Angliss Seminar - Description |
The Science & Chemistry of Coffee |
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!! REGISTRATION NOW OPEN !!
(limited seating for 12 students only)
(On the subsequent registration page,
please disregard the pull down menu at the very top)
Testimonials
Mar 2010 - Sydney/Melbourne:
"A fascinating journey in really understanding the science of coffee."
Roger Whitaker | Coffee Consumer - Sydney
"Joseph’s scientific approach to coffee was a fresh change to the various coffee courses offered in Australia. The course gave me a huge hand in preparation for my Q training, and more knowledge to transfer to staff and customers alike."
Joe Tynan, Veneziano Coffee – Melbourne, Australia
"[The] seminar was great as well very interesting stuff. The chemistry side of things i've never really engaged but you made it fun and engaging..."
Michael Kehayias | Seven Seeds Coffee - Melbourne
"The seminar was informative and i enjoyed it very much!"
KangByoung-Woo | St. Ali -Melbourne
" Firstly I would like to thank you for the lovely seminar you had organised. For me it was very instructive and crucial for my own personal knowledge on the coffee world.
Again many thanks Mate!!!
Joe Chalhoub | Caffe Molinari - Sydney
"Thank you very much. I think that the class [Chem of Coffee / SCAA Conference 2010] was very useful and insightful in the cause of certain flavor attributes in coffee
and how they can be affected. I would definitely recommend the class to anyone interested in understanding more about coffee and coffee chemistry."
Steve Lee | Roaster/ QC Specialist | Intelligentsia Coffee & Tea, Inc.
Post by Kris Wood of St. Ali - Coffee Chemistry
Just wanted to thank you once again for a most enjoyable and informative set of classes. The information you presented was clear and practical, and I never found myself completely confused -- much to my delight.
I'll certainly be recommending the courses to my colleagues.
Chris Bonney | Toby's Estate
* See our coverage "The Coffee Scientist" in the
June 2010 issue of Bean Scene Magazine *
FAQ's: General Questions
What should I expect from these sessions?
Our seminars are very unique in that we cover an area typically not discussed in any other coffee training in the industry: science & chemistry!
In essence, the Intro (Level I) seminar is very much focused on sensory science, chemistry, quality, and factors affecting the bean.
We certainly hope so. These seminars are intended for anyone seeking a better technical understanding of coffee from bean to cup. Unfortunately we will NOT be covering any issues related to beverage preparation, latte art, frothing, tamping, etc.
Becoming a great "cupper" takes years of practice, practice and practice. Although we do not guarantee that you will walk away as a “cupping expert” - we are confident that you will walk as a “coffee expert”.
Will I learn the latest tricks in making espresso art in this seminar?
Will this class prepare me for international certification?
Certainly. Many of the modules we will be presenting are based on the international standard as published by the SCAA and CQI, but discussed in much greater depth.
Sessions begin at 9:00AM - we recommend you arrive 15-20 minutes before to settle in and have a cup of coffee. All that is required is a notebook, pen/pencil and an eagerness to learn.
Will I receive any type of recognition at the completion of this course?
Yes. We will be providing certificates of completion to all students immediately following the seminar. Please make sure you register under the name you would like to appear on the certificate, as we will be using this form of the spelling.
FAQ's: Billing/Registration
This is all great - but where do I register?
You can register for the seminar by clicking here.
Why can’t you just quote us the registration fees in AUD?
Unfortunately since our credit card processing merchant is based in the US, we must quote and subsequently billl in USD. Please bear in mind that the conversion from USD/AUD vary daily, so the best we can do is provide you with an AUD estimate based on the current currency market.
All transactions are processed within 24 hrs. For up to date information on USD/AUD exchange rates see the following links:
USD/GBP Currency Converter
Rates based on Yahoo Finance feeds. Do not enter $ symbols
Other Currency Resources:
How will I be billed on my credit card statement?
All registration fees will be charged under “coffeechemistry.com” - as this is our registered company name here in the US. Please contact us, if you will need a receipt for tax purposes.
What is your cancellation/refund policy*?
Cancellations with full refund will be accepted only until Friday, May 6th.
Any cancellations received between May 7th-May 14th (PST) will be subject to a 50% retention of registration fees.
NO cancellations/refunds will be accepted after May 14th (PST), nor will there be refunds for no-shows or last minute cancellations.
*Please note that all refunds will be subject to a non-refundable 5.0% fee since this is what we are charged by our credit card processor/PayPal. Credits/Refunds should post 7-10 business days back to your account.
Do you offer any discounts for employees of the same company?
Please contact us if you will be sending multiple employees to our seminar.
I’m unsure about using my credit card on your site, do you offer any other payment methods?
Yes. If you do not want to use our internal credit card processing, we also offer payment options:
- PayPal - To use, simply register using our online registration system and select PayPal as your payment option.
- Fax - We can also process your credit card manually, simply contact us for an authorization form. When completed simply fax back to +1.877.379.0394 or email to This e-mail address is being protected from spambots. You need JavaScript enabled to view it
end faq
We look forward to seeing you during our next session!
