The Academy of Coffee Excellence's Course is a 5-day comprehensive roaster training course that greatly exceeds the scope of and requirements for the SCA Foundation & Intermediate Certificates. The Roasting Intermediate Advanced Course establishes the craft of roasting with 4 days of in-depth coursework in the areas of coffee analysis and evaluation via cupping and triangulation, sample roasting and production roasting, production management, green coffee contracts and roastery safety.
By the fifth day you will have complete brewing coursework that exceeds the Brewing Foundation Certificate. Our brewing coursework is designed to introduce core brewing skills as applied to batch, hand pour, cold brew and espresso brewing. Successful candidates should be able to grind and brew to the correct recipe and produce great coffee on multiple brewing devices.
Academy of Coffee Excellence Intermediate Advanced Course graduates will demonstrate a proficiency with the scientific and technical elements of roasting and brewing coffee. They will also demonstrate basic quality control process skills and moving green coffee from an Importer's Sample through Sample Roasting into Production Roasting and ultimately hot, cold and espresso brewing. This course will lay the groundwork for the ongoing development of a career in Specialty Coffee.
Tuition for the training and education - Academy of Coffee Excellence detailed course workbook and resource flash drive for continued learning - Morning fruit, coffee, baked goods, snacks and lunch each day.
This 5 Day Course covers a great deal of content. The lab opens at 8:00am for coffee, fruit, baked goods & self directed skills development. Coursework commences promptly at 8:30am continuing through 5:30pm to 6:00pm each day. Lunch is provided. Dietary requests are respected.
Seed to Cup: A fundamental skill of any specialty coffee professional is to be able to identify key points and explain coffee’s journey from seed to cup, having a basic grasp of concepts of coffee’s history, growing conditions and the 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. We also explore critical points within the supply chain that can impact the price or cup quality.
Brewing Principles: While drinking coffee we will discuss the 7 elements of good brewing. These elements will be explored daily via hands on exercises.
Working with Importers: We spend some time discussing how you can best benefit by calibrating with your importers and providing timely and useful feedback.
Cupping: Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Using the SCA Cupping Protocol while exploring multiple 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. .
Sample Roasting: A central part of a professional Roaster’s job is to be able to evaluate green coffee for buying decisions and profile development. 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. This class helps students 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 any or all of the 5 sample roasters at the Academy of Coffee Excellence.
Lunch is provided.
Applied Brewing: Principle 1
Cupping. More in-depth cupping.
Triangulation: Triangulation Cupping and Difference From Control Cupping is an essential part of any quality control process prior to release of roasted coffee.
Introduction to Roasting Concepts: This segment lays the foundation for successful small batch roasting. Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. Students are guided through initial roast progression and roast development.
Applied Roasting Concepts: This segment applies concepts by using any of the 4 drum roasters of the Academy of Coffee Excellence. Attendees conduct several roasting experiments on varying the roast development in order to assess the impact of differing levels of caramelization on final product. Other roast experiments are designed to teach how to manipulation the interior color of the bean. Through class practice, attendees will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.
Lunch is provided.
Applied Brewing: Principle 2 & 3
Cupping. More in-depth cupping.
Profile Roasting Practices: In this hands on segment we return to the Roasting Room and conduct several more roast experiments to apply and test the concepts taught the previous day.
Quality Control: Triangulation cupping applied to quality control principles.
Coffee Contracts and Pricing: In this section we learn the basics in writing coffee contracts, understanding Outright Price, calculating Differential Price and working through Carry Charges.
Applied Brewing: Principle 4
More Cupping and Triangulation: In this segment we continue to develop Cupping and Triangulation Cupping skills.
Quality Assurance meets Food Safety: This segment introduces working roasters to the tasks and tools for establishing a Quality Assurance process. We also discuss the convergence of Quality Assurance with Food Safety. Also covered are ways to develop protocols for roaster fire safety and roaster preventative maintenance. Hands-on portions of the class include investigating coffee roasters and pinpointing critical areas of cleaning and maintenance.
Profile Roasting Applied: This segment is where you fully integrate all of the skills developed. Attendees design roast profiles to accentuate acidity and profiles to accentuate sweetness. Other skills explored are in color matching roast targets.
Lunch is provided.
Applied Brewing: Principle 5, 6 & 7
Roasting for Espresso & Cold Brew: While any coffee and any roast can be brewed via an espresso machine or cold brew, some styles and profiles may work present more favorably in the cup than others. Practical experimentation will enable you to determine for yourself which might work better.
Optional SCA Exams: There are separate SCA applied fees for the exams, and upon passing, the certificate issuance. These fees are not included with this course tuition.
Early Registration = $1,800.00usd (Early Registration closes 21 days prior to the start date)
Standard registration = $1,950.00usd
Payment Plan Options
$ 1,350.00 $ 1,500.00
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This is a 4 Day course that greatly exceeds the requirements of the SCA Roasting...