SCAA Coffee Training

This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the first half of a 6-hour class (there is a 90 minute break). This class is designed to enable students to: Identify key elements of espresso machines and equipment, list correct espresso preparation techniques, assess the quality of an espresso shot, and participate in Introduction to Espresso, Part Two

This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the second half of a 6-hour class (there is a 90 minute break). This class is designed to enable students to: Demonstrate the proper technique for pulling an espresso shot, show understanding of how to properly steam milk, prepare basic espresso drinks, and list and demonstrate methods for cleaning and maintaining equipment.

Outstanding customer service is a critical component of creating the specialty coffee experience. Participants will identify common keys to great customer service and also steps of service recovery for when things go wrong. During group discussions, learners 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. This is a required class for Barista Guild of America Certificate - Level One.

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. After a 90 minute break, students return for CP152 which continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods.

The first test on the path of BGA Certification, the BGA Certificate Level One Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test.

Recommended Prerequisites: CP151-CP152 Introduction to Coffee Brewing and Extraction, GE103 – Introduction to Cupping, CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

Required Prerequisites: CP103 Introduction to Customer Service

 

This class gives intermediate level baristas in depth experience and techniques of the espresso grinder, dosing and tamping. Baristas are given hands-on experience under the guidance of an SCAA Instructor to test and taste the impact and affect on espresso shots of dosing weight, distribution, and settling. This is a required class for Barista Guild of America Certificate - Level Two.

Required Prerequisites: CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

 

Efficiency is a critical component of balancing customer service with excellence in quality. In this hands-on class, students learn skills to improve efficiency through improving drink preparation methods, ensuring quality control through increased attention to detail, and producing drinks of high quality quickly and effectively.

Required Prerequisites: CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

 

Latte art is an extremely effective technique for drawing customers' attention and simultaneously preparing a beverage of high quality. This class is a hands-on training class focusing first on developing the technique for steaming milk in order to pour latte art, and an introduction to the two basic latte art designs: heart and rosette. In small groups under the supervision of an instructor, students have the opportunity to steam milk and pour. The latte art technique takes hours of practice to perfect; accordingly students should not expect to master the latte art technique during class time, but will be prepared to practice effectively at their own businesses to develop latte art skills over time.

Required Prerequisites: CP101 & CP102 - Introduction to Espresso Part 1 & Part2

This class is intended for the Intermediate Barista or coffee professional knowledgeable with content and skills presented in CP100 level classes. Topics cover basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Students recognize essential tools and common replacement items on common espresso machines.

Recommended Prerequisites: BGA Level 1 Certificate OR CP101 and CP102

 

Cupping is the Specialty Coffee Industry's standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation.

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. This is not a cupping class.

This Roaster Certificate Level 1 class is designed to provide coffee professionals with a knowledge base of the decaffeination of green coffee. Participants are introduced to the chemical composition of caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods, and the regulatory aspects regarding decaffeination. Roasting and quality issues surrounding decaf coffee, market opportunities and pertinent terminology are discussed in this comprehensive class presented by knowledgeable industry leaders.

There are many types of roasting systems that vary by manufacturer (patented or proprietary systems), heat application system, and expected operator performance.  This class presents 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.

This class lays the foundation for successful small batch roasting. New and/or novice roasters will learn critical terms and concepts that are the underpinning of the roasting process. 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. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Recommended Prerequisites: RP110 Basic Roasting Equipment

Required Prerequisites: GE103 Introduction to Cupping

This class focuses on the chemistry of roasting and identifying defects to the coffee bean caused in the roaster.  Instructors lecture on the physical changes to the coffee bean during roasting and the primary chemical effects of heat application over time.  Instruments and measurements used in analyzing a roast is also reviewed.  The class concludes with hands on analysis of defect samples and cupping them.

Required Prerequisites: RP112 - Introduction to Roasting Concepts

Roasting is all about applying heat to green beans to produce a quality roasted coffee. A general understanding of the types of heat and how they apply to roasting is essential for any coffee roaster. The relationship of energy conversion between heat and mechanical systems, is extremely relevant for operators of roasting equipment, for purposes of safety and for managing variables to produce predictable results. This class presents the fundamentals and encourages learners to apply concepts to their own roasting operations.

A central part of a professional roaster's job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. Included are essential organization and administrative aspects of sample roasting, along with propriety when engaging with importers and growers.

Required Prerequisites: RP112 - Introduction to Roasting Concepts