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OVERVIEW:

The Specialty Coffee Association (SCA) is proud to introduce its new unified education program. This program consists of education in the following specialties within the coffee industry: Introduction to Coffee, Barista Skills, Brewing, Green Coffee, Sensory Skills, Roasting.  Together these modules of learning are known as the SCA Coffee Skills Program. Students can take advantage of learning through three stages of knowledge and skills in each module: Foundation, Intermediate and Professional.

The Coffee Skills Program is the result of more than a year’s worth of collaborative work between professionals from both the American and European specialty coffee communities — involving passionate volunteers from the heritage SCAA’s Pathway Committees and the heritage SCAE's European Coffee Diploma System Creator groups.  Attendees can complete foundations or intermediate level modules during their expo visit. 


CLASSES AVAILABLE AT EXPO BELOW

To add a class to your Expo registration, click here.
 

Thursday, april 19TH

Introduction to Coffee

Designed as the ideal course for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From farming the cherries through drying, roasting, brewing and finally drinking, this module looks at the processes coffee goes through. This half day course also includes a “coffee cupping” which allows you to taste the various flavors coffee has to offer.

Time: 12 - 4pm

Location: Room 611/612

Instructors: Brian Webb

Pricing:
Member Early Bird Rate: $245
Non-Member Early Bird Rate: $345
Member Regular Rate: $295
Non-Member Regular Rate: $395

FRIDAY, APRIL 20th

Barista Skills Foundation Level Course

Designed to introduce core barista skills to people with no previous barista experience. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards. Introduction to Coffee is a recommended (but not mandatory) pre-requisite course. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments.

Time 8:30am - 5:30pm

Location: Room 608/609

Instructors: Hannah Mercer

Pricing:
Member Early Bird Rate: $395
Non-Member Early Bird Rate: $495
Member Regular Rate: $445
Non-Member Regular Rate: $545

Sensory Skills Foundation Level Course

Designed to introduce core sensory skills to people with no previous coffee tasting experience. The course will expose and sensitize a student on the notion of specialty versus non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing, and discriminating aroma, taste and body in coffees objectively. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology. Introduction to Coffee is a recommended (but not mandatory) prerequisite course.

Time 8:30am - 5:30pm

Location: Room 606/607

Instructors: Sylvia Gutierrez Parra

Pricing:
Member Early Bird Rate: $395
Non-Member Early Bird Rate: $495
Member Regular Rate: $445
Non-Member Regular Rate: $545

Brewing Foundation Level Course

Designed to introduce core brewing skills and equipment to people with no previous brewing experience. Successful candidates should be able to grind and brew to the correct recipe and brew method to produce great coffee. Introduction to Coffee is a recommended (but not mandatory) prerequisite module. All knowledge and skill from this course will be assumed as being held and may be tested through the practical and/or written assessments.

Time 8:30am - 5:30pm

Location: Room 611/612

Instructors: Dan Pabst

Pricing:
Member Early Bird Rate: $395
Non-Member Early Bird Rate: $495
Member Regular Rate: $445
Non-Member Regular Rate: $545

Green Coffee Foundation Level Course

Designed to cover key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at the roaster. The course is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species. Introduction to Coffee is a recommended (but not mandatory) prerequisite course.

Time 8:30am - 5:30pm

Location: Room 613/614

Instructors: Mike Ebert

Pricing:
Member Early Bird Rate: $395
Non-Member Early Bird Rate: $495
Member Regular Rate: $445
Non-Member Regular Rate: $545

Barista Skills Intermediate Level Course - Friday & Saturday

Designed to test key core and more advanced skills and understanding, expected from a competent barista (for example, from someone working as a barista for 6 months or more). Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and maintenance. Introduction to Coffee and Barista Foundation are recommended (but not mandatory) prerequisite courses. All knowledge and skill from these courses will be assumed as being held and may be tested through the practical and/or written assessments.

Time 9am - 5pm

Location: Room 602/603

Instructors: Rainy Bray

Pricing:
Member Early Bird Rate: $735
Non-Member Early Bird Rate: $835
Member Regular Rate: $785
Non-Member Regular Rate: $885

Sensory Skills Intermediate Level Course - Friday & Saturday

Designed to enable the student to apply core concepts of sensory science in order to objectively analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out, and they will progress in their calibration to the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment. Sensory Foundation course is a recommended (but not mandatory) prerequisite course.

Time 9am - 5pm

Location: Room 604

Instructors: Dorothea Hescock

Pricing:
Member Early Bird Rate: $735
Non-Member Early Bird Rate: $835
Member Regular Rate: $785
Non-Member Regular Rate: $885

 

SATURDAY, APRIL 21st

Sensory Skills Foundation Level Course

Designed to introduce core sensory skills to people with no previous coffee tasting experience. The course will expose and sensitize a student on the notion of specialty versus non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing, and discriminating aroma, taste and body in coffees objectively. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology. Introduction to Coffee is a recommended (but not mandatory) prerequisite course.

Time 8:30am - 5:30pm

Location: Room 606/607

Instructors: Brittany Horn

Pricing:
Member Early Bird Rate: $395
Non-Member Early Bird Rate: $495
Member Regular Rate: $445
Non-Member Regular Rate: $545

Brewing Foundation Level Course

Designed to introduce core brewing skills and equipment to people with no previous brewing experience. Successful candidates should be able to grind and brew to the correct recipe and brew method to produce great coffee. Introduction to Coffee is a recommended (but not mandatory) prerequisite module. All knowledge and skill from this course will be assumed as being held and may be tested through the practical and/or written assessments.

Time 8:30am - 5:30pm

Location: 611/612

Instrutors: Brady Butler

Pricing:
Member Early Bird Rate: $395
Non-Member Early Bird Rate: $495
Member Regular Rate: $445
Non-Member Regular Rate: $545

Roasting Foundation Level Course

Designed to introduce core roasting skills and equipment to people with no previous roasting experience. This course will give you a fundamental understanding of the roasting process and the key determining factors in heating control, the roast cycle, process logging and how to control basic sensory aspects of the coffee by roasting light or dark. Sensory Foundation Level, Green Coffee Foundation Level and Introduction to Coffee are recommended prerequisites (not mandatory) for the Roasting Foundation course.

Time 8:30am - 5:30pm

Location: Basement of North Hand Carried Freight

Instructors: Don Cox

Pricing:
Member Early Bird Rate: $395
Non-Member Early Bird Rate: $495
Member Regular Rate: $445
Non-Member Regular Rate: $545

Barista Skills Intermediate Level Course - Friday & Saturday

Designed to test key core and more advanced skills and understanding, expected from a competent barista (for example, from someone working as a barista for 6 months or more). Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and maintenance. Introduction to Coffee and Barista Foundation are recommended (but not mandatory) prerequisite courses. All knowledge and skill from these courses will be assumed as being held and may be tested through the practical and/or written assessments.

Time 9am - 5pm

Location: Room 602/603

Instructors: Coming Soon

Pricing:
Member Early Bird Rate: $735
Non-Member Early Bird Rate: $835
Member Regular Rate: $785
Non-Member Regular Rate: $885

SUNDAY, APRIL 23rd

Introduction to Coffee

Designed as the ideal course for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From farming the cherries through drying, roasting, brewing and finally drinking, this course looks at the processes coffee goes through. This half day course also includes a “coffee cupping” which allows you to taste the various flavors coffee has to offer.

Time: 9am - 1pm

Location: Room 611/612

Instructors: Major Cohen

Pricing:
Member Early Bird Rate: $245
Non-Member Early Bird Rate: $345
Member Regular Rate: $295
Non-Member Regular Rate: $395