The SCAA Event

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

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

10:00AM – 1:00PM

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

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

4/14/13 – CP203 Latte Art

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

10:00AM – 1:00PM

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

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

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

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

10:00AM – 12:00PM

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

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

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

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

10:00AM – 12:00PM

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

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

4/14/13 – GE103 Introduction to Cupping

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

10:30AM – 1:30PM

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

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

4/14/13 – RP 223_4 Sample Roasting

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

10:30AM – 1:30PM

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

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

4/14/13 – GE353 Flavor Wheel’s Taxonomy: In Depth Study of Flavor Classification

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

10:00AM – 1:00PM

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

TBA

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

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

10:30AM – 1:30PM

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

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