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



  • All Friday Saturday Sunday
  • Friday
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    4/25/14 - CP101/102 Introduction to Espresso Parts 1 & 2



    • Location: 608
    • SCAA Price: $250
    • Non-Member Price: $450
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 9:00AM - 4:30PM 
    •  
    • CP101: This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for the Barista Guild of America Level 1 Certificate. Please note: This is the first half of a 6-hour class (there is a 90 minute break). This class is designed to enable students to: Identify key elements of espresso machines and equipment, List correct espresso preparation techniques, Assess the quality of an espresso shot and Participate in Introduction to Espresso, Part Two CP102: This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for the Barista Guild of America Level 1 Certificate. Please note: This is the second half of a 6-hour class (there is a 90 minute break). PRICE: SCAA/RG/BGA: $250 NON-MEM: $450
    • Presenter 1: Sarah Leslie
      Sarah Leslie has been a barista since 2006. In 2012, she became been the New York City Regional Manager and Trainer for Gimme! Coffee. Sarah serves on the Barista Guild of America Certificate Committee and is a holder of the BGA Level 1 and Level 2 Certificates in addition to the IDP Lead Instructor Credential. Sarah's favorite book about coffee is The Coffee Brewing Handbook. She lives in Brooklyn with her husband Frank and her dog Pickles.
    • Presenter 2: Erin Meister
      Erin Meister (just called "Meister" by most people) has worked in specialty coffee for 13 years, and has been part of the Counter Culture Coffee team for the past five, as both a customer-support representative, and now as a regional representative of the company's comprehensive Counter Intelligence education program. She is based out of New York City.
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    4/25/14 - CP201 Grind Dose Tamp Extract



    • Location: 602
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 2:00PM - 5:00PM 
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    • This class gives intermediate level baristas in depth exerience and techniques of the espresso grinder, dosing and tamping. Baristas are given hands-on experience under the guidance of an SCAA Instructor to test and taste the impact and affect on espresso shots of dosing weight, distribution, and settling. This is a required class for the Barista Guild of America Level 2 Certificate. Required Prerequisites: CP101 - Introduction to Espresso Part 1 & CP102 - Introduction to Espresso Part 2. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Miguel Vicuna
      TBA
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    4/25/14 - CP302 Espresso Exploration



    • Location: 602
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 9:30AM - 12:30PM 
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    • This taste testing and experimentation class gives advanced baristas the opportunity to explore espresso preparation techniques and their effects on the sensory aspects of the beverage. Participants will appraise and compare various espresso recipes, relating the affects of recipe changes, and creating a “best practice extraction recipe”.  Required prerequisites:  BGA Level 1 Certificate OR Coffee Tasters Modules 1 & 2, and CP201. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Trevor Corlett
      Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Chair of the Barista Guild of America, is a SCAA Specialized instructor, a subject matter expert in espresso for the SCAA, and an editorial advisor for Barista Magazine. Trevor has also been competing in barista competitions for a number of years having finished in the top 6 in a regional consecutively for the last 5 years. In 2011 he finished 4th and most recently 3rd in the United States Barista Championship.
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    4/25/14 - CB205 Green Coffee Buying Basics



    • Location: 613
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 1:30PM - 4:30PM 
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    • This class picks up where farming, processing and economics at origin classes leave off. Green coffee buyers need to use the terminology of the green coffee market properly, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas. This class can be applied for credit in the Roasters Guild Level 1 Certificate program. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Recommended Prerequisite: RP206, RP207, RP219. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Rob Stephen
      Rob Stephen manages the east coast trading office for InterAmerican Coffee, and he has been involved with specialty coffee for 25 years, as a trader, trainer, roaster, green buyer, consultant and even a barista. With a specialization in coffee quality control and supply chain management, he has worked for several national coffee brands in his career. He is a Past President of the SCAA and of Coffee Kids, and represents the USA at the ISO coffee council.
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    4/25/14 - GE103 Introduction to Cupping - SOLD OUT



    • Location: 606
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • BGA This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 9:30AM - 12:30PM 
    •  
    • Cupping is the Specialty Coffee Industry’s standard for coffee evaluation.  Using the SCAA Cupping Protocols and Etiquette, and evaluating two flights of coffee, students will be introduced to the system and vocabulary for objective professional coffee evaluation.  This class is an essential foundation and required prerequisite for future classes and critical orientation to the specialty coffee industry. This class can be applied for credit for the Barista Guild of America Level 1 Certificate. This class can be applied for credit in the Roasters Guild Level 1 Certificate. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Kayd Whalen
      Kayd Whalen is an energetic, upbeat coffee lover. As a green coffee trader for InterAmerican Coffee, she has the opportunity to cup coffees from all over the world every day. Kayd is constantly on the move, traveling to origin to expand her knowledge, taste new coffees and connect buyers to farmers. Kayd loves learning, meeting new people and exploring outdoors!
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    4/25/14 - RP223 Sample Roasting - SOLD OUT



    • Location: N. Loading Dock
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 1:30PM - 4:30PM 
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    • A central part of a professional roaster’s job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. This class can be applied for credit in the Roasters Guild Level 1 Certificate. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Required Prerequisite: RP112 Introduction to Roasting Concepts. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Mike Strumpf
      Mike is a licensed Q Grader, head of the Barista Competition Working Group of the Competitions Committee, and a World Barista Championship head judge. When not evaluating coffee he can be found walking dogs or on a squash court.
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    4/25/14 - RP112 Introduction to Roasting Practices - SOLD OUT



    • Location: TCC, 303 (Roasting portion in N Loading Dock)
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 2:00PM - 5:00PM 
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    • This class lays the foundation for successful small batch roasting.  After the Lead Instructor provides a short lecture on critical terms and concepts that are the underpinning of the roasting process, Station Instructors will roast three batches with their six students and follow with a comparative cupping. 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.  Station instructors also provide basic safety and preventative maintenance information.  Required Prerequisites:  RP110 and GE103. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Neal Wilson
      Neal Wilson is a working roaster in charge of coffee roasting operations at Wilson's Coffee & Tea in Racine, WI. He is also the designer and developer of Typica, a free and open source system for data acquisition and record management for professional coffee roasters.
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    4/25/14 - CB205 Green Coffee Buying Basics - SOLD OUT



    • Location: 613
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 9:00AM - 12:00PM 
    •  
    • This class picks up where farming, processing and economics at origin classes leave off. Green coffee buyers need to use the terminology of the green coffee market properly, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas. This class can be applied for credit in the Roasters Guild Level 1 Certificate program. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Recommended Prerequisite: RP206, RP207, RP219. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Tim Chapdelaine
      TBA
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    4/25/14 - CP151/152 Introduction to Brewing Parts 1 & 2 - SOLD OUT



    • Location: 611
    • SCAA Price: $250
    • Non-Member Price: $450
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • BGA This class counts for certification.
    • GCT This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 9:00AM - 4:30PM 
    •  
    • CP151: This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA’s vetted standards. CP151 provides this critical instruction and practice. This is a required class for the Golden Cup Technician Certificate. After a 90 minute break, students return for CP152. CP152: Continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Please note: This class must be taken in conjunction with CP151 and does not exist as a stand-alone class. PRICE: SCAA/RG/BGA: $250 NON-MEM: $450
    • Presenter 1: Rusty Angell
      Since 2006, Rusty has filled numerous roles in the coffee industry including barista, café manager, and customer service & training specialist. As Field Correspondent with BUNN Rusty works with baristas around the world and serves as a resource for those using trifecta - BUNN's air infusion, single cup brewer. In addition to his experience Rusty holds Level 1 & 2 Barista Guild Certificates.
    • Presenter 2: Josh Ferguson
      Josh, along with his wife Tricia and brother-in-law Tyler Zimmer, currently own and operate 12 retail locations and a coffee roaster in St. Louis, MO named Kaldi's Coffee Roasting Company. They also own and operate nine retail locations in Hawaii and ten licensed locations throughout Asia named Honolulu Coffee Company.
    • Presenter 3: Barry Bingaman
      TBA
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    4/25/14 - GE153 Introduction to Le Nez Du Café: Aroma of Coffee - SOLD OUT



    • Location: 615
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 9:30AM - 12:30PM 
    •  
    • The Le Nez Du Café aroma kit for coffee has been used for years to examine a student’s ability to recognize and categorize common aromas found in coffee. This course will demonstrate the proper use of the Le Nez Du Café aroma kit. Proper use of the kit can train you to utilize the industry’s common language for aroma, and aid in your aroma recognition skills. This class is limited to 25 students, so sign up early! This class can be applied for credit in the Roasters Guild Certificate Program - Level 2 and for Coffee Taster Certificate Module 2. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI
      Q-Grader Test. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Rocky Rhodes
      Owner, International Coffee Consulting
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    4/25/14 - GE103 Introduction to Cupping - SOLD OUT



    • Location: 606
    • RG Price: $150
    • BGA Price: $150
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • CTC This class counts for certification.
    • BGA This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 2:00PM - 5:00PM 
    •  
    • Cupping is the Specialty Coffee Industry’s standard for coffee evaluation.  Using the SCAA Cupping Protocols and Etiquette, and evaluating two flights of coffee, students will be introduced to the system and vocabulary for objective professional coffee evaluation.  This class is an essential foundation and required prerequisite for future classes and critical orientation to the specialty coffee industry. This class can be applied for credit for the Barista Guild of America Level 1 Certificate. This class can be applied for credit in the Roasters Guild Level 1 Certificate. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Dan Streetman
      TBA
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    4/25/14 - GE200 Introduction to Sensory Analysis - SOLD OUT



    • Location: 615
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 2:00PM - 5:00PM 
    •  
    • 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. Exploring the broader scope of sensory analysis, learners will be exposed to potential guidelines, tests, and approaches to 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. For Coffee Taster Certificate Module 1. Required prerequisite: GE103. Recommended prerequisite: GE201. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Mike Mowry
      Mike Mowry is the Coffee Quality Coordinator at Equal Exchange in West Bridgewater, Ma, where he is responsible for coffee quality from sample approval to roasted product, and for providing trainings on coffee. Additionally, he is part of Equal Exchange's Chocolate Sensory Panel. Mike has twelve years of professional experience in coffee and is passionate to learn more.
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    4/25/14 - RP216 Defects in Roasting - SOLD OUT



    • Location: 610
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • RG This class counts for certification.
    •  
    • Time(s) on 4/25/14:
      • 2:00PM - 5:00PM 
    •  
    • This class focuses on the chemistry of roasting and identifying defects to the coffee bean caused in the roaster.  Instructors lecture on the physical changes to the coffee bean during roasting and the primary chemical effects of heat application over time.  After reviewing instruments and measurements used in analyzing a roast, participants analyze common defect samples and cup them.  This class can be applied for credit in the Roasters Guild Certificate Level 2 Program.  Required Prerequisite:  RP112 Introduction to Roasting Concepts, RP120 Profile Roasting.  PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Todd Arnette
      TBA
  • Saturday
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    4/26/14 - GE202 Comparative Cupping



    • Location: 606
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 9:30AM - 12:30PM 
    •  
    • The first of several comparative cupping classes of the Coffee Taster Certificate, this class allow participants to discover the differences between coffees using SCAA Cupping Protocols.  Participants will evaluate coffees by comparing different regions of the world, recognizing processing differences within the same origin and exploring the same process applied to different origins. For Coffee Taster Certificate Module 3. Required prerequisites NO EXCEPTIONS: CB100 or overall knowledge of the seed-to-cup chain, GE103, GE201, GE200.  Highly recommended prerequisites:  GE353, GE255, GE204. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Noah Namowicz
      TBA
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    4/26/14 - GE204 Defect Cupping



    • Location: 606
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 2:00PM - 5:00PM 
    •  
    • Experienced cuppers taste and learn to identify various green coffee defects in this class. They also learn how common defects are developed and, when possible, avoided. Using the SCAA Cupping Protocols and alternating between direct, small group cuppings and brief lectures, students evaluate five flights of coffee and identify defects and their causes: Musty/Earthy, Ferment, Phenolic, Unripe & Faded/Baggy. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Recommended Prerequisite: GE151 Basics of Green Coffee Grading. "Seed to Cup” is recommended for students unfamiliar with the coffee supply chain. Knowledge of basic supply chain information is assumed in class. Required Prerequisites: GE103 - Introduction to Cupping & GE202 - Comparative Cupping. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Beth Ann Caspersen
      Beth Ann is the Quality Control Manager for the coffee importer and roaster Equal Exchange in West Bridgewater, MA. She is a passionate teacher and loves the opportunity to learn. Beth Ann is a graduate of the Sensory Science and Consumer Testing program at UC Davis, a Q Grader and a Q instructor.
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    4/26/14 - CB206 How to Use the Market as a Coffee Buyer



    • Location: 613
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 12:00PM 
    •  
    • This class explains the basics of how commodity markets work.  Green coffee buyers (roasters and other coffee professionals) need to make sound green coffee purchasing and pricing decisions.  These decisions are critical for the financial well-being and profitability of any coffee operation, and having integrated knowledge about coffee as a commodity is essential to any roaster or business owner. This class takes the most common concepts and offers various tactics for buying coffee and reaching out to importers to learn more. Required prerequisites NO EXCEPTION:  CB100 or a solid understanding of the coffee supply chain, CB205.  Highly recommended prerequisite:  CB230.PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Oscar Schaps
      TBA
    • Presenter 2: Andi Trindle Mersch
      TBA
  •  

    4/26/14 - CP101/102 Introduction to Espresso Parts 1 & 2



    • Location: 608
    • SCAA Price: $250
    • Non-Member Price: $450
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 4:30PM 
    •  
    • CP101: This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for the Barista Guild of America Level 1 Certificate. Please note: This is the first half of a 6-hour class (there is a 90 minute break). This class is designed to enable students to: Identify key elements of espresso machines and equipment, list correct espresso preparation techniques, assess the quality of an espresso shot and participate in Introduction to Espresso, Part Two CP102: This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for the Barista Guild of America Level 1 Certificate. Please note: This is the second half of a 6-hour class (there is a 90 minute break). PRICE: SCAA/RG/BGA: $250 NON-MEM: $450
    • Presenter 1: Teresa Von Fuchs
      TBA
    • Presenter 2: Alex Littlejohn
      TBA
  •  

    4/26/14 - CP158 Golden Cup Fundamentals



    • Location: 611
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    • GCT This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 12:00PM 
    •  
    • Using the concepts from CP151, students learn to analyze brewed coffee using a coffee refractometer and the SCAA Brewing Control Chart. Students apply the knowledge of brewing principals to produce an optimum extraction. This class builds on CP151 Parts 1 and 2, providing brewing standards and tools to measure brewed coffee for analysis. Competence in this area is essential for industry professionals. Required Prerequisite: CP151 Introduction to Coffee Brewing & Extraction. This is a required class for the Golden Cup Technician Certificate. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Karalynn McDermott
      TBA
    • Presenter 2: Brady Butler
      TBA
  •  

    4/26/14 - GE206 Grinding



    • Location: 610
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 12:00PM 
    •  
    • Correct coffee grinding is an essential function of cup quality in specialty coffee and critical for those involved in roast coffee production.  Participants get in-depth information on essential elements of grinding and taste coffee brewed to highlight the importance of proper grinding.  Participants watch a demonstration of grinding analysis equipment and then conduct their own analysis. A discussion of the business case for good grinding practices ends the class, so that learners can go back to work and immediately apply class concepts.  Required prerequisite:  CP151.  Recommended prerequisites:  CP158, CP101, RP112 and GE217. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Andrew Russo
      TBA
  •  

    4/26/14 - GE304 Taste Testing for Production



    • Location: 615
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 9:30AM - 12:30PM 
    •  
    • Errors occur in production facilities regularly, and this class helps those who work in quality control identify errors and make decisions appropriate to their companies.  Inconsistencies in saleable goods may be grounds for losing customer base and this class reviews some of the most prevalent inconsistencies in coffee processing and production, along with options for use of inconsistent product for sale.  Focusing on sensory analysis difference testing, learners will evaluate finished goods to determine impact on customer loyalty.  This skill will assist coffee processors, producers, roasters, and baristas by increasing their awareness of the consistency of their finished product, using the SCAA standard protocol for evaluating finished product - roasted coffee.  This is NOT a cupping class for green coffee evaluation.  For Coffee Taster Certificate Module 4. Required prerequisites NO EXCEPTIONS:  GE103, GE200, GE303.  Highly recommended prerequisites:  GE202 and GE217.  Recommended prerequisites:  GE204, RP216, GE206 or CP158 , and GE353. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Dorothea Hescock
      TBA
  •  

    4/26/14 - CP255 Brewing Technologies



    • Location: 611
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    • GCT This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 1:30PM - 4:30PM 
    •  
    • This class is designed to enable participants to analyze coffee beverages and make the necessary changes to specific technologies in order to achieve desired brew quality and extraction. Both automated drip coffee and espresso are explored. Instruction focuses on how utilize brewed coffee/extraction analysis to produce optimal results using programmable brewing equipment functions. This class provides industry professionals experience which can be applied in the workplace to calibrate any given brewing technology to produce their ideal finished product. This is a required class for the Golden Cup Technician Certificate. Recommended Prerequisite: CP101 or Familiarity with SCAA Water Standard. Required Prerequisite: CP151 Introduction to Coffee Brewing & Extraction and CP158 Golden Cup Fundamentals. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Randy Pope
      TBA
    • Presenter 2: Jeff Landy
      TBA
  •  

    4/26/14 - RP104 Decaffeination



    • Location: 610, (Roasting portion in N Loading Dock)
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 1:30PM - 4:30PM 
    •  
    • Coffee professionals are often asked questions about decaffeinated coffee and the process of decaffeination.  This class is designed to provide a knowledge base of the decaffeination of green coffee. Participants will be introduced to the chemical composition of coffee and how this includes caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods. Roasting decaf from at least 2 of the different processes on sample roasters will help provide talking points on principles of roasting decaf. Quality issues surrounding decaf coffee, market share/opportunities and pertinent terminology will be discussed. Participants will taste coffee from 3 or more decaffeination methods.  Required prerequisites:  RP112 or RP223.  Recommended prerequisites:  GE103, CP151. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: David Kastle
      TBA
  •  

    4/26/14 - CP203 Latte Art



    • Location: 602
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 2:00PM - 5:00PM 
    •  
    • Latte art is an extremely effective technique for drawing customers’ attention and simultaneously preparing a beverage of high quality. This class is a hands-on training class focusing first on developing the technique for steaming milk in order to pour latte art, and an introduction to the two basic latte art designs: heart and rosette. In small groups under the supervision of an instructor, students have the opportunity to steam milk and pour. The latte art technique takes hours of practice to perfect; accordingly students should not expect to master the latte art technique during class time, but will be prepared to practice effectively at their own businesses to develop latte art skills over time. This is a required class for the Barista Guild of America Level 2 Certificate. Required Prerequisites: CP101 - Introduction to Espresso Part 1 & CP102 - Introduction to Espresso Part 2. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Katie Carguilo
      Katie Carguilo has been working in coffee for 12 years, starting as a barista and cafe manager in Washington DC and moving to NYC 6 years ago to work on Counter Culture Coffee's customer support team. She's an experienced barista and educator, having completed the Barista Guild's level 1 & 2 certifications as well as winning the 2012 United States Barista Championship. She prefers singles over doubles, cappuccinos over macchiatos, and if she had to pick one non-coffee beverage to drink for the rest of her life it would be tomato juice.
  •  

    4/26/14 - GE308 Consumer Product Testing



    • Location: 615
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 2:00PM - 5:00PM 
    •  
    • Specialty coffee professionals need to have objective skills in taste testing with consumers: Designing and conducting tests, recording results, generating data and interpreting data.  Skills in this area helps to make profitable choices for companies.  This class offers tools to help a company determine their product placement in the marketplace and recognize how consumers react to their products.  In this class participants will play dual roles as testers and consumer panelists as they explore acceptance testing and preference testing.  For Coffee Taster Certificate Module 4. Required prerequisites NO EXCEPTIONS:  GE103, GE200, GE303.  Highly recommended prerequisites:  GE202 and GE217.  Recommended prerequisites:  GE204, RP216, GE206 or CP158 , and GE353. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Shawn Steiman
      Shawn Steiman, Ph.D, is a coffee scientist, Q-grader, and consultant. He is the author of The Hawai?i Coffee Book and is a co-editor of Coffee- A Comprehensive Guide to the Bean, the Beverage, and the Industry. He also co-owns and is the Chief Science Officer of Daylight Mind Coffee Company.
  •  

    4/26/14 - RP112 Introduction to Roasting Practices - SOLD OUT



    • Location: TCC, 303 (Roasting portion in N Loading Dock)
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 9:30AM - 12:30PM 
    •  
    • This class lays the foundation for successful small batch roasting.  After the Lead Instructor provides a short lecture on critical terms and concepts that are the underpinning of the roasting process, Station Instructors will roast three batches with their six students and follow with a comparative cupping. 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.  Station instructors also provide basic safety and preventative maintenance information.  Required Prerequisites:  RP110 and GE103. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Bob Arceneaux
      TBA
  •  

    4/26/14 - CP202 Espresso Bar Efficiency and Workflow - SOLD OUT



    • Location: 602
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 9:30AM - 12:30PM 
    •  
    • Efficiency is a critical component of balancing customer service with excellence in quality. In this hands-on class, students learn skills to improve efficiency through improving drink preparation methods, ensuring quality control through increased attention to detail, and producing drinks of high quality quickly and effectively. This is a required class for the Barista Guild of America Level 2 Certificate. Required Prerequisites: CP101 Introduction to Espresso Part 1 & CP102 Introduction to Espresso Part 2. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Andrea Allen
      Onyx Coffee Lab
  •  

    4/26/14 - GE151 Introduction to Green Coffee Grading - SOLD OUT



    • Location: 613
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 1:30PM - 4:30PM 
    •  
    • This class combines studying and using the SCAA Arabica Green Coffee Defect Handbook with hands-on exercises, to introduce students to SCAA Grading Standards. Focusing on the physical evaluation of green coffees, students learn to use the handbook, discuss cause and effect of the identified defects, and what necessitates testing and evaluation of green coffee. (This is not a cupping class). This class can be applied for credit in the Roasters Guild Level 1 Certificate program. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Todd Mackey
      Todd Mackey is currently QC Coordinator & Trainer for InterAmerican Coffee's Northeast Office where he runs its training division, Coffee Solutions. He is a Licensed Q-Grader, holds BGA Level 1 & 2 Certificates, and is the co-founder of the Providence Coffee Society.
  •  

    4/26/14 - RP120 Profile Roasting - SOLD OUT



    • Location: TCC, 303 (Roasting portion in N Loading Dock)
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/26/14:
      • 2:00PM - 5:00PM 
    •  
    • Creating, duplicating and communicating a roasting profile for a given coffee is one of the essential skills of a roaster.  This hands-on class is considered a high-beginning level roasting workshop designed to enable a roaster to define and apply profile roasting practices. This year the class will be almost entirely taught at the roaster to give personal attention and feedback to learners. After the Lead Instructor provides a short lecture period focusing on profile terminology, definitions, practices and documentation, Station Instructors will roast three batches with their six students and follow with a comparative cupping.  This class is for roasters who have already taken RP110- Intro to Basic Coffee Roasting Equipment and RP112-Roasting Concepts and for whom roasting is an integral part of their jobs. It is not for novice roasters.  Required prerequisites NO EXCEPTIONS:  RP112, GE103.  Highly recommended prerequisite:  RP110. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: James Mickelson
      Owner, Coffees That Rock
  • Sunday
  •  

    4/27/14 - EXAM BP_1 BGA 1 Level Practical Test



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 11:00AM - 12:00PM 
    •  
    • The BGA Level 1 Practical Exam evaluates practical knowledge of a barista at the most basic level. Based on several elements of the BGA Certificate Level 1 curriculum, completion of these classes is recommended. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - EXAM BP_1 BGA 1 Level Practical Test



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 9:00AM - 10:00AM 
    •  
    • The BGA Level 1 Practical Exam evaluates practical knowledge of a barista at the most basic level. Based on several elements of the BGA Level 1 Certificate curriculum, completion of these classes is recommended. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - GE201 SCAA Cupping Form & Peer Calibration



    • Location: 606
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 9:30AM - 1:00PM 
    •  
    • The SCAA Cupping Form has been developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use. Students cup a variety of coffees and discuss scores in class to help calibrate and use a common language to discuss specialty coffee. Additionally, this class calibrates scores of coffee professionals on a selection of six specialty coffees. Open discussion and active participation is the driving force as participants align on the methods and concepts used to evaluate coffee. The tutorial of the SCAA Cupping Form precedes the cupping. This class is for Coffee Taster Certificate Module 2 and also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Recommended Prerequisite: "Seed to Cup” is recommended for students unfamiliar with the coffee supply chain. Knowledge of basic supply chain information is assumed in class. Required Prerequisite: GE103 Introduction to Cupping. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Trish Rothgeb
      TBA
  •  

    4/27/14 - CP203 Latte Art



    • Location: 608
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 10:00AM - 1:00PM 
    •  
    • Latte art is an extremely effective technique for drawing customers’ attention and simultaneously preparing a beverage of high quality. This class is a hands-on training class focusing first on developing the technique for steaming milk in order to pour latte art, and an introduction to the two basic latte art designs: heart and rosette. In small groups under the supervision of an instructor, students have the opportunity to steam milk and pour. The latte art technique takes hours of practice to perfect; accordingly students should not expect to master the latte art technique during class time, but will be prepared to practice effectively at their own businesses to develop latte art skills over time. This is a required class for the Barista Guild of America Level 2 Certificate. Required Prerequisites: CP101 Introduction to Espresso Part 1 & CP102 Introduction to Espresso Part 2. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Scott Lucey
      TBA
  •  

    4/27/14 - CP291 Golden Cup Technician Certificate Test



    • Location: 611
    • SCAA Price: $60
    • Non-Member Price: $105
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    • GCT This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 10:00AM - 12:00PM 
    •  
    • This exam credentials technicians to conduct onsite SCAA Golden Cup evaluations for retailers that wish to apply for the SCAA Golden Cup Award. This is a two-part exam consisting of an open-book written test and a practical evaluation. In addition to passing the CP291 test, students must take CP151, CP158 and CP255 to earn the certificate. PRICE: SCAA/RG/BGA: $60 NON-MEM: $105
    • Presenter 1: TC Assad
      TC Assad has been working in the beverage industry for the past 18 and involved with the SCAA for 10 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.
  •  

    4/27/14 - EXAM BP_1 BGA 1 Level Practical Test



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 10:00AM - 11:00AM 
    •  
    • The BGA Level 1 Practical Exam evaluates practical knowledge of a barista at the most basic level. Based on several elements of the BGA Certificate Level 1 curriculum, completion of these classes is recommended. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - EXAM BP_2 BGA 2 Level Practical Test



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 10:00AM - 11:00AM 
    •  
    • The BGA Level 2 Practical Exam consists of a practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for the Level 1 Certificate in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America Level One Certificate, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - GE255 Organic Acids & the Chemistry of Coffee



    • Location: 613
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 10:00AM - 1:00PM 
    •  
    • This hands-on class focuses on identifying acids commonly found in specialty coffee. By using a series of dilute organic acids, this lab demonstrates the effects of acidity, taste, and aroma in the cup. A focus on the dynamics of coffee chemistry, roasting and processing is presented. This is a definitive class for anyone interested in learning more about the science and chemistry of coffee. This class can be applied for credit in the Roaster Guild Level 1 Certificate program. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Thomas Ameloot
      Sensory Support Specialist, Green Mountain Coffee Roasters
  •  

    4/27/14 - GE353 Coffee Tasters Flavor Wheel



    • Location: 615
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 9:30AM - 12:30PM 
    •  
    • The SCAA Flavor Wheel is a tool designed for professional coffee cuppers that defines common industry terminology used in the sensory evaluation of coffee. The wheel offers insight into how those characteristics develop and gives specialty coffee professionals the tools to articulate sensory experiences. This class succinctly illuminates the development and theory behind the wheel and delves into the right half of the right wheel. The class culminates with a hypothesizing activity concerning flavors of coffee. For Coffee Taster Certificate Module 2. Recommended Prerequisites: GE201 SCAA Cupping Form & Peer Calibration; GE204 Defect Cupping; RP112 Intro to Roasting Concepts; CP201 Grind Dose Tamp Required Prerequisite: GE153 Le Nez du Café OR GE261 Le Nez du Café Exam; GE103 Introduction to Cupping . PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Joseph Rivera
      Joseph Rivera holds a degree in Food Chemistry and is the founder of coffee science portal – coffeechemistry.com. He served as SCAA’s Director of Science & Technology from 1999-2009 and was a co-developer of numerous coffee certification programs for the Roaster’s Guild, Barista Guild and CQI’s Q-Program.
  •  

    4/27/14 - EXAM BP_2 BGA 2 Level Practical Test - SOLD OUT



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 9:00AM - 10:00AM 
    •  
    • The BGA Level 2 Practical Exam consists of a practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for the Level 1 Certificate in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America Level One Certificate, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - RP223 Sample Roasting - SOLD OUT



    • Location: 610, (Roasting portion in N Loading Dock)
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 10:00AM - 1:00PM 
    •  
    • A central part of a professional roaster’s job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. This class can be applied for credit in the Roasters Guild Level 1 Certificate. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Required Prerequisite: RP112 Introduction to Roasting Concepts. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: TBD
      TBA
  •  

    4/27/14 - EXAM BP_2 BGA 2 Level Practical Test - SOLD OUT



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 11:00AM - 12:00PM 
    •  
    • The BGA Level 2 Practical Exam consists of a practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for the Level 1 Certificate in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America Level One Certificate, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - EXAM BP_2 BGA 2 Level Practical Test - SOLD OUT



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 12:00PM - 1:00PM 
    •  
    • The BGA Level 2 Practical Exam consists of a practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for the Level 1 Certificate in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America Level One Certificate, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - EXAM BP_2 BGA 2 Level Practical Test - SOLD OUT



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 1:00PM - 2:00PM 
    •  
    • The BGA Level 2 Practical Exam consists of a practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for the Level 1 Certificate in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America Level One Certificate, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ''Seed to Roaster'' or ORIGIN Attend an SCAA Origin Trip. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - RP120 Profile Roasting - SOLD OUT



    • Location: TCC, 303 (Roasting portion in N Loading Dock)
    • SCAA Price: $150
    • Non-Member Price: $250
    • Target Audience:
    • Spanish Translation: no
    •  
    • CTC This class counts for certification.
    • RG This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 9:30AM - 12:30PM 
    •  
    • Creating, duplicating and communicating a roasting profile for a given coffee is one of the essential skills of a roaster.  This hands-on class is considered a high-beginning level roasting workshop designed to enable a roaster to define and apply profile roasting practices. This year the class will be almost entirely taught at the roaster to give personal attention and feedback to learners. After the Lead Instructor provides a short lecture period focusing on profile terminology, definitions, practices and documentation, Station Instructors will roast three batches with their six students and follow with a comparative cupping.  This class is for roasters who have already taken RP110- Intro to Basic Coffee Roasting Equipment and RP112-Roasting Concepts and for whom roasting is an integral part of their jobs. It is not for novice roasters.  Required prerequisites NO EXCEPTIONS:  RP112, GE103.  Highly recommended prerequisite:  RP110. PRICE: SCAA/RG/BGA: $150 NON-MEM: $250
    • Presenter 1: Rob Hoos
      Rob is the lead roaster, green buyer, and head of coffee education for Nossa Familia Coffee Roasters in Portland, OR. Rob has years of experience as a barista, barista trainer, roaster, and green buyer. Currently holds SCAA IDP, RG-1, and SCAA Specialized Instructor (roasting) certificates. He has been fortunate enough to teach RG-1 abroad in Beijing, and work with the SCAA Professional Development Committee as a Subject Matter Expert as well as station instructing for a variety of classes. Rob is looking forward to the opportunity to work with everyone at SCAA Seattle 2014.
  •  

    4/27/14 - EXAM BP_1 BGA 1 Level Practical Test



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 1:00PM - 2:00PM 
    •  
    • The BGA Level 1 Practical Exam evaluates practical knowledge of a barista at the most basic level. Based on several elements of the BGA Certificate Level 1 curriculum, completion of these classes is recommended. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
  •  

    4/27/14 - EXAM BP_1 BGA 1 Level Practical Test



    • Location: 602
    • SCAA Price: $95
    • Non-Member Price: $125
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/27/14:
      • 12:00PM - 1:00PM 
    •  
    • The BGA Level 1 Practical Exam evaluates practical knowledge of a barista at the most basic level. Based on several elements of the BGA Certificate Level 1 curriculum, completion of these classes is recommended. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125