Images And Pathway Class Descriptions used with the permission of SCA

Roaster and Buyer Combined Level 1 Certificate

This is a 5 Day program

Class Dates

  • 3 to 7 APR 2017

The Price Above Reflects SCAA, SCAE, NCA & CQI Member Discounts.

Included with the tuition for this course is:

  • Extensive color 150-page printed workbook
  • Academy of Coffee Excellence e:Learning study guide program
  • SCAA Arabica Green Coffee Defect Handbook
  • Morning fruit and baked goods with lunch each day
  • Attendees should plan on being at the Academy of Coffee Excellence from 8:00am (08:00) to 5:00pm (17:00) each day.

Day 1

Seed to Cup: A fundamental skill of any specialty coffee professional is to be able to identify key points and explain coffee’s journey from seed to cup, having a basic grasp of concepts of coffee’s history, growing conditions and chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista. Having this basic framework of knowledge will help newcomers to the industry position new information as they learn on the job from others.

Mill to Roaster - Green Coffee Price and Contract Impacts: This class introduces roasters to the definition, history & professional concepts behind managing the flow of coffee from seed to cup. This class picks up where farming and processing leave off and where arrival at the roasting facility begins. We explore in detail the financial, time, and quality implications at each stage in the green coffee supply chain from the time coffee might be contracted.

Basic Roasting Equipment and Operations: There are many types of roasting systems that vary by manufacturer, heat application system, and expected operator performance. This class presents an overview of 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.

Introduction to Roasting Concepts: This class lays the foundation for successful small batch roasting. Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. Students 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, students will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Day 2

Roast Taste Evaluation: We will taste the roasts of the previous day to evaluate the coffees. We will use the the SCAA Cupping Form to connect the roast data to the taste data.

Green Coffee Grading: Evaluating green coffee is critical for numerous sectors of the coffee industry. 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.

Profile Roasting Practices: This hands on, intermediate level roasting workshop is designed to enable a roaster to define and apply profile roasting practices. This class has a short lecture, focusing on profile definitions followed by comparative cupping. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis.

Decaffeination: Coffee professionals are often asked questions about caffeine, decaffeinated coffee and the process of decaffeination. This class is designed to provide a knowledge base of the decaffeination of green coffee. Students will be introduced to the chemical composition of coffee and how this includes caffeine, a brief history of decaffeination, followed by an in-depth discussion of the various processing methods. Roasting coffee from the different processes will be discussed in general terms. Quality issues surrounding decaf coffee, market share/opportunities and pertinent terminology will be discussed.

Day 3

Green Coffee Buying Essentials: Green coffee buyers need to use accepted terminology of the green coffee market, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas.

Cupping the Differential: In this part of the course we will cup coffees of similar origin and description, but of different Differential Prices. We then discuss how to position these coffees in the enterprise given their differentials from "C".

Green Coffee Buying Essentials: Green coffee buyers need to use accepted terminology of the green coffee market, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas.

Profile Roasting Practices Revisited: More roasting to fine tune the profiles that you are developing.

Day 4

Roaster Plant Safety: This class introduces working roasters to concepts in warehouse safety in all areas including Personnel, Product, and Equipment safety to increase awareness of common safety issues and proactively work to effectively address safety issues. Also covered are ways to develop protocols for roaster fire safety and roaster preventative maintenance. Hands-on portions of the class include investigating coffee roasters and pinpointing critical areas of cleaning and maintenance.

Sample Roasting: 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.

FSMA Food Safety Modernization Act Primer: Here we will shed some light on how the FSMA impacts you as a coffee roaster and buyer.

Production and Inventory Control Practices: Properly managing raw materials from source to customer is an essential part of manufacturing process. Understanding and utilizing formal methods can help improve quality and profitability. This class lays the foundation of common practices of efficiency in the recognized field of production and inventory control (PIC). This class provides an overview of Supply Chain Management then proceeds to go into more depth on production and inventory control (PIC). The instructor covers essential components, such as process design, bills of materials, process information, controls, manpower, inventory tracking, and others

Day 5

Buying On Green Coffee Market Principles: Understanding the "C" Market is critical for physical coffee buyers and sellers. This class will explore differentials in depth and demystify Open to Be Fixed Contracts. We will use our cupping notes from Differential Cupping as supporting data in this class. After going over tools and vocabulary for open to be fixed contract buying, attendees will use case studies and role play as an avenue for transferring knowledge and skills to their workplaces.

Production and Inventory Control Practices: Properly managing raw materials from source to customer is an essential part of manufacturing process. Understanding and utilizing formal methods can help improve quality and profitability. This class lays the foundation of common practices of efficiency in the recognized field of production and inventory control (PIC). This class provides an overview of Supply Chain Management then proceeds to go into more depth on production and inventory control (PIC). The instructor covers essential components, such as process design, bills of materials, process information, controls, manpower, inventory tracking, and others.

Green Coffee Purchasing Strategies: This class is a primer for roasters and importers to determine a purchasing strategy. It covers: usage, planning, buying, blending, bag sizes, shrink, spreads, carrying charges, fixing prices, different types of contracts for different purchases and the pros and cons of each.

SCAA Class Credits

  • CB100 Seed to Cup
  • CB200 Mill to Roaster: Green Coffee Price and Contract Impacts
  • CB205 Green Coffee Buying Essentials
  • CB206 Green Coffee Market Dynamics Explained
  • CB236 Buying on Green Coffee Market Principles
  • CB230 Production and Inventory Control Practices
  • CB237 Green Coffee Purchasing Strategies
  • GE151 Green Coffee Grading
  • RP104 Decaffeination
  • RP110 Basic Roasting Equipment and Operations
  • RP112 Introduction to Roasting Concepts
  • RP120 Profile Roasting Practices
  • RP208 Roaster Plant Safety Essentials
  • RP223 Sample Roasting

Prior to arriving at the course, you will need to receive an SCAA Account Identification Number. This number is how all your class credits are compiled for receiving a certificate. It is currently free to create. If you do not have an SCAA Account Number, go to Create SCAA ID Number and create an SCAA Account Identification Number. After you have created an account, your SCAA ID Number will appear in red, right below the words "My Profile".

 


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