Thursday, August 15

Class Descriptions:

Introduction to Roasting (Optional/New Roasters Only)

This 2.5 hour workshop is available on a first-come, first-served basis to attendees who are new to operating a roaster. In small groups, participants will learn about and roast on up to three different brands of roasters. Working closely with roaster manufacturer representatives, registrants will have the opportunity to become familiar with a few of the machines in the tent. This workshop is designed to help newcomers become more comfortable in the roasting tent for other sessions during event.

Time: 1:00pm to 3:30pm

Friday, August 16

Attendees will have the opportunity to select three of the four lectures during a pre-determined rotation schedule. 

Analyzing Roast Profiles For Desired Sweetness

Sweetness is one of the most desired characteristics in coffee, and a chief indicator of quality harvesting, processing, roasting and brewing practices. In this interactive session, students will learn about the chemical origins of sweetness in coffee and the science behind their perceptions of it. By tasting coffees paired with analysis of roast profiles, participants will learn how to identify their desired type of sweetness for different coffees, and what approaches to roasting might accentuate those characteristics. This sensory and analysis session is best suited for those with a basic understanding of the roasting process, and does not include hands-on, roasting activities.

Demystifying Roast Color

How do we define the color of a roast; is it the roast end temperature, a number on scale, or perhaps a flavor profile? What if we are thinking and talking about color all wrong? Could bean density and change in density from green to roasted be a more accurate metric for roast development? Come join the discussion, as we explore the topic of roast color in reference to bean density and taste results from a controlled experiment, thus connecting the sensory result with physical outcomes.

The Importance of Metrics: How Smaller Roasters Currently Quantify Sustainability and What They Can Do To Expand Measurement

Strategic incorporation of sustainability into strategy and individual supply chains has become vital for businesses, but proper sustainability assessment is the second, more crucial step needed to inform responsible decision making and to support a company’s sustainably-focused mission statement. While many roasters have embraced general sustainability initiatives, confusion still exists regarding which metrics to use as sustainability indicators, when to use them, and how to measure them throughout coffee’s complex global value chain. A standardized set of indicators needs to be agreed upon by the industry, but it is crucial that the perspective of small-scale roasters is incorporated into this dialogue. This lecture will discuss the ways in which smaller roasters currently measure sustainability and how they can expand their measurement with the help of partnerships and support from the industry, pulling from the research Taylor conducted as part of her capstone project at Duke University’s Nicholas School of the Environment.

The Exploration of the Art & Chemistry of Coffee Roasting

Exploring the art and chemistry of roasting and the conversion of green coffee precursors into flavor, color and bio activities. In addition, how the impact of different energy transfer methodologies, and their conductive & convective properties effect this process. This is what is happening in the bean during roasting, the chemical changes that occur that effect acidity, body and flavor perception. Identifying key constituents and chemical reactions: Water Cellulose (has thermal conduction medium) Sugars (caramelization) Acids (assorted) Trigonelline

Saturday, August 17

Attendees have their choice of one morning workshop and one afternoon workshop. 

Morning Workshops (9am-12pm)

Heat Transfer & The Roasting Machine

This workshop is designed to explore the measurement and control of heat transfer as it relates to the roasting process and the roasting machine. This hands-on session focuses on defining key terminology and concepts, investigating the nuances of using thermocouples, and manipulating the operation of a roaster through the use of typical controls. This workshop is designed for beginning and intermediate roasters who have a basic understanding of roasting operations.

Roasting Styles Exploration

The degree and style of a roast has a significant impact on the flavor of coffee. In this hands-on exploratory workshop students will learn how to evaluate coffee over a range from light to dark roasts and decide on an approach to roasting that considers the coffee, the customer, and the business.

Comprehensive Sample Roasting

The Comprehensive Sample Roasting course is designed for coffee professionals throughout the supply chain to learn and practice the skills of sample roasting for evaluation, product development, sales efforts and business development. With a focus on evaluation, this class helps students with the process of creating a consistent sample roasting program, including checking green grade, recording green and roast data, storing samples, making buying decisions, having a roasting log and maintaining equipment. All students will receive hands-on time and instruction at sample roasters.

Deconstructing The SCA Cupping Form

Cupping and evaluating coffee is a complex and sometimes challenging process to learn. The SCA cupping form is comprised of 10 attributes that are individually rated in order to determine a final cup score. To rate any individual attribute requires an understanding of the sensory experience associated with the attribute, and more importantly determining the balance between intensity and the quality, along with how the attributes interact with one another.

Distinguishing Defects in the Cup: Green vs Roast

When an undesired flavor presents itself in a coffee, quality roasters investigate the source of the problem in order to formulate a change or response. Being familiar with what flavors are contributed by green coffee defects and roast defects helps experienced roasters respond in a way that reduces possible lost revenue and wasted product. This interactive workshop guides learners through several sensory experiences to focus attention on these problem characteristics and probable causes. This workshop is designed to appeal to coffee professionals of all levels of experience.

The Science Behind The Flavor Wheel

The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.

**ALLERGEN Warning: This workshop requires the tasting of actual foods, including, but not limited to: Nuts, peanuts, wheat and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop due to the number of students attending. Please plan accordingly.

Afternoon Workshops (1:30-4:30pm)

Roasting Styles Exploration

The degree and style of a roast has a significant impact on the flavor of coffee. In this hands-on exploratory workshop students will learn how to evaluate coffee over a range from light to dark roasts and decide on an approach to roasting that considers the coffee, the customer, and the business.

Heat Transfer & The Roasting Machine

This workshop is designed to explore the measurement and control of heat transfer as it relates to the roasting process and the roasting machine. This hands-on session focuses on defining key terminology and concepts, investigating the nuances of using thermocouples, and manipulating the operation of a roaster through the use of typical controls. This workshop is designed for beginning and intermediate roasters who have a basic understanding of roasting operations.

The Science Behind The Flavor Wheel

The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain. **ALLERGEN Warning: This workshop requires the tasting of actual foods, including, but not limited to: Nuts, peanuts, wheat and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop due to the number of students attending. Please plan accordingly.

Distinguishing Defects in the Cup: Green vs Roast

When an undesired flavor presents itself in a coffee, quality roasters investigate the source of the problem in order to formulate a change or response. Being familiar with what flavors are contributed by green coffee defects and roast defects helps experienced roasters respond in a way that reduces possible lost revenue and wasted product. This interactive workshop guides learners through several sensory experiences to focus attention on these problem characteristics and probable causes. This workshop is designed to appeal to coffee professionals of all levels of experience.

Deconstructing The SCA Cupping Form

Cupping and evaluating coffee is a complex and sometimes challenging process to learn. The SCA cupping form is comprised of 10 attributes that are individually rated in order to determine a final cup score. To rate any individual attribute requires an understanding of the sensory experience associated with the attribute, and more importantly determining the balance between intensity and the quality, along with how the attributes interact with one another.

Comprehensive Sample Roasting

The Comprehensive Sample Roasting course is designed for coffee professionals throughout the supply chain to learn and practice the skills of sample roasting for evaluation, product development, sales efforts and business development. With a focus on evaluation, this class helps students with the process of creating a consistent sample roasting program, including checking green grade, recording green and roast data, storing samples, making buying decisions, having a roasting log and maintaining equipment. All students will receive hands-on time and instruction at sample roasters.

SCA reserves the right to substitute classes in the event of an unforeseeable circumstance that renders it impossible to produce the class to the quality education standards required by SCA Coffee Skills Program courses and SCA Workshops.