Warning: preg_match(): Unknown modifier '2' in /home/httpd/scaaevent.org/index.php on line 147 Warning: preg_match(): Unknown modifier 'T' in /home/httpd/scaaevent.org/index.php on line 147 The SCAA Event | Skill Building Workshops and Lectures



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  • Thursday
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    4/14/16 - Barista Level 1 Practical Exam (EXM_BP1)



    • Location: C111
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
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    • Time(s) on 4/14/16:
      • 2:00PM - 3:00PM 
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    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Beginning January 1, 2015 in order to receive the certificate, candidates must attend the following required classes: Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), and Orientation to SCAA Cupping (GE103). The only class for which candidates may "test out" is Espresso & Milk Steaming Fundamentals (CP101-CP102). Candidates who began the program under the former requirements may have one year to complete the program under the pre-2015 curriculum. Test out candidates are highly encouraged to attend the online intensive test preparation class (CP200), which covers the knowledge and performance content tested in the written and practical exams. Please see the SCAA Upcoming Classes page at scaaeducation.org for dates and times of the written exam.
    • Presenter 1: Sarah Posma | Owner | ArcticSweets
      Sarah has worked in Specialty Coffee since 2002 and has been with volunteering with the SCAA since 2009. She is a Level 2 Barista and an SCAA specialized instructor. Sarah loves to represent Specialty Coffee and to create passion for good coffee. Sarah has been a competitor in the USBC, twice, and hopes to compete again in the future. You will likely find her with her nose in some coffee-related publication, coffee in hand, or geeking out about new coffee equipment with anyone who will listen. Sarah loves teaching new baristas and seeing new passion for coffee ignite in them!
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    4/14/16 - Barista Level 1 Practical Exam (EXM_BP1)



    • Location: C111
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/14/16:
      • 3:00PM - 4:00PM 
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    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Beginning January 1, 2015 in order to receive the certificate, candidates must attend the following required classes: Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), and Orientation to SCAA Cupping (GE103). The only class for which candidates may "test out" is Espresso & Milk Steaming Fundamentals (CP101-CP102). Candidates who began the program under the former requirements may have one year to complete the program under the pre-2015 curriculum. Test out candidates are highly encouraged to attend the online intensive test preparation class (CP200), which covers the knowledge and performance content tested in the written and practical exams. Please see the SCAA Upcoming Classes page at scaaeducation.org for dates and times of the written exam.
    • Presenter 1: Sarah Posma | Owner | ArcticSweets
      Sarah has worked in Specialty Coffee since 2002 and has been with volunteering with the SCAA since 2009. She is a Level 2 Barista and an SCAA specialized instructor. Sarah loves to represent Specialty Coffee and to create passion for good coffee. Sarah has been a competitor in the USBC, twice, and hopes to compete again in the future. You will likely find her with her nose in some coffee-related publication, coffee in hand, or geeking out about new coffee equipment with anyone who will listen. Sarah loves teaching new baristas and seeing new passion for coffee ignite in them!
  • Friday
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    4/15/16 - Brewing and Extraction Principles & Principles Applied (CP151 & CP152)



    • Location: C113
    • Early Bird Member Price: $295
    • Early Bird Non-Member Price: $495
    • Regular Member Price: $325
    • Regular Non-Member Price: $525
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 8:00AM - 12:00PM 
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    • This class is the foundation for all coffee brewing and is essential for any position in 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. CP152 continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Learners get hands-on time with the equipment. This is a required class in the new Foundations of Coffee and a prerequisite for all certificate programs, including the Golden Cup Technician Certificate.
    • Presenter 1: Rusty Angel | Field Correspondent | BUNN-O-MATIC
      As Field Correspondent with BUNN, Rusty not only talks and works with baristas around the world, but he serves as a resource for those using trifecta - BUNN's Air Infusion coffee and tea brewer. Since 2006 Rusty has held numerous positions in the coffee industry including barista, cafe manager, and customer service/training specialist for a roaster. In addition to his experience, Rusty is a BGA Level 2 Barista. He lives in North Carolina with his wife and two daughters (one who is convinced she is Darth Vader reincarnated).
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    4/15/16 - Espresso and Milk Steaming Fundamentals Parts 1 & 2 (CP101 & CP102)



    • Location: C111
    • Early Bird Member Price: $295
    • Early Bird Non-Member Price: $495
    • Regular Member Price: $325
    • Regular Non-Member Price: $525
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 9:00AM - 4:30PM 
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    • Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Participants work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. In Part 1 (CP101) during the overview lecture, participants learn the essential elements of a quality espresso; then, individually produce espresso using SCAA protocols. After CP101 participants continue in CP102 to work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. In CP102 after learning basic theory on milk, industry-accepted recipes and steps of preparation, attendees are coached by station instructors on the espresso grinder and espresso machine, preparing espresso, steaming milk and preparing an industry-accepted beverages. This class is part of the Barista Level 1 Certificate, and Foundations of Coffee (CB100, CP151-CP152, CP103 and GE103) MUST be taken for the Barista Level 1 Certificate.
    • Presenter 1: Gabe Smentek | Coffee Professional | Onyx Coffee Lab
      Gabe, currently at Onyx Coffee Lab in Arkansas, has been working in coffee since 2002. His first job in coffee was a part-time barista in NYC. Since then he has become a Level 2 Barista and examiner, a Barista Pathways Lead Instructor, and a member of the Barista Pathways Committee. This year he was elected to serve on the Barista Guild Executive Council. He loves coffee, sneakers, and his wife (but not in that order).
    • Presenter 2: Laila Willbur | Director of Coffee | Cherry Street Coffee House
      Laila Willbur is an active member in the Specialty Coffee Industry. Beyond being a level 1 and level 2 certified barista, and teaching the classes required to obtain these certifications, she also sits on the Executive Council for the Barista Guild of America as the incoming Chair. She is very involved in Barista Competitions, participating in some capacity since 2009 and took home the title of US Barista Champion in 2014. She works along side her father at their family owned business Cherry Street Coffee House in Seattle, Wa as the Director of Coffee for their 10 (soon to be 11) cafes.
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    4/15/16 - Orientation to SCAA Cupping (GE103)



    • Location: C112
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 9:00AM - 12:00PM 
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    • Cupping is the Specialty Coffee Industry's standard for evaluating green coffee. Using the SCAA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the SCAA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel for objective, professional coffee quality evaluation. This is one of the Foundations of Coffee classes and is required for other classes in all certificate programs.
    • Presenter 1: Teresa Pilarz | Chief Caffeinator | Espresso Elevado
      Teresa's love of coffee began with her first job as a barista in the mid 90’s. Before opening Espresso Elevado, an artisan coffee roaster & brew bar in Plymouth, Michigan, she worked in business administration and taught Spanish while experimenting as a home roaster. Teresa is a Specialized Instructor for SCAA and has earned Barista Level 1, Roaster Level 1 & 2, Golden Cup, and Coffee Taster certifications. She is a current member of Roasters Guild, SCAA and the Coffee Taster Pathway Committee. Her areas of special interest are mixology, brewing, cupping and sensory development.
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    4/15/16 - COMBINED CLASS: Seed to Cup (CB100) & Mill to Roaster: Green Coffee Price & Contract Impacts (CB200)



    • Location: C102
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/15/16:
      • 9:30AM - 12:30PM 
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    • A fundamental skill of any specialty coffee professional is to be able to identify and explain the key points in the journey of coffee from seed to cup, including a basic grasp of concepts of coffeeÍs history, growing conditions and chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista. Having this basic framework of knowledge will help newcomers to the industry position new information as they learn on the job from others. Seed to Cup (CB100) is a required Foundations of Coffee class that should be completed before attending other classes. Mill to Roaster (CB200) explores in detail the financial, time, and quality implications at each stage in the green coffee supply chain from the time coffee might be contracted: coffee cherry to consuming country warehouse.

      This class provides a basic conceptual framework for managing the flow of coffee from seed to cup. The class begins where a green coffee contract might begin?right before harvest?and follows the coffee through stages and logistics where price and contracts can be impacted. Topics include green coffee sample categories, processing decisions that could impact quality and price, the stages from dry milling through containerizing green coffee, shipping and delivery terms and compliance. This class is a prerequisite for all CB200- level classes.
    • Presenter 1: Willem Boot | CEO | Boot Coffee
      From a very early age Willem was intrigued and captivated by all facets of specialty coffee. He roasted his first batch of coffee at the age of 14 and after obtaining a masters-degree in business economics at the University of Amsterdam he co-owned his family’s coffee roasting business.Boot Coffee was founded in 1998 with the objective to advise roasting companies and green coffee producers on marketing strategies and quality improvement. This resulted in an extensive and diverse list of collaborations with hundreds of companies and organizations around the world.
    • Presenter 2: Mike Ebert | Owner | Firedancer Coffee Consultants
      Mike Ebert is founder of Firedancer Coffee Consultants, dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential.
    • Presenter 3: Mike Ebert is founder of Firedancer Coffee Consultants, dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential.
      TBA
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    4/15/16 - Grind, Dose, Tamp, Extract (CP201)



    • Location: C114
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 9:30AM - 12:30PM 
    •  
    • REQUIRED Prerequisite: Barista Level 1 Certificate. Intermediate-level baristas study in-depth techniques for use of two different types of espresso grinder, with additional practice in dosing, tamping and evaluating extraction. SCAA Instructors guide and coach baristas through class activities, testing and tasting the impact and effect on espresso shots of dosing weight, distribution, and settling. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class.
    • Presenter 1: Trevor Corlett | CEO | Madcap Coffee Company
      Trevor is CEO of Madcap Coffee Company and is based at Madcap's office in Washington, DC. He is currently serving on the Barista Pathway Committee, is a Past Chair of the Barista Guild of America, is a SCAA Specialized instructor, a subject matter expert in espresso, and an editorial advisor for Barista Magazine. Trevor has been competing in barista competitions for nine years having finished in the top 6 in a regional consecutively for the last 8 years. He has a 4th & two 3rd place finishes last year having finished 7th at the USBC.
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    4/15/16 - Introduction to Roasting Concepts (RP112)



    • Location: USCC ARENA
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 9:30AM - 12:30PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and Basic Roasting Equipment & Operation (RP110). CB100 and RP110 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. This class lays the foundation for successful small batch roasting. Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. Before The Event, participants attend an online class lecture that covers information and concepts that will be applied during class. The lecture is live and also recorded, and participants may attend as many times as they wish. During class, roasters are guided through initial roast development (everything before first and second crack) and observe how decisions and actions can affect (both positively and negatively) the final product. After roasting, participants set up a cupping to evaluate their roasts. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.
    • Presenter 1: Jerry Folwell | Roast Master | Kean Coffee
      Jerry began his coffee career in 1993 as an apprentice for a pioneer of specialty coffee, Martin Diedrich, learning everything coffee, seed to cup, from a family intimately involved in farming specialty coffee, engineering world class coffee roasters, and establishing successful coffeehouses. As Senior Roast Master, he helped Diedrich Coffee become the second largest specialty coffee company in the United States. Jerry is currently a roast master at Kean Coffee and also teaches coffee roasting as a member of the Roasters Guild. Jerry is a certified Lead Instructor and currently serves on the Roaster Pathway Committee.
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    4/15/16 - Introduction to Sensory Analysis (GE200)



    • Location: C107
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 9:30AM - 12:30PM 
    •  
    • Sensory Analysis is a field that traverses industries. Individuals in the field of coffee tasting or cupping must employ techniques of the field of sensory analysis by nature, since any coffee must first undergo sensory analysis to be defined as specialty. The quality of the sensory information can affect the quality of business decisions. Understanding the broader scope of Sensory Analysis, learners will be challenged to develop widely used guidelines, prepare scientific tests, and approach analyzing coffee in commonly accepted formats. Being offered a window into the larger world of sensory analysis, some learners will be intrigued to go deeper in this tract toward further sensory analysis studies. Individual differences and bias are touched on in this class, but covered more in depth in advanced grading and evaluation classes.
    • Presenter 1: Tarnisha Casley | R&D Beverage Technologist | S&D Coffee & Tea
      Tarnisha Casley is a Beverage Technologist at S&D Coffee & Tea where her core responsibilities include new coffee blend development, product optimization and product rationalization . She is member of the Coffee Taster Pathway Committee and has served as a South Eastern Region Brewers Cup Judge. She has worked in the food industry for over 10 years in Research & Development, Quality Assurance, and Technical Sales. Tarnisha holds B.S. in Food Science from North Carolina State University. She is pursuing a Certificate in Applied Sensory and Consumer Science from the University of California Davis.
    • Presenter 2: Dan Streetman | VP and Green Coffee Buyer | Irving Farm Coffee Roasters
      Dan Streetman has worked as the Green Coffee Buyer at Irving Farm Coffee Roasters for over 5 years, where he is in charge of Coffee Sourcing and Quality Assurance. Dan is also a Licensed Q Grader. In his free time, Dan volunteers for SCAA as a member of the Cup Tasters Committee, Barista Guild Education Pathway Committee, World Coffee Events Advisory Board, SCAA Lead Instructor, WBC Certified Head Judge.
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    4/15/16 - Golden Cup Brewing (CP158)



    • Location: C113
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 1:30PM - 4:30PM 
    •  
    • Required Prerequisites: Brewing and Extraction Principles & Principles Applied (CP151 & CP152). This class builds on CP151 and CP152 (Brewing and Extraction Principels and Principles Applied), providing brewing standards and tools to measure brewed coffee for analysis. This class is designed to enable you to use the basic accepted industry method for analyzing brewed coffee utilizing a digital refractometer and the SCAA Brewing Control Chart. Competence in this area is essential for industry professionals. CP158 is the third of four classes that make up the Golden Cup Technician Certificate.
    • Presenter 1: Brady Butler | Business Development Associate/Field Liaison | Stockton Graham & Co. and Dilworth Coffee
      Brady is a Business Development Associate/Field Liaison for Stockton Graham & Co. and Dilworth Coffee. He focuses his attention on advising customers in the greater Charlotte area, supporting coffeehouses, restaurants, hotels and others who are starting or improving their business by offering specialty coffee. He enjoys teaching others about coffee and dialing-in customer's coffee programs, putting his Golden Cup Technician certificate to good use and pursuing optimum balance wherever he goes. A long-time home coffee enthusiast, Brady began his coffee career as a barista in 2006. Since then, he's gained expertise in planning, building out, and operating coffeehouses, as well as becoming a knowledgeable coffee equipment service tech. He joined the Stockton Graham & Co team in 2015. Brady is a passionate member of the Charlotte Coffee Community, helping plan and run coffee events for the local barista community. He began volunteering as a Lead Instructor at SCAA Expo in 2013. He's currently serving as Chair of the SCAA's Brewing Certificate Committee.
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    4/15/16 - Introduction to Roasting Concepts (RP112)



    • Location: USCC ARENA
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 1:30PM - 4:30PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and Basic Roasting Equipment & Operation (RP110). CB100 and RP110 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.This class lays the foundation for successful small batch roasting. Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. Before The Event, participants attend an online class lecture that covers information and concepts that will be applied during class. The lecture is live and also recorded, and participants may attend as many times as they wish. During class, roasters are guided through initial roast development (everything before first and second crack) and observe how decisions and actions can affect (both positively and negatively) the final product. After roasting, participants set up a cupping to evaluate their roasts. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.
    • Presenter 1: Brent Patton | Owner | Camino Real Coffee Roasters
      Brent is Co-Owner of Camino Real Coffee Roasters and Java Jacks Coffee House. He began his career in coffee 19 years ago and has had the good fortune to perform all task needed to operate a successful cafe and roastery. Currently as head roaster and green buyer he can focus on what he loves, roasting great coffees and sharing his experiences with other coffee professionals.
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    4/15/16 - Milk Essentials & Latte Art Practices (CP203)



    • Location: C114
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 1:30PM - 4:30PM 
    •  
    • REQUIRED Prerequisite: Barista Level 1 Certificate. Latte art is an extremely effective technique for drawing customers's attention and simultaneously preparing a beverage of high quality. After a short lecture on milk elements and milk substitutes, SCAA Instructors provide hands-on training and coaching on basic latte art designs, and give practice strategies for perfecting latte art techniques. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class.
    • Presenter 1: Lorenzo Perkins | Barista | Fleet Coffee
      Lorenzo Perkins was director of education for Cuvee Coffee before starting Fleet Coffee Co. in early 2015. In addition to being the current chair of the Barista Guild of America, Lorenzo won the 2010 and 2012 South Central Regional Barista Competitions, and the 2011 and 2014 South Central Regional Brewers Cups. In between organizing the monthly Austin TNT, he drinks beer, whiskey, and Campari while helping to grow the specialty-coffee scene in Texas. Lorenzo and his wife, Jennifer, are the proud parents of a beautiful 6-year-old daughter, Ryn. Sometimes he makes coffee, and sometimes people like it.
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    4/15/16 - Orientation to SCAA Cupping (GE103)



    • Location: C112
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 1:30PM - 4:30PM 
    •  
    • Cupping is the Specialty Coffee Industry's standard for evaluating green coffee. Using the SCAA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the SCAA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel for objective, professional coffee quality evaluation. This is one of the Foundations of Coffee classes and is required for other classes in all certificate programs.
    • Presenter 1: Kayd Whalen | Senior Vice President | InterAmerican Coffee
      Kayd's dedication to quality, sustainability, long term relationships with roasters and partnerships at origin can be felt through her upbeat, positive attitude and contagious enthusiasm. Kayd spends most of her time drinking coffee, cupping coffee and talking about coffee. Kayd is Q Certified, active in SCAA, CQI and is on the Board of Directors of Food 4 Farmers. She has also been an instructor for SCAA's cupping education program since 2008. Kayd loves to travel and visits origin often; cupping and sourcing new coffees, hiking around farms and building strong relationships. She has led coffee trips all over the world.
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    4/15/16 - Green Coffee Buying Essentials (CB205)



    • Location: C102
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/15/16:
      • 2:00PM - 5:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100) and Mill to Roaster (CB200). Both classses can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. Green coffee buyers need to use accepted terminology of the green coffee market, 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. Please attend online the prerequisite classes, which cover 4 hours of material that provide a solid foundation for understanding green coffee contracts.
    • Presenter 1: Andi Trindle Mersch | Director of Coffee | Philz Coffee
      Andi Trindle Mersch has a varied background within her career in the specialty coffee industry, which began behind the espresso bar in 1989 and, since then, includes cupping, training, consulting, green coffee trading, roast quality control, sales, writing, and marketing. Mersch currently serves as Director of Coffee with Philz Coffee, SF. She was elected to the Roasters Guild Executive Council for a 2 year term in March 2015 and she continues to volunteer with the Specialty Coffee Association of America (SCAA) developing coffee business curriculum. She is a past board member of the SCAA and the International Women's Coffee Alliance.
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    4/15/16 - SCAA Cupping Form & Peer Calibration (GE201)



    • Location: C107
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 2:00PM - 5:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152) and Orientation to SCAA Cupping (GE103). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. The SCAA Cupping Form was developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use. After an instructive lecture, students cup three coffees, score them, and calibrate to experienced instructors. Open discussion and active participation is the driving force as participants align on the methods and concepts used to evaluate coffee. This class is recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.
    • Presenter 1: Trish Rothgeb | Dir. Q | Coffee Quality Institute
      Trish is the co-founder and roastmaster for Wrecking Ball Coffee in San Francisco.Her experience in the industry spans over 25 years as a coffee roaster, green buyer, and teacher of all things coffee. An avid traveler, she teaches "cupping" to coffee producers and coffee professionals around the world. She has served on the SCAA's Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors and a founding member of the Barista Guild of America. Since 2013, Trish has worked with the Coffee Quality Institute (CQI) as the Dir. Q and Educational Services.
  • Saturday
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    4/16/16 - Brewing and Extraction Principles & Principles Applied (CP151 & CP152)



    • Location: C113
    • Early Bird Member Price: $295
    • Early Bird Non-Member Price: $495
    • Regular Member Price: $325
    • Regular Non-Member Price: $525
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 8:00AM - 12:00PM 
    •  
    • This class is the foundation for all coffee brewing and is essential for any position in 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. CP152 continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Learners get hands-on time with the equipment. This is a required class in the new Foundations of Coffee and a prerequisite for all certificate programs, including the Golden Cup Technician Certificate.
    • Presenter 1: Dan Pabst | Specialty Coffee Consultant | Ronnoco Coffee
      Dan Pabst is a Specialty Coffee Consultant for Ronnoco Coffee in St. Louis. Prior to that, he was a consultant for the BKON Craft Brewer Project. Dan began his career in coffee at Mudhouse Coffee Roasters (Charlottesville, VA) as a Barista in 2005 and then Director of Retail Operations from 2007-2014. Dan is a passionate volunteer to the SCAA, teaching at the annual SCAA Expo and at Barista Camps across the country. He is a Level 2 Certified Barista; certified United States Barista Championship Judge; Subject Matter Expert on Brewing Science; and member of the SCAA Brewing Certificates Committee.
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    4/16/16 - Buying on Green Coffee Market Principles (CB236)



    • Location: C102
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 12:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Mill to Roaster (CB200), Green Coffee Buying Essentials (CB205) and Green Coffee Market Dynamics Explained (CB206). All prerequisite classses can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. Understanding the ïCÍ market is critical for physical coffee buyers and sellers. This class will explore differentials in depth and demystify Open to Be Fixed Contracts. After going over tools and vocabulary for open to be fixed contract buying, participants use case studies and role play as an avenue for transferring knowledge and skills to their workplaces. Please attend the online prerequisite class, CB206, which is essential knowledge to understand CB236 content. Other prerequisites (also online) are required to understand the layered information of this class
    • Presenter 1: Joe Marrocco | Sales Associate, Director of Education | Cafe Imports
      Father, husband, home cook, fisherman, roaster, barista, green coffee salesman, hunter, teacher, musician, student, and all around busy guy, Joe Marrocco has a life that is full of people, places, and fun. Joe enjoys to serve, share, and create. Joe's coffee career has included roasting for Kaldi's Coffee Roasting Company in St. Louis, MO, selling green coffee for Cafe Imports, serving as a Chapter Representative for the Barista Guild of America, competing and judging barista competitions including a regional win, and lots of educational opportunities. Joe is excited and honored by the opportunity to serve on the RGEC. He hopes to bring a passion for service, and a deeper connection to the barista community.
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    4/16/16 - Comparative Cupping: World Regions (GE202)



    • Location: C112
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 12:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and SCAA Cupping Form & Peer Calibration (GE201). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. A primary goal of this class is to advance the skill of calibration among coffee tasters. Using the SCAA Cupping Protocol including the SCAA Cupping Form, students evaluate four flights of coffee. Through small group cupping and discussion and brief lecture, students cup and discuss coffees from the three global regions; regional variation within the same country and same processing method; and processing differences within the same country. This class is essential for developing skills necessary to cup coffee objectively and consistently. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.
    • Presenter 1: Ian Picco | Director of Coffee | Topeca Instruments Division
      Ian started his journey in coffee 12 years ago as a barista. He's been with Topeca Coffee Roasters in Tulsa, OK for 6 years. Due to Topeca's Seed-to-Cup business model, Ian has had the unique opportunity to be involved in many areas of the supply chain. Ian has been an active member of the Roaster's Guild since 2009, and has been teaching and volunteering for the SCAA for the past 3 years. Ian is a licensed Q Grader, SCAA Specialized Instructor, and Coffee Taster Pathway committee member for the 2015/16 year.
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    4/16/16 - Espresso and Milk Steaming Fundamentals Parts 1 & 2 (CP101 & CP102)



    • Location: C111
    • Early Bird Member Price: $295
    • Early Bird Non-Member Price: $495
    • Regular Member Price: $325
    • Regular Non-Member Price: $525
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 4:30PM 
    •  
    • Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Participants work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. In Part 1 (CP101) during the overview lecture, participants learn the essential elements of a quality espresso; then, individually produce espresso using SCAA protocols. After CP101 participants continue in CP102 to work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. In CP102 after learning basic theory on milk, industry-accepted recipes and steps of preparation, attendees are coached by station instructors on the espresso grinder and espresso machine, preparing espresso, steaming milk and preparing an industry-accepted beverages. This class is part of the Barista Level 1 Certificate, and Foundations of Coffee (CB100, CP151-CP152, CP103 and GE103) MUST be taken for the Barista Level 1 Certificate.
    • Presenter 1: Alexandra Littlejohn | Director of Wholesale | Equator Coffees
      Alexandra LittleJohn is the Director of Wholesale at Equator Coffees and Teas, based in San Rafael, CA. From her Oakland, California home, she travels around the country connecting with baristas, and promoting Barista Guild activities, and benefits whenever she can! Alex is a Level 2 Certified Barista, SCAA Credentialed Lead Instructor, Espresso Subject Matter Expert, as well as on of the SCAA's Specialized Instructors; which has allow her to teach internationally. She currently serves on the Barista Guild of America Executive Council and as the chair of the Barista Guild's membership committee.
    • Presenter 2: Mathew Barahura | Wholesale Educator | Intelligentsia
      Matt Barahura is the Wholesale Educator for Intelligentsia Coffee in Los Angeles, CA. He hails from San Diego, CA, where he most recently served as manager of James Coffee Company and the Events Coordinator for the San Diego Coffee Network, an organization he helped cofound. He is a certified Level One and Two barista and has instructed both at Barista Camps across the US and Expo in Seattle. He competed at the final Big Western in 2014 where he earned the distinction of longest performance, finishing at a tidy 17:18
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    4/16/16 - Consumer Product Taste Testing: Coffee (GE308)



    • Location: C107
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:30AM - 12:30PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and Introduction to Sensory Analysis (GE200). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. Coffee professionals of different disciplines need to have objective skills in sensory testing: Designing and conducting tests, recording results, generating data and analyzing statistics to make profitable choices for their companies. This class will explore several sensory testing techniques that can be applied to product development. Consumers have different preferences and this course is designed to provide participants with tools for gauging consumer inclinations. Building consumer knowledge and preferences into the types of coffee profiles and beverage recipes offered, can lead to cost optimized products with high consumer repeat, and thus healthy sales. Paired preference, ranking preference and discussion of the hedonic scale are all covered in this class. These tests will assist coffee professionals with ways to gain a better appreciation of their target consumer base.
    • Presenter 1: Maya Zuniga Ph.D. | Director of Product Innovation | S&D Coffee and Tea
      Dr. Maya Zuniga has been with S&D Coffee & Tea since Fall 2012 and is the Director of Product Development & Innovation. Her previous experience includes 17 years at General Mills and The Pillsbury Company, where her responsibilities included product development, ingredient strategy and procurement, open innovation, category management, and the commercial launch of several products. She has a B.Sc. in Chemistry from the University of the West Indies- Trinidad, a Master's Degree in Food Science from the University of Missouri, Columbia, MO. and a Ph.D. in Food Science from the University of Minnesota.
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    4/16/16 - Espresso Bar Efficiency & Workflow (CP202)



    • Location: C114
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:30AM - 12:30PM 
    •  
    • REQUIRED Prerequisite: Barista Level 1 Certificate. Efficiency is a critical component of balancing customer service with excellence in quality. This class is designed to leverage barista skills to improve efficiency while maintaining quality of beverages and service. Participants learn techniques under the guidance and coaching of SCAA instructors, to increase drink production speed, ensure quality control through increased attention to detail , and manage a busy/clean station. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class.
    • Presenter 1: Matthew Scott | Owner | Lemonjello's Coffee
      Matt opened Lemonjello's Coffee in Holland, MI in 2003 & runs it and still works the bar every day. In addition, Matt consults with coffee shop owners and writes about his experiences at CoffeeFoxhole.com. He is a USCC barista competitor and placed second in the 2015 North Central regionals. He's an SCAA certified lead instructor and Espresso Subject Matter Expert. Matt serves on the Barista Guild's Executive Council & Events Committee.
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    4/16/16 - Profile Roasting Practices (RP120)



    • Location: USCC ARENA
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:30AM - 12:30PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and Basic Roasting Equipment & Operation (RP110). CB100 and RP110 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. This hands on, intermediate level roasting workshop is designed to enable a roaster to define and apply profile roasting practices. Before The Event, participants attend an online class lecture that focuses on profile definitions, record-keeping, and production planning. The lecture is live and also recorded, and participants may attend as many times as they wish. Concepts will be applied during class at the Event. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis. Participants must be working roasters who have attended the pre-requisite classes.
    • Presenter 1: Jim Brady | Roaster II | Keurig Green Mountain
      Jim Brady developed a passion for coffee playing late nights as a session guitarist in NYC and NJ. He eventually owned and operated a Wholesale/Retail Roasting Company in NC for more than a decade before taking a position with Keurig Green Mountain as a Roaster II in their Knoxville,TN facility in January,2012. He has been an active Volunteer with the SCAA/Roasters Guild since 2000. Jim is a Certified lead Instructor, has a Level 1 Roasters Guild Certificate, was a nominee for the 2015 Roasters Guild Executive Council and is a member of the Roaster Pathway Committee.
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    4/16/16 - Brewing Approaches and Variations (CP255)



    • Location: C113
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 1:30PM - 4:30PM 
    •  
    • Required Prerequisites: Brewing and Extraction Principles & Principles Applied (CP151 & CP152) and Golden Cup Brewing (CP158). This class provides industry professionals with experience that can add value back at work by clarifying equipment choices or results of brewing from different equipment. It is designed to enable participants to analyze and adjust brews to meet the Golden Cup standard on several different methods, both mechanical and manual. Instruction focuses on how to produce optimum results with the different equipment. Participants systematically brew coffee with various spray head configurations, by-pass settings, pre-infusion settings, pulse brewing and/or manual brewing. The process includes recording details on the official brew analysis worksheet, tasting the coffee and discussing the brewing method's impact on extraction and what conclusions might be drawn from the experiments.
    • Presenter 1: Randy Pope | Director: BUNN Beverage Technology Center | BUNN
      Randy Pope Director, BUNN Beverage Technology Center Randy Pope began his career at BUNN 38 years ago in the Technical Service Training Department at the Springfield, Illinois corporate office. Pope became skilled in teaching to beginning, intermediate and advanced students and gained a thorough understanding of international brewing standards. After becoming Director of the BUNN Beverage Technology Center, Pope acquired responsibilities in product research and development and quality assurance. He performs brew analysis and tests all BUNN coffee and tea equipment to confirm their part in brewing a perfect cup.
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    4/16/16 - Comparative Cupping: Africa (GE203)



    • Location: C112
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 1:30PM - 4:30PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and SCAA Cupping Form & Peer Calibrationn (GE201). CB100 can be taken online. To view online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. This class is an even more advanced version of Comparative Cupping: World Regions (GE202). The focus on coffees of this class are specialty grade African coffees. This class is part of the Coffee Taster Level 1 Pathway and also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.
    • Presenter 1: Drew Billups | Lab Manager | Atlas Coffee Importers
      Drew Billups runs the coffee lab at independently owned, Seattle-based Atlas Coffee Importers. As Lab Manager, Drew relentlessly cups coffee in the course of overseeing quality control for Atlas. In addition, Drew leads education programming at Atlas where SCAA and Q grader classes are routinely offered. Drew’s commitment to SCAA volunteer work includes a role as current chair of the SCAA's Coffee Taster Pathway committee. As Q Instructor, Drew enjoys working with coffee professionals to hone calibration skills. In his free time, Drew imbibes non-caffeinated beverages like Speyside malts and IPAs.
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    4/16/16 - Espresso Machine Preventative Maintenance (CP204)



    • Location: C114
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 1:30PM - 4:30PM 
    •  
    • REQUIRED Prerequisite: Barista Level 1 Certificate. This class covers basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Participants recognize essential tools and normal replacement items on common espresso machines. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class.
    • Presenter 1: Sarah Leslie | Specialized Lead Instructor | Barista Guild of America
      Sarah R. Leslie has been working in the coffee industry for almost a decade at many companies including Irving Farm Coffee Roasters where she currently works as the Wholesale Educator. Sarah holds the SCAA Specialized Instructor and Lead Examiner credential; and the Barista Level 1, Level 2, and Gold Cup Technician certificates. She specializes in developing and implementing customized training systems for coffee companies. Sarah serves as the Vice Chair of the Barista Pathway Committee and is on the BGA Executive Council. She lives in Brooklyn with her husband and their dog.
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    4/16/16 - Profile Roasting Practices (RP120)



    • Location: USCC ARENA
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 1:30PM - 4:30PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and Basic Roasting Equipment & Operation (RP110). CB100 and RP110 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. This hands on, intermediate level roasting workshop is designed to enable a roaster to define and apply profile roasting practices. Before The Event, participants attend an online class lecture that focuses on profile definitions, record-keeping, and production planning. The lecture is live and also recorded, and participants may attend as many times as they wish. Concepts will be applied during class at the Event. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis. Participants must be working roasters who have attended the pre-requisite classes.
    • Presenter 1: Jim Brady | Roaster II | Keurig Green Mountain
      Jim Brady developed a passion for coffee playing late nights as a session guitarist in NYC and NJ. He eventually owned and operated a Wholesale/Retail Roasting Company in NC for more than a decade before taking a position with Keurig Green Mountain as a Roaster II in their Knoxville,TN facility in January,2012. He has been an active Volunteer with the SCAA/Roasters Guild since 2000. Jim is a Certified lead Instructor, has a Level 1 Roasters Guild Certificate, was a nominee for the 2015 Roasters Guild Executive Council and is a member of the Roaster Pathway Committee.
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    4/16/16 - Green Coffee Purchasing Strategies (CB237)



    • Location: C102
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/16/16:
      • 2:00PM - 5:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Mill to Roaster (CB200), Green Coffee Buying Essentials (CB205), Green Coffee Market Dynamics Explained (CB206), Production and Inventory Control Practices (CB230) and Buying on Green Coffee Market Principles (CB236). All prerequisite classses can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. This class is a primer for roasters and importers to determine a purchasing strategy. It covers: usage, planning, buying, blending, bag sizes, shrink, spreads, carrying charges, fixing prices, different types of contracts for different purchases and the pros and cons of each. This is the final class of the Coffee Buyer Level 1 program and CB100-CB236 must be taken prior to taking CB237.
    • Presenter 1: Mike Ebert | Owner | Firedancer Coffee Consultants
      Mike Ebert is founder of Firedancer Coffee Consultants, dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential.
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    4/16/16 - The Coffee Tasters Flavor Wheel (GE353)



    • Location: C107
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 2:00PM - 5:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103), Introduction to Sensory Analysis (GE200) and Le Nez du Cafe Aroma of Coffee (GE153). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes The SCAA Coffee Tasters 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 begins with distinguishing the aroma categories and culminates with an activity with 9 representative coffee samples that demonstrate tastes on the Flavor Wheel. This is a class for advanced coffee professionals. Required prerequisites will be enforced.
    • Presenter 1: Emma Sage | Science Manager | Specialty Coffee Association of America
      Emma Sage is the Science Manager at the Specialty Coffee Association of America. Since taking this position, she has investigated a variety of scientific topics relevant to the specialty coffee industry by way of original research projects, content for skill building workshops, special reports, and regular contributions to the SCAA Chronicle Magazine. She also serves as the World Coffee Research Industry Liaison, where she observes the WCR Technical Advisory Committee. She holds a M.S. in Botany from the University of Wyoming and B.A. in Ecology. Her experience in a variety of laboratory and field research projects in botany, ecology, enology, and climate change science has given her a solid foundation to apply to coffee. She has always been committed to science education and is dedicated to acting as an effective resource for the specialty coffee industry.
    • Presenter 2: Todd Mackey | Training Manager | Olam Specialty Coffee
      An accomplished barista, roaster, cupper, and trainer, Todd has worked in all facets of specialty coffee in a consuming country. Currently, he serves as Training Manager for Olam Specialty Coffee where he strives to support roasters in finding exceptional green coffees. Todd is a SCAA Lead Instructor, CQI Q Grader Assistant Instructor, Co-Founder of the Providence Coffee Society, and currently volunteers on the Barista Guild Executive Council as Chair of the Certificate Committee.
  • Sunday
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    4/17/16 - Sample Roasting (RP223)



    • Location: USCC ARENA
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 8:00AM - 10:30AM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and Introduction to Roating Concepts (RP112). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. A central part of a professional roaster's job is to be able to evaluate green coffee for buying decisions. In order to do the evaluation, a roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. Before The Event, participants attend an online class lecture that covers essential sample roasting information and concepts of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. At the Event all attendees will get hands on time with the sample roasters in small groups. After roasting, participants set up a formal cupping and evaluate the coffees to reinforce the SCAA protocols.
    • Presenter 1: Beth Ann Caspersen | Coffee Quality Control Manager | Equal Exchange Cooperative
      As the Coffee Quality Control Manager the Equal Exchange Cooperative in West Bridgewater, MA, Beth Ann manages imported and roasted coffee quality from the point of origin through to the finished product. She is a trainer, a Q Grader Instructor, an SCAA specialized instructor and a graduate of the Sensory Science and Consumer Testing certificate program at UC Davis. Beth Ann is an advocate for women's rights; she founded the Congo Coffee Project for Equal Exchange which supports survivors of sexual violence in the D.R. Congo and also helped to found Java Jog for a Cause.
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    4/17/16 - Barista Level 1 Practical Exam (EXM_BP1)



    • Location: C111
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Beginning January 1, 2015 in order to receive the certificate, candidates must attend the following required classes: Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), and Orientation to SCAA Cupping (GE103). The only class for which candidates may "test out" is Espresso & Milk Steaming Fundamentals (CP101-CP102). Candidates who began the program under the former requirements may have one year to complete the program under the pre-2015 curriculum. Test out candidates are highly encouraged to attend the online intensive test preparation class (CP200), which covers the knowledge and performance content tested in the written and practical exams. Please see the SCAA Upcoming Classes page at scaaeducation.org for dates and times of the written exam.
    • Presenter 1: Brent Hall | Manager of Product Innovation | S&D Coffee and Tea
      As Manager of Product Innovation, Brent Hall works to develop creative and innovative concepts for S&D Coffee & Tea’s customers. Working with his team, which includes beverage strategists and technologists and spans the S&D product line, Hall helps to introduce new products such as nitro draft coffee and single-serve platforms and develop new blends. With over 15 years of experience in the coffee industry, Hall has held positions ranging from roasting, customer relations and sales to training and technical service, in addition to his experience as a barista. He joined S&D in 2012 as a beverage technologist before advancing to his current role. In addition to new product development, one of Hall’s key responsibilities is blend optimization and managing S&D’s blend catalog — making adjustments as needed due to product availability, cost efficiency, customer feedback or supply chain challenges. A member of the Barista Guild of America and SCAA, Hall pairs his passions for coffee and teaching by volunteering as a U.S. Barista Competition judge and a SCAA Certified Lead Instructor. These positions demonstrate his industry leadership, allow him to share his expertise and help him keep up with trends.
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    4/17/16 - Barista Level 2 Practical Exam (EXM_BP2)



    • Location: C114
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 9:00AM - 10:00AM 
    •  
    • REQUIRED Prerequisite: Barista Level 1 Certificate. The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate. For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (this rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed).
    • Presenter 1: Miguel Vicuna | Retail Manager | Sweet Bloom Coffee Roasters
      Miguel has been in Specialty Coffee for 12 years and is part of the Sweet Bloom team in Denver, CO. He currently sits on the Executive Council of the BGA, is a USBC Head Judge, a WBC Sensory Judge. He is also a Specialized Instructor for the SCAA and has taught many classes around the world.
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    4/17/16 - Coffee Lab Equipment (GE217)



    • Location: C107
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 9:00AM - 12:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152) and Orientation to SCAA Cupping (GE103). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes Quality Control starts with cupping, but doesn't end there. Objective physical measurements assist cuppers in determining why a coffee tastes as it does. Testing and record keeping enable you to improve and can be a helpful communication tool to customers. This class is designed to introduce experienced coffee professionals to commonly used lab equipment and quality control procedures in a fully functional coffee testing laboratory. Participants learn various quality control methods, interpretation of test results and action steps based on specific test results. Hands on demonstrations include use of equipment, evaluation of samples, calibration and maintenance.
    • Presenter 1: Brian Speckman | Vice President, Trader | InterAmerican Coffee
      Starting out as a barista at a bay area coffee institution his love for coffee ignited after consuming an over dosed 8 cup French press of Sumatra promptly followed by a discussion of its rustic, earthy, caramel charm with a customer. Since then he has worked as a Coffee Roaster, Green Coffee Buyer, Director of Quality Control, and plant manager. In the past seven years since joining InterAmerican Brian still marvels at the relationships and bonds he has formed over a cup of coffee wherever his travels take him.
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    4/17/16 - Coffee Taster Level 1 Practical Exam/Calibration Class (EXM_CTP1) (Formerly: GE190 CTC Disciplines Test)



    • Location: C108
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 9:00AM - 12:00PM 
    •  
    • Required Prerequisites: Orientation to SCAA Cupping (GE103) and SCAA Cupping Form & Peer Calibrationn (GE201). This Coffee Taster Level 1 Practical Exam tests the most critical and frequently-done practical skills of a coffee taster in terms of standard processes and protocols. Candidates set up a cupping from start to finish. They must also correctly perform the SCAA Cupping process on one table according to the protocol, and evaluate coffee to the level indicated throughout the course (GE201-GE205). Anyone is welcome to attend this exam class to discover their tasting calibration to others and prepare for the Q cupping exams.
    • Presenter 1: Dorothea Hescock | Total Quality Assurance Manager | Massimo Zanetti Beverage USA
      Dorothea Hescock is the Total Quality Assurance Manager at the Massimo Zanetti Beverage USA manufacturing facility in Suffolk, VA. Her coffee experience includes green coffee expertise, quality management, operations, and continuous improvement. Dorothea has volunteered for the SCAA since 2006 and is currently an IDP Credentialed Lead Instructor for the SCAA. She has been an active member of the SCAA with Professional Development Committee as past Chair of the Skill Building Committee. Dorothea is the current chair of the Global Education Committee.
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    4/17/16 - Golden Cup Technician Practical Exam (EXM_GP1); & Golden Cup Technician Written Exam (EXM_GW1) (Formerly: Golden Cup Technician Certificate Test)



    • Location: C113
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 9:00AM - 11:00AM 
    •  
    • This exam credentials SCAA Golden Cup Technicians. This is a two-part exam consisting of a written test and a practical evaluation. The 40 minute practical evaluation measures the skills of an SCAA Golden Cup Technician in the following areas:
      1. Performing a Golden Cup evaluation
      2. Making adjustments
      3. Reporting
      After January 1, 2015 the Foundations Course (CB100, CP103, CP151, CP152, GE103) should be completed prior to beginning the Golden Cup Technician Certificate (GCTC) program, and all candidates must have those class credits to achieve the complete GCTC. Candidates who have taken CP158 and CP255 prior to 31 December 2014 may complete the program under former requirements.
    • Presenter 1: TC Assad | National Service Manager | Lyons Magnus
      TC has been involved in the coffee industry for over 18 years. He works for Lyons Magnus 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.
  •  

    4/17/16 - Grinding and Grind Analysis (GE206)



    • Location: C112
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 9:00AM - 12:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152) and Orientation to SCAA Cupping (GE103). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. Correct coffee grinding is an essential function of cup quality in specialty coffee. Participants discuss essential elements of grinding and taste coffee brewed to highlight the importance of proper grinding. Participants use processes and procedures for measuring coffee grinds/particle size and watch a demonstration of grinding analysis equipment. Participants also discuss the business case and essential elements of good grinding practices.
    • Presenter 1: Rob Hoos | Coffee Consultant / Director of Coffee | Rob Hoos Coffee Consulting / Nossa Familia Coffee
      Rob Hoos is an independent coffee roasting consultant as well as the director of coffee for Nossa Familia Coffee. He is also the author of the book "Modulating the Flavor Profile of Coffee: One Roaster's Manifesto." Rob feels lucky because coffee was a passion of his first, and now he is fortunate enough to work at something he loves every day. He is a SCAA Specialized Lead Instructor for Roaster Level 1 & 2 as well as a member of the RG Certificate committee. He also serves as a subject matter expert for the SCAA.
  •  

    4/17/16 - Barista Level 1 Practical Exam (EXM_BP1)



    • Location: C111
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 10:00AM - 11:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Beginning January 1, 2015 in order to receive the certificate, candidates must attend the following required classes: Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), and Orientation to SCAA Cupping (GE103). The only class for which candidates may "test out" is Espresso & Milk Steaming Fundamentals (CP101-CP102). Candidates who began the program under the former requirements may have one year to complete the program under the pre-2015 curriculum. Test out candidates are highly encouraged to attend the online intensive test preparation class (CP200), which covers the knowledge and performance content tested in the written and practical exams. Please see the SCAA Upcoming Classes page at scaaeducation.org for dates and times of the written exam.
    • Presenter 1: Brent Hall | Manager of Product Innovation | S&D Coffee and Tea
      As Manager of Product Innovation, Brent Hall works to develop creative and innovative concepts for S&D Coffee & Tea’s customers. Working with his team, which includes beverage strategists and technologists and spans the S&D product line, Hall helps to introduce new products such as nitro draft coffee and single-serve platforms and develop new blends. With over 15 years of experience in the coffee industry, Hall has held positions ranging from roasting, customer relations and sales to training and technical service, in addition to his experience as a barista. He joined S&D in 2012 as a beverage technologist before advancing to his current role. In addition to new product development, one of Hall’s key responsibilities is blend optimization and managing S&D’s blend catalog — making adjustments as needed due to product availability, cost efficiency, customer feedback or supply chain challenges. A member of the Barista Guild of America and SCAA, Hall pairs his passions for coffee and teaching by volunteering as a U.S. Barista Competition judge and a SCAA Certified Lead Instructor. These positions demonstrate his industry leadership, allow him to share his expertise and help him keep up with trends.
  •  

    4/17/16 - Barista Level 2 Practical Exam (EXM_BP2)



    • Location: C114
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 10:00AM - 11:00AM 
    •  
    • REQUIRED Prerequisite: Barista Level 1 Certificate. The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate. For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (this rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed).
    • Presenter 1: Miguel Vicuna | Retail Manager | Sweet Bloom Coffee Roasters
      Miguel has been in Specialty Coffee for 12 years and is part of the Sweet Bloom team in Denver, CO. He currently sits on the Executive Council of the BGA, is a USBC Head Judge, a WBC Sensory Judge. He is also a Specialized Instructor for the SCAA and has taught many classes around the world.
  •  

    4/17/16 - Barista Level 1 Practical Exam (EXM_BP1)



    • Location: C111
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 11:00AM - 12:00PM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Beginning January 1, 2015 in order to receive the certificate, candidates must attend the following required classes: Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), and Orientation to SCAA Cupping (GE103). The only class for which candidates may "test out" is Espresso & Milk Steaming Fundamentals (CP101-CP102). Candidates who began the program under the former requirements may have one year to complete the program under the pre-2015 curriculum. Test out candidates are highly encouraged to attend the online intensive test preparation class (CP200), which covers the knowledge and performance content tested in the written and practical exams. Please see the SCAA Upcoming Classes page at scaaeducation.org for dates and times of the written exam.
    • Presenter 1: Brent Hall | Manager of Product Innovation | S&D Coffee and Tea
      As Manager of Product Innovation, Brent Hall works to develop creative and innovative concepts for S&D Coffee & Tea’s customers. Working with his team, which includes beverage strategists and technologists and spans the S&D product line, Hall helps to introduce new products such as nitro draft coffee and single-serve platforms and develop new blends. With over 15 years of experience in the coffee industry, Hall has held positions ranging from roasting, customer relations and sales to training and technical service, in addition to his experience as a barista. He joined S&D in 2012 as a beverage technologist before advancing to his current role. In addition to new product development, one of Hall’s key responsibilities is blend optimization and managing S&D’s blend catalog — making adjustments as needed due to product availability, cost efficiency, customer feedback or supply chain challenges. A member of the Barista Guild of America and SCAA, Hall pairs his passions for coffee and teaching by volunteering as a U.S. Barista Competition judge and a SCAA Certified Lead Instructor. These positions demonstrate his industry leadership, allow him to share his expertise and help him keep up with trends.
  •  

    4/17/16 - Barista Level 2 Practical Exam (EXM_BP2)



    • Location: C114
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 11:00AM - 12:00PM 
    •  
    • REQUIRED Prerequisite: Barista Level 1 Certificate. The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate. For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (this rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed).
    • Presenter 1: Miguel Vicuna | Retail Manager | Sweet Bloom Coffee Roasters
      Miguel has been in Specialty Coffee for 12 years and is part of the Sweet Bloom team in Denver, CO. He currently sits on the Executive Council of the BGA, is a USBC Head Judge, a WBC Sensory Judge. He is also a Specialized Instructor for the SCAA and has taught many classes around the world.
  •  

    4/17/16 - Sample Roasting (RP223)



    • Location: USCC ARENA
    • Early Bird Member Price: $195
    • Early Bird Non-Member Price: $295
    • Regular Member Price: $225
    • Regular Non-Member Price: $325
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 11:30AM - 2:00PM 
    •  
    • Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103) and Introduction to Roating Concepts (RP112). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes. A central part of a professional roaster's job is to be able to evaluate green coffee for buying decisions. In order to do the evaluation, a roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. Before The Event, participants attend an online class lecture that covers essential sample roasting information and concepts of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. At the Event all attendees will get hands on time with the sample roasters in small groups. After roasting, participants set up a formal cupping and evaluate the coffees to reinforce the SCAA protocols.
    • Presenter 1: David Myers | Managing Partner | Mighty Good Coffee
      Coffee bridges my formative years when my parents were searching out whole beans for their Chemex, and my 3rd career, which is roasting. I've grown from a door to door coffee delivery service to a healthy wholesale business to adding 3 full service cafes along the way. I've been involved in SCAA events for the the past 10 years, first as an attendee moving to volunteering to then leading classes. BGA, RG and SCAA events are part of our company culture and well worth our time and investment.
  •  

    4/17/16 - Barista Level 1 Practical Exam (EXM_BP1)



    • Location: C111
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 12:00PM - 1:00PM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Beginning January 1, 2015 in order to receive the certificate, candidates must attend the following required classes: Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), and Orientation to SCAA Cupping (GE103). The only class for which candidates may "test out" is Espresso & Milk Steaming Fundamentals (CP101-CP102). Candidates who began the program under the former requirements may have one year to complete the program under the pre-2015 curriculum. Test out candidates are highly encouraged to attend the online intensive test preparation class (CP200), which covers the knowledge and performance content tested in the written and practical exams. Please see the SCAA Upcoming Classes page at scaaeducation.org for dates and times of the written exam.
    • Presenter 1: Brent Hall | Manager of Product Innovation | S&D Coffee and Tea
      As Manager of Product Innovation, Brent Hall works to develop creative and innovative concepts for S&D Coffee & Tea’s customers. Working with his team, which includes beverage strategists and technologists and spans the S&D product line, Hall helps to introduce new products such as nitro draft coffee and single-serve platforms and develop new blends. With over 15 years of experience in the coffee industry, Hall has held positions ranging from roasting, customer relations and sales to training and technical service, in addition to his experience as a barista. He joined S&D in 2012 as a beverage technologist before advancing to his current role. In addition to new product development, one of Hall’s key responsibilities is blend optimization and managing S&D’s blend catalog — making adjustments as needed due to product availability, cost efficiency, customer feedback or supply chain challenges. A member of the Barista Guild of America and SCAA, Hall pairs his passions for coffee and teaching by volunteering as a U.S. Barista Competition judge and a SCAA Certified Lead Instructor. These positions demonstrate his industry leadership, allow him to share his expertise and help him keep up with trends.
  •  

    4/17/16 - Barista Level 2 Practical Exam (EXM_BP2)



    • Location: C114
    • Early Bird Member Price: $95
    • Early Bird Non-Member Price: $125
    • Regular Member Price: $95
    • Regular Non-Member Price: $125
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 12:00PM - 1:00PM 
    •  
    • REQUIRED Prerequisite: Barista Level 1 Certificate. The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate. For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (this rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed).
    • Presenter 1: Miguel Vicuna | Retail Manager | Sweet Bloom Coffee Roasters
      Miguel has been in Specialty Coffee for 12 years and is part of the Sweet Bloom team in Denver, CO. He currently sits on the Executive Council of the BGA, is a USBC Head Judge, a WBC Sensory Judge. He is also a Specialized Instructor for the SCAA and has taught many classes around the world.