Professional), these courses are based on subject matter and not on career
choice like SCAA.
Despite of all the differences these two largest coffee bureaucracies in the
world decided to join forces, bringing together 4,400 members from SCAE with
SCAA’s nearly 5000 members. Thus, some 10,000 coffee professionals around
the world are directly impacted by the unification and there are of course a lot
SCAE
of questions around newly formed SCA (Special Coffee Association).

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