Coffee Science Certificate
November 22-24, 2018
Belforte del Chienti, Italy
For those who have completed CSC-1, we welcome you back, this time to our second level CSC-2 course!
Unlike CSC-1 where we focused on coffee as a 'raw product', in CSC-2 we will focus on coffee as a 'semi-finished' product and explore its chemistry. This new course will focus primarily on the processing stages of coffee, namely the chemistry of coffee roasting, aroma formation, olfaction, decaffeination technology and a more advanced section of organic acids. The course will run a 2.5 days and will include both theoretical and hands-on exercises to convey key fundamentals in this second level track.
This CSC-2 seminar will take place over two and a half days (2.5) on:
- Dates: November 22nd - 24th, 2018 (Thu, Fri, Sat)
- Location: Simonelli Group factory, Via Emilio Betti 1, Belforte del Chienti, Italy
- Regular Registration
- September 25th-Oct 25th:$1,095USD (933€)
- Late Registration
- October 26th - November 12th: $1,295USD (1,100€)
- Course Seminar: November 22nd-23rd: 10:00am - 5:00pm
- Final Exam: November 24th: 10:00-12:30pm
Final agenda will be distributed on the first day of class.
Please note this course will be conducted in English and limited to a class size of 12 students.
|--- Registration is now CLOSED ---|
This session is only open to those who've completed CSC-1
You will need to enter the event code provided.
The following modules will be discussed and explored during this seminar.
This module will explore the science and chemistry behind coffee roasting. The course will begin with a brief overview of roasting fundamentals, heat transfer, roasting technology, flavor development and overall roasting chemistry. All students completing this course will gain a deeper understanding of the physical and chemical reactions occurring during roasting, as well as an in-depth look at the number of important chemical reactions including the Maillard Reaction and Caramelization.
Instructor Biography & Testimonials
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
Coffee Science Certificate (CSC-2) - Italy
|Event End Date||Nov-24-2018|