CLASSES

Thursday, August 17  - Pre-Retreat Education (Additional Fees)

The following sessions are NOT included in your Retreat registration fee.

Choose one all-day Foundation Level course (9:00am-4:00pm)
OR
Two half-day heritage classes (9:00am-12:00pm | 1:00-4:00pm)

Roasting: Foundation Level Course (9am-4pm)        

Roasting gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production. 

Sensory: Foundation Level Course (9am-4pm)

Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business. 

Heritage Class: GE201-Cupping Form and Peer Calibration (1-4pm)

The SCA Cupping Form was developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use.  After an instructive lecture, students cup three coffees, score them, and calibrate to experience instructors. Open discussion and active participation is the driving force as students align on the methods and concepts used to evaluate coffee.

Green Coffee: Foundation Level Course (9am-4pm)

Green Coffee covers the key concepts surrounding green coffee, from growing the plant, through processing, shipping, storage, and arrival at a roaster.  It includes principles of coffee growing, processing and green coffee grading and coffee contracts and green coffee portfolio management.

Heritage Class: RP223-Sample Roasting (9:30am-12:30pm)

A central part of a professional Roaster’s job is to be able to evaluate green coffee for buying decisions. To do the evaluation, a Roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. This class helps students begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log, and maintaining equipment.  All attendees will get hands on time with the roasters in small groups.                                      

 

 


Friday, August 18 - No additional fees

The following sessions ARE included in your Retreat registration fee.

Choose one all-day Foundation Level course (9:30am-4:30pm)
OR
Two half-day heritage classes (9:30am-12:30pm | 1:30-4:30pm)

Roasting: Foundation Level Course (9:30am-4:30pm)

Roasting gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production. 

Sensory: Foundation Level Course (9:30am-4:30pm)

Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business. 

Green Coffee: Foundation Level Course
(9:30am-4:30pm) 

Green Coffee covers the key concepts surrounding green coffee, from growing the plant, through processing, shipping, storage, and arrival at a roaster.  It includes principles of coffee growing, processing and green coffee grading and coffee contracts and green coffee portfolio management. 

Heritage Class: RP223-Sample Roasting (9:30am-12:30pm)

Sold Out

A central part of a professional Roaster’s job is to be able to evaluate green coffee for buying decisions. To do the evaluation, a Roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCA protocol as the recommended guide. This class helps students begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log, and maintaining equipment.  All attendees will get hands on time with the roasters in small groups. 

Heritage Class: GE353-Flavor Wheel (9:30am-12:30pm)

Sold Out

The SCA Coffee Tasters Flavor Wheel is a tool designed for professional coffee cuppers that defines common industry terminology used in the sensory evaluation of coffee.  The wheel offers insight into how those characteristics develop and gives specialty coffee professionals the tools to articulate sensory experiences.  This class succinctly illuminates the development and theory behind the wheel and delves into the right half of the right wheel.  The class begins with distinguishing the aroma categories and culminates with an activity with 9 representative coffee samples that demonstrate tastes on the Flavor Wheel.

Heritage Class: GE204-Defect Cupping (9:30am-12:30pm)

Sold Out

Using the SCA Cupping Protocols and alternating between direct, small group cuppings, brief lectures and small group discussions, students will evaluate two flights of coffee.  Students will identify coffees containing five specific defects & speculate to their causes:  Rioy, Ferment, woody/aged, unripe and musty/moldy. This class is recommended for coffee professionals interested in preparing for the CQI Q-Grader Test. Required class for Roaster Level 2 and Coffee Taster Level 1. Q-graders apply this toward their fast-track Coffee Taster Level 1.

Heritage Class: RP218-Heat Transfer (1:30-4:30pm)

Sold Out

This class presents the fundamentals of understanding the recording of temperature, and the control of heat application and transfer in a batch roaster. Roasting is applying heat to green coffee in a thought out and controlled manner in order to produce the desired chemical and physical changes. Understanding how temperature is recorded and how heat transfer works in a roasting system is essential for not only safety, but being able to control the roast. This class is designed to enable participants 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.

Heritage Class: RP216-Roast Defects (1:30-4:30pm)

Sold Out

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 purposed 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.  Learners participate in heat transfer demonstrations and taste the same coffee roasters to the same profile from 3 roasters of different materials and drum thicknesses.