SCAA Coffee Training
To ensure consistency in terms of quality and delivery of the end product, training is an essential part of any Coffee Business. The hands-on training programme is certified by the Specialty Coffee Association of America, the world’s largest trade association for specialty coffee, and administered by the best in the industry who will be at hand to impart the tricks of the trade and share their wealth of experience with cafe enthusiasts, amateurs and budding professionals, to make them a stronger, more result-driven resource for any business.
Covering topics within Coffee Grading & Evaluation to Coffee preparation, the 2013 workshops will include techniques in coffee grading and in craft roasting. These workshops are designed for beginners, intermediate as well as advanced level professionals who are serious about progressing within the industry and striving to push the limits towards extraordinary results.
All workshops come with award certificates and candidates learn from the very best instructors who are certified professionals. The right blend of coffee science, hands-on training and qualified instructors put these workshops on par with the best learning options available anywhere in the world.
What makes these training courses different to what is currently available?
This internationally accredited training programme is not tied in with any brand. All courses are purely industry specific rather than brand specific.
- There are no sales pitches during the classes. So you are free to adapt your knowledge to any equipment and explore a variety of coffees.
- This comprehensive training has proved to be highly successful with numerous international and local coffee retailers and individuals.
- Unlike any other training currently offered in the Middle East, all these training programs and certifications are administered by SCAA Certified Instructors, i.e., they have successfully completed all components of SCAA's Instructor Development Program, adhering to the most stringent coffee preparation, coffee grading, evaluation and roasting procedures. This ensures that you are taught by only the best in the industry.
Dedicated, unbiased professional training that is conducted to the highest possible standard by industry gurus, leaving you with a formal qualification with worldwide acceptance.
Registrations are currently closed but will be opening shortly. For priority handling, click the link below if you would like to register your interest in any of the upcoming SCAA training programs.
Please note: group discounts are available for 5+ students participating in 2 or more classes together - if you have a group of individuals that would like to register for the programs please email us directly on firstname.lastname@example.org
All of the courses and certification exams below are scheduled to run between 7th October and 11th October 2013 at the Meydan Grandstand
Coffee Preparation - Level 1 Level 2
CP101 Introduction to Espresso Part 1 - Free* (Conditions apply)
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
CP102 Introduction to Espresso Part 2 – AED550 (regular price - AED650)
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.
CP103 Customer Service – AED550/US$150 (regular price – AED650/US$180 )
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.
CP151 & CP152 Introduction to Brewing & Extraction, Parts 1 and 2 - AED550/US$150 (regular price – AED650/US$180 )
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.
CP190 BGA Level 1 Certificate Test - AED950 /US$260 (regular price - AED1900/US$535)
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
CP201 Grind Dose Tamp Extract - AED550/US$150 (regular price – AED650/US$180 )
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
CP202 Espresso Bar Efficiency and Workflow - AED550/US$150 (regular price – AED650/US$180 )
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
CP203 Latte Art Part 1 - AED550/US$150 (regular price – AED650/US$180 )
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
CP204 Espresso Machine Preventive Maintenance - AED550/US$150 (regular price – AED650/US$180 )
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
GE103 Introduction to Cupping - AED550/US$150 (regular price – AED650/US$180 )
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.
GE151 Introduction to Green Coffee Grading - AED550/US$150 (regular price – AED650/US$180 )
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.
RP104 Decaffeination - AED650/US$180 (regular price – AED850/US$180 )
RP110 Understanding Roasting Equipment - AED850/US$230 (regular price
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.
RP112 (formerly RP202) Introduction to Roasting Concepts - AED1000/US$270
(regular price AED1090/US$295 )
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
RP216 Identifying Roast Defects - AED1000/US$270 ( regular price - AED1090/US$295 )
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
RP218 Heat Transfer in Roasting - AED1000/US$270 ( regular price - AED1090/US$295 )
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.
RP223 Sample Roasting - AED1000/US$270 ( regular price - AED1090/US$295 )
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
|Staff from the following companies have gone through our training programs|
|International Conferences & Exhibitions LLC
PO Box 29884
Dubai, United Arab Emirates
Tel: +971 4 3355001
Fax: +971 4 3355141
|Specialty Coffee Association of America
330 Golden Shore, #50
Long Beach, CA 90802
Tel: +1 562 624 4100
Fax: +1 562 624 4101