SCA Foundations & Roaster Level 1, August 28th-31st

We are thrilled to host another Roaster Foundations and Roaster Level 1 bundle. Our Director of Coffee, Nolan Dutton, will be instructing the class. He is an experienced instructor, sitting chair of the Education Committee for the Roaster’s Guild, as well as holding a seat on the Roaster’s Guild’s Executive Council.

Roaster Pathway Level 1 establishes the roasting craft with coursework in coffee analysis and evaluation, green coffee processing and sample roasting and production management and safety.

This bundle includes:

Foundations of Coffee ( CB100 Seed to Cup, CP103 Customer Service, GE103 Orientation to SCAA Cupping CP151 & 152 Brewing and Extraction Principles)

CB200 Mill to Roaster: Green Coffee Price & Contract Impacts

CB205 Green Coffee Buying Essentials

GE151 Green Coffee Grading

RP104 Decaffeination

RP110 Basic Roasting Equipment and Operation

RP112 Introduction to Roasting Concepts

RP120 Profile Roasting Practices

RP208 Roaster Plant Safety Essentials

RP223 Sample Roasting

EXM-RW1 Roaster Level 1 Written Exam

For more information visit http://scaaeducation.org/courses/roaster-pathway-level-1/

Foundations & Roaster Level 1, May 23rd-26th

We are thrilled to host another Roaster Foundations and Roaster Level 1 bundle. Our Director of Coffee, Nolan Dutton, will be instructing the class. He is an experienced instructor, sitting chair of the Education Committee for the Roaster’s Guild, as well as holding a seat on the Roaster’s Guild’s Executive council.

Roaster Pathway Level 1 establishes the roasting craft with coursework in coffee analysis and evaluation, green coffee processing and sample roasting and production management and safety.

This bundle includes:

Foundations of Coffee ( CB100 Seed to Cup, CP103 Customer Service, GE103 Orientation to SCAA Cupping CP151 & 152 Brewing and Extraction Principles)

CB200 Mill to Roater: Green Coffee Price & Contract Impacts

CB205 Green Coffee Buying Essentials

GE151 Green Coffee Grading

RP104 Decaffination

RP110 Basic Roasting Equipment and Operation

RP112 Introduction to Roasting Concepts

RP120 Profile Roasting Practices

RP208 Roaster Plant Safety Essentials

RP223 Sample Roasting

EXM-RW1 Roaster Level 1 Written Exam

For more information visit http://scaaeducation.org/courses/roaster-pathway-level-1/

Foundations & Roaster Level 1 September 6th-9th

We are thrilled to host another Roaster Foundations and Roaster Level 1 event September 6, 7, 8 and 9. Our Director of Coffee, Nolan Dutton, will be instructing the class. He is an experienced instructor, sitting chair of the Education Committee for the Roaster’s Guild, as well as holding a seat on the Roaster’s Guild’s Executive council.

Roaster Pathway Level 1 establishes the roasting craft with coursework in coffee analysis and evaluation, green coffee processing and sample roasting and production management and safety.

This bundle includes:

Foundations of Coffee ( CB100 Seed to Cup, CP103 Customer Service, GE103 Orientation to SCAA Cupping CP151 & 152 Brewing and Extraction Principles)

CB200 Mill to Roater: Green Coffee Price & Contract Impacts

CB205 Green Coffee Buying Essentials

GE151 Green Coffee Grading

RP104 Decaffination

RP110 Basic Roasting Equipment and Operation

RP112 Introduction to Roasting Concepts

RP120 Profile Roasting Practices

RP208 Roaster Plant Safety Essentials

RP223 Sample Roasting

EXM-RW1 Roaster Level 1 Written Exam

For more information visit http://scaaeducation.org/courses/roaster-pathway-level-1/

Foundations + Barista Level 1 March 11th-13th

With two levels of dynamic content the Barista Pathway presents a series of classes designed to accelerate a student’s professional trajectory with world-recognized instruction in espresso and espresso drink preparation, equipment operation and customer service. Upon completion, graduates have established a set of skills that are immediately relevant and ready to enhance the workforce in any coffee bar operation with a focus on high-level, high-quality execution to the standards and best practices of the Specialty Coffee Association of America.

Endorsed by the Barista Guild of America, the Barista Pathway is a powerful step forward as you pursue a meaningful career in specialty coffee. For more information visit scaaeducation.org

View Barista Pathway Graduates: Level 1 | Level 2

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Foundations of Coffee:

CB100 Seed to Cup

CP103 Customer Service Essentials

GE103 Orientation to SCAA Cupping

CP151 & 152 Brewing and Extraction Principles

Barista Pathway Level 1:

CP101 & 102 Espresso and Milk Steaming Fundamentals Parts 1 & 2

Barista Level 1 Practical Exam

Foundations + Barista Level 1 January 9th-11th

With two levels of dynamic content the Barista Pathway presents a series of classes designed to accelerate a student’s professional trajectory with world-recognized instruction in espresso and espresso drink preparation, equipment operation and customer service. Upon completion, graduates have established a set of skills that are immediately relevant and ready to enhance the workforce in any coffee bar operation with a focus on high-level, high-quality execution to the standards and best practices of the Specialty Coffee Association of America.

In a 2014 study of the industry, SCAA discovered that Barista Pathway graduates have the potential to earn $200k more over their career lifespan than uncertified baristas — but being a professional is more than a paycheck, it’s about what you bring to the job be it advanced skills or new insights into the craft of expertly preparing coffee.

Endorsed by the Barista Guild of America, the Barista Pathway is a powerful step forward as you pursue a meaningful career in specialty coffee. For more information visit scaaeducation.org

View Barista Pathway Graduates: Level 1 | Level 2

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Foundations of Coffee

Laying the groundwork for a life in coffee, Foundations of Coffee serves as the introduction to all of the Pathways and builds a vocabulary, both spoken and sensed, that will serve each subsequent class in any chosen course of study. Lectures touching on varied subjects that impact coffee such as agronomy, earth sciences, economics, and sociology will bring to life the seed to cup journey as students explore the many steps along the global supply chain.

Foundations of Coffee coursework will shift to a closer inspection of how the senses and chemistry collide, examining how coffees are evaluated through tasting exercises, cupping protocol, and a thorough introduction to flavor perception, as well as the theoretical and practical workings of brewing and extraction. By launching coffee careers with the right tools, Foundations of Coffee will prepare students for their chosen Pathway with a comprehensive overview in the macro and micro forces key to the craft and global industry.

Espresso and Milk Steaming Fundamentals Part 1

Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Students work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. CP101  is designed to 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 Introduction to Espresso. In Part 1 (CP101) During the overview lecture, students learn the essential elements of a quality espresso; then, in small groups participants craft espresso using SCAA protocols

Please note: This is the first half of a 6-hour class and both parts must be taken the same day (there is a 90 minute break).

Recommended Prerequisites: CB100, CP103, CP151, CP152, GE103

Espresso and Milk Steaming Fundamentals Part 2

Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Students work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. CP102  is designed to 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 Introduction to Espresso. In Part 1 (CP101) During the overview lecture, students learn the essential elements of a quality espresso; then, in small groups participants craft espresso using SCAA protocols

Please note: This is the second half of a 6-hour class and both parts must be taken the same day (there is a 90 minute break).

Recommended Prerequisites: CB100, CP103, CP151, CP152, GE103

Barista Level 1 Practical Exam and Written Exam

The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. The written exam covers knowledge aspects of all  Barista Pathway Level 1 classes. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing.  Beginning 1 January 2015 in order to receive the full certificate, candidates must attend the required classes:  Seed to Cup CB100, Customer Service Essentials CP103, Brewing & Extraction Principles CP151, Brewing & Extraction Principles Applied CP152, and Orientation to SCAA Cupping GE103.  The only class for which candidates may “test out” is Espresso & Milk Steaming Fundamentals CP101-CP102.  Candidates who began the program under the former requirements may have one year to complete the program under the pre-2015 curriculum. Test out candidates are highly encouraged to attend the online intensive test preparation class, which covers the knowledge and performance content tested in the written and practical exams.

Recommended Prerequisites: CP101, CP102, and/or CP200

Required Prerequisites: CB100, CP103, CP151, CP152, GE103

Introduction to Coffee, December 5th (P.M.)

The goal of this class is to provide an understanding of the beautifully complex journey coffee takes from seed to cup. We will explore the history and origins of coffee, the fundamentals of coffee growing and processing, shipping and importing, roasting, and tasting. The class will culminate with a cupping (a professional method of coffee tasting) of several different processing methods from around the world. The price is $65, and includes a pound of coffee!

Introduction to Coffee, September 5th

The goal of this class is to provide an understanding of the beautifully complex journey coffee takes from seed to cup. We will explore the history and origins of coffee, the fundamentals of coffee growing and processing, shipping and importing, roasting, and tasting. The class will culminate with a cupping (a professional method of coffee tasting) of several different processing methods from around the world. The price is $65, and includes a pound of coffee!

Introduction to Coffee, June 6th

The goal of this class is to provide an understanding of the beautifully complex journey coffee takes from seed to cup. We will explore the history and origins of coffee, the fundamentals of coffee growing and processing, shipping and importing, roasting, and tasting. The class will culminate with a cupping (a professional method of coffee tasting) of several different processing methods from around the world. The price is $65, and includes a pound of coffee!

Introduction to Coffee, February 28th


The goal of this class is to provide an understanding of the beautifully complex journey coffee takes from seed to cup. We will explore the history and origins of coffee, the fundamentals of coffee growing and processing, shipping and importing, roasting, and tasting. The class will culminate with a cupping (a professional method of coffee tasting) of several different processing methods from around the world. The price is $65, and includes a pound of coffee!

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New Coffee Classes Announced!

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Espresso

We are happy to announce a new run of coffee classes for the public, including a new course, Fundamental Barista Skills.

INTRODUCTION TO COFFEE:  We will explore the history and origins of coffee, the fundamentals of coffee growing and processing, shipping and importing, roasting, and tasting. The price is $65, and includes a pound of coffee!

INTRODUCTION TO BREWING CONCEPTS: This class will cover the fundamentals of brewing great coffee. We will discuss the most important variables to address when dialing in your brew set up, such as dose, grind, temperature, and contact time. We will also visit best practices for the french press, paper filter pour-over, and automatic brewer techniques. The price is $95, and includes a pound of coffee. Also, attendees of this class will receive a 15% day-of-class discount on brewing equipment!

FUNDAMENTAL BARISTA SKILLS: This much awaited course is designed to teach the basic skill set necessary to create quality espresso beverages. This is an intensive course with lots of practical skill building, theory and detailed content.The price is $125, and includes a pound of coffee! We will cover:

  • Best practices for step by step espresso preparation.
  • Components of quality espresso, and how to taste them.
  • Proper milk steaming techniques.
  • Espresso machine and grinder essentials and care.

Go to ozocoffee.com/events to sign up for classes or email updates!