Learn about the science & chemistry of coffee!
Introduction to the Science & Chemistry of Coffee
Seminar Details:
Date: March 12-13th, 2012 (Mon/Tue) - one day AFTER Coffee Fest NY.
Duration: 2 days
Time: 9:30AM - 4:30PM
Level: 1.5 - Beginner/Intermediate/Advanced
Cost:
- Registration Before Feb 28, 2012: $495
- Registration On/After Mar 1, 2012: $595
Venue Location:
Manhattan GMAT
138 W. 25th St
New York, NY 10001
Venue Location/Map:
Accessible via Subway Line 1 or 2 (Red) - Get off at 28th or 23rd - MTA Info
(click for Google Maps)
[Note: This seminar is being run independent of Coffee Fest]
Description of Seminar:
This seminar is intended for anyone interested in gaining a greater technical understanding of the coffee science from "bean to cup". Unlike more subjective coffee seminars, this seminar is intended to build on basic scientific principles to establish a more objective understanding of coffee science. A detailed discussion on taste, smell, chemistry of coffee and roasting chemistry will be presented during the course of 2 days.
The seminar will be approximately 70% lecture / 30% hands-on and will be of a technical nature consisting of both theory and practice sessions.
Please refer to our Frequently Asked Questions (FAQ) section below for more information.
Modules Presented:
- The Science of Taste
Will discuss taste chemistry as well as discuss physiological factors that affect our ability to taste all 5 taste modalities.
- The Science of Coffee Aroma
Will discuss the overall chemistry of flavor development from origin to cup - as well as numerous factors that play a role in this process.
- The Chemistry of Coffee
Will present an in depth look at the overall chemistry of coffee in both raw and finished form. It will discuss important components responsible for coffee's flavor profile and changes that occur during processing.
- Coffee Roasting Chemistry
Will discuss an in depth overview of coffee roasting chemistry, heat transfer, roasting technology, physical/chemical changes, as well as the all important Maillard reaction in a beans journey from green to roasted.
Recommended Audience:
Our seminars are tailored specifically for coffee professionals: producers, cuppers, importers/exporters, roasters, retailers, baristas and consumers.
Even if your a seasoned professional in the coffee industry, we are confident that this seminar will vastly increase your knowledge in the technical issues of coffee.
For those seeking international certification by Specialty Coffee Association (SCAA) and/or Coffee Quality Institute (CQI - Q Program) - completion of this seminar will prepare participants with a greater technical foundation for professional certification.
Instructor Biography - Joseph A. Rivera
After receiving his degree in Food Chemistry from California Polytechnic University, Joseph served as a Research Associate for the Coffee Quality Institute (CQI), a non-profit educational research foundation.
During his role at CQI he combined the various technical elements of chemistry and technology with practical coffee science. As such his work has allowed him to play a key role in the development of numerous international certification programs in both producing consuming and producing countries still in use today.
In 2001, Joseph accepted the position of Director of Science and Technology for the Specialty Coffee Association of America (SCAA) where he served as their in-house scientist and information technology director. He is a frequent technical contributor to several trade publications, international conferences , and has appeared on National Public Radio (NPR), Australian Broadcasting Corporation (ABC) and the History Channel’s: Coffee documentary. He recently presented at the at Tea and Coffee World Cup (Vienna, 2010) as well as the Nordic Barista Cup (Copenhagen, 2011) presenting "The Chemistry of Coffee".
In 2004, he launched www.coffeechemistry.com, the largest scientific information portal dedicated to the technical advancement and understanding of specialty coffee.
In 2009 after nearly a decade in the specialty coffee industry, Joseph left SCAA to launch Coffee Intelligence - an independent consulting firm dedicated to technical training, testing and addressing the future needs of the industry using both science and technology.
Previous Seminars:
Samples Shots from:
Barcelona, Spain / SCAA Lab (USA) / Australia / Nordic Cup / London, UK
 March 12-13, 2012
REGISTRATION CLOSED** LIMITED SPACE**
Testimonials
2010/2011 - Australia
"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.
"I loved your seminar! Never knew there was so much science in coffee"
Participant - Nordic Barista Cup 2011 - Copenhagen, Denmark
Post by Kris Wood of St. Al - Melbourne, Australiai - 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
Other countries:
Korea, New Zealand, Mexico, Colombia, Spain, Denmark, Germany, Austria.
Frequently Asked Questions:
FAQ's: General Questions
Who are these training sessions targeted for?
These seminars are intended for a wide range of coffee professionals including: producers, roasters, importers/exporters, baristas, café owners as well as consumers.
Even if you've been in the industry for a while, we are confident that this seminar will greatly increase your technical knowledge base of coffee.
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!
During the seminar you will gain a better understanding behind the science of taste, smell and the overall chemistry of coffee.
All sessions will be presented in more of a formal lecture style with occasional hands-on labs. Expect to take many notes and be an active participant throughout the lecture!!
What does "Level 1.5" mean?
This condensed 2 day seminar is a combination of both Level I and Level II seminars.
Since this seminar is a condensed we've combined bits and pieces of both levels to make this appeal to a wider audience. As such there will be some gaps of information to accommodate the two day schedule. We suggest you have some basic knowledge of coffee processing before enrolling in the seminar.
What's the difference between the Level 1 and Level II Seminars?
The Intro (Level I) and the Advanced (Level II) seminars are meant to build upon each other and be complementary in content.
In essence, the Intro (Level I) seminar is very much focused on sensory science, chemistry, quality, and factors affecting the bean.
While the Advanced (Level II) seminar is more focused as coffee as a finished product.
Level II topics include: coffee roasting chemistry, coffee staling, espresso chemistry, decaffeination technology, coffee myths and analytical testing tools in the course content.
Those taking the Level II seminar are assumed to have a solid understanding of basic coffee science and tasting terminology or have taken Level I beforehand.
As a barista will these sessions help me professionally?
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.
Will I learn the latest tricks in latte art in these seminars?
No. Unfortunately we will not be discussing issues related to espresso beverage preparation nor latte art - as that is is not the objective of the seminar.
Will this be another cupping class?
No, this is not a cupping class. Although we may do one set of cuppings during the seminar, we will not be focusing on this per se. The vast majority of the content (70%) will be technical (theoretical) with about 30% hand-on (practical).
Will I become a "cupping expert" once I’ve completed this seminar?
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”.
Participants will gain a solid understanding of the technical/scientific issues surrounding coffee from bean to cup and learn its affect on quality.
Although we will be doing limited sessions of "coffee cuppings" - this is not a cupping class. The material presented in this course will be have more of an objective/theoretical presentation. If you are looking to hone your skills as a “cupping expert” and would like to explore the more subjective side of coffee - we recommend you take one of the dozens or more - cupping courses offered by many other training institutes.
Will these seminars 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. If your planning on becoming a Q Grader or you're already one - this seminar will provide you with a strong technical foundation in which to prepare yourself. And who better to learn from than the person that helped co-develop the Q-Program since its inception (J. Rivera/T. Lingle).
What time should I plan to arrive, what should I bring?
Sessions begin at 9:30AM - we recommend you arrive 10-15 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.
Please feel free to send in any questions you may have beforehand and we will try our best to answer it during the seminar. You can submit questions during the registration process online or email us at:
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FAQ's: Billing/Registration
This is all great - but where do I register?
Registration is now open - you can register here.
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.
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
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What is your cancellation policy?
- Cancellations with a full refund will be accepted only until Friday, March 2nd.
- Cancellations between March 3rd-9th will be subject to a 50% retention of fees.
- NO cancellations/refunds will be accepted after March 10th.
Where should we contact you if we have any additional questions?
Please contact us at:
- Email:
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- Facebook: Facebook page
- Twitter: @coffeechemistry
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We look forward to seeing you during our next session!
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