$ 1,350.00 $ 1,600.00
add Roaster Level 2 to this course and save an additional $200
add Diedrich 3 Day Training to this course and save an additional $200
add Roaster Level 1 to this course and save an additional $200
add Roaster Level 1 to this course and save an additional $200
The Academy of Coffee Excellence has been developing and delivering coffee education curricula and training for more than 25 years. We have done this for the Specialty Coffee Association of America, Specialty Coffee Association, Industry Trade Associations, Private Companies and Countries' Coffee Development Boards. Our coursework greatly exceeds in both depth and breadth the minimum requirements for an SCA Certificate. The optional SCA Certificate Exams will be available during the last day of a course where SCA Certificate content is offered.
Course Detail Description - Below
Total Minimum Hours Required (Instruction time plus lunch time plus break time)
SCA = 14 hours / Academy of Coffee Excellence = 28.5 hours
Actual Hours of Instruction Delivered (Total course time minus lunch time minus break time)
SCA = as little as 8.25 hours
Academy of Coffee Excellence = 20.75 hours
The Academy of Coffee Excellence believes that the SCA minimum time required is insufficient to develop the necessary skills.
The Academy of Coffee Excellence's Green Coffee Level 1 - Necessary Skills, is a 3 Day comprehensive green coffee training course taught by a Green Coffee Professional and Q Grader Instructor. In this course you will develop a solid understanding of what is involved in the purchase of coffee from the time coffee is picked to when it lands at a roasting plant. Coffee roasters and coffee buyers will build the skills for purchasing coffee effectively including understanding the logistical reality of the purchase: price discovery, shipping, transport, contract terms, etc.
You will understand how to make more economically sustainable decisions regarding working with importers in the consuming country and when working directly with producers in the producing countries. This course will introduce coffee roasters and buyers to various trading models and platforms, helping them to navigate choices and decide on the best mix of purchase options for their business. We have enhanced this course with Sample Roasting and Differential Cupping to fully recreate the sample evaluation and coffee contracting process.
We frequently offer this course to coincide with one of our many roasting courses and have an additional discount for our attendees that wish to take both courses in the same time frame.
Roast a minimum of 8 sample roasts
Use the SCA Arabica Green Coffee Grading System to verify coffee contract specifications
Use other tools for moisture, density and screen size to verify coffee contract specifications
Green grade, cup and calibrate with Q Instructors or Q Graders
Forward contract coffee appropriate for your company's green coffee requirements
Make contract acceptance or rejection decision based upon accepted industry protocols
Contribute value to your growing partner's agricultural and varietal planning decisions via our case study method
Academy of Coffee Excellence Green Coffee Level 1 graduates will demonstrate a proficiency with evaluating green coffee consistent with global standards and best practices. You will also demonstrate basic spot and forward contracting and contract planning. This course lays the groundwork for the ongoing development of your career working with green coffee.
Tuition for the training and education - Academy of Coffee Excellence detailed course workbook and resource flash drive for continued learning - Morning fruit, coffee, baked goods, snacks and lunch each day.
This 3 Day Course covers a great deal of content. The lab opens at 8:00am for coffee, fruit, baked goods & self directed skills development. Coursework commences promptly at 8:30am continuing through 5:30pm to 6:00pm each day. Lunch is provided and dietary requests are respected.
Botanical Taxonomy: To understand green coffee you have to understand the seed. Understanding the seed includes genetic origins, natural mutations in variety and varieties cultivated to improve yield or cup quality or pest resistance. Working with data from World Coffee Research you will assist in the species and varietal selection decisions that your farming / producer partners would be making. The skill sets developed in this module are designed to make you more knowledgeable and confident when working with your farming / producing partners in the value chain.
Global Production: Knowing what are credible sources for green coffee industry data, where to find them and how to apply them is a skill set valued by coffee importing companies and countries' coffee development boards. We will use industry data statistics for bigger picture problem solving.
Farming: This module builds the skill set of connecting what happens on the farm to positive and negative impacts on both the quality of the green coffee as well as the farmer's costs of production.
Quality Assurance Control Processes & Producing Partners: In this module we will begin building a Quality Assurance processes for receiving green coffee and linking back to our farming / producing partner. We will have the PSS PreShipment Sample and the AS Arrival Sample for our coffee and we will determine if what has been received is what is on the contract. In this module we are building the skill set valued by both roasters that are working directly with farmer / producers and importers.
Working With Importers or Roasters: If you are a roaster, your relationship with your importer is critical to the success of your coffee business. If you are an importer building long term relationships with roasters critical to your success as well. We will discuss and demonstrate how you can best benefit from each other's expertise by calibrating with each other and creating a communication feedback loop with each other.
Sample Roasting: A central part of a professional roaster and green coffee buyer is to be able to evaluate green coffee for purchase and roast profile development decisions. You will receive a set of a farmer producer type samples. In order to do these evaluations properly, you must be able to consistently roast samples using typical sample roasting equipment and assess their potential with globally recognized cupping protocols. This module will help you to begin the process of creating a consistent sample roasting and quality control program, including checking green coffee's grade, recording relevant data, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. In this module you will be on both sides of the offer by specifying what level of clean green you will contract and determining what quality of green can fulfill the contract. You will also be determining the value of a coffee for appropriate placement into multiple channels of customers. These are skill sets that green coffee importers and roasters working directly with origin use with every coffee they evaluate for purchase.
Lunch is provided. Dietary requests are respected.
Cupping & Determining Coffee's Value: You will critically evaluate the previous days’ sample roasts. In the process, you will learn by taste how subtle changes at very specific points in the roast can transform into perceptible differences in quality on the cupping table and how you can use that to market to specific types of customers.
Harvesting & Processing: In this module we will take an in-depth look at what is physically happening in the wet mill and dry mill. In this module you will be exploring and understanding that everything you see, taste and smell in coffee comes from somewhere. The skill set being developed will help you know by sight or taste where things may have gone outside of the quality assurance process we have been establishing.
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Coffee Transportation & Storage: [P] Triangulation Cupping and Difference From Control Cupping are essential parts of any quality control process prior to release of roasted coffee to commerce. Quality control is also critical for your brand integrity. You will learn and apply fundamental principles of sensory evaluation and begin to create a process for maintaining your production roasting standards.
Markets & Contracts: [P] This module lays the foundation for successful small batch roasting. Our Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. You will be guided through initial roast progression, roast development and Industry Best Practices.
Contract Planning & Harvest Cycles: [P] This module applies learned concepts by using any of the drum roasters of the Academy of Coffee Excellence. You will conduct several roasting experiments on varying the roast development in order to assess the impact of differing levels of caramelization on the final product. Other roast experiments will demonstrate how subtle manipulations of Rate of Rise impact the inherent acidity quality potential of the bean. Through repeated planning and practice you will learn to manipulate, adjust and modify a small batch drum roaster to meet your desired craft roasting goals.
Lunch is provided. Dietary requests are respected.
Decaffeination: [P] More in-depth cupping with your professional cupping mentors using tighter tolerances for variation and greater clarity of description among the roasts that you have produced.
Third Part Certifications: [P] In this hands-on module you will plan roasts designed with specific flavor attributes in mind. You will then conduct these experiments and verify the accuracy of the measurable results of your production roast as compared to your production standard and roast profile plan.
Coffee Lab Quality Assurance: ] Throughout this course you will have developed a great deal of roasting and cupping experience and data. In this module you will begin to edit and design a process for applying these skills and data points to your specific company needs and tools.
[P Bold] Coffee Contracts and Pricing: [P] You will learn the basics of: writing coffee contracts, understanding Outright Price, calculating Differential Price, using Carry Charges as part of your budget planning and timing contracts with harvest cycles.
[P Bold] Lunch is provided. Dietary requests are respected.
You are permitted to take this course without taking the SCA Certificate Exams. They are optional. There are several reasons why you may wish to take the certificate exams. They are not, however, required for attending.
Optional SCA Exams: There is a separate SCA assessed fee for the SCA Practical and Written Exams. Upon passing, the SCA Green Coffee Intermediate Certificate will be issued directly from the SCA. The separate SCA Exam and Certificate Fee will be assessed and collected on the exam day. Credit card, check or cash payment are accepted for exam admission.
To find or create your SCA Learner Number you may follow this link to the SCA’s website.
Payment 1 of $400.00 usd made 45 days prior to the course start date [P]
Payment 2 of $400.00 usd made 30 days prior to the course start date
Payment 3 of $400.00 usd made 15 days prior to the course start date
email Todd@wcoffee.com for approval
Payment Plan payments are non-refundable
$ 1,350.00 $ 1,500.00
Course Dates: Course Begins the 3rd Monday Of Each Month 7-9 Feb 18-20 Mar 15-17...
$ 1,600.00 $ 1,600.00
Course Dates 25-28 FEB 2020 / Mon-Thu 7-10 APR 2020 / Tue-Fri 13-16 JUL 2020...
$ 1,900.00 $ 0.00
This is a 4 Day course that greatly exceeds the requirements of the SCA Roasting...