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 CQI Q Grader
Aug
19
to Aug 24

CQI Q Grader

  • Torch Coffee Lab Yunnan China (map)
  • Google Calendar ICS

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

  1. General Knowledge

  2. Sensory Test

  3. Olfactory Test

  4. Triangulation

  5. Matching Pairs

  6. Roast Sample ID

  7. Green Grading

  8. Roasted Grading (quakers)

  9. Coffee Cupping

About Instructor -- Summer

  • CQI Q Grader Instructor

  • SCA AST

View Event →
 SCI COFFEE SHOP MANAGER
Aug
26
to Aug 30

SCI COFFEE SHOP MANAGER

A five-day course with a six-month implementation plan.

Focuses on :

  • The skills need to be a good coffee shop manager

  • The job scope of a coffee shop manager

  • The authority and shared of responsibility between the coffee shop manager & owner

  • Brand Building & Marketing

  • Optimise plan of Coffee Shop Operation

  • Financial , Human Resources & Inventory Management

  • Problems Solving Skills

Highlight of the Class:

  • 6 months implementation tracking system with our course instructors

  • Tools-based teaching method, tools will be shared after class for direct-implementation in your coffee shop.

  • Solve the root problem you are facing at your coffee shop management

  • Money-back guarantee if your coffee shop is not more profitable after six month of implementation system & tools provided.

Location: Torch Lab,Pu'er

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CQI Q Calibration
Aug
26
9:00 AM09:00

CQI Q Calibration

Why you need Calibration? Every 3 year, Q graders need to attend the calibration test to make sure cuppers still have the professional ability to evaluate coffee. All students that pass extend the certification for 3 more years!

Calibration Requirement: Cup 3 flights of coffee,at least pass 2 flights

If you get your Q certificate from Mar. 2016 to Mar. 2017 you should attend the Calibration!

Inclusive of a Coffee Origin Farm Tour on 27th Aug 2019

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SCI Brewing Level 1
Sep
9
to Sep 11

SCI Brewing Level 1

The brewing module takes an in-depth hands on approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, blending techniques with different single origins, and learning about competition techniques. 

Day 1: Overview of traditional brewing methods. Discussion of variables that affect extraction. Measuring strength and extraction to confirm results.

Day 2: Experiment with traditional and by-pass brewing to optimize extraction and flavor. Compare automated with manual brewing systems and results.

Day 3: Continued discussion and practice of variables that affect extraction, including roasting affects. 

Torch Coffee Lab Yunnan China

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SCA Brewing Intermediate
Sep
12
to Sep 14

SCA Brewing Intermediate

Learn about the variety of methods for brewing coffee and the brewing variables that affect quality. The Brewing module provides hands-on learning on grind profiles, brewing methods, measuring coffee strength and charting a coffee’s extraction.

SCA BREWING INTERMEDIATE

Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, brewing intermediate helps the coffee professional manipulate brew techniques to improve coffee quality. 

  • The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Experience working in the field is recommended for this level.

  • Courses at the Intermediate level usually take a minimum of 2 days.

Inclusive of Yunnan Origin Coffee Farm Tour!

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SCI Brewing level 2
Sep
12
to Sep 14

SCI Brewing level 2

The brewing module takes an in-depth hands on approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, blending techniques with different single origins, and learning about competition techniques. 

Day 1: Overview of traditional and less common brewing methods and techniques.  

Day 2: Learn different cold brewing techniques, equipment, and results. 

Day 3: Overview of Brewer’s Cup competition rules. Receive tips on competing and simulate competition environment. 

Torch Coffee Lab Yunnan China

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SCI Barista level 1
Sep
16
to Sep 18

SCI Barista level 1

As a barista, it’s critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialised levels learn how to blend espresso beans. 

In this course you will learn: 

Day 1: Overview of espresso machine and grinder models and functionality. Practice adjustment of equipment and proper protocols, as well as proper machine maintenance. Keys of customer service.

Day 2: Milk. Learn what proper milk texture is (quality and beverage differences) and proper milk foaming techniques. Learn basic latte-art pouring techniques.

Day 3:  Farm Tour & Continued practice of latte art and machine operation. 

Torch Coffee Lab Yunnan China

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SCA Barista Intermediate
Sep
19
to Sep 21

SCA Barista Intermediate

SCA BARISTA INTERMEDIATE

Designed to test key core and more advanced skills and understanding, expected from a competent barista (for example, from someone working as a barista for 6 months or more. Subject to Trainer assessment).

Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and maintenance. 

  • The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Experience working in the field is recommended for this level.

  • Courses at the Intermediate level usually take a minimum of 2 days.

Inclusive of Coffee Farm Tour!

Torch Coffee Lab Yunnan China

View Event →
SCI Barista level 2
Sep
19
to Sep 21

SCI Barista level 2

In this course you will learn: 

Day 1: Overview of espresso machines, different types and functionality. Pros and cons. Simple to extremely complex (3 boilers per group head). Boiler systems discussion. Take apart steam wands, group heads, gaskets, boiler, put back together. Learn maintenance. Overview of grinders, different types and functionality. Pros and cons. Side by side comparison of different grinder types and burr types on flavor impact. Take apart and put back together grinders. Learn maintenance.

Day 2: Learn about the different processes that milk goes through and the impact on the quality of the milk and coffee beverage. Learn and practice steaming different fat content as well as other types (soy, UHT vs fresh, organic, etc.) and see impact on final beverage as well as different techniques for steaming. Practice advanced latte art.

Day 3: Overview of Barista and Latte art competition rules. Receive tips on competing and simulate competition environment.

Torch Coffee Lab Yunnan China

View Event →
CQI Q Grader
Sep
30
to Oct 5

CQI Q Grader

  • Torch Coffee Lab Yunnan China (map)
  • Google Calendar ICS

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

  1. General Knowledge

  2. Sensory Test

  3. Olfactory Test

  4. Triangulation

  5. Matching Pairs

  6. Roast Sample ID

  7. Green Grading

  8. Roasted Grading (quakers)

  9. Coffee Cupping

About Instructor -- Marty Pollack

  • CQI Q Grader and R Grader Instructor

  • SCA AST

  • Co-Founder of Torch Coffee Company and Sustainable Coffee Institute

View Event →
CQI Q Grader
Oct
1
to Oct 5

CQI Q Grader

  • Torch Coffee Lab Yunnan China (map)
  • Google Calendar ICS

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

  1. General Knowledge

  2. Sensory Test

  3. Olfactory Test

  4. Triangulation

  5. Matching Pairs

  6. Roast Sample ID

  7. Green Grading

  8. Roasted Grading (quakers)

  9. Coffee Cupping

About Instructor -- Summer

  • CQI Q Grader Instructor

  • SCA AST

View Event →
SCI Roasting Level 1
Oct
7
to Oct 9

SCI Roasting Level 1

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

This course explores the following topics: 

Day 1: Physical inspection of green beans, basic sample roasting practices.

Day 2: Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).

Day 3: Consistent industrial roasting at different degrees of roast using a roast log. Cupping and discussion of results.

Torch Coffee Lab Yunnan - China

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SCI Roasting Level 2
Oct
10
to Oct 12

SCI Roasting Level 2

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

In this course you will learn:

Day 1: Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

Day 2: Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

Day 3: Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.

Torch Coffee Lab Yunnan - China

View Event →
SCI Roasting Level 3
Oct
13
to Oct 15

SCI Roasting Level 3

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

SCI ROASTING LEVEL 3

SCI Roasting Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Explore more scientific theory & skills involving roast profiling for different types of beans and extraction methods; blending and advanced sensory analysis; and an indepth look at roast coffee quality improving programs.

Track 2 - Business: 

Involves an in-depth look at how to apply sensory applications in running a successful roastery.

 

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Sensory Level 2, SCI Roasting Level 2, SCI Green Coffee Level 2 (recommended only)

View Event →
SCI Instructors Program (SIP)
Oct
25
to Oct 26

SCI Instructors Program (SIP)

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

The 7 Steps to become a certified SCI Instructor :

  1. Complete a module study to get 50 credit hours

  2. Participate in SCI Instructor Program (SIP)

  3. Obtain approval from the Instructor Manager & Professional Development Association

  4. Class conducted should be observe by a certified instructor, as an assistant and teach a course.

  5. As a part of course testing, candidates are require to create original teaching materials.

  6. Upon approval from the certified instructors, you will be a certified new SIP

    and you are require to participate in the annual calibration and curriculum improvement class.

  7. Pay a loyalty fee of $1000/year before start teaching a class.

Venue: Torch Coffee Lab, Yunnan

View Event →
SCI COFFEE SHOP MANAGER
Oct
28
to Nov 1

SCI COFFEE SHOP MANAGER

A five-day course with a six-month implementation plan.

Focuses on :

  • The skills need to be a good coffee shop manager

  • The job scope of a coffee shop manager

  • The authority and shared of responsibility between the coffee shop manager & owner

  • Brand Building & Marketing

  • Optimise plan of Coffee Shop Operation

  • Financial , Human Resources & Inventory Management

  • Problems Solving Skills

Highlight of the Class:

  • 6 months implementation tracking system with our course instructors

  • Tools-based teaching method, tools will be shared after class for direct-implementation in your coffee shop.

  • Solve the root problem you are facing at your coffee shop management

  • Money-back guarantee if your coffee shop is not more profitable after six month of implementation system & tools provided.

Location: Torch Lab,Pu'er

View Event →

 SCI Roasting Level 3
Aug
12
to Aug 14

SCI Roasting Level 3

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

SCI ROASTING LEVEL 3

SCI Roasting Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Explore more scientific theory & skills involving roast profiling for different types of beans and extraction methods; blending and advanced sensory analysis; and an indepth look at roast coffee quality improving programs.

Track 2 - Business: 

Involves an in-depth look at how to apply sensory applications in running a successful roastery.

 

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Sensory Level 2, SCI Roasting Level 2, SCI Green Coffee Level 2 (recommended only)

View Event →
SCI Roasting Level 2
Aug
8
to Aug 10

SCI Roasting Level 2

In this course you will learn:

Day 1: Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

Day 2: Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

Day 3: Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.

Torch Coffee Lab Yunnan - China

View Event →
SCI Roasting Level 1
Aug
5
to Aug 7

SCI Roasting Level 1

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

This course explores the following topics: 

Day 1: Physical inspection of green beans, basic sample roasting practices.

Day 2: Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).

Day 3: Consistent industrial roasting at different degrees of roast using a roast log. Cupping and discussion of results.

Torch Coffee Lab Yunnan - China

View Event →
SCI Roasting Level 3
Jul
15
to Jul 17

SCI Roasting Level 3

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

SCI ROASTING LEVEL 3

SCI Roasting Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Explore more scientific theory & skills involving roast profiling for different types of beans and extraction methods; blending and advanced sensory analysis; and an indepth look at roast coffee quality improving programs.

Track 2 - Business: 

Involves an in-depth look at how to apply sensory applications in running a successful roastery.

 

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Sensory Level 2, SCI Roasting Level 2, SCI Green Coffee Level 2 (recommended only)

View Event →
SCI Barista level 3
Jul
11
to Jul 12

SCI Barista level 3

  • In-depth look at different brands of equipment

  • Learn about the different types of blending, American style (2-3 origins) vs complex Italian style (10+ origins).

  • See impacts of roasting (degree and time) and origin on flavor impact.

  • Learn about different ways that people are recycling the spent coffee grounds post-brewing.

Torch Coffee Lab Yunnan China

View Event →
SCI COFFEE SHOP MANAGER - Chengdu
Jul
10
to Jul 14

SCI COFFEE SHOP MANAGER - Chengdu

A five-day course with a six-month implementation plan.

Focuses on :

  • The skills need to be a good coffee shop manager

  • The job scope of a coffee shop manager

  • The authority and shared of responsibility between the coffee shop manager & owner

  • Brand Building & Marketing

  • Optimise plan of Coffee Shop Operation

  • Financial , Human Resources & Inventory Management

  • Problems Solving Skills

Highlight of the Class:

  • 6 months implementation tracking system with our course instructors

  • Tools-based teaching method, tools will be shared after class for direct-implementation in your coffee shop.

  • Solve the root problem you are facing at your coffee shop management

  • Money-back guarantee if your coffee shop is not more profitable after six month of implementation system & tools provided.

Location: Chengdu

View Event →
 SCI Brewing level 3
Jul
8
to Jul 10

SCI Brewing level 3

  • Water Chemistry .

  • Profile brewing- how to dial in a brew for different origins 

  • Comparison of alternative filtering/steeping methods available. 

  • Look at creative ways of using more traditional brewing methods to create more unique beverages.

  • Specialty Drink creation.

  • Balance of brewing skills and espresso skills.

Torch Coffee Lab Yunnan China

View Event →
CQI Q Grader
Jul
1
to Jul 6

CQI Q Grader

  • Torch Coffee Lab Yunnan China (map)
  • Google Calendar ICS

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

  1. General Knowledge

  2. Sensory Test

  3. Olfactory Test

  4. Triangulation

  5. Matching Pairs

  6. Roast Sample ID

  7. Green Grading

  8. Roasted Grading (quakers)

  9. Coffee Cupping

About Instructor -- Summer

  • CQI Q Grader Instructor

  • SCA AST

View Event →
SCI Processing Level 1
Jun
24
to Jun 26

SCI Processing Level 1

The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.  This modules involves both theory and practice and students will be required to successfully perform all said methods. 


Day 1: Overview of basic processing methods. Start and monitor samples of each simple method. 

Day 2: Cupping and discussion of processing methods. Discussion on drying best practices and affect on processing. Continued monitoring of processing methods. 

Day 3: Cupping and discussion of further processing methods. Discussion of storage best practices. Continued monitoring of processing methods. 

  • The Level 1 requires no previous experience.

View Event →
SCI COFFEE SHOP MANAGER
Jun
17
to Jun 21

SCI COFFEE SHOP MANAGER

A five-day course with a six-month implementation plan.

Focuses on :

  • The skills need to be a good coffee shop manager

  • The job scope of a coffee shop manager

  • The authority and shared of responsibility between the coffee shop manager & owner

  • Brand Building & Marketing

  • Optimise plan of Coffee Shop Operation

  • Financial , Human Resources & Inventory Management

  • Problems Solving Skills

Highlight of the Class:

  • 6 months implementation tracking system with our course instructors

  • Tools-based teaching method, tools will be shared after class for direct-implementation in your coffee shop.

  • Solve the root problem you are facing at your coffee shop management

  • Money-back guarantee if your coffee shop is not more profitable after six month of implementation system & tools provided.

Location: Torch Lab,Pu'er

View Event →
SCI Sensory Level 2
Jun
6
to Jun 8

SCI Sensory Level 2

In this course you will learn:

  • Specialty coffee and sensory evaluation of quality.

  • General physical inspection, roasting, brewing and review cupping protocols and standards.

  • Physical inspection and grading systems. Odor, color and homogeneity, shape, size, moisture content and drying quality, density, and grading.

  • Chemistry of aroma precursors in coffee and their role in flavor integration.

  • Practice with aroma vials and descriptors.

  • Calibration in intensity and complexity of fragrance-aroma and use of aroma descriptors.

  • Theory and practice of aromatic taints and defects.

  • Theory of taste precursors; origin, perception threshold and taste dynamics.

  • Identification of 5 basic tastes and calibration on intensity and quality.

  • Taste modulation theory and exercises.

  • Theory and practice of texture.

  • Flavor modulation by polyphenols and fats in coffee.

  • Cupping different processing methods and different species, improved catimor hybrids and Arabica varietals.

  • Cupping skills testing: precision (finding the right grade), calibration (deviation from the group), consistency (scoring the same sample consistently), spread (safe cupping) and defect detection.

This course is 3 days.

Torch Coffee Lab Yunnan China

View Event →
SCI Sensory Level 1
Jun
3
to Jun 5

SCI Sensory Level 1

In this course you will learn:

  • Specialty coffee and sensory evaluation of quality

  • General physical inspection, roasting, brewing

  • Basic theory of aroma perception

  • Practice with aroma vials and descriptors. •Identification of basic tastes and calibration on intensity and quality (modulation).

  • Introduction and informal exercises of affective, discriminative and descriptive cupping of the same coffees.

  • Cupping tutoring. Learning the SCAA cupping protocols and format.

  • Cupping different origins and basic processing methods.

This course is 3 days.

Torch Coffee Lab Yunnan China

View Event →
SCI Green Coffee level 3
May
29
to May 31

SCI Green Coffee level 3

SCI Green Coffee Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: Participate in green trading simulation/competition. Compete based on current market prices and conditions. 

Day 2: In-depth overview of specific regions by origin, affect on green coffee (varieties, flavor/quality, price, processing practices, grading systems). Cupping comparison.

Day 3: Continued origin specific discussion, cupping comparison of specific regions within origins, as well as separate processing methods and affect on quality. Complete green trading simulation.

Track 2 - Business: 

Involves an in-depth look at how to apply green buying and selling applications in running a successful business.

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Green Coffee Level 2, SCI Sensory Level 1, SCI Processing Level 1

View Event →
SCI Green Coffee level 2
May
26
to May 28

SCI Green Coffee level 2

Day 1: Discussion of different origins, different grading methods and requirements. Different bagging sizes, regulations. Looking at factors that affect price by origin.

Day 2: In-depth discussion on coffee buying, trading, contracts. Specialty vs commodity beans. In-depth green grading of different coffee processes, as well as species and varieties. Cupping comparison of effects of processing and species on flavor. 

Day 3: In-depth look at milling, storage and transportation, best practices and affect on quality and price. Discussion of green coffee certifications and requirements.

  • The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Pre-requisite: Green Coffee Level 1

View Event →
SCI Green Coffee level 1
May
23
to May 25

SCI Green Coffee level 1

SCI GREEN COFFEE LEVEL 1

Day 1: Overview of coffee supply chain, different stakeholders. In-depth discussion and practice of green grading coffee. Different parts of the bean, and affects of processing/storage. 

Day 2: Discussion of green buying, coffee contracts and terms, documentation required. Discuss how to make a green buying plan (for roasters). 

Day 3: Brief overview of processing and flavor and visual affects on green coffee. Overview of dry mill, sorting and grading and storage of green coffee. 

  • The Level 1 requires no previous experience.

View Event →
SCI Processing Level 1
Apr
29
to May 1

SCI Processing Level 1

The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.  This modules involves both theory and practice and students will be required to successfully perform all said methods. 


Day 1: Overview of basic processing methods. Start and monitor samples of each simple method. 

Day 2: Cupping and discussion of processing methods. Discussion on drying best practices and affect on processing. Continued monitoring of processing methods. 

Day 3: Cupping and discussion of further processing methods. Discussion of storage best practices. Continued monitoring of processing methods. 

  • The Level 1 requires no previous experience.

View Event →
SCA Roasting Intermediate
Mar
28
to Mar 30

SCA Roasting Intermediate

Learn about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

SCA ROASTING INTERMEDIATE

This course will provide a more detailed understanding of the roasting process and the different kinds of heat transfer at work.

  • The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Pre-requisite: Roasting Foundation, Green Coffee Foundation and Sensory Foundation

Inclusive of a Coffee Farm Tour!

Torch Coffee Lab Yunnan China

View Event →
SCI Processing Level 3
Mar
21
to Mar 23

SCI Processing Level 3

SCI Processing Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: In-depth discussion on new experimental coffee processing methods, and affect on quality. Discussion and practice adding outside elements into processing (yeast, sugars, pulp, etc.). Discussion of defects, how they are formed, prevention, and defect profiling.

Day 2: Design an ideal coffee production layout, from harvest to storage, the best equipment, best design, pros and cons of each. Cupping of advanced experimental methods. Learn to profile advanced methods. 

Day 3: Class discussion and creation of new experimental method to be produced on a trial basis for coming year, based on previous discussion and research. Start new method and begin monitoring. 

Track 2 - Business: 

Involves an in-depth look at how to apply processing applications in running a successful business.

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Processing Level 2, SCI Sensory Level 2, SCI Farming Level 2(recommended only)

View Event →
SCI Processing Level 2
Mar
18
to Mar 20

SCI Processing Level 2

Day 1: Overview of basic processing methods, as well as variants of these methods. Start and monitor samples of each method. Discussion of variety, sugar content, and impact on quality.

Day 2: Cupping and discussion of experimental processing methods. In depth discussion on drying methods, embryogenic activity, fermentation, best practices and affect on processing. Continued monitoring of processing methods.

Day 3: Further cupping and discussion of experimental processing methods. In-depth discussion on proper storage techniques, as well as types ofprocessing equipment, cleaning and maintenance best practices. 

  • The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Pre-requisite: SCI Processing Level 1 (recommended only)

View Event →
SCI Instructors Program (SIP)
Jan
14
to Jan 15

SCI Instructors Program (SIP)

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

The 7 Steps to become a certified SCI Instructor :

  1. Complete a module study to get 50 credit hours

  2. Participate in SCI Instructor Program (SIP)

  3. Obtain approval from the Instructor Manager & Professional Development Association

  4. Class conducted should be observe by a certified instructor, as an assistant and teach a course.

  5. As a part of course testing, candidates are require to create original teaching materials.

  6. Upon approval from the certified instructors, you will be a certified new SIP

    and you are require to participate in the annual calibration and curriculum improvement class.

  7. Pay a loyalty fee of $1000/year before start teaching a class.

Venue: Torch Coffee Lab, Yunnan

View Event →
SCI Processing Level 3
Jan
10
to Jan 12

SCI Processing Level 3

SCI Processing Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: In-depth discussion on new experimental coffee processing methods, and affect on quality. Discussion and practice adding outside elements into processing (yeast, sugars, pulp, etc.). Discussion of defects, how they are formed, prevention, and defect profiling.

Day 2: Design an ideal coffee production layout, from harvest to storage, the best equipment, best design, pros and cons of each. Cupping of advanced experimental methods. Learn to profile advanced methods. 

Day 3: Class discussion and creation of new experimental method to be produced on a trial basis for coming year, based on previous discussion and research. Start new method and begin monitoring. 

Track 2 - Business: 

Involves an in-depth look at how to apply processing applications in running a successful business.

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Processing Level 2, SCI Sensory Level 2, SCI Farming Level 2(recommended only)

View Event →
SCI Processing Level 2
Jan
7
to Jan 9

SCI Processing Level 2

Day 1: Overview of basic processing methods, as well as variants of these methods. Start and monitor samples of each method. Discussion of variety, sugar content, and impact on quality.

Day 2: Cupping and discussion of experimental processing methods. In depth discussion on drying methods, embryogenic activity, fermentation, best practices and affect on processing. Continued monitoring of processing methods.

Day 3: Further cupping and discussion of experimental processing methods. In-depth discussion on proper storage techniques, as well as types ofprocessing equipment, cleaning and maintenance best practices. 

  • The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

  • Pre-requisite: SCI Processing Level 1 (recommended only)

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SCI Processing Level 1
Jan
3
to Jan 5

SCI Processing Level 1

The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.  This modules involves both theory and practice and students will be required to successfully perform all said methods. 

Day 1: Overview of basic processing methods. Start and monitor samples of each simple method. 

Day 2: Cupping and discussion of processing methods. Discussion on drying best practices and affect on processing. Continued monitoring of processing methods. 

Day 3: Cupping and discussion of further processing methods. Discussion of storage best practices. Continued monitoring of processing methods. 

  • The Level 1 requires no previous experience.

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SCA Green Coffee Intermediate
Nov
21
to Nov 22

SCA Green Coffee Intermediate

SCA GREEN COFFEE INTERMEDIATE

This course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the student for more complex job functions found in the green coffee profession. Specifically:

  1. Botany and agronomy are developed further

  2. Processing is explored in more detail and quality as a result of processing is introduced as a concept

  3. Defects as well as positive grading variables are introduced to the student

  4. Core elements of green coffee contracts are introduced

  5. Grading and quality differentiation with regard to contracts is introduced

  6. Seasonality and quality storage variables are introduced as concepts

  7. Market terminology is developed further

  8. Decaffeination is developed further

  9. Mechanisms of certification are explored in further detail

  • It is recommended that students have been working for a minimum of six months in a job with exposure to green coffee before taking this module, and ideally around twelve months minimum.

  • Pre-requisite: Intro to Coffee, Green Coffee Foundation,  Sensory Foundation, Sensory Intermediate (recommended only)

  • Courses at the Intermediate level usually take a minimum of 2 days.

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SCA Green Bean Foundation
Nov
19
to Nov 20

SCA Green Bean Foundation

SCA GREEN COFFEE FOUNDATION

This is an introductory course that covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. The course is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species. 

  • The Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more.

  • The Foundation level requires no previous experience.

  • Courses at this level usually take 1 - 2 days.

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SCI Processing Level 3
Nov
15
to Nov 17

SCI Processing Level 3

SCI Processing Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: In-depth discussion on new experimental coffee processing methods, and affect on quality. Discussion and practice adding outside elements into processing (yeast, sugars, pulp, etc.). Discussion of defects, how they are formed, prevention, and defect profiling.

Day 2: Design an ideal coffee production layout, from harvest to storage, the best equipment, best design, pros and cons of each. Cupping of advanced experimental methods. Learn to profile advanced methods. 

Day 3: Class discussion and creation of new experimental method to be produced on a trial basis for coming year, based on previous discussion and research. Start new method and begin monitoring. 

Track 2 - Business: 

Involves an in-depth look at how to apply processing applications in running a successful business.

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Processing Level 2, SCI Sensory Level 2, SCI Farming Level 2(recommended only)

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