• All Friday Saturday Sunday
  • Friday
  •  

    4/12/13 – CP103 Customer Service



    • Location: 204B
    • RG Price: $45.00
    • BGA Price: Complimentary
    • SCAA Price: $45.00
    • Non-Member Price: $100.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 9:00AM – 10:15AM 
    •  
    • Outstanding customer service is a critical component of creating the specialty coffee experience. In this course, students will discuss customer service strategies with a focus on the specialty coffee barista but relevant for all members of the specialty coffee community. Students will be prepared to identify common steps of customer service, including differentiating between good and bad service, and discuss strategies to improve customer service interactions. This is a required class for Barista Guild of America – Level 1. PRICE: BGA: Complimentary, SCAA/RG: $45 NON-MEM: $100
    • Presenter 1: Trevor Corlett
      TBA
  •  

    4/12/13 – CP394 BGA Level Examiner Training & Certification



    • Location: 204A
    • RG Price: $140.00
    • SCAA Price: $140.00
    • Non-Member Price: $240.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 9:00AM – 12:00PM 
    •  
    • This is the education and training program for those examiners who will be delivering CP190.
    • Presenter 1: Dan Streetman
      TBA
  •  

    4/12/13 – 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
    •  
    • BGA This class counts for certification.
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 9:00AM – 12:00PM 
    •  
    • 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: Lydia Ianetti
      TBA
  •  

    4/12/13 – GE153 Introduction to Le Nez du Café: Aroma of Coffee



    • Location: $208.00
    • RG Price: $140.00
    • BGA Price: $140.00
    • SCAA Price: $140.00
    • Non-Member Price: $240.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 9:00AM – 12:00PM 
    •  
    • 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! It can be applied for credit in the Roasters Guild Certification Program. 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: $140 NON-MEM: $240
    • Presenter 1: Trish Rothgeb
      Trish Rothgeb is owner/roaster of Wrecking Ball Coffee Roasters of Redwood City, CA. She began her coffee career as a barista in the late 80’s and has been roasting for more than 20 years. An avid traveler in coffee growing regions, she currently teaches cupping and roasting to coffee professionals worldwide. Trish is a licensed Q Grader and instructor for Coffee Quality Institute’s Q Grader program. She is a credentialed SCAA instructor, served on the Roasters Guild Executive Council, the WBC Board of Directors, and was a founding member of the BGA.
  •  

    4/12/13 – CP103 Customer Service



    • Location: 204B
    • RG Price: $45.00
    • BGA Price: Complimentary
    • SCAA Price: $45.00
    • Non-Member Price: $100.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 10:45AM – 12:00PM 
    •  
    • Outstanding customer service is a critical component of creating the specialty coffee experience. In this course, students will discuss customer service strategies with a focus on the specialty coffee barista but relevant for all members of the specialty coffee community. Students will be prepared to identify common steps of customer service, including differentiating between good and bad service, and discuss strategies to improve customer service interactions. This is a required class for Barista Guild of America – Level 1. PRICE: BGA: Complimentary, SCAA/RG: $45 NON-MEM: $100
    • Presenter 1: Allen Leibowitz
      TBA
  •  

    4/12/13 – CP190 BGA Level 1 Certification Test (FOR THOSE THAT HAVE COMPLETED ALL LEVEL 1 COURSEWORK ONLY)



    • Location: 205 AB
    • RG Price: $70.00
    • BGA Price: $45.00
    • SCAA Price: $70.00
    • Non-Member Price: $90.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 12:30PM – 1:30PM 
    •  
    • The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 – Introduction to Coffee Brewing & Extraction, GE103 – Introduction to Cupping, CP101 – Introduction to Espresso Part 1, and CP102 – Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification – can be taken during the Expo anytime). PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
    • Presenter 1: Dan Streetman
      TBA
    • Presenter 2: Trevor Corlett
      TBA
  •  

    4/12/13 – CP190 BGA Level 1 Certification Test Out (FOR THOSE THAT WISH TO TEST OUT OF LEVEL 1 COURSEWORK)



    • Location: 205 AB
    • RG Price: $245.00
    • BGA Price: $195.00
    • SCAA Price: $245.00
    • Non-Member Price: $295.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 12:30PM – 1:30PM 
    •  
    • The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 – Introduction to Coffee Brewing & Extraction, GE103 – Introduction to Cupping, CP101 – Introduction to Espresso Part 1, and CP102 – Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification – can be taken during the Expo anytime). PRICE: BGA: $195, SCAA/RG: $245, NON-MEM: $295
  •  

    4/12/13 – CP290 BGA Level 2 Certification Test



    • Location: 205 AB
    • RG Price: $70.00
    • BGA Price: $45.00
    • SCAA Price: $70.00
    • Non-Member Price: $90.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 12:30PM – 1:30PM 
    •  
    • The BGA Level 2 Certification Test consists of a written test and 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 Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, 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: BGA: $45, SCAA/RG: $70 NON-MEM: $90
    • Presenter 1: Dan Streetman
      TBA
    • Presenter 2: Trevor Corlett
      TBA
  •  

    4/12/13 – CP190 BGA Level 1 Certification Test (FOR THOSE THAT HAVE COMPLETED ALL LEVEL 1 COURSEWORK ONLY)



    • Location: 205 AB
    • RG Price: $70.00
    • BGA Price: $45.00
    • SCAA Price: $70.00
    • Non-Member Price: $90.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 1:30PM – 2:30PM 
    •  
    • The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 – Introduction to Coffee Brewing & Extraction, GE103 – Introduction to Cupping, CP101 – Introduction to Espresso Part 1, and CP102 – Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification – can be taken during the Expo anytime). PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
    • Presenter 1: Dan Streetman
      TBA
    • Presenter 2: Trevor Corlett
      TBA
  •  

    4/12/13 – CP290 BGA Level 2 Certification Test



    • Location: 205 AB
    • RG Price: $70.00
    • BGA Price: $45.00
    • SCAA Price: $70.00
    • Non-Member Price: $90.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 1:30PM – 2:30PM 
    •  
    • The BGA Level 2 Certification Test consists of a written test and 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 Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, 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: BGA: $45, SCAA/RG: $70 NON-MEM: $90
    • Presenter 1: Dan Streetman
      TBA
    • Presenter 2: Trevor Corlett
      TBA
  •  

    4/12/13 – GE151 Introduction to Green Coffee Grading



    • Location: 204A
    • RG Price: $140.00
    • BGA Price: $140.00
    • SCAA Price: $140.00
    • Non-Member Price: $240.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 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. Students in GE151 are encouraged to take GE204 Defect Cupping, offered on Friday 1:30- 4:30 following this class). 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: Rob Stephen
      Rob Stephen is the Senior Trader at InterAmerican Coffee -Boston. InterAmerican provides specialty grade green coffee and also coffee-related training services through Coffee Solutions, our sister company. He is a Q grader, Q grader instructor, SCAA Past President and a frequent presenter at SCAA events. He also serves on the Board of Directors for Coffee Kids, a non-profit organization that seeks to improve the lives and livelihoods of coffee-growing families.
  •  

    4/12/13 – GE153 Introduction to Le Nez du Café: Aroma of Coffee



    • Location: $208.00
    • RG Price: $140.00
    • BGA Price: $140.00
    • SCAA Price: $140.00
    • Non-Member Price: $240.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 1:30PM – 4:30PM 
    •  
    • 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! It can be applied for credit in the Roasters Guild Certification Program. 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: $140 NON-MEM: $240
    • Presenter 1: Rocky Rhodes
      Rocky has been immersed in the coffee industry since 1997. After learning to roast, retail, and prepare the beverage it became clear that there was a hole for the coffee professional. After Volunteering and assisting Ted Lingle to Teach a Q-Grader Class, Rocky decided to commit to the education of the coffee community at large. With that, ICC was founded.
  •  

    4/12/13 – GE303 Triangulation 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
    •  
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 1:30PM – 4:30PM 
    •  
    • Triangulation is a specialized skill in cupping that sharpens a cupper’s ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. According to the SCAA and CQI protocol for triangulation, students triangulate three flights of coffee, with discussion in between flights. The correct answers are revealed at the conclusion of the class. 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: Dorothea Hescock
      Dorothea is the Total Quality Manager at the Massimo Zanetti Beverage USA manufacturing facility in Suffolk, VA Her coffee experience includes green coffee expertise, quality management, product development, operations & continuous improvement. Dorothea has volunteered for the SCAA since 2006 & is currently a Lead Cupping Instructor & an active member of the Professional Development Committee, chairing the Skill Building Sub-Committee.
  •  

    4/12/13 – CP190 BGA Level 1 Certification Test (FOR THOSE THAT HAVE COMPLETED ALL LEVEL 1 COURSEWORK ONLY)



    • Location: 205 AB
    • RG Price: $70.00
    • BGA Price: $45.00
    • SCAA Price: $70.00
    • Non-Member Price: $90.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 2:30PM – 3:30PM 
    •  
    • The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 – Introduction to Coffee Brewing & Extraction, GE103 – Introduction to Cupping, CP101 – Introduction to Espresso Part 1, and CP102 – Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification – can be taken during the Expo anytime). PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
    • Presenter 1: Dan Streetman
      TBA
    • Presenter 2: Trevor Corlett
      TBA
  •  

    4/12/13 – CP290 BGA Level 2 Certification Test



    • Location: 205 AB
    • RG Price: $70.00
    • BGA Price: $45.00
    • SCAA Price: $70.00
    • Non-Member Price: $90.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 2:30PM – 3:30PM 
    •  
    • The BGA Level 2 Certification Test consists of a written test and 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 Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, 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: BGA: $45, SCAA/RG: $70 NON-MEM: $90
    • Presenter 1: Dan Streetman
      TBA
    • Presenter 2: Trevor Corlett
      TBA
  •  

    4/12/13 – CP190 BGA Level 1 Certification Test (FOR THOSE THAT HAVE COMPLETED ALL LEVEL 1 COURSEWORK ONLY)



    • Location: 205 AB
    • RG Price: $70.00
    • BGA Price: $45.00
    • SCAA Price: $70.00
    • Non-Member Price: $90.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 3:30PM – 4:30PM 
    •  
    • The first test on the path of BGA Certification, the BGA Certification Level 1 Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test. Recommended Prerequisite: CP151 – Introduction to Coffee Brewing & Extraction, GE103 – Introduction to Cupping, CP101 – Introduction to Espresso Part 1, and CP102 – Introduction to Espresso Part 2. Required Prerequisite: CP103 Introduction to Customer Service (must be taken to achieve certification – can be taken during the Expo anytime). PRICE: BGA: $45, SCAA/RG: $70 NON-MEM: $90
    • Presenter 1: Dan Streetman
      TBA
    • Presenter 2: Trevor Corlett
      TBA
  •  

    4/12/13 – CP290 BGA Level 2 Certification Test



    • Location: 205 AB
    • RG Price: $70.00
    • BGA Price: $45.00
    • SCAA Price: $70.00
    • Non-Member Price: $90.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 3:30PM – 4:30PM 
    •  
    • The BGA Level 2 Certification Test consists of a written test and 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 Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, 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: BGA: $45, SCAA/RG: $70 NON-MEM: $90
    • Presenter 1: Dan Streetman
      TBA
    • Presenter 2: Trevor Corlett
      TBA
  •  

    4/12/13 – CP151 & CP152 Introduction to Coffee Brewing & Extraction, Parts 1 & 2



    • Location: 210A
    • RG Price: $240.00
    • BGA Price: $240.00
    • SCAA Price: $240.00
    • Non-Member Price: $440.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • GCT This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 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 to become a Certified Golden Cup Technician. 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: $240 NON-MEM: $440
    • Presenter 1: Cody Kinart
      TBA
    • Presenter 2: Rusty Angell
      TBA
  •  

    4/12/13 – Roasters Guild Level 1 Certificate Test Out



    • Location: 205 A/B
    • RG Price: $- Complimentary
    • BGA Price: $100.00
    • SCAA Price: $100.00
    • Non-Member Price: $225.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/13:
      • 12:30PM – 1:30PM 
    •  
    • Experienced professional Roasters can meet the requirements for Roaster Certification in the Roasters Guild Level 1 by passing the tests for GE151, RP104, RP110, RP112, RP206, RP207, and RP208. (all seven tests will be available at this time). Licensed Q-Graders do not need to take the GE151 test. Complete credit for RP206 & RP207 is given in conjunction with the candidate visiting an origin country and filling out this form: http://bit.ly/TtjOtr . Please be aware that passing these tests is only part of the full RG Level 1 Certificate. The complete requirements can be found here: http://bit.ly/SqrkEJ . ALSO NOTE: The RG Level 1 Certificate Test Out option is available only through December 31, 2013. After that, class attendance will be required. PRICE: RG: Complimentary, SCAA//BGA: $100 NON-MEM: $225
    • Presenter 1: Ildi Revi
      Education Manager, SCAA
  •  

    4/12/13 – CP201 Grind Dose Tamp Extract



    • 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
    •  
    • BGA This class counts for certification.
    •  
    • Time(s) on 4/12/13:
      • 9:00AM – 12:00PM 
    •  
    • 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 Barista Guild of America Certification – Level Two. 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: Lorenzo Perkins
      TBA
  •  

    4/12/13 – SC310 – Science Seminar on Coffea Genetics: History, Research, and Why it Matters to You



    • Location: 204B
    • 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 4/12/13:
      • 1:30PM – 4:30PM 
    •  
    • This special science seminar will serve as an introduction to population genetics relating to the Coffea genus. The seminar will be geared towards upper level and experienced coffee professionals wishing to deepen their understanding of the biology of specialty coffee. Concepts such as genotypic and phenotypic variation, population migration, natural selection, and genetic drift will be explained. We will cover the history of C. arabica genetics and understand how this has led to current vulnerabilities in the specialty coffee industry. Present day cultivars will be reviewed. Finally, we will introduce current research and efforts to address genetic restriction in C. arabica. Required Prerequisites: RP206 or equivalent and at least 2 years working in the coffee industry.
  •  

    4/12/13 – CB100 Seed to Cup



    • Location: 203
    • RG Price: $95.00
    • BGA Price: $95.00
    • SCAA Price: $95.00
    • Non-Member Price: $165.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/13:
      • 9:00AM – 11:30AM 
    •  
    • A fundamental skill of any specialty coffee professional is to be able to identify key points and explain the journey coffee from seed to cup. The class surveys the custody of coffee, from farmer to barista. It is a required class for the BGA Level 2 Certificate and the Roasters Guild Level 1 Certificate (starting 2013 in place of RP206 & RP207).
  • Saturday
  •  

    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
    •  
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • 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
      TBA
  •  

    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
    •  
    • GCT 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
    •  
    • BGA 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
      TBA
  •  

    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
    •  
    • Q This class counts for certification.
    •  
    • 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
      TBA
  •  

    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
    •  
    • Q This class counts for certification.
    •  
    • 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
      TBA
  •  

    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
    •  
    • RG 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
      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 – 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
    •  
    • BGA 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 – Simon Ouderkirk
      TBA
    • Presenter 2: CP 102 – Emma Markland-Webster
      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
    •  
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • 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
      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 – 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
    •  
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • 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
      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
    •  
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • 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
  •  

    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
    •  
    • RG 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
      TBA
  •  

    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
    •  
    • GCT 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
      TBA
  • Sunday
  •  

    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
    •  
    • BGA 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
      TBA
  •  

    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
    •  
    • GCT 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
      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 – 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
    •  
    • BGA This class counts for certification.
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • 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
      TBA
  •  

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



    • Location: $208.00
    • RG Price: $95.00
    • BGA Price: $95.00
    • SCAA Price: $95.00
    • Non-Member Price: $165.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • BGA This class counts for certification.
    • RG This class counts for certification.
    • Q This class counts for certification.
    •  
    • 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: Andrew Hetzel
      TBA
  •  

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



    • Location: 204A
    • 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 – CB230 Essentials of Supply Chain Management



    • Location: 204B
    • SCAA Price: $140.00
    • Non-Member Price: $240.00
    • Target Audience:
    • Spanish Translation: no
    •  
    • RG 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
      TBA