Seed to Cup
A fundamental skill of any specialty coffee professional is to be able to identify key points and explain the journey coffee from seed to cup. The class surveys the custody of coffee, from farmer to barista. It is a required class for the BGA Level 2 Certificate and the Roasters Guild Level 1 Certificate (as of 2013, in place of RP206 & RP207).
Customer Service Essentials
Outstanding customer service is a critical component of creating the specialty coffee experience. Participants will identify common keys to great customer service and also steps of service recovery for when things go wrong. During group discussions, learners strategize how to improve customer service interactions and exchange experiences and approaches that have been successful. The class focuses on the specialty coffee barista, but is relevant for all members of the specialty coffee community. This is a required class for Barista Guild of America Certificate - Level One.
Espresso and Milk Steaming Fundamentals Pt 1&2
Part One - this class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for Barista Guild of America Certificate - Level One. This class is designed to enable students to: Identify key elements of espresso machines and equipment, list correct espresso preparation techniques, assess the quality of an espresso shot, and participate in Introduction to Espresso, Part Two.
Part Two - this hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certificate - Level One. This class is designed to enable students to: Demonstrate the proper technique for pulling an espresso shot, show understanding of how to properly steam milk, prepare basic espresso drinks, and list and demonstrate methods for cleaning and maintaining equipment.
Brewing and Extraction Principles Pt 1&2
This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principles governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 provides this critical instruction and practice. After a 90 minute break, students return for CP152 which continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods.
Orientation to SCAA Cupping
Cupping is the Specialty Coffee Industry’s standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation.