In the Professional SCA Certification course for Roaster’s we will explore the depths of our understanding of roasting by pushing boundaries and preconcieved notions of what we can and can’t do as roasters.

This course is near New York City, at Royal NY in South Plainfield, NJ.

Successful completion will result in a Professional Certification from the Specialty Coffee Association.

In this professional course we will explore differences in green and roasted coffee related to density, altitude growth, varieties, processes, decaffeination, and storage. Participants will practice drink production and improve upon workflow. Extraction will be analyzed, and adjustments made to extract to different levels. Latte art and foaming will be improved upon, and we will discuss milk in depth, including processing and composition and its ability to foam. We will define and test water quality and adjust water to meet standards and use sensory to identify subtle differences in coffees, describe espresso brews, extract different coffees to find optimum taste and create brew recipes for espresso. Attendees will improve on latte art techniques to pour at least two designs consistently and split a pitcher of steamed milk between two lattes to pour the same design in two cups.

Barista Skills is a great place to learn how to follow standards for espresso and steaming milk to make latte art plus other beverages.

Come explore some different roasters and roast profiles. In this course we will gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast.

• Identify and utilize the new CVA sensory references.

• Explain the function and background of key sensory assessment tools used in CVA – 15-point intensity scales, CATA lists, and hedonic scales.

• Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.

• Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.

  • (don’t worry, we will explain all of that - but this information is more in line with sensory science and can be valuable for many purposes.)

SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.

Come explore the science behind brewing the best cup of coffee possible.

In this two day coffee brewing class we will experience brewing on multiple devices and learn how to measure the brew with equipment and our own sensory. We will use that measurement to make adjustments and brew again until we get it perfect.

Each coffee is different and this class will give you the skills to create a brewing plan and adjust that plan to find the best way to brew any coffee on any device.

Barista Skills is a great place to learn how to follow standards for espresso and steaming milk to make latte art plus other beverages.

• Identify and utilize the new CVA sensory references.

• Explain the function and background of key sensory assessment tools used in CVA – 15-point intensity scales, CATA lists, and hedonic scales.

• Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.

• Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.

  • (don’t worry, we will explain all of that - but this information is more in line with sensory science and can be valuable for many purposes.)

Barista Skills is a great place to learn how to follow standards for espresso and steaming milk to make latte art plus other beverages.

We’re leading the quality focus in Thailand by providing skill building experiences that improve every area of coffee work. This Q Project Thailand Q Arabica Grader course is hosted by the exceptional Bluekoff in Chatuchak, Bangkok.

SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.