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
  • Thursday
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    4/09/15 - Allied Products and Services Membership - International



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category provide products, equipment, or services for the specialty coffee industry. Including members that offer espresso machines, coffee brewing equipment, chocolates, syrups, condiments, packaging, consulting and professional services.
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    4/09/15 - Allied Products and Services Membership - US resident



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category provide products, equipment, or services for the specialty coffee industry. Including members that offer espresso machines, coffee brewing equipment, chocolates, syrups, condiments, packaging, consulting and professional services.
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    4/09/15 - BGA 1 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed CB100, CP103, GE103, CP151 & CP152 to take this class
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    4/09/15 - BGA 1 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed CB100, CP103, GE103, CP151 & CP152 to take this class
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    4/09/15 - BGA 1 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed CB100, CP103, GE103, CP151 & CP152 to take this class
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    4/09/15 - BGA 1 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed CB100, CP103, GE103, CP151 & CP152 to take this class
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    4/09/15 - BGA 1 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed CB100, CP103, GE103, CP151 & CP152 to take this class
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    4/09/15 - BGA 1 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed CB100, CP103, GE103, CP151 & CP152 to take this class
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    4/09/15 - BGA 1 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed CB100, CP103, GE103, CP151 & CP152 to take this class
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    4/09/15 - BGA 2 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing. Test out candidates are highly encouraged to attend the online intensive test preparation class. Please see the SCAA Upcoming Events page for dates and times. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed CB100, CP103, GE103, CP151 & CP152 to take this class
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    4/09/15 - BGA 2 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate. For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (this rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed). PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed Barista Level 1 Certificate, CB100, CP103, GE103, CP151, CP152, CP201, CP202, CP203 & CP204 to take this class.
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    4/09/15 - BGA 2 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate. For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (this rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed). PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed Barista Level 1 Certificate, CB100, CP103, GE103, CP151, CP152, CP201, CP202, CP203 & CP204 to take this class.
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    4/09/15 - BGA 2 Level Practical Test



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate. For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (this rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed). PRICE: SCAA/RG/BGA: $95 NON-MEM: $125 Prerequisite(s): You must have completed Barista Level 1 Certificate, CB100, CP103, GE103, CP151, CP152, CP201, CP202, CP203 & CP204 to take this class.
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    4/09/15 - Brewing and Extraction Principles Parts 1 & 2 (CP151 & CP152)



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 (3 hours) provides this critical instruction and practice. After a 90 minute break, students return for CP152 (3 hours) which continues to explore the six essential elements of coffee brewing, both through manual brewing methods. Learners get hands-on time with the equipment. This is a required class in the new Foundations of Coffee and a prerequisite for all certificate programs, including the Golden Cup Technician Certificate. This is a 6-hour class and both parts must be taken the same day (there is a 90 minute break). PRICE: SCAA/RG/BGA: $295 NON-MEM: $495
    • Presenter 1: Rusty Angell
      TBA
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    4/09/15 - Brewing Approaches and Variations



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class provides industry professionals with experience that can add value back at work by clarifying equipment choices or results of brewing from different equipment. It is designed to enable participants to analyze and adjust brews to meet the Golden Cup standard on several different methods. Instruction focuses on how to produce optimum results with the different equipment. Participants systematically brew coffee with various spray head configurations, by-pass settings, pre-infusion settings, pulse brewing and/or manual brewing. The process includes recording details on the official brew analysis worksheet, tasting the coffee and discussing the brewing method's impact on extraction and what conclusions might be drawn from the experiments. MUST have prerequisite CP151-CP152 and CP158. Water Lecture eLearning class highly recommended. SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Randy Pope
      TBA
  •  

    4/09/15 - Calibration Class - Coffee Taster Level 1 Final Exam



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • It is important to calibrate regularly with other professional cuppers. This calibration session involves 3 flights of 6 coffees with participants submitting their cupping forms, and results will be entered and compared against others with professional cuppers providing feedback to participants. This session counts toward the final exam of Coffee Taster Level 1 and results will diagnose a participant's readiness for taking the 3-day Q Exams (rather than the 6-day course). Prerequisites: Coffee Taster Level 1 finished coursework. PRICE: SCAA/RG/BGA: $95 NON-MEM: $125
    • Presenter 1: Ricardo Pereira
      TBA
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    4/09/15 - Coffee Exporters Membership - International



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category are exporters of green coffee.
  •  

    4/09/15 - Coffee Exporters Membership - US resident



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category are exporters of green coffee.
  •  

    4/09/15 - Coffee Importers Membership - International



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category supply green coffee from coffee producing countries.
  •  

    4/09/15 - Coffee Importers Membership - US resident



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category supply green coffee from coffee producing countries.
  •  

    4/09/15 - Coffee Retailer Membership - International



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category are operating one or more retail locations in which coffee in whole bean, ground, and/or beverage form is either a primary or secondary product. Includes coffee houses, coffee shops, cafe and bakery, etc.<br/><br/> <br/><br/>
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    4/09/15 - Coffee Retailer Membership - US resident



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category are operating one or more retail locations in which coffee in whole bean, ground, and/or beverage form is either a primary or secondary product. Includes coffee houses, coffee shops, cafe and bakery, etc.<br/><br/> <br/><br/>
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    4/09/15 - Coffee Tasters Flavor Wheel



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • The SCAA Coffee Tasters Flavor Wheel is a tool designed for professional coffee cuppers that defines common industry terminology used in the sensory evaluation of coffee. The wheel offers insight into how those characteristics develop and gives specialty coffee professionals the tools to articulate sensory experiences. This class succinctly illuminates the development and theory behind the wheel and delves into the right half of the right wheel. The class begins with distinguishing the aroma categories and culminates with an activity with 9 representative coffee samples that demonstrate tastes on the Flavor Wheel. This is a class for advanced coffee professionals. Required prerequisites: CB100, CP151-CP152, GE103, GE153 or GE261, GE200. Certificate Program(s): Coffee Taster Level 2. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Todd Mackey
      TBA
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    4/09/15 - Defect Cupping



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Using the SCAA Cupping Protocols and alternating between direct, small group cuppings, brief lectures and small group discussions, students will evaluate two flights of coffee. Students will identify coffees containing five specific defects & speculate to their causes: Rioy, Ferment, woody/aged, unripe and musty/moldy. This class is recommended for coffee professionals interested in preparing for the CQI Q-Grader Test. Prerequisites required: CB100, GE103, GE151 and GE201. Certificate Program(s): Roaster Level 2 and Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295. Prerequisite(s): You must have completed CB100, GE 103 & GE201 to take this class
    • Presenter 1: Beth Ann Caspersen
      TBA
  •  

    4/09/15 - Espresso and Milk Steaming Fundamentals 1 & 2 (CP101 & CP102)



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • CP101-CP102: Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Participants work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. CP101-CP102 is designed to enable students to: <br/>- Discuss SCAA espresso standards and current industry trends for established retailers and baristas<br/>- Demystify espresso machines, grinders, and espresso preparation techniques for beginners<br/>- Provide hands-on experience under guidance from SCAA Instructors to prepare espresso, milk, and caf? drinks<br/>- Administer preventive maintenance to espresso equipment, including essential basic cleaning steps<br/>- Explain the importance of workstation cleanliness Introduction to Espresso. In Part 1 (CP101) During the overview lecture, participants learn the essential elements of a quality espresso; then, in small groups participants craft espresso using SCAA protocols. <br/>This class is part of the Barista Level 1 Certificate, and Foundations of Coffee (CB100, CP151-CP152, CP103 and GE103) MUST be taken for the full Barista Level 1 Certificate. Please note: This is the first half of a 6-hour class and both parts must be taken the same day (there is a 90 minute break). PRICE: SCAA/RG/BGA: $295 NON-MEM: $495 Prerequisites: You must have completed CP103 to take this class.
    • Presenter 1: Alex Littlejohn
      TBA
  •  

    4/09/15 - Espresso Bar Efficiency and Workflow



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Efficiency is a critical component of balancing customer service with excellence in quality. This class is designed to leverage barista skills to improve efficiency while maintaining quality of beverages and service. Participants learn techniques under the guidance and coaching of SCAA instructors, to increase drink production speed, ensure quality control through increased attention to detail, and manage a busy/clean station. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed Barista Level 1 Certificate, CB100, CP103, GE103, CP151 & CP152 to take this class
    • Presenter 1: Matthew Scott
      TBA
  •  

    4/09/15 - Espresso Machine Preventative Maintenance



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class covers basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Participants recognize essential tools and normal replacement items on common espresso machines. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed Barista Level 1 Certificate, CB100, CP103, GE103, CP151 & CP152 to take this class.
    • Presenter 1: Sarah Leslie
      TBA
  •  

    4/09/15 - Esspresso and Milk Steaming Fundamentals Parts 1 & 2 (CP101 & CP102)



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • CP101-CP102: Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Participants work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. In Part 2 (CP102) after learning basic theory on milk, industry-accepted recipes and steps of preparation, attendees are coached by station instructors on the espresso grinder and espresso machine, preparing espresso, steaming milk and preparing an industry-accepted beverages. This class is part of the Barista Level 1 Certificate, and Foundations of Coffee (CB100, CP151-CP152, CP103 and GE103) MUST be taken for the full Barista Level 1 certificate. Please note: This is the second half of a 6-hour class and both parts must be taken the same day (there is a 90 minute break). <br/>PRICE: SCAA/RG/BGA: $295 NON-MEM: $495 Prerequisite: You must have completed CP103 to take this class.
    • Presenter 1: Sarah Posma
      TBA
  •  

    4/09/15 - Golden Cup Brewing



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class builds on Brewing Fundamentals, providing brewing standards and tools to measure brewed coffee for analysis. This class is designed to enable you to use the basic accepted industry method for analyzing brewed coffee utilizing a digital refractometer and the SCAA Brewing Control Chart. Competence in this area is essential for industry professionals. CP158 is the third of four classes that make up the Golden Cup Technician Certificate. MUST have prerequisite CP151-CP152 to register for this class. SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Brady Butler
      TBA
  •  

    4/09/15 - Golden Cup Technician Exam



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This exam credentials SCAA Golden Cup Technicians. This is a two-part exam consisting of a written test and a practical evaluation. The 40 minute practical evaluation measures the skills of an SCAA Golden Cup Technician in the following areas:<br/>1. Performing a Golden Cup evaluation; 2. Making adjustments; 3. Reporting results. Upon passing the practical and written exam, the final step to achieve the full Golden Cup Technician Certificate involves performing an on-site brewing activity and submitting it to the SCAA Education Manager for feedback and approval. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, CP103, CP151, CP152, CP158 & CP255 to take this class.
    • Presenter 1: TC Assad
      TBA
  •  

    4/09/15 - Green Coffee Buying Essentials



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Green coffee buyers need to use accepted terminology of the green coffee market, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas. Please attend online the prerequisite classes, which cover 4 hours of material that provide a solid foundation for understanding green coffee contracts: CB100 Seed to Cup and CB200 Mill to Roaster. Certificate Program(s): Coffee Buyer Level 1, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100 & CB200 to take this class.
    • Presenter 1: Rob Stephen
      TBA
  •  

    4/09/15 - Green Coffee Buying Essentials



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Green coffee buyers need to use accepted terminology of the green coffee market, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas. Please attend online the prerequisite classes, which cover 4 hours of material that provide a solid foundation for understanding green coffee contracts: CB100 Seed to Cup and CB200 Mill to Roaster. Certificate Program(s): Coffee Buyer Level 1, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100 & CB200 to take this class.
    • Presenter 1: Andi Trindle
      TBA
  •  

    4/09/15 - Green Coffee Grading



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Evaluating green coffee is critical for numerous sectors of the coffee industry. This class combines studying and using the SCAA Arabica Green Coffee Defect Handbook with hands-on exercises, to introduce students to SCAA Grading Standards. Focusing on the physical evaluation of green coffees, students learn to use the handbook, discuss cause and effect of the identified defects, and what necessitates testing and evaluation of green coffee. This is NOT a cupping class. Prerequisites: Please attend CB100 and CB200 eLearning classes. Certificate Program(s): Coffee Taster Level 1, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Rocky Rhodes
      TBA
  •  

    4/09/15 - Green Coffee Purchasing Strategies



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class is a primer in deciding purchasing. It covers: usage, planning, buying, blending, bag sizes, shrink, spreads, carrying charges, fixing prices, different types of contracts for different purchases and the pros and cons of each. This is the final class of the Coffee Buyer Level 1 program and CB100-CB207 must be taken first. Certificate Program: Coffee Buyer Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Mike Ebert
      TBA
  •  

    4/09/15 - Grind Dose Tamp Extract



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Intermediate-level baristas study in-depth techniques for use of two different types of espresso grinder, with additional practice in dosing, tamping and evaluating extraction. SCAA Instructors guide and coach baristas through class activities, testing and tasting the impact and effect on espresso shots of dosing weight, distribution, and settling. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class. SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed Barista Level 1 Certificate, CB100, CP103, GE103, CP151 & CP152 to take this class
    • Presenter 1: Trevor Corlett
      TBA
  •  

    4/09/15 - Growers and Producers and Cooperatives Membership - International



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category grow and produce green coffee.
  •  

    4/09/15 - Growers and Producers and Cooperatives Membership - US resident



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category grow and produce green coffee.
  •  

    4/09/15 - Individual Membership - International



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category are individual members and/or provisional (new) businesses. This membership is open to individuals only and is a non-voting member of the SCAA. The benefits of membership are extended only to the individual registering. If you belong to an SCAA member company, you do not need to sign up for an Individual Membership, please register with your company member number to receive the membership discounts.
  •  

    4/09/15 - Individual Membership - US resident



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category are individual members and/or provisional (new) businesses. This membership is open to individuals only and is a non-voting member of the SCAA. The benefits of membership are extended only to the individual registering. If you belong to an SCAA member company, you do not need to sign up for an Individual Membership, please register with your company member number to receive the membership discounts.
  •  

    4/09/15 - Introduction to Roasting Concepts



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class lays the foundation for successful small batch roasting. Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. Roasters are guided through initial roast development (everything before first and second crack) and observe how decisions and actions can affect (both positively and negatively) the final product. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient access. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, GE103 & RP110 to take this class.
    • Presenter 1: Allen Leibowitz
      TBA
  •  

    4/09/15 - Introduction to Roasting Concepts



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class lays the foundation for successful small batch roasting. Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. Roasters are guided through initial roast development (everything before first and second crack) and observe how decisions and actions can affect (both positively and negatively) the final product. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient access. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, GE103 & RP110 to take this class.
    • Presenter 1: Todd Arnette
      TBA
  •  

    4/09/15 - Introduction to Roasting Concepts



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class lays the foundation for successful small batch roasting. Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. Roasters are guided through initial roast development (everything before first and second crack) and observe how decisions and actions can affect (both positively and negatively) the final product. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient access. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, GE103 & RP110 to take this class.
    • Presenter 1: Neal Wilson
      TBA
  •  

    4/09/15 - Introduction to Sensory Analysis



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Sensory Analysis is a field that traverses industries. Individuals in the field of coffee tasting or cupping must employ techniques of the field of sensory analysis by nature, since any coffee must first undergo sensory analysis to be defined as specialty. The quality of the sensory information can affect the quality of business decisions. Understanding the broader scope of Sensory Analysis, learners will be challenged to develop widely used guidelines, prepare scientific tests, and approach analyzing coffee in commonly accepted formats. Being offered a window into the larger world of sensory analysis, some learners will be intrigued to go deeper in this tract toward further sensory analysis studies. Individual differences and bias are touched on in this class, but covered more in depth in advanced grading and evaluation classes. Certificate Program(s): Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Thomas Ameloot
      TBA
  •  

    4/09/15 - Le Nez du Caf?



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This class provides experiences for participants to gain familiarity with the thirty-six (36) common aromas chosen for the standardized industry tool, the Le Nez du Caf? kit, which represent an array of scents found in coffee's fragrance & aroma. Using the Le Nez Du Caf? aroma kit for coffee, participants self-asses their ability to recognize and categorize aromas found in coffee. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Certificate Program(s): Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100 to take this class.
    • Presenter 1: Ian Picco
      TBA
  •  

    4/09/15 - Market Buying



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Understanding the 'C' market is critical for physical coffee buyers and sellers. This class will explore differentials in depth and demystify Open to Be Fixed Contracts. After going over tools and vocabulary for open to be fixed contract buying, participants use case studies and role play as an avenue for transferring knowledge and skills to their workplaces. Please attend the online prerequisite class, CB206, which is essential knowledge to understand CB207 content. Other prerequisites required: CB100, CB200, CB205. Certificate Program: Coffee Buyer Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 .<br/>
    • Presenter 1: Oscar Schaps
      TBA
  •  

    4/09/15 - Milk Essentials & Latte Art Practices



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Latte art is an extremely effective technique for drawing customers' attention and simultaneously preparing a beverage of high quality. After a short lecture on milk elements and milk substitutes, SCAA Instructors provide hands-on training and coaching on basic latte art designs, plus give practice strategies for perfecting latte art technique. This is a required class for the Barista Level 2 Certificate. Only those with the full Barista Level 1 Certificate are permitted to register for this class. SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite: You must have completed Barista Level 1 Certificate, CB100, CP103, GE103, CP151, CP152 to take this class.
    • Presenter 1: Lorenzo Perkins
      TBA
  •  

    4/09/15 - Organic Acids in Coffee



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Organic Acids are some of the most important flavor compounds in coffee and this class introduces participants to four of the most prevalent organic acids found in coffee. By deepening knowledge of chemistry behind taste, coffee professionals can increase their repertoire of terms and descriptions when evaluating coffee. This skill will assist producers, mill staff, importers, roasters and baristas focus their own quality-producing efforts by making the connection between organic acids and their role in the chain of quality. Certificate Program(s): Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100 & GE103 to take this class.
    • Presenter 1: Colleen Anunu
      TBA
  •  

    4/09/15 - Orientation to SCAA Cupping



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Cupping is the Specialty Coffee Industry's standard for evaluating green coffee. Using the SCAA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the protocol, and focus on basic vocabulary for objective, professional coffee quality evaluation. This is one of the Foundations of Coffee classes and is required for other classes in all certificate programs. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100 to take this class.
    • Presenter 1: Teresa Pilarz
      TBA
  •  

    4/09/15 - Orientation to SCAA Cupping



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Cupping is the Specialty Coffee Industry's standard for evaluating green coffee. Using the SCAA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the protocol, and focus on basic vocabulary for objective, professional coffee quality evaluation. This is one of the Foundations of Coffee classes and is required for other classes in all certificate programs. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100 to take this class.
    • Presenter 1: Dorothea Hescock
      TBA
  •  

    4/09/15 - Orientation to SCAA Cupping



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Cupping is the Specialty Coffee Industry's standard for evaluating green coffee. Using the SCAA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the protocol, and focus on basic vocabulary for objective, professional coffee quality evaluation. This is one of the Foundations of Coffee classes and is required for other classes in all certificate programs. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100 to take this class.
    • Presenter 1: Sheridan Owings
      TBA
  •  

    4/09/15 - Profile Roasting Practices



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has an online lecture, focusing on profile definitions followed by comparative cupping. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis. Participants must be working roasters who have attended the pre-requisite classes online (CB100 and RP110) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient access. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program: Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, GE103, RP110 & RP112 to take this class.
    • Presenter 1: Nolan Dutton
      TBA
  •  

    4/09/15 - Profile Roasting Practices



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has an online lecture, focusing on profile definitions followed by comparative cupping. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis. Participants must be working roasters who have attended the pre-requisite classes online (CB100 and RP110) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient access. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program: Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, GE103, RP110 & RP112 to take this class.
    • Presenter 1: Rob Hoos
      TBA
  •  

    4/09/15 - Profile Roasting Practices



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has an online lecture, focusing on profile definitions followed by comparative cupping. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis. Participants must be working roasters who have attended the pre-requisite classes online (CB100 and RP110) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient access. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program: Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, GE103, RP110 & RP112 to take this class.
    • Presenter 1: Bill Anstedt
      TBA
  •  

    4/09/15 - Roaster Retailer Membership - International



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category operate one or more retail locations (includes online merchants) and roasts their own coffee.
  •  

    4/09/15 - Roaster Retailer Membership - US resident



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category operate one or more retail locations (includes online merchants) and roasts their own coffee.
  •  

    4/09/15 - Roaster Wholesaler Membership - International



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category roast coffee for distribution to retailers for resale.
  •  

    4/09/15 - Roaster Wholesaler Membership - US resident



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Members in this category roast coffee for distribution to retailers for resale.
  •  

    4/09/15 - Sample Roasting



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • A central part of a professional roaster's job is to be able to evaluate green coffee for buying decisions. In order to do the evaluation, a roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. This class helps participants begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get hands on time with the roasters in small groups. Participants must be working cuppers and/or roasters who have attended the pre-requisite classes online (CB100 and RP110 with CB200 highly recommended) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, GE103, RP110 & RP112 to take this class.
    • Presenter 1: Drew Billups
      TBA
  •  

    4/09/15 - Sample Roasting



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • A central part of a professional roaster's job is to be able to evaluate green coffee for buying decisions. In order to do the evaluation, a roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. This class helps participants begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get hands on time with the roasters in small groups. Participants must be working cuppers and/or roasters who have attended the pre-requisite classes online (CB100 and RP110 with CB200 highly recommended) and CP151-CP152, GE103 and RP112 in the classroom. IMPORTANT: To maximize time on the roasters, the lecture portion of this class will be delivered prior to the event, and registrants MUST attend the lecture prior to class. Registrants will receive a code for the online lecture, which will be delivered several times and recorded for convenient acess. One Spanish session will be available and recorded. Additional instructions and option will be provided in the registration confirmation email. Certificate Program(s): Coffee Taster Level 2, Roaster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295 Prerequisite(s): You must have completed CB100, GE103, RP110 & RP112 to take this class.
    • Presenter 1: David Pohl
      TBA
  •  

    4/09/15 - Symposium



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
  •  

    4/09/15 - Triangulation Cupping



    • Location: TBA
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/09/15:
      • 9:00AM - 10:00AM 
    •  
    • Triangulation is a specialized skill in cupping that sharpens a cupper's ability to differentiate coffees blindly. Most importantly, the triangulation skill is valuable for developing consistent and objective palate memory. Participants differentiate the one cup out of three cups that are different in three different flights of coffee. Each flight has 6 trays, so participants altogether will practice their skills on 18 trays of coffee. This class is an excellent avenue to help participants practice and assess their readiness for the Q-Grader Triangulation Test. Prerequisites: CB100, GE103, GE202. Certificate Program(s): Coffee Taster Level 1. PRICE: SCAA/RG/BGA: $195 NON-MEM: $295
    • Presenter 1: Trish Rothgeb
      TBA