Coffee Science (CSC-1): Hong Kong

Coffee Science Certificate
(CSC-1)

November 30 - December 2, 2017
Hong Kong


Introduction


The Coffee Science Certification (CSC) program is the first globally recognized program aimed at providing coffee professionals with a greater technical foundation of coffee science from 'bean cup'. 

Whether you're a roaster, importer, quality control technician, product development engineer, or simply a serious coffee connoisseur - this seminar will greatly expand your technical knowledge of coffee. 

This first series CSC track is intended to build upon basic scientific principles to explore technical issues in specialty coffee. As such this track will be primarily focused on taste chemistry, flavor development, coffee chemistry, post-harvest processing, green coffee chemistry, storage and overall coffee science. 

The seminar is ideal for any coffee professional hoping to gain a better technical understanding of coffee chemistry and its impact on quality.

Seminar Details


Seminar Fees & Registration

Dates:

This CSC-1 seminar will take place over two and a half days (2.5d) on: 

  • Dates: November 30th - December 2nd, 2017

Daily Agenda

  • Nov 30th: 10:00 - 16:30h
  • Dec 1st: 10:00 - 16:30h
  • Dec 2nd: 10:00 - 11:30h

Registration Fees (HKD)

  • HK $8,500
 
 

Seminar Description


The following modules will be discussed and explored during this seminar.  

Chemistry of Taste

CSC-1: Taste Chemistry

This module will discuss the overall mechanics of taste chemistry, sensory analysis as well as physiochemical interactions that affect coffee. The course will take an objectively based approach to understanding coffee from a scientific perspective while emphasizing real-world applications.

 

Instructor Biography & Testimonials


Instructor

Joseph A. Rivera
Director of Research & Development

After graduating with a degree in Food Chemistry from the California State Polytechnic University, Joseph Rivera began working with the Coffee Quality Institute (CQI), a non-profit research foundation. During his time there he served as the organization’s Research & Development Scientist bridging together the fields of science and chemistry with practical coffee science. As such, his work with organic acids has pioneered a great contribution in our understanding of coffee quality and flavor.

His work over the years has allowed him to play a key role in the development of numerous internationally recognized training programs including the Q-Certification program, WBC Certification, Roasters Guild Certification and numerous other SCAA/SCAE programs.

In 2000, Joseph accepted the position of Director of Science and Technology for the Specialty Coffee Association of America (SCAA) and further extended the role of science & technology within the coffee industry. During his tenure there he served as lead coffee scientist and technical educator for its three thousand member base.

Over the years he’s been featured on the History Channel, National Public Radio (NPR), British Broadcasting Corporation (BBC), Australian Broadcasting Corporation (ABC) and numerous prominent magazines including New York Magazine, Entrepreneur and many others. 

Joseph has also been a frequent presenter at numerous international conferences including the Nordic Barista Cup (2011), National Coffee Assn, Russian Coffee Expo and the 1st SCAE World Coffee Roasters Summit (2012|Nice, France)

In 2009 after a decade in the specialty coffee industry, Joseph left the SCAA to launch Coffee Intelligence, LLC, an independent technical consulting firm dedicated to coffee testing, research & development (R&D), training and certification. 

Since leaving SCAA he's launched a number of interesting projects. In 2014 he developed the first and only Coffee Science Certificate® (CSC) training program for the specialty coffee industry with seminars conducted in over a dozen plus countries. In 2016, Joseph resented the first 'Chemistry of Cold Brew' presentation during the Specialty Coffee Expo (Atlanta, GA) and is currently working on a number of chemical studies in this new beverage space.

Today, he works on a number of R&D projects for Fortune 1000 companies involving application development, product innovation, single serve technology as well as emerging patent pending products.


 Frequently Asked Questions


Registration

How do I register?

To register for this event email Coffee Pro directly at This email address is being protected from spambots. You need JavaScript enabled to view it. or call their office: +852 2742 2204.

Or you can fill out the Pre-Registration form on our website and we will forward your information to Coffee Pro.

Seats will be limited so we suggest you book your seat early. 

Who do I contact if I have questions?

Should you have any questions regarding the seminar please contact us directly.

If you have logistical questions regarding the venue location, travel, etc contact Coffee Pro (This email address is being protected from spambots. You need JavaScript enabled to view it.).

Coffee Science Certificate (CSC) - Hong Kong

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Event Properties

Event Date 2017-11-30
Event End Date 2017-12-02