Warning: preg_match(): Unknown modifier '2' in /home/httpd/scaaevent.org/index.php on line 125 Warning: preg_match(): Unknown modifier 'T' in /home/httpd/scaaevent.org/index.php on line 125 The SCAA Event | Skill Building Workshops and Lectures


By beginning your registration with your Customer ID, the registration system will recognize any pre-requisites required for skill building workshops and alert you to the requirement. Have questions about registration, check-out our registration guide: http://scaaevent.org/registration
*Additional charges may apply

  • Thursday Friday Saturday Sunday
  • Thursday
  •  

    4/09/15 - BGA 1 Level Practical Test (EXM-BP1)



    • Location: 602
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 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 classes is recommended. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Miguel Vicuna
      TBA
  •  

    4/09/15 - BGA 1 Level Practical Test (EXM-BP1)



    • Location: 602
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 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 classes is recommended. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Miguel Vicuna
      TBA
  •  

    4/09/15 - BGA 1 Level Practical Test (EXM-BP1)



    • Location: 602
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 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 classes is recommended. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Miguel Vicuna
      TBA
  • Friday
  •  

    4/10/15 - Espresso and Milk Steaming Fundamentals Parts 1 & 2 (CP101 & CP102)



    • Location: 608
    • SCAA/RG/BGA Member Price: 295
    • Non-Member Price: 495
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 4:30PM 
    •  
    • CP101-CP102: 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. CP101-CP102 is designed to enable students to:
      ? Discuss SCAA espresso standards and current industry trends for established retailers and baristas
      ? Demystify espresso machines, grinders, and espresso preparation techniques for beginners
      ? Provide hands-on experience under guidance from SCAA Instructors to prepare espresso, milk, and café drinks
      ? Administer preventive maintenance to espresso equipment, including essential basic cleaning steps
      ? Explain the importance of workstation cleanliness Introduction to Espresso. In Part 1 (CP101) During the overview lecture, participants learn the essential elements of a quality espresso; then, in small groups participants craft espresso using SCAA protocols.
      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 full Barista Level 1 Certificate. Please note: This is the first half of a 6-hour class and both parts must be taken the same day (there is a 90 minute break). PRICE: SCAA/RG/BGA: $295 NON-MEM: $495
    • Presenter 1: Alex LittleJohn
      TBA
    • Presenter 2: Laila Ghambari
      TBA
  •  

    4/10/15 - Introduction to Roasting Concepts LECTURE ONLY (RP112)



    • Location: 613
    • SCAA/RG/BGA Member Price: Included in RP112 SBW Registration
    • Non-Member Price: Included in RP112 SBW Registration
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 8:00AM - 8:45AM 
    •  
    • In order to provide as much time on the roasters as possible, the lecture portion of RP112 will be delivered online 3 times before The Event and recorded. After you register for the RP112 Skill Building Workshop, you should receive an email with the dates, times and login information for these online classes. If you do not receive this information, please email a copy of your Event Registration to education@scaa.org to request the information. If you cannot attend online or listen to the recording, the lecture will be delivered once the morning of the class (April 10, 2015) at 8:00 a.m. in Room 613 . SEATING IS LIMITED!

      The class lecture covers roaster parts, essential roasting concepts (roast development stages, basic chemical changes, etc.), information on class activities, and safety and cleaning of a drum roaster.
    • Presenter 1: Todd Arnette
      TBA
  •  

    4/10/15 - Grind Dose Tamp Extract (CP201)



    • Location: 602
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:30AM - 12:30PM 
    •  
    • 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. SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Trevor Corlett
      TBA
  •  

    4/10/15 - Milk Essentials & Latte Art Practices (CP203)



    • Location: 602
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 2:00PM - 5:00PM 
    •  
    • Latte art is an extremely effective technique for drawing customers' 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, plus give practice strategies for perfecting latte art technique. 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. SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Lorenzo Perkins
      TBA
  •  

    4/10/15 - Brewing and Extraction Principles Parts 1 & 2 (CP151 & CP152) - SOLD OUT



    • Location: 611
    • SCAA/RG/BGA Member Price: 295
    • Non-Member Price: 495
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 4:30PM 
    •  
    • 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 (3 hours) provides this critical instruction and practice. After a 90 minute break, students return for CP152 (3 hours) which continues to explore the six essential elements of coffee brewing, both through 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. This is a 6-hour class and both parts must be taken the same day (there is a 90 minute break). PRICE: SCAA/RG/BGA: $295 NON-MEM: $495
    • Presenter 1: Rusty Angell
      TBA
    • Presenter 2: Dan Pabst
      TBA
  •  

    4/10/15 - Orientation to SCAA Cupping (GE103) - SOLD OUT



    • Location: 606
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 12:00PM 
    •  
    • 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 protocol, and focus on basic vocabulary 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. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Teresa Pilarz
      TBA
  •  

    4/10/15 - Introduction to Roasting Concepts (RP112) - SOLD OUT



    • Location: Hand Carry Freight Area
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:15AM - 11:15AM 
    •  
    • 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. 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. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Allen Leibowitz
      TBA
  •  

    4/10/15 - Green Coffee Buying Essentials (CB205) - SOLD OUT



    • Location: 613
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/10/15:
      • 9:30AM - 12:30PM 
    •  
    • 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: CB100 Seed to Cup and CB200 Mill to Roaster. Certificate Program(s): Coffee Buyer Level 1, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Andi Trindle Mersch
      TBA
  •  

    4/10/15 - Le Nez du Café (GE153) - SOLD OUT



    • Location: 616
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:30AM - 12:30PM 
    •  
    • This class provides experiences for participants to gain familiarity with the thirty-six (36) common aromas chosen for the standardized industry tool, the Le Nez du Café kit, which represent an array of scents found in coffee's fragrance & aroma. Using the Le Nez Du Café aroma kit for coffee, participants self-asses their ability to recognize and categorize aromas found in coffee.This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Certificate Program(s): Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Ian Picco
      TBA
  •  

    4/10/15 - Introduction to Roasting Concepts (RP112) - SOLD OUT



    • Location: Hand Carry Freight Area
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 12:30PM - 2:30PM 
    •  
    • 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. 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. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Todd Arnette
      TBA
  •  

    4/10/15 - Organic Acids in Coffee (GE255) - SOLD OUT



    • Location: 616
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 2:00PM - 5:00PM 
    •  
    • Organic Acids are some of the most important flavor compounds in coffee and this class introduces participants to four of the most prevalent organic acids found in coffee. By deepening knowledge of chemistry behind taste, coffee professionals can increase their repertoire of terms and descriptions when evaluating coffee. This skill will assist producers, mill staff, importers, roasters and baristas focus their own quality-producing efforts by making the connection between organic acids and their role in the chain of quality. Certificate Program(s): Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Colleen Anunu
      TBA
  •  

    4/10/15 - Introduction to Roasting Concepts (RP112) - SOLD OUT



    • Location: Hand Carry Freight Area
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 3:30PM - 5:30PM 
    •  
    • 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. 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. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Neal Wilson
      TBA
  •  

    4/10/15 - Green Coffee Buying Essentials (CB205)



    • Location: 613
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/10/15:
      • 2:00PM - 5:00PM 
    •  
    • 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: CB100 Seed to Cup and CB200 Mill to Roaster. Certificate Programs: Coffee Buyer Level 1, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Rob Stephen
      TBA
  •  

    4/10/15 - Orientation to SCAA Cupping (GE103) - SOLD OUT



    • Location: 606
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 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 protocol, and focus on basic vocabulary 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. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Dorothea Hescock
      TBA
  • Saturday
  •  

    4/11/15 - Profile Roasting Practices LECTURE ONLY (RP120)



    • Location: 613
    • SCAA/RG/BGA Member Price: Included in RP120 SBW Registration
    • Non-Member Price: Included in RP120 SBW Registration
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 8:00AM - 8:45AM 
    •  
    • In order to provide as much time on the roasters as possible, the lecture portion of RP120 will be delivered online 3 times before The Event and recorded. After registration for the RP120 Skill Building Workshop, you should receive an email with the dates, times and login information for these online classes. If you do not receive this information, please email a copy of your Event Registration to education@scaa.org to request the information. If you cannot attend online or listen to the recording, the lecture will be delivered once the morning of the class (April 11, 2015) at 8:00 a.m. in Room 613 . SEATING IS LIMITED!

      The class lecture covers the theory and practice of profile roasting, and goes into more depth on the changes that occur at different temperatures of roasting. The lecture also sets forth vocabulary, strategies and record-keeping aspects of profile roasting.
    • Presenter 1: Rob Hoos
      TBA
  •  

    4/11/15 - Espresso and Milk Steaming Fundamentals Parts 1 & 2 (CP101 & CP102)



    • Location: 608
    • SCAA/RG/BGA Member Price: 295
    • Non-Member Price: 495
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 4:30PM 
    •  
    • CP101-CP102: 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 2 (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 full Barista Level 1 certificate. Please note: This is the second half of a 6-hour class and both parts must be taken the same day (there is a 90 minute break).
      PRICE: SCAA/RG/BGA: $295 NON-MEM: $495
    • Presenter 1: Sarah Posma
      TBA
    • Presenter 2: Tara Edens
      TBA
  •  

    4/11/15 - Golden Cup Brewing (CP158)



    • Location: 611
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 12:00PM 
    •  
    • This class builds on Brewing Fundamentals, 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. MUST have prerequisite CP151-CP152 to register for this class. SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Brady Butler
      TBA
    • Presenter 2: Karalynn McDermott
      TBA
  •  

    4/11/15 - Espresso Bar Efficiency and Workflow (CP202)



    • Location: 602
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:30AM - 12:30PM 
    •  
    • 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. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Matthew Scott
      TBA
  •  

    4/11/15 - Profile Roasting Practices (RP120)



    • Location: Hand Carry Freight Area
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 12:30PM - 2:30PM 
    •  
    • This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has an online lecture, focusing on profile definitions followed by comparative cupping. 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 online (CB100 and RP110) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program: Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Rob Hoos
      TBA
  •  

    4/11/15 - Brewing Approaches and Variations (CP255)



    • Location: 611
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 1:30PM - 4:30PM 
    •  
    • 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. 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. MUST have prerequisite CP151-CP152 and CP158. Water Lecture eLearning class highly recommended. SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Randy Pope
      TBA
  •  

    4/11/15 - Coffee Tasters Flavor Wheel (GE353)



    • Location: 616
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 2:00PM - 5:00PM 
    •  
    • 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: CB100, CP151-CP152, GE103, GE153 or GE261, GE200. Certificate Program(s): Coffee Taster Level 2. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Todd Mackey
      TBA
  •  

    4/11/15 - Espresso Machine Preventative Maintenance (CP204)



    • Location: 602
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 2:00PM - 5:00PM 
    •  
    • 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. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Sarah Leslie
      TBA
  •  

    4/11/15 - Profile Roasting Practices (RP120)



    • Location: Hand Carry Freight Area
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 3:30PM - 5:30PM 
    •  
    • This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has an online lecture, focusing on profile definitions followed by comparative cupping. 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 online (CB100 and RP110) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program: Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Bill Anstedt
      TBA
  •  

    4/11/15 - Orientation to SCAA Cupping (GE103) - SOLD OUT



    • Location: 606
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 12:00PM 
    •  
    • 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 protocol, and focus on basic vocabulary 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. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Ari Fasanella
      TBA
  •  

    4/11/15 - Introduction to Sensory Analysis (GE200) - SOLD OUT



    • Location: 616
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 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. Certificate Program(s): Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Thomas Ameloot
      TBA
  •  

    4/11/15 - Profile Roasting Practices (RP120) - SOLD OUT



    • Location: Hand Carry Freight Area
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:15AM - 11:15AM 
    •  
    • This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has an online lecture, focusing on profile definitions followed by comparative cupping. 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 online (CB100 and RP110) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program: Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Nolan Dutton
      TBA
  •  

    4/11/15 - Triangulation Cupping (GE303) - SOLD OUT



    • Location: 606
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 1:30PM - 4:30PM 
    •  
    • Triangulation is a specialized skill in cupping that sharpens a cupper's ability to differentiate coffees blindly. Most importantly, the triangulation skill is valuable for developing consistent and objective palate memory. Participants differentiate the one cup out of three cups that are different in three different flights of coffee. Each flight has 6 trays, so participants altogether will practice their skills on 18 trays of coffee. This class is an excellent avenue to help participants practice and assess their readiness for the Q-Grader Triangulation Test. Prerequisites: CB100, GE103, GE202. Certificate Program(s): Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Trish Rothgeb
      TBA
  •  

    4/11/15 - Buying on Green Coffee Market Principles (CB236) - SOLD OUT



    • Location: 613
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/11/15:
      • 9:30AM - 12:30PM 
    •  
    • Understanding the ?C' 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 CB207 content. Other prerequisites required: CB100, CB200, CB205. Certificate Program: Coffee Buyer Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Oscar Schaps
      TBA
    • Presenter 2: Tim Chapdelaine
      TBA
  •  

    4/11/15 - Green Coffee Purchasing Strategies (CB237) - SOLD OUT



    • Location: 613
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/11/15:
      • 2:00PM - 5:00PM 
    •  
    • This class is a primer in deciding purchasing. 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-CB207 must be taken first. Certificate Program: Coffee Buyer Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Mike Ebert
      TBA
  • Sunday
  •  

    4/12/15 - BGA 1 Level Practical Test (EXM-BP1)



    • Location: 608
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 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. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Miguel Vicuna
      TBA
  •  

    4/12/15 - BGA 2 Level Practical Test (EXM-BP2)



    • Location: 602
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 9:00AM - 10:00AM 
    •  
    • 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). PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Andrea Allen
      TBA
  •  

    4/12/15 - Golden Cup Technician Exam



    • Location: 611
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 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 results. Upon passing the practical and written exam, the final step to achieve the full Golden Cup Technician Certificate involves performing an on-site brewing activity and submitting it to the SCAA Education Manager for feedback and approval. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: TC Assad
      TBA
    • Presenter 2: Tina Sourdiff-Rutledge
      TBA
  •  

    4/12/15 - Green Coffee Grading (GE151)



    • Location: 613
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 9:00AM - 12:00PM 
    •  
    • Evaluating green coffee is critical for numerous sectors of the coffee industry. 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. Prerequisites: Please attend CB100 and CB200 eLearning classes. Certificate Program(s): Coffee Taster Level 1, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Rocky Rhodes
      TBA
  •  

    4/12/15 - Defect Cupping (GE204)



    • Location: 606
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 9:30AM - 12:30PM 
    •  
    • Using the SCAA Cupping Protocols and alternating between direct, small group cuppings, brief lectures and small group discussions, students will evaluate two flights of coffee. Students will identify coffees containing five specific defects & speculate to their causes: Rioy, Ferment, woody/aged, unripe and musty/moldy. This class is recommended for coffee professionals interested in preparing for the CQI Q-Grader Test. Prerequisites required: CB100, GE103, GE151 and GE201. Certificate Program(s): Roaster Level 2 and Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295.
    • Presenter 1: Beth Ann Caspersen
      TBA
  •  

    4/12/15 - BGA 1 Level Practical Test (EXM-BP1)



    • Location: 608
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 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. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Miguel Vicuna
      TBA
  •  

    4/12/15 - BGA 2 Level Practical Test (EXM-BP2)



    • Location: 602
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 10:00AM - 11:00AM 
    •  
    • 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). PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Andrea Allen
      TBA
  •  

    4/12/15 - BGA 1 Level Practical Test (EXM-BP1)



    • Location: 608
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 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. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Miguel Vicuna
      TBA
  •  

    4/12/15 - BGA 2 Level Practical Test (EXM-BP2)



    • Location: 602
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 11:00AM - 12:00PM 
    •  
    • 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). PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Andrea Allen
      TBA
  •  

    4/12/15 - BGA 1 Level Practical Test (EXM-BP1)



    • Location: 608
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 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. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Miguel Vicuna
      TBA
  •  

    4/12/15 - BGA 2 Level Practical Test (EXM-BP2)



    • Location: 602
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 12:00PM - 1:00PM 
    •  
    • 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). PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Andrea Allen
      TBA
  •  

    4/12/15 - Sample Roasting (RP223) - SOLD OUT



    • Location: Hand Carry Freight Area
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 12:15PM - 2:15PM 
    •  
    • 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. This class helps participants begin the process 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. All attendees will get hands on time with the roasters in small groups. Participants must be working cuppers and/or roasters who have attended the pre-requisite classes online (CB100 and RP110 with CB200 highly recommended) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: David Pohl
      TBA
  •  

    4/12/15 - Sample Roasting (RP223) SOLD OUT



    • Location: Hand Carry Freight Area
    • SCAA/RG/BGA Member Price: 195
    • Non-Member Price: 295
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 9:00AM - 11:00AM 
    •  
    • 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. This class helps participants begin the process 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. All attendees will get hands on time with the roasters in small groups. Participants must be working cuppers and/or roasters who have attended the pre-requisite classes online (CB100 and RP110 with CB200 highly recommended) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Drew Billups
      TBA
  •  

    4/12/15 - Calibration Class - Coffee Taster Level 1 Practical Exam (EXM-CTP1)



    • Location: 616
    • SCAA/RG/BGA Member Price: 95
    • Non-Member Price: 125
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 9:00AM - 12:00PM 
    •  
    • It is important to calibrate regularly with other professional cuppers. This calibration session involves 3 flights of 6 coffees with participants submitting their cupping forms, and results will be entered and compared against others with professional cuppers providing feedback to participants. This session counts toward the final exam of Coffee Taster Level 1 and results will diagnose a participant's readiness for taking the 3-day Q Exams (rather than the 6-day course). Prerequisites: GE201 . PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Ricardo Pereira
      TBA