Workshops
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The Speciality Coffee Association of Europe’s Coffee Diploma System (CDS) qualifications are the gold standard for those in the Coffee Industry and are taught worldwide.
Qualification Scheme
The qualification scheme consists of 6 different modules:
- Introduction to Coffee
- Barista Skills
- Green Coffee
- Sensory Skills
- Roasting
- Brewing & Grinding
Qualifications can be taken in each discipline at three different levels, each being awarded points that count towards the Coffee Diploma.
The entry Foundation level is awarded 5 points, and is perfect for those wanting to get a taste of a new area of coffee knowledge with no prior experience.
The Intermediate level (10 points) requires a firm knowledge of the modules basics to be able to pass, and appropriate for people already working in that area.
The Professional level (25 point) requires specialist knowledge of the module area in order to pass. The Professional qualification should indicate to an employer that the holder could successfully carry out a job in this field.
A SCAE Coffee Diploma is awarded when 100 points have been achieved.
For the full workshop schedule and pricelist please click here
Workshop descriptions – Nice - Wednesday 26th June – Friday 28th June 2013
CDS Barista Skills Foundation: Wednesday 26th June 9:30 - 12:30 €150 Non-member/€75 member
Learn the essential barista skills to get you started on your barista career. The course focuses on the key skills required to set your grinder, make espresso, and foam and texture milk for great cappuccinos. The course also touches on some basic information on the daily care of your equipment.
No previous barista experience is required.
The course provides you with the key information to enable you to sit your Foundation Level Barista qualification. Certification is included in the price of this course. Successful students will be awarded 5 points towards the SCAE Coffee Diploma.
SCAE are delighted to be collaborating with the Speciality Coffee Association of America to deliver for the first time, two of their popular workshops, presented by SCAA trainers.
SCAA CP103– Customer Service Wednesday 26th June 9.30 - 10.45 €150 Non-member/€75 member
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. Please note this course will run for one hour and 15 minutes.
SCAA RP104 – Decaffeination Wednesday 26th June 13.30 -16.30 €150 Non-member/€75 member
This Roaster Certificate Level 1 class is designed to provide coffee professionals with a knowledge base of the decaffeination of green coffee. Participants are introduced to the chemical composition of caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods, and the regulatory aspects regarding decaffeination. Roasting and quality issues surrounding decaf coffee, market opportunities and pertinent terminology are discussed in this comprehensive class presented by a knowledgeable industry leader.
CDS Green Coffee Foundation Level Wednesday 26th June 13.30 - 16.30 €150 Non-member/€75 member
This is an introductory course that covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. The session is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad- subject matter of green coffee.
This course covers the full content of the CDS module ‘Foundation Green Coffee’.
Certification is included in the price of this course. Successful students will be awarded 5 points towards the SCAE Coffee Diploma.
CDS Sensory & Cup Tasting Foundation Level Wednesday 26th June 9.30 -12.30 €150 Non-member/€75 member
This course covers the essentials of sensory evaluation. You will learn the way we perceive what we taste and how to apply it to the evaluation of the intrinsic characteristics of coffee. In a second stage, you will get started with the identification of specialty coffee qualities and gain an overview on how to implement it in your business.
Certification is included in the price of this course. Successful students will be awarded 5 points towards the SCAE Coffee Diploma.
Brewing Intermediate: Grinding vs the Impact in the Cup Wednesday 26th June 9.30 - 12.30 €150 Non-member/€75 member
As one third of Brewing Intermediate from SCAE’s Coffee Diploma, this course helps you understand the impact your grinder has on your cup quality and why. Understand what grind particle distribution is and taste the differences between various grind profiles. A hands-on workshop, you will learn how to analyse your grind profile and how to match your grind to your brewing method to deliver the best cup possible.
Brewing Intermediate: The Art of Brewing Great Coffee Wednesday 26th June 13.30 - 16.30 €150 Non-member/€75 member
Making up one third of Brewing Intermediate, this course explores though theory and coffee tastings the secrets of making a properly extracted coffee.
Understand the essential elements of coffee brewing and taste how they each influence the final cup.
Learn about correct coffee extraction and what that means and why. Understand the core of great brewing: balancing strength and extraction.
Brewing Intermediate: Understanding the Coffee Brewing Control Chart and Charting Coffee Thursday 27th June 9.30 - 12.30 €150 Non-member/€75 member
As a third of Brewing Intermediate, this module is a theory and practical workshop where you will learn how to scientifically measure coffee strength and chart a coffee’s extraction. Learn how to analyse both brewed coffee and espresso, chart their extraction and troubleshoot the brew to deliver a correctly extracted, well-balanced cup. Using digital refractometers to measure each cup, participants will learn how to use the equipment correctly to scientifically compute a coffee’s extraction and reference against its taste.
CDS Roasting Foundation level Wednesday 26th June 9.30 - 12.30 €150 Non-member/€75 member
On completion of this course you will be competent in understanding the roasting process and the key determining factors in heating control, changing reactions, defects, roasting methods and roasting machines. Certification is included in the price of this course. Successful students will be awarded 5 points towards the SCAE Coffee Diploma.
Non – CDS Blending for Roasting Success Wednesday 26th June 9.30 - 12.30 €150 Non-member/€75 member
Improve your knowledge of roasting by learning about the specific difficulties of blending with regards to costs, waste factor and, of course, the creativity of creating your own blend.
Non- CDS –Roasting- Learn how to plan and manage a small Speciality Coffee Roastery Wednesday 26th June 13.30 - 16.30 €150 Non-member/€75 member
Learn how to manage the day-to-day operation of a micro-roastery. Gain knowledge to ensure consistency throughout your business. Hands on experience is on offer to build your basic and advanced roast profile by controlling different stages of roasting.
CDS Barista Skills Intermediate Thursday 27th June 9.30 - 12.30
Coffee Basics and Extracting a Balanced Espresso (Intermediate Unit 1)
This course looks at all the aspects leading to creating great espresso.
It starts with some basics in understanding your coffee, the importance of freshness and setting out your workspace. It also includes an understanding of grinders (both traditional dosing grinders and on demand grinders, and correct dosing and tamping techniques.
It finishes with fine tuning the extraction of your espresso to create a balanced flavour, fully understanding under and over extraction.
The course is best taken by baristas who have already achieved Foundation Barista standard and provides you with useful information towards the Intermediate Barista Qualification.
The intermediate exam is available to sit for an additional fee.
CDS Barista Skills Intermediate Thursday 27th June 9.30 - 12.30 €150 Non-member/€75 member
Milk Techniques and the Barista Menu (Intermediate Unit 2)
After coffee, milk is a baristas main ingredient. Learn how to get the most from it by understanding the basics of why it foams, or doesn't; then progress through steps for perfect micro foam and on to some top tips for producing latte art. After this apply these skills to making a range of drinks with speed and quality.
The course is best taken by baristas who have already achieved Foundation Barista standard and provides you with useful information towards the milk elements of the Intermediate Barista Qualification.
The intermediate exam is available to sit for an additional fee.
CDS Barista Skills Professional Thursday 27th June 13.30 - 16.30 €150 Non-member/€75 member
Understanding espresso extraction and espresso tasting (Professional unit 1)
Coffee contains many possible flavours, aromas and textures due to the complex range of acids, sugars and bitter compounds it contains. Every bean offers different possibilities to the barista based on its variety, origin, processing and roast. However, it is up to the barista to unlock this potential using the tools at their disposal. Such as, dose, grind texture, water temperature and quantity and pressure.
This course looks at the science of how espresso extracts and how to use this knowledge to get the most from beans of different styles. It looks at modern ways of evaluating extraction through measuring TDS, extraction percentages, and expressing this through espresso brew formulas.The course is best taken by baristas who have already achieved Intermediate Barista standard and provides you with useful information towards the extraction element of the Professional Barista Qualification. The professional examination is not available at the show.
CDS –Green Coffee Intermediate Thursday 27th June 9.30 - 12.30 €150 Non-member/€75 member
Unit one – GI02 - Principles of Coffee Growing and Processing
This course covers approximately one third of the Green Coffee Intermediate CDS module. You will be shown how key differences in the botany of the Coffea species lead to differences in growing location and farming systems by plant type. Variations in farming practice found in producing countries including shading methods, fertilization and pest management will also be covered. A explanation of differences in processing techniques for the production of speciality quality coffee will be given along with insight into how these techniques change the cup profile of coffee
Unit two – GI03 - Introduction to Green Coffee Grading Thursday 27th June 13.30 - 16.30 €150 Non-member/€75 member
This course covers approximately one third of the Green Coffee Intermediate CDS module.
It will start with an overview of the different types of defect likely to occur in green coffee and the likely causes of them. You will then learn how to physically examine green coffee samples, identify physical defects, and use key equipment needed for effective quality assessment of green coffee.
Unit three – GI04 - Coffee Contracts And Green Coffee Portfolio Management For The Small Roastery Buyer Friday the 28th June 13.30 - 16.30 Thursday 27th June 13.30 - 16.30 €150 Non-member/€75 member
This course covers approximately one third of the Green Coffee Intermediate CDS module and will show you principles in planning and management of your green coffee stocks. It identifies the basic market principles that are involved in pricing changes, and shows you how create coffee green contracts. You will also find out how to apply knowledge of seasonality in coffee cropping, shipping and storage, quality differences and different certification schemes into your green coffee stock management.
CDS Sensory Intermediate Thursday 27th June 9.30 - 12.30 €150 Non-member/€75 member
Unit one – SI02 – How we taste and perceive and Interpret
This course covers approximately one third of the Sensory Cup Tasting Intermediate Module. The workshop explores our perception of taste, smell, flavour, our thresholds and how to be aware of changes to our sensory systems. Practical exercises include ranking exercises and blind sample assessment.
The session will also show you how to apply this theory to your work by defining triangulation protocol, how to design effective experiments, and how to use statistics to interpret your results.
Unit two - S103 -Running A Cupping Session & Tasting The Diversity of Coffee Thursday 27th June 13.30 - 16.30 €150 Non-member/€75 member
This course covers approximately one third of the Sensory Cup Tasting Intermediate Module. It will show how to apply sensory theory to your understanding of speciality coffee. It will review individual attributes found on commonly used cupping forms and what the best protocol effective assessment of these is. It will look at how perception of these attributes changes and what sensory errors to be aware of in your daily cupping.
Unit three – SI04 - How To Set Up Sensory In Your Business & Sensory Application Friday 28th June 9.30 - 12.30 €150 Non-member/€75 member
This course covers approximately one third of the Sensory Cup Tasting Intermediate Module and will show you how to apply the theory of sensory analysis to your workplace. It gives an overview of key equipment in sensorial coffee quality assurance, and how to integrate these tools into your lab set up. The course also looks at how to build and screen a sensory panel for your business, how to schedule a quality control programme, and how to identify what types of test are right for different purposes.
CDS Roasting Intermediate Thursday 27th June 9.30 - 16.30 €200 Non-member/€100 member
Learn about the roasting process from green coffee to cooling and storing.
A theoretical guide will take you through the heat transfer during roasting with all its vocabulary and differences in speed of roasting. On completion of this course, you will gain knowledge to sit the practical and written exam. There is an additional charge of €60 for certification.
Non- CDS - Principals of successful Sample Roasting Thursday 27th June 13.30 - 16.30 €150 Non-member/€75 member
Learn how to roast green coffee for evaluation using typical sample roasting equipment. This class provides an overview of roasting equipment and allows practice time under the guidance of an experienced roasting trainer.
Non CDS Introduction to Espresso Cup tasting Friday 28th June 9.30 - 12.30 €150 Non-member/€75 member
This course is a professional introduction to the espresso brewing method. Learn about the history and definition of the espresso brewing method and how to evaluate an espresso cup with a practical tasting session.
During the course the main topics explained will be:
• Espresso method: an introduction and definition
• How to judge an espresso cup: the tasting cupping card and the basic evaluating technics
• Practical cupping session: arabica, robusta, decaffeinated coffees, espresso blends
Working with the Nez de Café Friday 28th June 13.30 - 16.30 €50 Non-member/€50 member
The goal of this workshop is to discover "le Nez du Café", a unique product to train one's nose and to learn to recognize the aromas of the different coffees of the world.
After an introduction of the product, we invite you to test your nose by playing a game: try to recognize all the aromas! At the end of it all you can win a "Revelation" kit worth €250!
Further Information
For further information regarding the workshop schedule and content please contact the Education team via email: julie@scae.com