Images And Pathway Class Descriptions used with the permission of SCA
 

Roaster Level 1 / Foundation and Intermediate Certificate

This is a 4 Day program

Class Dates

  • 17 to 20 JAN 2017 - This course is closed out
  • 9 to 12 MAY 2017 - Only a few seats remaining
  • 25 to 28 JUL 2017
  • 14 to 17 NOV 2017

The Price Above Reflects SCA, SCAA, SCAE, NCA & CQI Member Discounts.

The Roaster Level 1 Pathway, including Foundations of Coffee, establishes the craft of roasting with coursework in:

  • coffee analysis and evaluation,
  • green coffee processing, roasting and sample roasting,
  • batch and hand pour brewing,
  • production management, green coffee contracts and roastery safety.

Level 1 graduates will demonstrate a proficiency with the scientific and technical elements of roasting and brewing coffee. They will also demonstrate a working knowledge of coffee roasting and coffee brewing and the different types of equipment necessary to accomplish the above. They will lay the groundwork for the ongoing development of a career in Specialty Coffee.

The registration includes:

  • Tuition for 14 Specialty Coffee Association classes
  • Academy of Coffee Excellence 140+ page interactive workbook
  • Arabica Green Coffee Defect Handbook
  • Academy of Coffee Excellence Cofffee Passport
  • Morning coffee, fruit, baked goods, snacks and lunch each day

This 4-Day Course covers a great deal of content. Attendees should plan on being at the Academy of Coffee Excellence from 8:00am (08:00) to 6:00pm (18:00) each day. 

Day 1

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 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.

Mill to Roaster: Green Coffee Price and Contract Impacts: This class introduces roasters to the definition, history & professional concepts behind managing the flow of coffee from seed to cup. This class picks up where farming and processing leave off and where arrival at the roasting facility begins. We explore in detail the financial, time, and quality implications at each stage in the green coffee supply chain from the time coffee might be contracted.

Basic Roasting Equipment and Operations: There are many types of roasting systems that vary by manufacturer, heat application system, and expected operator performance. This class presents an overview of different pieces of equipment found in roasting facilities. By surveying roasting equipment throughout history, participants observe the roles roasters have played in the development of the craft of roasting. In addition, studying the sophistication of equipment throughout the years summarizes how engineers of the past solved problems. By reviewing what worked and what needed to be changed, roasters look at the process of roasting from a different angle than the usual direct, hands-on methods.

Introduction to Roasting Concepts: 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. Students 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, students will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Customer Service Essentials: Outstanding customer service is a critical component of creating the specialty coffee experience. Students will identify common keys to great customer service and also steps of service recovery for when things go wrong.  During group discussions, students strategize how to improve customer service interactions and exchange experiences and approaches that have been successful. The class focuses on the specialty coffee barista, but is relevant for all members of the specialty coffee community. Lunch is provided.

Day 2

Roast Taste Evaluation: We will taste the roasts of the previous day to evaluate the coffees. We will use the methodology and tasting form of the upcoming brewing and extraction classes. We will also utilize the SCAA Cupping Form to connect the roast data to the taste data.

Green Coffee Grading: 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.

Sample Roasting: 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 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 the roasters in small groups.

Profile Roasting Practices: This hands on, intermediate level roasting workshop is designed to enable a roaster to define and apply profile roasting practices. This class has a short 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. Lunch is provided.

Day 3

Orientation to SCAA Cupping: 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. Flight 1 focuses on the differences among growing regions. Flight 2 focuses on the differences among processing methods.

Additional Cupping: We will add additional flights for cupping. Flight 3 will focus on the coffees roasted during the Sample Roasting class. Flight 4 will focus on the coffees roasted during the Profile Roasting Practices class. 

Decaffeination: Coffee professionals are often asked questions about caffeine, decaffeinated coffee and the process of decaffeination.  This class is designed to provide a knowledge base of the decaffeination of green coffee. Students will be introduced to the chemical composition of coffee and how this includes caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods. Roasting coffee from the different processes will be discussed in general terms. Quality issues surrounding decaf coffee, market share/opportunities and pertinent terminology will be discussed. Students will have the opportunity to taste coffee from multiple decaffeination methods.

Green Coffee Buying Essentials: 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. Lunch is provided.

Day 4

Brewing and Extraction Principles: 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 provides this critical instruction and practice.

Roaster Plant Safety: This class introduces working roasters to concepts in warehouse safety in all areas including Personnel, Product, and Equipment safety to increase awareness of common safety issues and proactively work to effectively address safety issues. 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 Practices: This hands on, intermediate level roasting workshop is designed to enable a roaster to define and apply profile roasting practices. This segment is the final roast batch applying all knowledge acquired to this point.

Extraction Principles Applied: This class continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Students get hands-on time with the equipment. Lunch is provided.

Prior to arriving at the course you will need to receive an SCAA Account Identification Number. This number is how all of your class credits are compiled for receiving a certificate. It is currently free to create. If you do not have an SCAA Account Number, go to Create SCAA ID Number and create an SCAA Account Identification Number. After you have created an account, your SCAA ID Number will appear in red, right below the words "My Profile". 


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