CSC-1: Los Angeles, CA

Coffee Science Certificate
(CSC-1)

July 29th-31st, 2019
Los Angeles, CA


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: July 29th-31st, 2019

  • Location: Apffels Coffee Company, 12115 Pacific St, Santa Fe Springs, CA 90670

Daily Agenda

  • Day #1: 10:00 - 17:00h
  • Day #2: 10:00 - 17:00h
  • Day #3: 10:00 - 12:30h

Registration Fees (USD)

  • Early Registration: 
    • $995.00 (USD) - through May 31st 

  • Regular Registration*:
    • $1,095.00 (USD) - June 1st - June 27th
      *Extended $100 discount until Fri, June 27th (use code: 'CSC-LAX' at checkout)

  • Late Registration
    • $1,195 (USD) - June 28th - July 26th 

Register Now!


 To REGISTER for this course click below:

If you cannot attend this event but are interested in future events, please pre-register here and we will notify you of the next session.


Location

 

Apffels Coffee Company - 12115 Pacific St, Santa Fe Springs, CA 90670 (map below)

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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.

The Science & Chemistry of Coffee

CSC-1: The Science & Chemistry of Coffee

This module is meant as an introductory course to coffee science, beginning with exploring the chemical composition of coffee, effects of origin, changes during processing, and the formation of intermediate compounds during roasting. 

We'll introduce the role of organic acids, discuss their impact on flavor dynamics and explore their overall contribution to coffee quality. This module will serve as a prerequisite for more advanced CSC courses and is intended for anyone wishing to gain a greater technical understanding of coffee from 'bean to cup'.

Green Coffee Chemistry

CSC-1: Green Coffee Chemistry & Quality

This module will discuss the overall processing of coffee during post-harvest processing. We'll also discuss the chemical differences between various types of processing, fermentation, impact of origin, proper storage, and overall flavor development.  

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 presented 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.

Testimonials

Few testimonials from previous seminars in Australia, Barcelona, Copenhagen, and London.

"Your seminar has awaken my curiosity to learn more and apart from knowledge, being able to pass this to my clients" - Carlos - London, UK
"Superbly taught with sheer amount of knowledge, more to learn…!" - Amuyo Tomoko - Kuala Lumpur, Malaysia
"The class was really interesting and you made it fun for everyone!" - Rick S., Mother Parkers Tea & Coffee 
"I learned many new things and some others from a different perspective" - masters student, Illy Coffee Science & Economics program
"A fascinating journey in really understanding the science of coffee." - Roger Whitaker | 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 
"It was so great to be in a learning environment and you’ll be pleased to know I have already used some information" - Lisa F., Hudsons Coffee, Australia
" 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/ Intelligentsia Coffee & Tea, Inc. 
"I loved your seminar! Never knew there was so much science in coffee" - Participant - Nordic Barista Cup 2011 - Copenhagen, Denmark
"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
"Thank you very much once again for everything you did. The course was absolutely brilliant and all of the lessons were interconnected." Dinuka Gunasekara | London, UK - Coffee Perception 

Former Students

Since 2014 we've had over one hundred students attend including certified Q-Graders, R-Graders, SCAE Authorized Trainers (AST) from small to medium companies, to global Fortune 500 firms participate in our Coffee Science Certificate (CSC) program. Below is just a brief sample list:    

     
BWT water monmouth coffee UK umami
gimoka coffee intelligentsia coffee taylor and bettys coffee UK

 Frequently Asked Questions


Registration

How do I register?

To register simply go to our Registration Page.

Why do I need to Pre-Register?

Pre-Registration is required for every event so that: (i) we can gauge the level of interest for this particular session/location, and (ii) so we can get a better understanding of the audience attending.

Who do I contact if I have questions?

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

If you have any question regarding this session, please Contact Us.

How do I pay for this seminar?

  • All registrations will be handled online using any major credit card (Visa, Mastercard and AMEX).
  • Alternatively, if you would like to pay in two installments (50%/50%) please let us know.
  • Full payment for seminar must be received prior to the event.

What do the Registration Fees cover?

The registration fee will cover all tuition, materials and lunch for the duration of the seminar. The fees do not cover your travel expenses.

Cancellation Policy

All cancellations require advance written notice according to the following terms:

  • Full Refund - cancellation received before July 9th
  • 25% Refund - cancellation received between July 10-16th
  • No Refund - cancellation received after July 16th

*Credit will be given for future seminars if you cannot attend. 

General Questions

What is the CSC certification program?


The Coffee Science Certificate (CSC) is the first and only coffee educational program focused on coffee science.

The program is composed of three tiers (CSC-1, CSC-2, CSC-3) each with a specific goals and objectives.

What is the structure of the program?

The seminar is approximately 70% lecture/theory with the remaining 30% hands-on practical exercises.

Do I need to take each of the three tracks in order?


Yes!

Since every track builds upon the previous track, we require every student to complete and pass preceding tracks before moving on to more advanced material. This allows us to get further along without having to repeat (and annoy) other students.

Will I get a certificate when I pass and complete the course?

Yes, you will receive a printed certificate. For those who registered late, we will mail your certificate to you 2-4 weeks after the completion of the course.

Will we cover Brewing & Roasting Chemistry in this class?


Although we will briefly touch on a few technical aspects of brewing/roasting, please note that these are covered in much greater detail in tracks CSC-2 and CSC-3.

For details on this specific session please refer to the program details for more information.

Who are these training sessions targeted for?


These seminars are intended for a wide range of coffee professionals including: producers, importers/exporters, roasters, quality control, cuppers, Q-graders, technicians, product development, baristas, cafe owners, etc.

All materials presented is targeted towards professionals that may not have a technical/scientific background, but would like to expand their knowledge of applied coffee science.

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 this session?


Expect to learn a lot!

You will gain a much better understanding behind the science of taste, aroma development and overall coffee chemistry from 'bean to cup'. All sessions will be presented in more of a formal lecture style with occasional hands-on labs. Expect to take notes and be an active participant throughout the lecture!!

I'm Q-certified grader, will these seminars help me?


Yes!

We are confident that these seminars will provide a greater technical understanding of coffee from a scientific perspective.

Over the years we've trained hundreds of certified Q-Graders and many would consider the content covered in these seminars as the 'next step' to earning Q-certification.

As a barista will these sessions help me professionally?


Yes! These seminars are intended for anyone seeking a better technical understanding of coffee from bean to cup.

Will I learn the latest tricks in latte art in this seminars?

No. Unfortunately we will not be discussing issues related to espresso beverage preparation or latte art - as that is not the objective of the seminar.

Will this be another cupping class?


No, this is NOT a cupping class.

For those seeking to hone their cupping skills we highly recommend you enroll in an introductory class from SCAA or any other private training facilities. Although not required, we highly suggest students have at least two years of experience and have a basic understanding of coffee processing before attending.

Will I become a "cupping expert" once I have completed this seminar?


Becoming a great "cupper" takes years of practice, practice and practice. Although we do not guarantee that you will walk away a “cupping expert” - we are confident that you will walk away with a much greater technical knowledge than that of your fellow peers.

Will these seminars prepare me for international certification?


Certainly!

If your planning on becoming a Q Grader this seminar will assist you in developing a strong technical foundation to further expand your coffee knowledge.

Your instructor - J.Rivera has been a coffee chemist for over 10 years and has developed numerous de facto testing modules for both CQI and SCAA that are still in use today. Exams designed and developed by J.Rivera include the Sensory Skills Exam (parts 1-3), Organic Acid Profiling, Matching Pairs and several others which are integral exams to achieving Q-certification.

We are confident that you will gain a great deal of information in our session and who better to learn from than the original developers of the Q-Certification Program itself (Ted Lingle / Joseph Rivera).

What time should I plan to arrive, what should I bring?


Sessions begin promptly at 10:00AM - we recommend you arrive 15 minutes before to settle in and have a cup of coffee. All that is required is an open mind and a eagerness to learn.

More questions?


Feel free to send in any questions you may have beforehand and we will try our best to answer it during the seminar.

Travel

Airports Nearby

Students travelling by plane should fly into either of the following airport:

  • Los Angeles International Airport (LAX)
  • Long Beach Airport (LGB)
  • Bob Hope Airport (BUR)
  • John Wayne Airport (SNA)

What hotels are in the area?

For those coming in from out of town, here is a list of recommended hotels:

Coffee Science Certificate (CSC) - Los Angeles, CA

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Event Properties

Event Date Jul-29-2019
Event End Date Jul-31-2019
Price $1,095.00
Late Fee $100.00 (From 2019-07-22 00:00)
Location Apffels Coffee Company