PATHWAY CLASS OFFERINGS

 

Translation Available: To access the translation service, you can pick up a rental headset prior to attending the class.  Headsets will be available in the TCC and require a photo ID. To view which classes have translation available, click here


THURSDAY, APRIL 20th

Brewing and Extraction Principles & Principles Applied (CP151 & CP152)

This class is the foundation for all coffee brewing and is essential for any position in 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 SCA’s vetted standards. CP151 provides this critical instruction and practice. CP152 continues to explore the six essential elements of coffee brewing, both through mechanical and 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.

Time 12 - 4pm
Location: Room 611/612

Instructors: Lead: Dan Pabst & Rusty Angell | Stations: John Pyle, Teresa Pilarz, Charles Gonzalez, Evan Christensen, Chengge (Donald) Wu, Jeff Landy

Pricing:
Member Early Bird Rate: $295
Non-Member Early Bird Rate: $495
Member Regular Rate: $325
Non-Member Regular Rate: $525

Barista Level 1 Practical Exam (EXM_BP1)

The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Completion of the following classes is recommended prior to testing. These classes are Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), Orientation to SCA Cupping (GE103) and Introduction to Espresso Part 1 and Part 2 (CP101 and C102). Please see the SCAA Upcoming Classes page for dates and times of the written exam.

Time 2 - 3pm
Location: Room 608/609

Instructors: Lead: Selina Viguera | Station: Jessica Rodriguez

Pricing:
Member Early Bird Rate: $95
Non-Member Early Bird Rate: $125
Member Regular Rate: $95
Non-Member Regular Rate: $125

Barista Level 2 Practical Exam (EXM_BP2)

REQUIRED Prerequisite: Barista Level 1 Certificate.

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.

Time 2 - 3pm
Location: Room 602/603

Instructors: Lead Tyler Ray Duncan | Stations: Samuel Brown, Matt Scott

Pricing:
Member Early Bird Rate: $95
Non-Member Early Bird Rate: $125
Member Regular Rate: $95
Non-Member Regular Rate: $125

Barista Level 1 Practical Exam (EXM_BP1)

The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Completion of the following classes is recommended prior to testing. These classes are Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), Orientation to SCA Cupping (GE103) and Introduction to Espresso Part 1 and Part 2 (CP101 and C102). Please see the SCAA Upcoming Classes page for dates and times of the written exam.

Time 3 - 4pm
Location: Room 608/609

Instructors: Lead: Selina Viguera | Station: Jessica Rodriguez

Pricing:
Member Early Bird Rate: $95
Non-Member Early Bird Rate: $125
Member Regular Rate: $95
Non-Member Regular Rate: $125

Barista Level 2 Practical Exam (EXM_BP2)

REQUIRED Prerequisite: Barista Level 1 Certificate.


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.

Time 3 - 4pm
Location: Room 602/603

Instructors: Lead Tyler Ray Duncan | Stations: Samuel Brown, Matt Scott

Pricing:
Member Early Bird Rate: $95
Non-Member Early Bird Rate: $125
Member Regular Rate: $95
Non-Member Regular Rate: $125

FRIDAY, APRIL 21st

Brewing and Extraction Principles & Principles Applied (CP151 & CP152)

This class is the foundation for all coffee brewing and is essential for any position in 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 SCA’s vetted standards. CP151 provides this critical instruction and practice. CP152 continues to explore the six essential elements of coffee brewing, both through mechanical and 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.

Time 8am - 12pm
Location: Room 611/612

Instructors: Lead: Dan Pabst & Rusty Angell | Stations: John Pyle, Sarah Funnell, Miguel Nakakawa, Jeff Landy

Pricing:
Member Early Bird Rate: $295
Non-Member Early Bird Rate: $495
Member Regular Rate: $325
Non-Member Regular Rate: $525

Espresso and Milk Steaming Fundamentals Parts 1 & 2 (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:

  • Discuss SCA espresso standards and current industry trends for established retailers and baristas
  • Explain espresso machines, grinders, and espresso preparation techniques for beginners
  • Prepare espresso, milk, and café drinks under the guidance of credentialed SCAA instructors.
  • Administer preventive maintenance to espresso equipment, including essential basic cleaning steps
  • Explain the importance of workstation cleanliness

In Part 1 (CP101) during the overview lecture, participants learn the essential elements of a quality espresso; then, individually produce espresso using SCAA protocols. After CP101 participants continue in CP102 to work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. In 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 Barista Level 1 Certificate.

Time 9am - 4:30pm
Location: Room 608/609

Instructors: Lead: Brent Hall | Stations: Jessica Rodriguez, Emeran Langmaid, Tyler Duncan, Brendon Glidden, Sean Gallagher, Lissy Matthews

Pricing:
Member Early Bird Rate: $295
Non-Member Early Bird Rate: $495
Member Regular Rate: $325
Non-Member Regular Rate: $525

Orientation to SCA Cupping (GE103)

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 SCAA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel 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.

Time 9am - 12pm
Location: Room 606/607

Instructors: Lead Ethan Hill | Stations: Renee Espinoza, Sarawut Premjit, Omar Herrera, Nelson Teskey, Jim Cleaves, Chengge (Donald) Wu

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Introduction to Roasting Concepts (RP112)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCA Cupping (GE103) and Basic Roasting Equipment & Operation (RP110). CB100 and RP110 can be taken online. To view the online class schedule go to scaaeducation.org/upcoming-classes.

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. Before The Event, participants attend an online class lecture that covers information and concepts that will be applied during class. The lecture is live and also recorded, and participants may attend as many times as they wish. During class, 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. After roasting, participants set up a cupping to evaluate their roasts. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Time 9:15am - 11:15am
Location: Hand Carry Freight Area

Instructors: Lead: Todd Arnette | Stations: Valentina Moksunova, Brent Patton, Bob Goldman, Ant Walach

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $495
Member Regular Rate: $225
Non-Member Regular Rate: $325

COMBINED CLASS: Seed to Cup (CB100) & Mill to Roaster: Green Coffee Price & Contract Impacts (CB200)

A fundamental skill of any specialty coffee professional is to be able to identify and explain the key points in the journey of coffee from seed to cup, including a basic grasp of concepts of coffee’s history, growing conditions and chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista. Having this basic framework of knowledge will help newcomers to the industry position new information as they learn on the job from others.

Seed to Cup (CB100) is a required Foundations of Coffee class that should be completed before attending other classes. Mill to Roaster (CB200) explores in detail the financial, time, and quality implications at each stage in the green coffee supply chain from the time coffee might be contracted: coffee cherry to consuming country warehouse. This class provides a basic conceptual framework for managing the flow of coffee from seed to cup. The class begins where a green coffee contract might begin—right before harvest—and follows the coffee through stages and logistics where price and contracts can be impacted. Topics include green coffee sample categories, processing decisions that could impact quality and price, the stages from dry milling through containerizing green coffee, shipping and delivery terms and compliance. This class is a prerequisite for all CB200- level classes.

Time 9am - 12pm
Location: Room 613/614

Instructors: Lead Mike Ebert

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Translation Available: English to Spanish

Grind, Dose, Tamp, Extract (CP201)

REQUIRED Prerequisite: Barista Level 1 Certificate.

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. SCA 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.

Time 9:30am - 12:30pm
Location: Room 602/603

Instructors: Lead: Sarah Leslie | Stations: Tracy Gill, Rainy Bray, Trevor Cortlett, Maggie Davis, Samuel Brown

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Introduction to Sensory Analysis (GE200)

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.

Time 9:30am - 12:30pm
Location: Room 616

Instructors: Lead: Drew Billups | Stations: Charles Gonzalez, Evan Christensen, Gavin Tull-Esterbrook, Parker Brown

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Green Coffee Grading (GE151)

Required Prerequisites: Seed to Cup (CB100) which can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

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.

Time 1 - 3pm
Location: Room 613/614

Instructors: Lead: Mike Mowry | Station: Dana Andrews

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Translation Available: English to Spanish

Golden Cup Brewing (CP158)

REQUIRED Prerequisites: Brewing and Extraction Principles & Principles Applied (CP151 & CP152).

This class builds on CP151 and CP152 (Brewing and Extraction Principles and Principles Applied), 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 SCA 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.

Time 1:30 - 4:30pm
Location: Room 611/612

Instructors: Lead: Brady Butler | Stations: Bill McAllister, Jeff Landy

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Orientation to SCA Cupping (GE103)

Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Using the SCA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the SCA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel 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.

Time 1:30 - 4:30pm
Location: Room 606/607

Instructors: Lead: Mike Strumpf | Stations: Jeremy Behne, Paul Thorton, Miguel Nakakawa, Che Hao (Krude) Lin

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Milk Essentials & Latte Art Practices (CP203)

REQUIRED Prerequisite: Barista Level 1 Certificate.

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, SCA Instructors provide hands-on training and coaching on basic latte art designs, and give practice strategies for perfecting latte art techniques. 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.

Time 1:30 - 4:30pm
Location: Room 602/603

Instructors: Lead: Lorenzo Perkins | Stations: Rainy Bray, Tyler Duncan, Maggie Davis

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Organic Acids (GE255)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), and Orientation to SCA Cupping (GE103). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

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.

Time 2-5pm
Location: Room 616

Instructors: Lead Jodi Weiser | Station: Dorothea Hescock

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Introduction to Roasting Concepts (RP112)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCA Cupping (GE103) and Basic Roasting Equipment & Operation (RP110). CB100 and RP110 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

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. Before The Event, participants attend an online class lecture that covers information and concepts that will be applied during class. The lecture is live and also recorded, and participants may attend as many times as they wish. During class, 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. After roasting, participants set up a cupping to evaluate their roasts. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Time 3:30 - 5:30pm
Location: Hand Carry Freight Area

Instructors: Lead: Teresa Pilarz | Stations: Drew Billups, Ant Walach, Jerry Folwell

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

SATURDAY, APRIL 22nd

Brewing and Extraction Principles & Principles Applied (CP151 & CP152)

This class is the foundation for all coffee brewing and is essential for any position in 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 SCA’s vetted standards. CP151 provides this critical instruction and practice. CP152 continues to explore the six essential elements of coffee brewing, both through mechanical and 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.

Time 8am - 12pm
Location: Room 611/612

Instructors: Leads: Dan Pabst & Rusty Angell | Stations: Jeremy Behne, Chengge (Donald) Wu, Sean Gallagher, Elizabeth Dean, Jeff Landy

Pricing:
Member Early Bird Rate: $295
Non-Member Early Bird Rate: $495
Member Regular Rate: $325
Non-Member Regular Rate: $525

Espresso and Milk Steaming Fundamentals Parts 1 & 2 (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:

  • Discuss SCA espresso standards and current industry trends for established retailers and baristas
  • Explain espresso machines, grinders, and espresso preparation techniques for beginners
  • Prepare espresso, milk, and café drinks under the guidance of credentialed SCA instructors.
  • Administer preventive maintenance to espresso equipment, including essential basic cleaning steps
  • Explain the importance of workstation cleanliness

In Part 1 (CP101) during the overview lecture, participants learn the essential elements of a quality espresso; then, individually produce espresso using SCA protocols. After CP101 participants continue in CP102 to work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. In 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 Barista Level 1 Certificate.

Time 9am - 4:30pm
Location: Room 608/609

Instrutors: Lead: Selina Vigeura | Stations: John Pyle, Emeran Langmaid, Trevor Corlett, Sarah Funnell, Samuel Brown, Brendon Glidden

Pricing:
Member Early Bird Rate: $295
Non-Member Early Bird Rate: $495
Member Regular Rate: $325
Non-Member Regular Rate: $525

Orientation to SCA Cupping (GE103)

Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Using the SCA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the SCA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel 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.

Time 9am - 12pm
Location: Room 606/607

Instructors: Lead: Dan Streetman | Stations: Renee Espinoza, Omar Herrera, Will Kuepper, Migeul Nakakawa

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Profile Roasting Practices (RP120)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCA Cupping (GE103) and Basic Roasting Equipment & Operation (RP110). CB100 and RP110 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

This hands on, intermediate level roasting workshop is designed to enable a roaster to define and apply profile roasting practices. Before The Event, participants attend an online class lecture that focuses on profile definitions, record-keeping, and production planning. The lecture is live and also recorded, and participants may attend as many times as they wish. Concepts will be applied during class at the Event. 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.

Time 9:15am - 11:15am
Location: Hand Carry Freight Area

Instructors: Lead: Rob Hoos | Stations: Brent Patton, Sarawut Premjit, Bob Goldman

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

COMBINED CLASS: Seed to Cup (CB100) & Mill to Roaster: Green Coffee Price & Contract Impacts (CB200)

A fundamental skill of any specialty coffee professional is to be able to identify and explain the key points in the journey of coffee from seed to cup, including a basic grasp of concepts of coffee’s history, growing conditions and chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista. Having this basic framework of knowledge will help newcomers to the industry position new information as they learn on the job from others. Seed to Cup (CB100) is a required Foundations of Coffee class that should be completed before attending other classes.

Mill to Roaster (CB200) explores in detail the financial, time, and quality implications at each stage in the green coffee supply chain from the time coffee might be contracted: coffee cherry to consuming country warehouse. This class provides a basic conceptual framework for managing the flow of coffee from seed to cup. The class begins where a green coffee contract might begin—right before harvest—and follows the coffee through stages and logistics where price and contracts can be impacted. Topics include green coffee sample categories, processing decisions that could impact quality and price, the stages from dry milling through containerizing green coffee, shipping and delivery terms and compliance. This class is a prerequisite for all CB200- level classes.

Time 9:30am - 12:30pm
Location: Room 613/614

Instructor: Mike Ebert

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Translation Available: English to Spanish

Espresso Bar Efficiency & Workflow (CP202)

REQUIRED Prerequisite: Barista Level 1 Certificate.

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 SCA 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.

Time 9:30am - 12:30pm
Location: Room 602/603

Instructors: Lead: Anne Nylander | Stations: Rainy Bray, Liz Bishop, Maggie Davis, Matt Scott

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Introduction to Sensory Analysis (GE200)

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.

Time 9:30am - 12:30pm
Location: Room 616

Instructor: Maya Zuniga

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Profile Roasting Practices (RP120)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCA Cupping (GE103) and Basic Roasting Equipment & Operation (RP110). CB100 and RP110 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

This hands on, intermediate level roasting workshop is designed to enable a roaster to define and apply profile roasting practices. Before The Event, participants attend an online class lecture that focuses on profile definitions, record-keeping, and production planning. The lecture is live and also recorded, and participants may attend as many times as they wish. Concepts will be applied during class at the Event. 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.

Time 12:30pm - 2:30pm
Location: Hand Carry Freight Area

Instructor: Lead: Allen Leibowitz | Stations: Chiao Yu Chang Liao (Janet), Christian Wade, Christian Rotsko, Nelson Teskey

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Green Coffee Buying Essentials (CB205)

REQUIRED Prerequisites: Seed to Cup (CB100) and Mill to Roaster (CB200). Both classses can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

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.

Time 1:30pm - 4:30pm
Location: Room 613/614

Instructors: Lead: Joe Marrocco | Station: Valentina Moksunova

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Translation Available: English to Spanish

Brewing Approaches and Variations (CP255)

REQUIRED Prerequisites: Brewing and Extraction Principles & Principles Applied (CP151 & CP152) and Golden Cup Brewing (CP158).

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, both mechanical and manual. 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.

Time 1:30pm - 4:30pm
Location: Room 611/612

Instructors: Lead: Randy Pope | Station: Jeff Landy

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Triangulation Cupping (GE303)

REQUIRED Prerequisites: Orientation to SCA Cupping (GE103), SCA Cupping Form and Peer Calibration and Comparative Cupping: World Regions (GE202).

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 SCA and CQI protocol for triangulation, participants triangulate three flights of coffee, with discussion in between flights. The correct answers are revealed at the conclusion of the class. This class is also recommended as a training class for coffee professionals interested in preparing for the CQI Q-Grader Test.

Time 1:30pm - 4:30pm
Location: Room 606/607

Instructors: Lead: Ian Picco | Stations: Dorothea Hescock, Mike Mowry, Parker Brown, Che Hao (Krude) Lin

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Espresso Machine Preventative Maintenance (CP204)

REQUIRED Prerequisite: Barista Level 1 Certificate.

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.

Time 1:30pm - 4:30pm
Location: Room 602/603

Instructor: Lead: David Merkin | Stations: Liz Bishop, Bill McAllister

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

The Coffee Tasters Flavor Wheel (GE353)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCA Cupping (GE103), Introduction to Sensory Analysis (GE200) and Le Nez du Café Aroma of Coffee (GE153). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes

The SCA 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 will be enforced.

Time 2 - 5pm
Location: Room 616

Instructors: Lead: Beth Ann Caspersen | Stations: Tracy Gill

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

SUNDAY, APRIL 23RD

Barista Level 2 Practical Exam (EXM_BP2) *Multiple offerings available

REQUIRED Prerequisite: Barista Level 1 Certificate.

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.

Offerings:

Time: 10 - 11am
Location: Room 602/603

Time: 11am - 12pm
Location: Room 602/603

Time: 12 - 1pm
Location: Room 602/603

Instructors: Leads: Brent Hall | Station: Matt Scott

Pricing:
Member Early Bird Rate: $95
Non-Member Early Bird Rate: $125
Member Regular Rate: $95
Non-Member Regular Rate: $125

Barista Level 1 Practical Exam (EXM_BP1)*Multiple offerings available

The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Completion of the following classes is recommended prior to testing. These classes are Seed to Cup (CB100), Customer Service Essentials (CP103), Brewing & Extraction Principles (CP151), Brewing & Extraction Principles Applied (CP152), Orientation to SCA Cupping (GE103) and Introduction to Espresso Part 1 and Part 2 (CP101 and CP102). Please see the SCAA Upcoming Classes page for dates and times of the written exam.

Offerings:

Time: 10 - 11am
Location: Room 608/609

Time: 11am - 12pm
Location: Room 608/609

Time: 12 - 1pm
Location: Room 608/609

Instructors: Lead: Tyler Duncan | Station: Liz Bishop

Pricing:
Member Early Bird Rate: $95
Non-Member Early Bird Rate: $125
Member Regular Rate: $95
Non-Member Regular Rate: $125

SCA Cupping Form & Peer Calibration (GE201)

Required Prerequisites:Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152) and Orientation to SCA Cupping (GE103). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

The SCA Cupping Form was developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use. After an instructive lecture, students cup three coffees, score them, and calibrate to experienced instructors. Open discussion and active participation is the driving force as participants align on the methods and concepts used to evaluate coffee. This class is recommended as a training class for coffee professionals interested in preparing for the SCA/CQI Q-Grader Test.

Time 9am - 12pm
Location: Room 606/607

Instructors: Lead: Jackie Suiter | Stations: Spencer Turer, Mike Mowry, Che Hao (Krude) Lin

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Sample Roasting (RP223)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCA Cupping (GE103) and Introduction to Roating Concepts (RP112). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

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 SCA protocol as the recommended guide. Before The Event, participants attend an online class lecture that covers essential sample roasting information and concepts 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. At the Event all attendees will get hands on time with the sample roasters in small groups. After roasting, participants set up a formal cupping and evaluate the coffees to reinforce the SCA protocols.

Time 11:30am - 1:30pm
Location: Hand Carry Freight Area

Instructors: Lead: David Myers | Stations: Chiao Yu Chang Liao (Janet), Christian Rotsko, Ant Walach

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325

Golden Cup Techinican (BREWING) Practical Exam (EXM_GP1)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCA Cupping (GE103), Golden Cup Brewing (CP158), and Brewing Approaches and Variations (CP255). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes

The 40 minute practical evaluation measures the skills of an SCAA Golden Cup Technician in the following areas:

  1. Performing a Golden Cup evaluation
  2. Making adjustments
  3. Reporting

Time 9 - 11am
Location: Room 611/612

Instructors: Lead: TC Assad | Station: Jeff Landy

Pricing:
Member Early Bird Rate: $95
Non-Member Early Bird Rate: $125
Member Regular Rate: $95
Non-Member Regular Rate: $125

Sample Roasting (RP223)

REQUIRED Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCA Cupping (GE103) and Introduction to Roating Concepts (RP112). CB100 can be taken online. To view the online class schedule go to SCAAEDUCATION.org and then to Upcoming Classes.

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 SCA protocol as the recommended guide. Before The Event, participants attend an online class lecture that covers essential sample roasting information and concepts 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. At the Event all attendees will get hands on time with the sample roasters in small groups. After roasting, participants set up a formal cupping and evaluate the coffees to reinforce the SCA protocols.

Time 8:30 - 10:30am
Location: Hand Carry Freight Area

Instructors: Lead: Steven Lee | Stations: Srawaut Premjit, Christian Wade, Paul Thorton, Jerry Folwell

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $225
Non-Member Regular Rate: $325