The SCAA Event | Skill Building Workshops and Lectures

4/12/13 - CP394 BGA Level Examiner Training & Certification

Location: 204A
RG Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

9:00AM - 12:00PM

This is the education and training program for those examiners who will be delivering CP190.
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.

4/12/13 - CB100 Seed to Cup

Location: 203
RG Price: $95.00
BGA Price: $95.00
SCAA Price: $95.00
Non-Member Price: $165.00
Target Audience:
Spanish Translation: no
Time(s) on 4/12/13:

9:00AM - 11:30AM

A fundamental skill of any specialty coffee professional is to be able to identify key points and explain the journey coffee from seed to cup. The class surveys the custody of coffee, from farmer to barista. It is a required class for the BGA Level 2 Certificate and the Roasters Guild Level 1 Certificate (starting 2013 in place of RP206 & RP207).

4/12/13 - CP103 Customer Service

Location: 204B
RG Price: $45.00
BGA Price: Complimentary
SCAA Price: $45.00
Non-Member Price: $100.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

9:00AM - 10:15AM

Outstanding customer service is a critical component of creating the specialty coffee experience. In this course, students will discuss customer service strategies with a focus on the specialty coffee barista but relevant for all members of the specialty coffee community. Students will be prepared to identify common steps of customer service, including differentiating between good and bad service, and discuss strategies to improve customer service interactions. This is a required class for Barista Guild of America - Level 1. PRICE: BGA: Complimentary, SCAA/RG: $45 NON-MEM: $100
Presenter 1: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - CP201 Grind Dose Tamp Extract

Location: 205 AB
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

9:00AM - 12:00PM

This class gives intermediate level baristas in depth exerience and techniques of the espresso grinder, dosing and tamping. Baristas are given hands-on experience under the guidance of an SCAA Instructor to test and taste the impact and affect on espresso shots of dosing weight, distribution, and settling. This is a required class for Barista Guild of America Certification - Level Two. This is a required class for Barista Guild of America Certification - Level 2. Required Prerequisites: CP101 - Introduction to Espresso Part 1 & CP102 - Introduction to Espresso Part 2. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Lorenzo Perkins, Director of Education, Cuvee Coffee

Lorenzo Perkins is currently serving as a member of the Barista Guild of America Executive Council. After spending nearly a decade as a production barista and in store trainer, he now produces baristas as Cuvee Coffee’s Director of Education in Austin, TX. He still makes coffee, too. Sometimes, people like it.

4/12/13 - CP103 Customer Service

Location: 204B
RG Price: $45.00
BGA Price: Complimentary
SCAA Price: $45.00
Non-Member Price: $100.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

10:45AM - 12:00PM

Outstanding customer service is a critical component of creating the specialty coffee experience. In this course, students will discuss customer service strategies with a focus on the specialty coffee barista but relevant for all members of the specialty coffee community. Students will be prepared to identify common steps of customer service, including differentiating between good and bad service, and discuss strategies to improve customer service interactions. This is a required class for Barista Guild of America - Level 1. PRICE: BGA: Complimentary, SCAA/RG: $45 NON-MEM: $100
Presenter 1: Allen Leibowitz

TBA

4/12/13 - CP190 BGA Level 1 Certification Test (FOR THOSE THAT HAVE COMPLETED ALL LEVEL 1 COURSEWORK ONLY)

Location: 205 AB
RG Price: $70.00
BGA Price: $45.00
SCAA Price: $70.00
Non-Member Price: $90.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

12:30PM - 1:30PM

The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 - Introduction to Coffee Brewing & Extraction, GE103 - Introduction to Cupping, CP101 - Introduction to Espresso Part 1, and CP102 - Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification - can be taken during the Expo anytime). PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.
Presenter 2: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - CP190 BGA Level 1 Certification Test Out (FOR THOSE THAT WISH TO TEST OUT OF LEVEL 1 COURSEWORK)

Location: 205 AB
RG Price: $245.00
BGA Price: $195.00
SCAA Price: $245.00
Non-Member Price: $295.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

12:30PM - 1:30PM

The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 - Introduction to Coffee Brewing & Extraction, GE103 - Introduction to Cupping, CP101 - Introduction to Espresso Part 1, and CP102 - Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification - can be taken during the Expo anytime). PRICE: BGA: $195, SCAA/RG: $245, NON-MEM: $295

4/12/13 - CP290 BGA Level 2 Certification Test

Location: 205 AB
RG Price: $70.00
BGA Price: $45.00
SCAA Price: $70.00
Non-Member Price: $90.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

12:30PM - 1:30PM

The BGA Level 2 Certification Test consists of a written test and practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.
Presenter 2: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - CP190 BGA Level 1 Certification Test (FOR THOSE THAT HAVE COMPLETED ALL LEVEL 1 COURSEWORK ONLY)

Location: 205 AB
RG Price: $70.00
BGA Price: $45.00
SCAA Price: $70.00
Non-Member Price: $90.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

1:30PM - 2:30PM

The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 - Introduction to Coffee Brewing & Extraction, GE103 - Introduction to Cupping, CP101 - Introduction to Espresso Part 1, and CP102 - Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification - can be taken during the Expo anytime). PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.
Presenter 2: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - CP190 BGA Level 1 Certification Test (FOR THOSE THAT HAVE COMPLETED ALL LEVEL 1 COURSEWORK ONLY)

Location: 205 AB
RG Price: $70.00
BGA Price: $45.00
SCAA Price: $70.00
Non-Member Price: $90.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

2:30PM - 3:30PM

The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 - Introduction to Coffee Brewing & Extraction, GE103 - Introduction to Cupping, CP101 - Introduction to Espresso Part 1, and CP102 - Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification - can be taken during the Expo anytime). PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.
Presenter 2: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - CP190 BGA Level 1 Certification Test (FOR THOSE THAT HAVE COMPLETED ALL LEVEL 1 COURSEWORK ONLY)

Location: 205 AB
RG Price: $70.00
BGA Price: $45.00
SCAA Price: $70.00
Non-Member Price: $90.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

3:30PM - 4:30PM

The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 - Introduction to Coffee Brewing & Extraction, GE103 - Introduction to Cupping, CP101 - Introduction to Espresso Part 1, and CP102 - Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification - can be taken during the Expo anytime). PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.
Presenter 2: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - GE103 Introduction to Cupping

Location: 210C
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/12/13:

9:00AM - 12:00PM

Cupping is the Specialty Coffee Industry's standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation. Required Prerequisite: CB100 Seed to Cup Lecture. This class can be applied for credit for Barista Guild of America Certification - Level 1. This class can be applied for credit in the Roasters Guild Certification Program: Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Lydia Ianetti, Counter Intelligence Manager, Counter Culture

Lydia Troxler Iannetti loves coffee, people, and teaching people about coffee. For nearly 10 years, she's been fortunate enough to do so at North Carolina-based Counter Culture Coffee. In her role as Counter Intelligence Manager, Iannetti oversees the cutting-edge coffee education program accessible at Counter Culture's regional training centers in Atlanta, Asheville, Boston, Chicago, Durham, Philadelphia, NYC and Washington, D.C.

4/12/13 - CP290 BGA Level 2 Certification Test

Location: 205 AB
RG Price: $70.00
BGA Price: $45.00
SCAA Price: $70.00
Non-Member Price: $90.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

1:30PM - 2:30PM

The BGA Level 2 Certification Test consists of a written test and practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.
Presenter 2: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - RP 223_1 - Sample Roasting

Location: Exhibit Hall B1
RG Price: $140
BGA Price: $140
SCAA Price: $140
Non-Member Price: $240
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

1:30PM - 4:30PM

A central part of a professional roaster’s job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. This class can be applied for credit in the Roasters Guild Certification Program: Level 2. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Required Prerequisite: RP112 Introduction to Roasting Concepts. PRICE: SCAA MEMBER: $140, NON-MEM: $240
Presenter 1: Mick Kiely, Owner , Espressology

Mick Kiely started in the coffee industry in 2006 and shortly afterwards he began roasting with Espresso expert Instaurator. Mick is now part owner of Espressology, a roasting company based in Sydney, Australia. Espressology produces coffee for expert and internationally acclaimed baristas who want to work in close partnership with their coffee roaster. In this time Mick has learned as much about coffee roasting as he possibly could, including attending every SCAA conference and roasters guild retreat he could. Mick is now a licensed Q-grader and graduated in the first SCAA Certified roaster class of 2011.

4/12/13 - CP290 BGA Level 2 Certification Test

Location: 205 AB
RG Price: $70.00
BGA Price: $45.00
SCAA Price: $70.00
Non-Member Price: $90.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

2:30PM - 3:30PM

The BGA Level 2 Certification Test consists of a written test and practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.
Presenter 2: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - CP290 BGA Level 2 Certification Test

Location: 205 AB
RG Price: $70.00
BGA Price: $45.00
SCAA Price: $70.00
Non-Member Price: $90.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

3:30PM - 4:30PM

The BGA Level 2 Certification Test consists of a written test and practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
Presenter 1: Dan Streetman,Vice President of Wholesale/Green Coffee Buyer, Irving Farm Coffee Roasters

Dan Streetman splits time between New York City and Millerton, New York overseeing wholesale operations, coffee buying, and quality control for Irving Farm Coffee Roasters. In addition to his role at Irving Farm, Dan has been an active volunteer for the SCAA since 2007 and currently serves as a USBC Head Judge and Chair of the BGA.
Presenter 2: Trevor Corlett, CEO & Co-Founder, MadCap Coffee

Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Vice Chair of the Barista Guild of America, is a SCAA lead instructor, an editorial advisor for Barista Magazine and an accomplished barista competitor.

4/12/13 - GE153 Introduction to Le Nez du Café: Aroma of Coffee

Location: 208
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/12/13:

9:00AM - 12:00PM

The Le Nez Du Café aroma kit for coffee has been used for years to examine a student's ability to recognize and categorize common aromas found in coffee. This course will demonstrate the proper use of the Le Nez du Café aroma kit. Proper use of the kit can train you to utilize the industry's common language for aroma, and aid in your aroma recognition skills. This class is limited to 25 students, so sign up early! It can be applied for credit in the Roasters Guild Certification Program. This class can be applied for credit in the Roaster Guild Certification Program - Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Trish Rothgeb, Owner/Roaster, Wrecking Ball Coffee Roasters

Trish Rothgeb is owner/roaster of Wrecking Ball Coffee Roasters of Redwood City, CA. She began her coffee career as a barista in the late 80's and has been roasting for more than 20 years. An avid traveler in coffee growing regions, she currently teaches cupping and roasting to coffee professionals worldwide. Trish is a licensed Q Grader and instructor for Coffee Quality Institute's Q Grader program. She is a credentialed SCAA instructor, served on the Roasters Guild Executive Council, the WBC Board of Directors, and was a founding member of the BGA.

4/12/13 - Roasters Guild Level 1 Certificate Test Out

Location: 205 A/B
RG Price: $- Complimentary
BGA Price: $100.00
SCAA Price: $100.00
Non-Member Price: $225.00
Target Audience:
Spanish Translation: no
Time(s) on 4/12/13:

12:30PM - 1:30PM

Experienced professional Roasters can meet the requirements for Roaster Certification in the Roasters Guild Level 1 by passing the tests for GE151, RP104, RP110, RP112, RP206, RP207, and RP208. (all seven tests will be available at this time). Licensed Q-Graders do not need to take the GE151 test. Complete credit for RP206 & RP207 is given in conjunction with the candidate visiting an origin country and filling out this form: http://bit.ly/TtjOtr . Please be aware that passing these tests is only part of the full RG Level 1 Certificate. The complete requirements can be found here: http://bit.ly/SqrkEJ . ALSO NOTE: The RG Level 1 Certificate Test Out option is available only through December 31, 2013. After that, class attendance will be required. PRICE: RG: Complimentary, SCAA//BGA: $100 NON-MEM: $225
Presenter 1: Ildi Revi, Education Manager, SCAA

Education Manager, SCAA

4/12/13 - GE153 Introduction to Le Nez du Café: Aroma of Coffee

Location: 208
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/12/13:

1:30PM - 4:30PM

The Le Nez Du Café aroma kit for coffee has been used for years to examine a student's ability to recognize and categorize common aromas found in coffee. This course will demonstrate the proper use of the Le Nez du Café aroma kit. Proper use of the kit can train you to utilize the industry's common language for aroma, and aid in your aroma recognition skills. This class is limited to 25 students, so sign up early! It can be applied for credit in the Roasters Guild Certification Program. This class can be applied for credit in the Roaster Guild Certification Program - Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Rocky Rhodes, Owner/Consultant, International Coffee Consulting Group

Rocky has been immersed in the coffee industry since 1997. After learning to roast, retail, and prepare the beverage it became clear that there was a hole for the coffee professional. After Volunteering and assisting Ted Lingle to Teach a Q-Grader Class, Rocky decided to commit to the education of the coffee community at large. With that, ICC was founded.

4/12/13 - GE303 Triangulation Cupping

Location: 210C
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/12/13:

1:30PM - 4:30PM

Triangulation is a specialized skill in cupping that sharpens a cupper's ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. According to the SCAA and CQI protocol for triangulation, students triangulate three flights of coffee, with discussion in between flights. The correct answers are revealed at the conclusion of the class. This class can be applied for credit in the Roasters Guild Certification Program: Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Dorothea Hescock, Total Quality Manager, Massimo Zanetti Beverage USA

Dorothea is the Total Quality Manager at the Massimo Zanetti Beverage USA manufacturing facility in Suffolk, VA Her coffee experience includes green coffee expertise, quality management, product development, operations & continuous improvement. Dorothea has volunteered for the SCAA since 2006 & is currently a Lead Cupping Instructor & an active member of the Professional Development Committee, chairing the Skill Building Sub-Committee.

4/12/13 - CP151 & CP152 Introduction to Coffee Brewing & Extraction, Parts 1 & 2

Location: 210A
RG Price: $240.00
BGA Price: $240.00
SCAA Price: $240.00
Non-Member Price: $440.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

9:00AM - 4:30PM

CP151: This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 provides this critical instruction and practice. This is a required class to become a Certified Golden Cup Technician. After a 90 minute break, students return for CP152. CP152: Continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Please note: This class must be taken in conjunction with CP151 and does not exist as a stand-alone class. PRICE: SCAA/RG/BGA: $240 NON-MEM: $440
Presenter 1: Cody Kinart, Alterra Coffee

TBA
Presenter 2: Rusty Angell, Field Correspondent, Bunn

Since 2006 Rusty has held numerous positions in the coffee industry including barista, café manager, and customer service and training specialist for a roaster. Today he is the BUNN Field Correspondent. In addition to his experience, Rusty is a BGA Level 2 Certified Barista.

4/12/13 - GE151 Introduction to Green Coffee Grading

Location: 204A
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/12/13:

1:30PM - 4:30PM

This class combines studying and using the SCAA Arabica Green Coffee Defect Handbook with hands-on exercises, to introduce students to SCAA Grading Standards. Focusing on the physical evaluation of green coffees, students learn to use the handbook, discuss cause and effect of the identified defects, and what necessitates testing and evaluation of green coffee. (This is not a cupping class. Students in GE151 are encouraged to take GE204 Defect Cupping, offered on Friday 1:30- 4:30 following this class). This class can be applied for credit in the Roasters Guild Certification Program: Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Robert Stephen, Senior Trader, Interamerican Coffee

Rob Stephen is the Senior Trader at InterAmerican Coffee -Boston. InterAmerican provides specialty grade green coffee and also coffee-related training services through Coffee Solutions, our sister company. He is a Q grader, Q grader instructor, SCAA Past President and a frequent presenter at SCAA events. He also serves on the Board of Directors for Coffee Kids, a non-profit organization that seeks to improve the lives and livelihoods of coffee-growing families.

4/12/13 - SC310 - Science Seminar on Coffea Genetics: History, Research, and Why it Matters to You

Location: 204B
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
Time(s) on 4/12/13:

1:30PM - 4:30PM

This special science seminar will serve as an introduction to population genetics relating to the Coffea genus. The seminar will be geared towards upper level and experienced coffee professionals wishing to deepen their understanding of the biology of specialty coffee. Concepts such as genotypic and phenotypic variation, population migration, natural selection, and genetic drift will be explained. We will cover the history of C. arabica genetics and understand how this has led to current vulnerabilities in the specialty coffee industry. Present day cultivars will be reviewed. Finally, we will introduce current research and efforts to address genetic restriction in C. arabica. Required Prerequisites: RP206 or equivalent and at least 2 years working in the coffee industry.

4/12/13 - RP 110 - Introduction to Roasting Equipment

Location: 203
RG Price: $140
BGA Price: $140
SCAA Price: $140
Non-Member Price: $240
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/12/13:

1:30PM - 4:30PM

There are many types of roasting systems that vary by manufacturer (patented or proprietary systems), heat application system, and expected operator performance. This class presents different pieces of equipment found in roasting facilities. By surveying roasting equipment throughout history, participants observe the roles roasters have played in the development of the craft of roasting. In addition, studying the sophistication of equipment throughout the years summarizes how engineers of the past solved problems. By reviewing what worked and what needed to be changed, roasters look at the process of roasting from a different angle than the usual direct, hands-on methods. PRICE: SCAA MEMBER: $140, NON-MEM: $240
Presenter 1: Bruce Mullins, Vice President of Coffee Culture, Farmer Brothers Company

Bruce Mullins has been passionate about specialty coffee since the late 70's, after graduating from college and landing a prestigious warehouse job unloading sacks of green coffee from trucks. In 1982, Bruce joined Coffee Bean International of Portland, Oregon, today a division of Farmer Brothers Company. He currently serves as Farmer Brothers Vice President of Coffee Culture.Bruce serves on the Board of Trustees for CQI, is a member of the Roaster Advisory Council of Fair Trade USA, and a co-founder of the World Coffee Research program. Bruce has also served numerous times as a cupping judge at Cup of Excellence competitions and as a Coffee Corps volunteer.

4/13/13 - CP101 & CP102 Introduction to Espresso Parts 1 & 2 (CP101 & CP102)

Location: 205 AB
RG Price: $240.00
BGA Price: $240.00
SCAA Price: $240.00
Non-Member Price: $440.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

9:00AM - 4:30PM

CP101: This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for Barista Guild of America Certification - Level 1. Please note: This is the first half of a 6-hour class (there is a 90 minute break). This class is designed to enable students to: Identify key elements of espresso machines and equipment, List correct espresso preparation techniques, Assess the quality of an espresso shot and Participate in Introduction to Espresso, Part Two CP102: This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certification - Level 1. Please note: This is the second half of a 6-hour class (there is a 90 minute break). PRICE: SCAA/RG/BGA: $240 NON-MEM: $440
Presenter 1: CP101 - Emma Markland-Webster

Emma is the event manager for the New Zealand Specialty Coffee Association as well as her own coffee consultancy and training business, Monster Trucks Coffee. She was the first NZ Champion in the WBC in Oslo in 2002. Since then she has been involved and judged in every WBC. Currently chair of the WCE IDSC committee.
Presenter 2: CP 102 - Simon Ouderkirk

Working in Saratoga Springs, NY, Simon is heading up Buffalo-based Spot Coffee's expansion into the Capital Region of New York. When not training baristi or scouting new locations, he enjoys drinking Scotch while looking out windows, and reading books about bread.

4/13/13 - RP104 Decaffeination

Location: 204A
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

1:30PM - 4:30PM

This Roaster Certification Level 1 class is designed to provide coffee professionals with a knowledge base of the decaffeination of green coffee. Participants are introduced to the chemical composition of caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods, and the regulatory aspects regarding decaffeination. Roasting and quality issues surrounding decaf coffee, market opportunities and pertinent terminology are discussed in this comprehensive class presented by knowledgeable industry leaders. This class can be applied for credit in the Roasters Guild Certification Program: Level 1. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Mike Strumpf, Green Coffee Buyer, Swiss Water Decaffeinated Coffee Company, Inc.

Mike Strumpf is a green coffee buyer for Swiss Water Decaffeinated Coffee Company, Inc. A native of California and recent immigrant to Canada, Mike immerses himself in Canadian pop music and the CFL when not judging at a barista competition or Q Grading.

4/13/13 - CB 205 Purchase, Finance and Green Coffee Contracts Use & Terms

Location: 204B
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/13/13:

9:00AM - 12:00PM

This class picks up where farming, processing and economics at origin classes leave off. Green coffee buyers need to use the terminology of the green coffee market properly, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas. This class can be applied for credit in the Roasters Guild Certification Program: Level 2. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Recommended Prerequisite: RP206, RP207, RP219. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Tim Chapdelaine, VP Sales, Cafe Imports

Tim is the VP of Sales and manages a few origins from which Cafe Imports sources coffees with particular expertise in cooperatives green coffee education. He is an avid linguist and culturalist and enjoys rich and cooperative relationships with people at origin and in roasting companies. He has been in coffee for 15 years and has broad experience in trading.

4/13/13 - CP158 Golden Cup Fundamentals

Location: 210A
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

9:00AM - 12:00PM

Using the concepts from CP151, students learn to analyze brewed coffee using a coffee refractometer and the SCAA Brewing Control Chart. Students apply the knowledge of brewing principals to produce an optimum extraction. This class builds on CP151 Parts 1 and 2, providing brewing standards and tools to measure brewed coffee for analysis. Competence in this area is essential for industry professionals. Required Prerequisite: CP151 Introduction to Coffee Brewing & Extraction. This is a required class to become a Certified Golden Cup Technician. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Karalynn McDermott

Since 1987, Karalynn has been in the coffee brewing equipment manufacturing aspect of the industry focusing on strategic marketing and sales. Karalynn's focus and understanding of the science of brewing extraction has allowed her to help roasters and micro-roasters with recipe development for their coffee programs. She has helped operators adopt new technology such as thermal servers, pulse brewing, and air infusion to grow their coffee programs.

4/13/13 - CP204 Exploring Espresso Equipment

Location: 205 AB
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

9:00AM - 12:00PM

This class is intended for the Intermediate Barista or coffee professional knowledgeable with content and skills presented in CP100 level classes. Topics cover basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Students recognize essential tools and common replacement items on common espresso machines. This is a required class for Barista Guild of America Certification - Level 2. Recommended Prerequisite: BGA L1 Certification OR CP101 and CP102 (or similar experience). PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Sarah Leslie, Manager & Trainer , Gimme ! Coffee

Sarah Leslie has been working in the New York Specialty Coffee scene for six years. As Regional Manager and Trainer at Gimme! Coffee in New York City, Sarah splits her time between the lab and the cafe, sharing her passion for coffee with her co-workers and customers.

4/13/13 - GE201 The SCAA Cupping Form & Peer Calibration

Location: 210C
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
Designed to assist with preparation for Q certification exam.
Time(s) on 4/13/13:

9:00AM - 12:00PM

The SCAA Cupping Form has been developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use. Students cup a variety of coffees and discuss scores in class to help calibrate and use a common language to discuss specialty coffee. Additionally, this class calibrates scores of coffee professionals on a selection of six specialty coffees. Open discussion and active participation is the driving force as participants align on the methods and concepts used to evaluate coffee. The tutorial of the SCAA Cupping Form precedes the cupping. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Recommended Prerequisite: "Seed to Cup" is recommended for students unfamiliar with the coffee supply chain. Knowledge of basic supply chain information is assumed in class. Required Prerequisite: GE103 - Introduction to Cupping. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Kayd Whalen

Kayd Whalen is Vice President for InterAmerican Coffee’s San Diego Office. She has been importing and trading specialty green coffee since 2006. Kayd cups coffee daily, according to SCAA standards, determining which qualities to buy and sell in the US market. She loves to travel and connect industry partners worldwide!

4/13/13 - RP 216 - Identifying Roast Defects

Location: 203
RG Price: $140
BGA Price: $140
SCAA Price: $140
Non-Member Price: $240
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

9:00AM - 12:00PM

This class focuses on the chemistry of roasting and identifying defects to the coffee bean caused in the roaster. Instructors lecture on the physical changes to the coffee bean during roasting and the primary chemical effects of heat application over time. Instruments and measurements used in analyzing a roast is also reviewed. The class concludes with hands on analysis of defect samples and cupping them. This class can be applied for credit in the Roasters Guild Certification Program: Level 2. Required Prerequisite: RP112 Introduction to Roasting Concepts. PRICE: SCAA MEMBER: $140, NON-MEM: $240
Presenter 1: Nolan Dutton, Roastmaster & Coffee Buyer, Ozo Coffee Roasters

Nolan Dutton is the roastmaster and coffee buyer for Ozo Coffee Roasters in Boulder, CO. He has been in the industry for 7 years and is on a mission to learn as much as he can. He, also, teaches for the RG as much as humanly possible. He likes whiskey…

4/13/13 - CB206 Coffee Market Strategies

Location: 204B
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

1:30PM - 4:30PM

Green coffee buyers (roasters and other coffee professionals) need to make sound green coffee purchasing decisions. These decisions are critical for the viability of any coffee operation. This class takes the basic information and concepts from CB205, and gives more in depth information on pricing calculations and hedging. The financial tools presented in this class helps strengthen relationships between roasters and importers through use of common terms and acceptable practices when negotiating contracts. Recommended Prerequisites: RP206, RP207, RP219. Required Prerequisite: CB205. This class can be applied for credit in the Roasters Guild Certification Program: Level 2. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Andi Trindle, Trader & QC , Atlantic Specialty Coffee

Andi's varied background within the specialty coffee industry began behind the espresso bar in 1989 and, since then, includes cupping, training, consulting, green coffee trading, roast quality control, sales, writing, and marketing. Andi currently runs the Atlantic Specialty Coffee quality control lab and trades green coffee. Andi is a member of the Specialty Coffee Association of America Board of Directors. She has published articles with Roast Magazine and Specialty Coffee Retailer, and contributed to Fresh Cup, Coffee & Cocoa International, and Coffee Talk. Andi served 5 years on the board of the International Women's Coffee Alliance, including a term as President.

4/13/13 - CP255 Brewing Technologies

Location: 205 AB
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

1:30PM - 5:30PM

This class is designed to enable participants to analyze coffee beverages and make the necessary changes to specific technologies in order to achieve desired brew quality and extraction. Both automated drip coffee and espresso are explored. Instruction focuses on how utilize brewed coffee/extraction analysis to produce optimal results using programmable brewing equipment functions. This class provides industry professionals experience which can be applied in the workplace to calibrate any given brewing technology to produce their ideal finished product. This is a required class to become a Certified Golden Cup Technician. Recommended Prerequisite: CP101 or Familiarity with SCAA Water Standard. Required Prerequisite: CP151 - Introduction to Coffee Brewing & Extraction and CP158 - Golden Cup Fundamentals. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Dean Vastardis, Founder/President, Bkon LLC

Founder and President of Bkon LLC (innovators of coffee and tea brewing technologies). A student of brewing processes and extraction, Dean has invented and engineered multiple patented/patent pending brewing processes and apparatuses. SCAA Peer edit and review committee member, Lead instructor, Pro-Dev committee member and Subject matter expert

4/13/13 - GE204 Defect Cupping

Location: 210C
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
Designed to assist with preparation for Q certification exam.
Time(s) on 4/13/13:

1:30PM - 4:30PM

Experienced cuppers taste and learn to identify various green coffee defects in this class. They also learn how common defects are developed and, when possible, avoided. Using the SCAA Cupping Protocols and alternating between direct, small group cuppings and brief lectures, students evaluate five flights of coffee and identify defects and their causes: Musty/Earthy, Ferment, Phenolic, Unripe & Faded/Baggy. (This is not a green grading class. Students in GE204 are encouraged to also take GE151 Basics of Green Coffee Grading, offered on Friday 9:00 AM-12:00 PM immediately prior to this class). This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Recommended Prerequisite: GE151 Basics of Green Coffee Grading. "Seed to Cup" is recommended for students unfamiliar with the coffee supply chain. Knowledge of basic supply chain information is assumed in class. Required Prerequisites: GE103 - Introduction to Cupping & GE202 - Comparative Cupping. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Todd Mackey, QC Coordinator & Trainer, InterAmerican Coffee

Todd Mackey is currently the QC Coordinator & Trainer for InterAmerican Coffee’s Northeast office where he operates Coffee Solutions, a subsidiary of IAC offering education and training for all segments of the coffee industry. Todd is a licensed Q-Grader, currently the BGA Northeast Chapter Representative, BGA Levels 1 & 2 Certified Barista, and has served as a USBC Sensory Judge.

4/13/13 - RP 223_3 - Sample Roasting

Location: Exhibit Hall B1
RG Price: $140
BGA Price: $140
SCAA Price: $140
Non-Member Price: $240
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

1:30PM - 4:30PM

A central part of a professional roaster’s job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. This class can be applied for credit in the Roasters Guild Certification Program: Level 2. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Required Prerequisite: RP112 Introduction to Roasting Concepts. PRICE: SCAA MEMBER: $140, NON-MEM: $240
Presenter 1: Ricardo Pereira

TBA

4/13/13 - RP 218 - Heat Transfer In Roasting

Location: 203
RG Price: $140
BGA Price: $140
SCAA Price: $140
Non-Member Price: $240
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

1:30PM - 4:30PM

Roasting is all about applying heat to green beans to produce a quality roasted coffee. A general understanding of the types of heat and how they apply to roasting is essential for any coffee roaster. The relationship of energy conversion between heat and mechanical systems, is extremely relevant for operators of roasting equipment, for purposes of safety and for managing variables to produce predictable results. This class presents the fundamentals and encourages learners to apply concepts to their own roasting operations. Required Prequisite: RP110 Introduction to Roasting Equipment an dRP112 Introduction to Roasting Concepts. PRICE: SCAA MEMBER: $140, NON-MEM: $240
Presenter 1: TBD

4/13/13 - GE255 Organic Acids & The Chemistry of Coffee

Location: 208
RG Price: $95.00
BGA Price: $95.00
SCAA Price: $95.00
Non-Member Price: $165.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/13/13:

9:00AM - 11:00AM

This hands-on class focuses on identifying acids commonly found in specialty coffee. By using a series of dilute organic acids, this lab demonstrates the effects of acidity, taste, and aroma in the cup. A focus on the dynamics of coffee chemistry, roasting and processing is presented. This is a definitive class for anyone interested in learning more about the science and chemistry of coffee. This class can be applied for credit in the Roaster Guild Certification Program - Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $95 NON-MEM: $165
Presenter 1: Joseph Rivera, Founder, Coffeechemistry.com

From 1999-2009, Joseph A. Rivera served as the Director of Science & Technology for both the SCAA and CQI. Over the years he has served as the industry's coffee scientist combining various technical elements of coffee chemistry with practical coffee science. He's the founder of coffeechemistry.com the largest technical information portal on coffee science.

4/13/13 - RP 223_2 - Sample Roasting

Location: Exhibit Hall B1
RG Price: $140
BGA Price: $140
SCAA Price: $140
Non-Member Price: $240
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/13/13:

9:00AM - 12:00PM

A central part of a professional roaster’s job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. This class can be applied for credit in the Roasters Guild Certification Program: Level 2. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Required Prerequisite: RP112 Introduction to Roasting Concepts. PRICE: SCAA MEMBER: $140, NON-MEM: $240
Presenter 1: Bjorn Dhaese

TBA

4/13/13 - GE255 Organic Acids & The Chemistry of Coffee

Location: 208
RG Price: $95.00
BGA Price: $95.00
SCAA Price: $95.00
Non-Member Price: $165.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/13/13:

12:00PM - 2:00PM

This hands-on class focuses on identifying acids commonly found in specialty coffee. By using a series of dilute organic acids, this lab demonstrates the effects of acidity, taste, and aroma in the cup. A focus on the dynamics of coffee chemistry, roasting and processing is presented. This is a definitive class for anyone interested in learning more about the science and chemistry of coffee. This class can be applied for credit in the Roaster Guild Certification Program - Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $95 NON-MEM: $165
Presenter 1: Chris Davidson, Trader & Specialist in Relationship Coffees, Atlas Coffee Importers

Chris Davidson is a trader and specialist in relationship coffees with Atlas Coffee Importers in Seattle, WA. Also a licensed Q grader, Chris travels often to teach the wonders of roasting and cupping around the world. When at home, Chris enjoys spending time outdoors.

4/13/13 - GE255 Organic Acids & The Chemistry of Coffee

Location: 208
RG Price: $95.00
BGA Price: $95.00
SCAA Price: $95.00
Non-Member Price: $165.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/13/13:

3:00PM - 5:00PM

This hands-on class focuses on identifying acids commonly found in specialty coffee. By using a series of dilute organic acids, this lab demonstrates the effects of acidity, taste, and aroma in the cup. A focus on the dynamics of coffee chemistry, roasting and processing is presented. This is a definitive class for anyone interested in learning more about the science and chemistry of coffee. This class can be applied for credit in the Roaster Guild Certification Program - Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $95 NON-MEM: $165
Presenter 1: Colleen Anunu

TBA

4/14/13 - CB230 Essentials of Supply Chain Management

Location: 204B
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/14/13:

10:00AM - 1:00PM

This class provides an overview of Supply Chain Management for the first hour of the class, then proceeds to go into more depth on production and inventory control (PIC). The instructor covers essential components, such as process design, bills of materials, process information, controls, manpower, inventory tracking, and others. Advice on information systems (software) will be included, as well as helpful information for integrating a PIC system into your organization. A 15 minute written test will follow, demonstrating that the Level 2 Roaster has enough familiarity with inventory management to be considered proficient and meet requirements for the Level 2 certificate.
Presenter 1: Mike Ebert, Alterra Coffee

Mike has worked in specialty coffee his whole adult life and then some. He currently works for Alterra Coffee, bringing the Alterran way to Chicago. His experience includes plant management, purchasing, sourcing green coffee, cupping coffee, blend development, product development, inventory control, sales and marketing, upper management and strategic planning.

4/14/13 - CP203 Latte Art

Location: 205 AB
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/14/13:

10:00AM - 1:00PM

Latte art is an extremely effective technique for drawing customers' attention and simultaneously preparing a beverage of high quality. This class is a hands-on training class focusing first on developing the technique for steaming milk in order to pour latte art, and an introduction to the two basic latte art designs: heart and rosette. In small groups under the supervision of an instructor, students have the opportunity to steam milk and pour. The latte art technique takes hours of practice to perfect; accordingly students should not expect to master the latte art technique during class time, but will be prepared to practice effectively at their own businesses to develop latte art skills over time. This is a required class for Barista Guild of America Certification - Level 2. Required Prerequisites: CP101 - Introduction to Espresso Part 1 & CP102 - Introduction to Espresso Part 2. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Scott Lucey, Head of Training, Alterra Coffee

Scott Lucey is the head of training for Alterra Coffee in Milwaukee. Scott has 11 years of experience under his belt and has been largely involved with both the Barista Guild of America and barista competitions. Credentials include SCAA Lead Instructor, Subject Matter Expert in espresso and training, BGA chair holder 2009-2011 and ’09 Great Lakes Regional Barista Champion.

4/14/13 - CP291 Golden Cup Technician Certification Test

Location: 210A
RG Price: $50.00
BGA Price: $50.00
SCAA Price: $50.00
Non-Member Price: $95.00
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/14/13:

10:00AM - 12:00PM

This exam credentials technicians to conduct onsite SCAA Golden Cup evaluations for retailers that wish to apply for the SCAA Golden Cup Award. This is a two-part exam consisting of an open-book written test and a practical evaluation. In addition to passing the CP291 test, students must take CP151, CP158 and CP255 to achieve certification. PRICE: SCAA/RG/BGA: $50 NON-MEM: $95
Presenter 1: TC Assad, National Service Manager, Lyon Magnus

TC has been involved in the beverage industry for 16 as a service tech, trainer and service manager. He is currently the National Service Manager for Lyon Magnus. Lyons Magnus is a leader in the foodservice industry, Lyons develops and markets quality products with innovative packaging to meet the needs of Foodservice, Ingredient and International customers.

4/14/13 - GE154 The Sensory Skills Test, Parts 1, 2, 3

Location: 208
RG Price: $95.00
BGA Price: $95.00
SCAA Price: $95.00
Non-Member Price: $165.00
Target Audience:
Spanish Translation: no
This class counts for certification.
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/14/13:

10:00AM - 12:00PM

Understanding the basic components of taste is the first step towards successful cupping. This series of tests evaluates a taster's ability to identify and discern different taste thresholds. Participants are presented with a set of aqueous solutions, each containing varying levels of salt, sweet and sour and discuss application of the taste modalities, intensities, and mixtures to coffee cupping. This class can be applied for the Sensory Skills test requirement of SCAA/CQI Q-Grader (must pass all three tests)(Please note: this is one of 22 tests in the SCAA/CQI Q-Grader Certification. To schedule the remaining tests, please visit scaa.org or coffeeinstitute.org for upcoming classes). This class can be applied for credit in the Roasters Guild Certification Program: Level 2. This class can be applied for credit for Barista Guild of America Certification - Level 3. PRICE: SCAA/RG/BGA: $95 NON-MEM: $165
Presenter 1: Spencer Turer

Spencer’s management experience includes quality testing, product development, sourcing, trading and category management. Spencer is Chairman of SCAA's Technical Edit & Peer Review Committee, a Licensed Q Grader, a Certified Golden Cup Technician, co-founder of the Roasters Guild and has judged USBC and Cup of Excellence events. Spencer earned Culinary Arts and Foodservice Management degrees from Johnson & Wales University.

4/14/13 - GE103 Introduction to Cupping

Location: 210C
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
This class counts for certification.
This class counts for certification.
Designed to assist with preparation for Q certification exam.
Time(s) on 4/14/13:

10:30AM - 1:30PM

Cupping is the Specialty Coffee Industry's standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation. Required Prerequisite: CB100 Seed to Cup Lecture. This class can be applied for credit for Barista Guild of America Certification - Level 1. This class can be applied for credit in the Roasters Guild Certification Program: Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Sasha McGinley, Quality Control Supervisor, Mountain Top Coffee Farm

Sasha's career started as a barista at the age of 17, add almost 10 years and she has achieved the following; Major franchise state barista trainer,Quality control supervisor for Mountain Top Coffee Farm,Completed her Certificate 4 in training and assessment,Operations manager- Nude Espresso (London), SCAA Lead Instructor, SCAA level 1&2 certified barista,Q-grader,CEO-Coffee Logic and founder of Fat Poppy Specialty Coffee.

4/14/13 - RP 223_4 Sample Roasting

Location: Exhibit Hall B1
RG Price: $140
BGA Price: $140
SCAA Price: $140
Non-Member Price: $240
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/14/13:

10:30AM - 1:30PM

A central part of a professional roaster’s job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. This class can be applied for credit in the Roasters Guild Certification Program: Level 2. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Required Prerequisite: RP112 Introduction to Roasting Concepts. PRICE: SCAA MEMBER: $140, NON-MEM: $240
Presenter 1: Chris Wade, Roasters Guild Executive Council

Coffee is more than just a job it is a way of life for Chris. Chris is a happy new member of the Roasters Guild Executive Counsel and is looking forward to working with this great group of people. Chris has been roasting coffee for 11 years now from small to large roasters. Chris’s involvement in the industry has allowed him to learn a lot and also become involved.

4/14/13 - GE353 Flavor Wheel's Taxonomy: In Depth Study of Flavor Classification

Location: 203
RG Price: $140.00
BGA Price: $140.00
SCAA Price: $140.00
Non-Member Price: $240.00
Target Audience:
Spanish Translation: no
Time(s) on 4/14/13:

10:00AM - 1:00PM

The SCAA Flavor Wheel is a tool designed for professional coffee cuppers that defines common industry terminology used in the sensory evaluation of coffee. The wheel offers insight into how those characteristics develop and gives specialty coffee professionals the tools to articulate sensory experiences. This class succinctly illuminates the development and theory behind the wheel and delves into the right half of the right wheel. The class culminates with a hypothesizing activity concerning flavors of coffee. Recommended Prequisites: GE201 SCAA Cupping Form & Peer Calibration; GE204 Defect Cupping; RP112 Intro to Roasting Concepts; CP201 Grind Dose Tamp Required Prerequisite: GE153 Le Nez du Café OR GE261 Le Nez du Café Exam; GE103 Introduction to Cupping . PRICE: SCAA/RG/BGA: $140 NON-MEM: $240
Presenter 1: Beth Ann Casperson

TBA

4/14/13 - RP 208 - Roaster Plant Safety

Location: 204B
RG Price: $140
BGA Price: $140
SCAA Price: $140
Non-Member Price: $240
Target Audience:
Spanish Translation: no
This class counts for certification.
Time(s) on 4/14/13:

10:30AM - 1:30PM

This class introduces working roasters to concepts in warehouse safety in all areas including personnel, product, and equipment safety, to increase awareness of common safety issues and proactively work to effectively address safety issues. Also covered are ways to develop protocols for roaster fire safety and roaster preventative maintenance. This class can be applied for credit in the Roasters Guild Certification Program: Level 2. Required Prerequisites: RP110 Basic Roasting Equipment and RP112 Introduction to Roasting Concepts. PRICE: SCAA MEMBER: $140, NON-MEM: $240
Presenter 1: Todd Arnette, Owner, Williamsburg Coffee & Tea

Todd Arnette has been roasting sustainable coffee since 1995 and is the owner of Williamsburg Coffee & Tea. He is a Licensed Q Grader, an Instructor for the SCAA and a Member of the Roasters Guild and Barista Guild. He has cultivated several Direct to Farm relationships and custom blends and roasts for independent coffee shops and contract clients alike. In the roastery and teaching lab in Williamsburg, Virginia, Todd Arnette has served as a consultant for coffee professionals looking to further their cupping, barista, or roasting skills. Other services to clients include green coffee sourcing and evaluating for contract purchase.