NOTE: Due to weather-related matters at the host venue, this Skill-Building Workshop event is postponed. Please check back at SCAA.org for updates. Thanks for your understanding.
SEPTEMBER 14 – DAY 1 WORKSHOP ONE 9 a.m. – 12 p.m.: INTRODUCTION TO ESPRESSO This workshop is the building block for successful espresso entrepreneurs! Get off to a good start, learning what makes great espresso, how espresso machines and grinders work, the 4 M’s of espresso preparation, pulling perfect shots and frothing perfect milk, basic espresso drink preparation, according to the SCAA. You’ll learn about cleaning and maintaining espresso equipment saving you costly service calls! This workshop is geared for first time attendees, those considering starting a cafe or adding espresso to an existing business, affiliated business sales teams and those who want to brush up on their barista core competencies. Cost: $95 for SCAA Members; $195 for Non-Members
WORKSHOP TWO 1 p.m. – 4 p.m.: HANDS-ON ESPRESSO This workshop is designed to advance the espresso knowledge of operators, owners, and baristas. Topics explored include hands-on problem solving for espresso extraction and its flavor profiles, milk and milk alternative steaming techniques and preventative maintenance for espresso machines and grinders. Barista Guild of America and SCAA instructors take a hands-on approach to teaching students how to prepare the best espresso and espresso drinks. PREREQUISITES REQUIRED: Attendees must first successfully complete Introduction to Espresso or equivalent experience. Cost: $95 for SCAA Members; $195 for Non-Members
SEPTEMBER 15 – DAY 2 WORKSHOP THREE 9 a.m. – 12 p.m.: COMPARATIVE CUPPING 1 Taste, recognize and identify characteristics and differences in seven contrasting coffees and document the experience using the SCAA cupping form. Learn palate calibration techniques and participate in taste exercises. Students leave this class knowing that they possess the skills necessary to taste coffee and with an understanding that practice will enhance that skill set. This is an Apprentice-Level Roasters Guild Accredited Class (class code A3.) Cost: $95 for SCAA Members; $195 for Non-Members
WORKSHOP FOUR 1 p.m. – 4 p.m.: COMPARATIVE CUPPING 2 Further explore the craft and science of cupping. Students will participate in triangulation exercises and other higher-level cupping techniques. This workshop emphasizes hands-on cupping techniques while developing more acute sensory skills. Students also work towards mastering the language of coffee description and discussion. PREREQUISITES REQUIRED: Attendees must first successfully complete Comparative Cupping 1 or equivalent experience. Cost: $95 for SCAA Members; $195 for Non-Members
SEPTEMBER 16 – DAY 3 WORKSHOP FIVE 9 a.m. – 12 p.m.: PROFESSIONAL DEVELOPMENT FOR THE WORKING BARISTA This workshop is organized and presented by the Barista Guild of America. The first workshop focuses on advancing the skills of working, professional baristas by incorporating palate development exercises through advanced preparation techniques with traditional and espresso cuppings of single-origin and roaster blends. The second half of the class focuses on the craft of latte art in small groups. This class is perfect for working baristas who wish to elevate their skills to an elite level, or for veteran baristas who want to jump-start their skills by learning the latest coffee preparation theories and techniques. This class stresses hands-on involvement and is limited in space, so sign up early! PREREQUISITES REQUIRED: Attendees must first successfully complete Hands-On Espresso or have equivalent experience. Cost: $125 for SCAA Members; $170 for Non-Members
WORKSHOP SIX 1 p.m. – 4 p.m.: BREWING FUNDAMENTALS Ever wondered what actually happens in the brewing process? How do you repeatedly brew a great tasting evenly extracted cup of coffee? If you have...this is the class for you! In Brewing Fundamentals, students learn the Six Essential Elements of Brewing. Students also learn through hands-on preparation and tasting, the SCAA recommendations on coffee to water ratio, temperature, contact time, and holding times. In addition to learning the SCAA recommendations, students are presented with the scientific research on coffee brewing that formed these practices. In this class students taste coffee brewed using these guidelines. Cost: $95 for SCAA Members; $195 for Non-Members
nickcho Senior Member Joined: 7 Nov 2002 Posts: 430 Location: Washington, DC Expertise: Pro Barista
Espresso: Synesso Cyncra; 'Zocco Linea Drip: FETCO Extractor
Posted Wed Aug 22, 2007, 10:12am Subject: Re: **3-Day SCAA Skill-Building Workshop, Cleveland, OH, USA, POSTPONED**
I wanted permission from the venue host before posting the following information:
Phoenix Coffee's roastery was flooded on August 2nd, due to drain back-up during a rainstorm. After initially planning to recover fully from the damage in time for the SBW (Skill-Building Workshop), they realized that it was better to postpone the event.
The tentative rescheduled date is in mid-January 2008. Check back for more details and updates.
Thanks as always to Mark Prince for providing this great communication resource!
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