SCAA Teaching Lab Program & Materials Guide PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) October 2013 Pages: Cover + 6

Transcription

1 PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) October 2013 Pages: Cover + 6

2 PURPOSE: For current SCAA Certified Teaching Labs to identify the classes that they are eligible to conduct, to ensure that the proper equipment and materials are available for conducting these workshops, to apply for additional certification modules, and to request class scheduling and promotions. QUALIFIED CLASSES AND REQUIRED MATERIALS: SCAA Certified Labs Qualified to host the following SCAA classes: GE103 Introduction to Cupping GE151 Introduction to Green Coffee Grading GE153 Le Nez du Café: Aroma of Coffee GE 154 The Sensory Skills Test: Parts 1, 2, and 3 GE 201 The SCAA Cupping Form & Peer Calibration GE 202 Comparative Cupping GE 204 Defect Cupping GE 206 Grinding and Particle Size Analysis GE217 Coffee Lab Equipment and Calibration GE255 Organic Acids and the Chemistry of Coffee GE261 Le Nez du Café Olfactory Identification and Matching GE303 Triangulation GE308 Advanced Sensory Analysis GE353 Flavor Wheel's Taxonomy: In Depth Study of Flavor Classification CB100 Seed to Roaster/Seed to Cup CB205 Purchase, Finance, and Green Coffee Contracts CB206 Coffee Market Dynamics CB230 Essentials of Supply Chain Management CP103 Customer Service RP104 Decaffeination RP110 Basic Roasting Equipment RP206 Basics of Coffee Farming RP207 Basics of Coffee Processing RP208 Roaster Plant Safety RP216 Identifying Roast Defects RP219 Economics on a Coffee Farm RP324 Air Quality from the Roaster *Required materials are listed in the document SCAA Teaching Lab Requirements for Certification. LAB_CERT_MATERIALS VERSION: OCT of 7

3 SCAA Certified Labs with the CP Equipment Module Qualified to host the following SCAA classes: All Classes listed under SCAA Certified Labs above, as well as: CP101 Introduction to Espresso Part 1 CP102 Introduction to Espresso Part 2 CP151/152 Introduction to Brewing & Extraction, Parts 1 and 2 CP158 Golden Cup Fundamentals CP190 BGA Level 1 Certificate Test CP201 Grind Dose Tamp Extract CP202 Espresso Bar Efficiency and Workflow CP203 Latte Art Part 1 CP204 Espresso Machine Preventive Maintenance CP290 BGA Level 2 Certificate Test CP291 Golden Cup Technician Certificate Test CP302 Exploring Espresso Equipment Requirements for CP classes: Computer Projector and space to project Espresso machine (2 groups/1 machine per 6 students) o Conditions: Not super-automatic o Must be set a temperature between F o Must have a pump pressure set between bars A drain/waste system for each espresso machine Supplies Requirements for CP classes: 1 knockbox per espresso machine 1 Doser Grinder 1 Doserless Grinder And a minimum with 1 grinder per espresso machine 2 tampers per espresso machine 1 tamp pad per espresso machine Espresso machine toolkit/cleaning kit with extra parts, detergent, etc A bottomless portafilter basket to fit into each espresso machine Milk Fridge Aprons, bar towels Counter and grinder brushes Steaming thermometers (2 per espresso machine) Stopwatches (2 per 6 students) LAB_CERT_MATERIALS VERSION: OCT of 7

4 Timers for timing espresso shots (2 per espresso machine) Assorted chocolate, syrups, etc 12 oz latte cups and saucers (12 per espresso machine) 6 oz cappuccino cups and saucers (12 per espresso machine) Espresso demitasses and saucers (12 per espresso machine) Demitasse spoons (12 per espresso machine) 12 oz steam pitchers (4 per espresso machine) 20 oz steam pitchers (4 per espresso machine) Measurement shot glasses (2 per espresso machine) French Press (1/6 students) 24 oz chemex and filters (1/6 students) Pourover brewer (such as V60, Wave, etc.) with glass pitcher and filters (1/6 students) Beehouse with glass pitcher and filters (1/6 students) 1 Toddy system 1 Siphon brewer Aeropress (1/6 students) Airpots (1 per student) Batch brewers and filters (2 per class, or 1 per 6 students???) Refractometers (1 per 6 students) Plastic eye droppers, kimwipes, and syringe/filter systems (for refractometers) Distilled water (1 gallon minimum per class) Ice system or freezer with ice Bus tubs (2 per 6 students) Coffee brew control charts (with different units) Coffee brewing handbook (1 per 6 students?) 4 and 6 oz paper cups (lots per class) SCAA Certified Labs with RP Equipment Module Qualified to host the following SCAA classes: All Classes listed under SCAA Certified Labs above, as well as: RP112 Introduction to Roasting Concepts RP120 Profile Roasting Practices RP218 Heat Transfer in Roasting RP223 Sample Roasting RP225 Espresso Roasting and Blending LAB_CERT_MATERIALS VERSION: OCT of 7

5 General Requirements: Projector and place to project the class presentations 1 production roaster per 4 students (see requirements below) 1 sample roaster per 4 students (see requirements below) 1 Green coffee moisture meter per class Small sample trays for roasted coffee (30? Per class) Airpots (1 per student) Stop watches/timers (1 per roaster) Roast logs Various bags/packaging types for roasted coffee Assortment of specialty grade green coffee Requirements for Roasters (min. requirements for production roasting equipment): 1. Manually adjustable variable heat application/control of variables of heat. No heat pulses. 2. Bean temperature probe and gauge at SCAA events in both Celsius and Fahrenheit, at IEPL s a single unit of measurement is sufficient 3. Visual means to observe roast development- at minimum a bean trier 4. Adjustable air flow 5. Chaff collector 6. Working extraction-exhaust fan 7. In compliance with local and federal guidelines for safe installation and any/all alterations made are done so with guidance from roaster manufacturer. 8. If a drum roaster, should have solid or perforated drum made from acceptable material (FDA /HACCP compliance; stainless steel or iron) 9. Ability to produce consistent, acceptable roasts in 8 to 16 minutes. 10. Capacity of minimum 1kg per batch. Higher capacity roasters must use appropriate weights of coffee (i.e. if using a 12 kg roaster, the batch should not be less than recommended for appropriate roasting, like 9 kg) 11. Minimum usage capability of eight batches in 3 hours back to back. 12. Fast cooling capacity Sample roasting equipment must have the minimum requirements: 1. Capacity of minimum 100g per sample, maximum 500g. 2. Minimum usage capability of eight (eight) 100g samples in 2 hours back to back. 3. Ability to manually adjust temperature to slow the roast down or speed it up to meet target SCAA sample roasting standards. 4. Ability to produce consistent roasts in 8 to 12 minutes for SCAA standard green quality evaluation. 5. Have a chaff collector. 6. Mechanism to observe roast development visually. 7. Proper ventilation if sample roaster is in same room as cupping (i.e. no sample roasting smoke in the cupping room) LAB_CERT_MATERIALS VERSION: OCT of 7

6 CLASS HOSTING PROCEDURES: Request dates to host your next series of classes Select the desired dates to host a Skill Building Workshop and then fill out this form to begin the process: The form should be submitted no less than 2 months prior to event date. The more notice there is, the better chance we all have to spread the word to recruit participants. The request is reviewed by SCAA Professional Development Committee members and staff. We accept the submissions based on proximity to other events in the same subject area on a first come, first served basis. Most of the time this is not an issue and the class is approved as requested. Apply to receive RP / CP Equipment Module for hosting select classes To apply for the additional certification modules to host Roasting and Processing (RP) and/or Coffee Preparation (CP) classes, fill out this form: Please note that no physical inspection by an SCAA inspector is necessary for these additional modules. Select a SCAA Credentialed Instructor and connect with SCAA staff If an SCAA Instructor is needed, you may coordinate with Education Manager Ildi Revi ( irevi@scaa.org) to find a suitable instructor. You may request a current list of available instructors and contact them directly as well. There are provisions for the Instructor and Host honorarium based on the type (1, 3, 5 day) of event and the number of students that register, as follows: LAB_CERT_MATERIALS VERSION: OCT of 7

7 We hope that this incentivizes hosts and instructors to maximize the recruiting effort. There is also a provision for minimum number of students - if there are not 6 registrants then the class may be rescheduled, however a Lab can determine to hold a smaller class anyway and forfeit the honorarium if that is a better idea. It is always a little different depending on the circumstances so we take it on a case-by-case basis. Host and Instructors may request their honorarium (or forgo it as an in-kind donation to SCAA) here: The Instructor will work with the Education Manager to prepare for the classes. Anytime you would like to get an updated list of registrants and their contact information (to introduce yourself, recommend hotel, provide updates) you may request this from Dorit Lessard ( dlessard@scaa.org). After the classes are delivered, students submit evaluations, which are reviewed by SCAA staff. Promoting your SCAA Skill Building Workshop We have created some guidelines for promoting your approved SCAA Skill Building Workshop. Once you have the green light to promote the event, we suggest you highlight the following key points to your potential students: SCAA Professional Development programs are based on industry-recognized standards and best practices, taught by carefully vetted, experienced instructors. Most classes can be applied toward professional certificates or credentials, which provide international recognition along with personal accomplishment. Earning a professional certificate from SCAA is a clear indication of industryaccepted knowledge and skills with unparalleled credibility. Within 5 business days of confirming the details, the event will be created and posted to the SCAA events page ( This event listing links to the registration and an address provided by the host. You are also welcome to create a portal on your website and link directly to the registration page for this event. For example, you can put this in a list on your website of "our upcoming classes" etc. This is the time for marketing and promotions blitzing! As SCAA is an international member network, our resources are somewhat limited in reaching your target audience (local/regional community and existing network of leads, customers, vendors), which is why the Labs are primarily responsible for marketing. That said, SCAA will be announcing this event and promoting via official SCAA social media channels. Optionally, we can create a Facebook event for the classes, although the Labs are responsible for inviting guests. This can be coordinated with SCAA Communications Manager Lily Kubota ( lkubota@scaa.org), the point of contact on Skill Building Workshop promotions. LAB_CERT_MATERIALS VERSION: OCT of 7