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OVERVIEW:

We know everyone is busy during Expo and sometimes you don’t have time to do it all. So this year in addition to Lectures, we are offering two different types of classroom learning that are tailored to fit your goals and schedule. The SCA Coffee Skills Program courses are one to two days in length and upon successfully passing the exams, you earn a certificate. If your schedule doesn’t allow for that or your educational goal is a bit different, why not explore our Workshops. These are one to three hour classes (with no certificate credit) that allow you to dive deep into certain specialty coffee topics.

 

CLASSES AVAILABLE AT EXPO BELOW

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


THURSDAY, APRIL 11th

Building A Sample Roasting Program

Throughout the specialty coffee supply chain, key purchasing decisions are being made based on the evaluation of sample-roasted coffee. These choices have a significant impact on the livelihood of both the seller and the buyer. For proper evaluation, samples must be roasted consistently and cupped with established protocols. In this hands-on workshop, students will learn the critical components of a sample roasting program. These include receiving, tracking and storing samples; logging roast data; and maintaining equipment. Participants will practice sample roasting, using fluid-bed style roasters.

Time: 9:00am - 12:00pm

Location: Room 208

Instructors: Jim Brady, Karl Schmidt

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $245
Non-Member Regular Rate: $345

FRIDAY, APRIL 12th

Becoming A Certified B Corporation

Many specialty coffee companies are founded with more in mind than just profit. The coffee industry is full of businesses that also want to operate in a way that is good for their employees, their communities, and their entire supply chains. Benefit Corporations and Certified B Corporations offer a framework that enables for-profit companies large and small to measure their efforts and benchmark themselves against other companies across industries, as well as a legal status that recognizes their commitment. In this session, students will learn the differences between Benefit Corporations and Certified B Corporations, and learn what opportunities are currently available to them in the United States and beyond. Participants will review case studies and testimonials from established Benefit Corporations and Certified B Corporations. This interactive, tabletop workshop includes an introduction to the process and forms, a self-assessment to identify areas or need or improvement, and tips on what to expect from the journey. This particular workshop may include some pre-event assignments to maximize the value of the session. This workshop is best suited for owner/operators, investors and managers involved in the strategic outlook of a coffee business.

Time 9:00am - 12:00pm

Location: Room 209

Instructors: TBD

Pricing:
Member Early Bird Rate: $165
Non-Member Early Bird Rate: $265
Member Regular Rate: $215
Non-Member Regular Rate: $315

Can You Taste the Roasting System?

This workshop explores and challenges common thoughts and claims in the roasting community about the association between certain flavors and particular brands of roasting machines and systems. In this hands-on workshop, attendees will be able to explore for themselves the possibility that it is the profile that drives flavor differences and not the roasting system. In the first part of the session, participants will taste the same coffee roasted on three different systems, blind. Then, working in groups, they will roast one coffee on two different systems with the exact same profile, Overall, the workshop is designed to give students a greater understanding of the relevant control points in a roast profile and a clearer perspective on coffee roasting and roasting systems.

Time 1pm - 5pm

Location: Room: RM050/Roasting Tent

Instructors: Anne Cooper, Rob Hoos

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

Designing Your Customer Experience Using Research

Meeting the needs of the specialty coffee consumer is crucial in the success of any coffee business. For the past 7 years, SCA has been conducting a variety of research studies aimed at increasing our understanding of the specialty coffee consumer. These studies range from qualitative focus-group sessions to quantitative survey-based research. This workshop will explore insights from each study, inspire thought and conversation around identifying who the consumer is and how to better meet their needs. Participants will engage in activities, receive copies of each report, and begin the process of developing a design for the experience they want to create for their customers.

Time 1pm - 4pm

Location: Room 209

Instructors: Lee Wallace

Pricing:
Member Early Bird Rate: $165
Non-Member Early Bird Rate: $265
Member Regular Rate: $215
Non-Member Regular Rate: $315

Resolving Water Quality Issues

This interactive workshop explores the analysis and treatment of water used to brew coffee. Participants will learn how to use analysis tools and the science behind them. Students will also learn the technology and application of modern treatment systems in order to achieve different water quality goals. Exercises in this section will include the manual treatment of water to illustrate the process. Participants are encouraged to bring their own water samples for the analysis exercises, if travel arrangements permit.

Time 1:30pm - 4:30pm

Location: Room 205A

Instructors: Marty Roe, Brady Butler

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $245
Non-Member Regular Rate: $345

Roasting Styles Exploration

The degree and style of a roast has a significant impact on the flavor of coffee. In this hands-on exploratory workshop students will learn how to evaluate coffee over a range from light to dark roasts and decide on an approach to roasting that considers the coffee, the customer, and the business.

Time 8:30am - 11:30am

Location: Room: RM050/Roasting Tent

Instructors: Neal Wilson

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

Water & Coffee: Adapting Your Roasting & Brewing

Water chemistry plays a critical role in the extraction and flavor of coffee. Although treatment technologies are available to help produce the desired water profile, coffee professionals cannot always control the water that is available for their operation or customers. In this interactive workshop, participants will explore strategies for adjusting variables in roasting and brewing to adapt to water that is not ideal. The session will include sensory activities related to roast profiles and hands-on brewing exercises. This workshop is well-suited for those who have a basic understanding of roasting and brewing processes.

Time 9:00am - 12:00pm

Location: Room: 205A

Instructors: Brady Butler, Todd Arnette

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $245
Non-Member Regular Rate: $345

SATURDAY, APRIL 13th

Coffee Technician Workflow & Communication

Understanding customer service and job flow are imperative parts of being a skilled, specialty coffee equipment technician. Students will evaluate the key elements of customer service and work together as a group to apply these principles to different situations one would encounter in the field. They will identify different types of jobs and the correlating paperwork and responsibilities that are associated with completing them. The class will collectively review and discuss the role of a technician and the limitations of that role, in relation to safety and regulations. This class is open to and valuable for technicians of all skill levels.

Time 1 - 4pm

Location: Room 209

Instructor: Rebecca McNeely

Pricing:
Member Early Bird Rate: $165
Non-Member Early Bird Rate: $265
Member Regular Rate: $215
Non-Member Regular Rate: $315

Crafting Seasonal Cold Brew Beverages

Seasonal beverages can bring excitement and notoriety to a café menu. Not only can these menu offerings keep things interesting for a customer base, but this creative challenge can inspire even the most passionate barista. Cold brewed coffee is a flexible, concentrated ingredient that can be a springboard into an infinite number of flavor pairings to refresh and intrigue consumers. In this workshop, students will review common flavor associations with seasons and holidays; explore prominent and experimental approaches to flavor pairings; demonstrate good drink building practices to achieve flavor balance; and participate in creative exercises.

Time 1:30 - 4:30pm

Location: Room 210A

Instructors: Becky Reeves

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $245
Non-Member Regular Rate: $345

Crafting Seasonal Espresso Beverages

Seasonal beverages can bring excitement and notoriety to a café menu. Not only can these menu offerings keep things interesting for a customer base, but this creative challenge can inspire even the most passionate barista. Espresso is a flexible, concentrated ingredient that can be a springboard into an infinite number of flavor pairings to refresh and intrigue consumers. In this workshop, participants will review common flavor associations with seasons and holidays; explore prominent and experimental approaches to flavor pairings; demonstrate good drink-building practices to achieve flavor balance; and participate in creative exercises.

Time 9 - 12:00pm

Location: Room 210A

Instructors: Weihong Zhang

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $245
Non-Member Regular Rate: $345

Roasting Machine Maintenance

Maintenance of equipment is a vital part of the ongoing success of any roasting business. Frequent, knowledgeable and hands-on attention paid to the roasting machine will result in more consistent air flow and more dependable mechanical operation, ensuring that the machine is never working against the operator. This class will give both beginning and experienced roaster professionals the tools to evaluate and complete the basic maintenance tasks that are required on their machines. Participants will learn about universal maintenance issues, and also spend time under the hood of several different brand and styles of roasters. This workshop includes a visit to the Expo show floor.

Time 8 - 11:00am

Location: Room 209

Instructor: Doug Graff

Pricing:
Member Early Bird Rate: $165
Non-Member Early Bird Rate: $265
Member Regular Rate: $215
Non-Member Regular Rate: $315

The Science Behind The Flavor Wheel

The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.

Time 9 - 12:00pm

Location: Room 205A

Instructors: TBD

Pricing:
Member Early Bird Rate: $225
Non-Member Early Bird Rate: $325
Member Regular Rate: $275
Non-Member Regular Rate: $375

The Science Behind The Flavor Wheel

The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.

Time 1:30 - 4:30pm

Location: Room 205A

Instructors: TBD

Pricing:
Member Early Bird Rate: $225
Non-Member Early Bird Rate: $325
Member Regular Rate: $275
Non-Member Regular Rate: $375


Sunday, april 14th

Analyzing Roast Profiles For Desired Sweetness

Sweetness is one of the most desired characteristics in coffee, and a chief indicator of quality harvesting, processing, roasting and brewing practices. In this interactive workshop, students will learn about the chemical origins of sweetness in coffee and the science behind their perceptions of it. By tasting coffees paired with analysis of roast profiles, participants will learn how to identify their desired type of sweetness for different coffees, and what approaches to roasting might accentuate those characteristics. This sensory and analysis workshop is best suited for those with a basic understanding of the roasting process, and does not include hands-on, roasting activities.

Time 9am - 12pm

Location: Room 205A

Instructors: Jen Apodaca

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $245
Non-Member Regular Rate: $345

Dissecting Your Bar Equipment

This workshop takes participants on a journey inside the equipment commonly found on cafe bars - espresso machines, coffee brewers and grinders. In this interactive workshop, members of the Coffee Technicians Guild will take participants on a guided tour of these machines, introducing participants to the components. Instructors will cover how each component works and what happens when they fail. Participants will leave this session with a greater understanding of how their equipment operates and how best to communicate problems with service providers.

Time: 8:30am - 11:30am

Location: 205B

Instructor(s): Brent Hall, TBD

Pricing:
Member Early Bird Rate: $165
Non-Member Early Bird Rate: $265
Member Regular Rate: $215
Non-Member Regular Rate: $315

Exploring Espresso Profiles

There are general guidelines for properly extracting coffee as espresso. Yet, even within these guidelines, there is a wide range of experiences available for consumers around the world. These reflect regional taste preferences; varied philosophies of retail operators and baristas; and the sourcing and processing practices of coffee roasters. This interactive workshop helps participants better anticipate the performance of a coffee when used as espresso. Students will learn strategies for dialing-in a new coffee, and also explore techniques for manipulating the profile of an espresso to best fit the desired customer experience. This workshop is designed for baristas of all skill levels.

Time 8am - 11am

Location: Room 210A

Instructors: Savannah Phillips

Pricing:
Member Early Bird Rate: $195
Non-Member Early Bird Rate: $295
Member Regular Rate: $245
Non-Member Regular Rate: $345

Heat Transfer and the Roast Machine

This workshop is designed to explore the measurement and control of heat transfer as it relates to the roasting process and the roasting machine. This hands-on session focuses on defining key terminology and concepts, investigating the nuances of using thermocouples, and manipulating the operation of a roaster through the use of typical controls. This workshop is designed for beginning and intermediate roasters who have a basic understanding of roasting operations.

Time 8:30am - 11:30am

Location: RM050/Roasting Tent

Instructors: Ian Picco

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

Identifying Organic Acids

Organic acids are some of the most important and influential flavor compounds in coffee. This interactive workshop introduces participants to four of the most prevalent organic acids found in coffee. By deepening knowledge of chemistry behind taste, coffee professionals can better describe the product to their customers and have a better understanding of the chemistry behind the sensory experience. This workshop is well-suited for coffee professionals of all skill levels.

Time 9:00am - 11:00am

Location: Room 208

Instructors: Bailey Arnold

Pricing:
Member Early Bird Rate: $165
Non-Member Early Bird Rate: $265
Member Regular Rate: $215
Non-Member Regular Rate: $315

The Language of Green Coffee Buying

A purposeful green-coffee-buying strategy is key to the success of every coffee roasting business. This workshop will introduce participants to the fundamentals of effective green purchasing. Students will learn standard industry terms for how coffee is bought, traded and transported; setting the stage for successful relationships with green coffee suppliers and logistics providers. Participants will also discuss other key factors in a green-buying program including values statements, forecasting and cash flow management. In addition to an interactive lecture, students will work in small groups with green coffee professionals in a variety of activities.

Time 8:30 - 11:30am

Location: Room 209

Instructors: David Meyers

Pricing:
Member Early Bird Rate: $165
Non-Member Early Bird Rate: $265
Member Regular Rate: $215
Non-Member Regular Rate: $315