The SCAA Event

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

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

9:00AM – 4:30PM

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

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

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

4/13/13 – RP104 Decaffeination

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

1:30PM – 4:30PM

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

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

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

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

9:00AM – 12:00PM

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

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

4/13/13 – CP158 Golden Cup Fundamentals

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

9:00AM – 12:00PM

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

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

4/13/13 – CP204 Exploring Espresso Equipment

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

9:00AM – 12:00PM

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

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

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

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

9:00AM – 12:00PM

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

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

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

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

9:00AM – 12:00PM

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

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

4/13/13 – CB206 Coffee Market Strategies

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

1:30PM – 4:30PM

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

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

4/13/13 – CP255 Brewing Technologies

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

1:30PM – 5:30PM

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

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

4/13/13 – GE204 Defect Cupping

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

1:30PM – 4:30PM

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

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

4/13/13 – RP 223_3 – Sample Roasting

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

1:30PM – 4:30PM

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

TBA

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

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

1:30PM – 4:30PM

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

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

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

9:00AM – 11:00AM

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

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

4/13/13 – RP 223_2 – Sample Roasting

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

9:00AM – 12:00PM

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

TBA

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

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

12:00PM – 2:00PM

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

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

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

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

3:00PM – 5:00PM

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

TBA