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SCAA Roaster Level 2 Class Descriptions

 

CP101 & CP102 ESPRESSO & MILK STEAMING FUNDAMENTALS PART1&2

During the overview lecture for this class, students learn the essential elements of a quality espresso. Then during the laboratory-style class, students work closely with station instructors in small groups to pull shots, steam milk, and craft espresso beverages of using SCAA protocols. This is the first half of a six-hour class taken on the same day, it will enable students to:

  • Discuss SCAA espresso standards and current industry trends for established retailers and baristas
  • Demystify espresso machines, grinders, and espresso preparation techniques for beginners
  • Provide hands-on experience under guidance from SCAA Instructors to prepare espresso, milk, and café drinks
  • Administer preventive maintenance to espresso equipment, including essential basic cleaning steps
  • Explain the importance of workstation cleanliness

 

GE200 Introduction to Sensory Analysis

Sensory analysis techniques are essential for individuals working with specialty coffee, especially those involved in the field of coffee tasting or cupping, as the quality of sensory information can affect the quality of business decisions. In this class, students will be challenged to develop widely used guidelines, prepare scientific tests, and approach analyzing coffee in commonly accepted formats to understand the broader scope of sensory analysis. Individual differences and bias are touched on in this class, but those who are interested to further study may find sensory analysis covered more in depth in advanced grading and evaluation classes.

 

GE201 SCAA Cupping Form & Peer Calibration

This class demystifies the SCAA Cupping Form and prepares students to embrace its regular use in scoring quality coffees. The class comprises of an instructive lecture before students cup three coffees, score them, and calibrate to experienced instructors. Open discussion and active participation is encouraged as students align on the methods and concepts used to evaluate coffee. This class is recommended as a training platform for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.

 

GE204 Defect Cupping

In this class, students will evaluate two flights of coffee using the SCAA Cupping Protocols, alternating between direct, small group cuppings, brief lectures, and small group discussions. Students are required to identify coffees containing five specific defects and speculate their causes: Rioy, Fermet, woody or aged, unripe, and must or moldy. This class is also recommended as a training platform for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.

 

GE206 Grinding & Grind Analysis

This class will enable students to discuss the business case and essential elements of grinding, and taste coffee brewed to highlight the importance of proper grinding. Students will use processes and procedures to measure coffee grinds or particle sizes and watch a demonstration of grinding analysis equipment. 

 

GE304 Taste Testing for Production

This class helps those who work in quality control identify errors in production facilities, and reviews some of the most prevalent inconsistencies in coffee processing and production, as well as the options for use of inconsistent product for sale. Focusing on sensory analysis difference tasting, this is a fast-paced tasting class catered to coffee processors, producers, roasters, and baristas. It assists them in evaluating the consistency of their finished product using the SCAA standard protocol, in order to determine impact on customer loyalty. In this class, students analyze the sensory impact of three important production issues and decision-making when these occur: incorrect coffee or blend, incorrect grind, and incorrect roast level.

 

GE353 Coffee Tasters Flavor Wheel

This class illuminates the development and theory behind the SCAA Coffee Tasters Flavor Wheel, which is a tool designed for professional coffee cuppers that defines common industry terminology used in the sensory evaluation of coffee. The wheel also offers insight into how those characteristics develop, and gives specialty coffee professionals the tools to articulate sensory experiences. This class focuses on the right half of the right wheel; it begins with distinguishing the aroma categories, then culminates with an activity involving nine representative coffee samples that demonstrate tastes on the Flavor Wheel.

 

RP206 Coffee Farming: Digging Deeper than Seed to Cup

This class provides a basic knowledge of the production of coffee, enabling roasters, baristas, and cuppers to discuss green, roasted, and brewed coffee from an agricultural, horticultural, and milling perspective. It aims to introduce basic farming information to help enhance purchasing decisions and promote specialty coffee to consumers. Students will learn vocabulary, concepts, and mental models that support communication and understanding between all members of the supply chain. The material for this class can alternatively be presented in a coffee-producing country with on-site examples as part of a Roasters Guild Origin Trip.

 

RP207 Coffee Processing Methods

This class provides a basic knowledge of the production of coffee, enabling roasters, baristas, and cuppers to discuss green, roasted, and brewed coffee from an agricultural, horticultural, and milling perspective. This class provides basic and processing information to help enhance purchasing decisions and promote specialty coffee to consumers. Videos and diagrams are used to demystify processing methods and to easier explain washed, semi-washed, and dry processes to others.

 

RP216 Identifying Defects in Roasting

This class presents the fundamentals of roasting to students by providing them with a general understanding of the types of heat and how they apply to green beans to produce quality roasted coffee. It includes the relationship of energy conversion between heat and mechanical systems, which is extremely relevant for operators of roasting equipment for purposes of safety, as well as for managing variables to produce predictable results. Students are encouraged to apply concepts to their own roasting operations, as they participate in heat transfer demonstrations and taste the same coffee roasted to the same profile from three roasters of different materials and drum thicknesses.

 

RP218 Heat & the Roasting Machine

In essence, roasting is applying heat to green coffee in a thought out and controlled manner to produce the desired chemical and physical changes. Hence, understanding how temperature is recorded and how heat transfer works in a roasting system is essential for safety and for purposes of controlling the roast. This class presents the fundamentals of understanding the recording of temperature, and the control of heat application and transfer in a batch roaster, enabling students to:

  • Explain principles of heat and how they are noticeable in the roasting process
  • Explain each part of the coffee roasting machine and how heat is applied, controlled or lost

 

RP225 Espresso Roasting

Roasting espresso involves different techniques and approaches in comparison to roasting for other brew methods. In this class, students will produce three different espresso roasts and evaluate them both within the class and when they return to their workplaces.

 

RP237 Coffee Packaging Fundamentals

This class outlines and details the various types of packaging equipment used for roasted coffee, as well as the dynamics of packaging materials. It is organized to address the three main factors of packaging, which are product conveyance, consumer convenience, and preservation of freshness. The objectives of this class are to:

  • List the main types of barrier materials used for coffee packaging
  • Discuss staling factors in coffee and factors when choosing packaging materials
  • Describe the various valves and seals on the market.

 

RP324 Air Quality & the Roaster

This class will cover the types of air quality equipment that are currently on the market, the way each piece of equipment works, basic ideas on the set up of each type of equipment, air quality measured from each device, and fuel conservation issues. It will help point roasters in the direction to find state regulations that may apply to them. Topics of this class include Financial (Startup, Regulatory, Fines, Energy), Environmental awareness and stewardship, and Zoning.