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Specialty Coffee Association of America to Host Coffee Skill-Building Workshop Event in Minnesota

Other Topics: Green Coffee Certification, Specialty Coffee Association, Coffee Excellence Award, Environmental Coffee Cups, Premium Coffee Roasts

Specialty Coffee Association of America (SCAA)
September 10, 2007

Long Beach, CA -- To enhance the skills of coffee professionals, the Specialty Coffee Association of America (SCAA) hosts a three-day coffee skill-building workshop event in St. Paul, Minn. on Sept. 25-27. The event includes six separate workshops – all taught by experienced coffee professionals – with expert information to improve espresso preparation, cupping or taste testing skills, roasting and brewing fundamentals.

To assist café owners, operators and baristas on the intricacies of preparing espresso, the building block of all gourmet coffee beverages, SCAA offers students expert guidance on preparing this beverage. Attendees are taught the requisite steps of espresso preparation, from operating an espresso machine and grinder to pulling a shot and frothing milk.

SCAA instructors also provide expert instruction on the nuances of espresso preparation including improving espresso extraction techniques for improved flavor profiles, alternative steaming techniques for milk and proper machine and grinder maintenance.

Students attending the three-day skill-building event may also refine their coffee palettes by taking part in the SCAA’s two cupping courses. The classes inform students on how to taste, recognize and indentify characteristics, similarities and differences in an array of coffees. Attendees also receive thorough instruction on palette calibration while also assisting in developing more acute coffee sensory skills.

By attending the SCAA’s craft roasting session, students learn the unique subtleties of the coffee roasting process. The interactive course allows participants to roast coffee at varying heat levels to receive a first-hand perspective on the physical changes occurring to coffee during the roasting process. Students also receive a sensory evaluation of the roasting process by cupping (or taste testing) the roasted coffee samples.

To understand how to properly and consistently brew quality coffee – the SCAA offers a comprehensive course on brewing fundamentals. Through hands-on tasting and preparation, students learn the SCAA’s standards for brewing coffee, including such nuances as coffee to water ratio, temperature, contact time and holding times.

The SCAA Three-Day Skill-Building Workshop event is open to SCAA members as well as the public. The cost for SCAA members to attend all of the courses is $95. The cost for non-SCAA members to attend any of the skill-building courses is $195.

For more information on the Three-Day SCAA Skill-Building Workshop Event.

Who: Celebrating its silver anniversary in 2007, the Specialty Coffee Association of America is the world's largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA's mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA's dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA's annual conference is held in a different U.S. city each year and is the coffee industry's largest gathering and exhibition.

When: The SCAA Three-Day Skill-Building Workshop Event occurs on Sept. 25-27, 2007.

Where: The SCAA Three-Day Skill-Building Workshop Event is being held at Café Imports in St. Paul, Minn.

Editorial Note: The SCAA Three-Day Skill-Building Workshop Event is open to media. To reserve a place at the workshop, please contact Rick Havacko at rickh@scaa.org or +1 (562) 624-4100.
 

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