CSC-2: Los Angeles, CA

Coffee Science Certificate
(CSC-2)

March 24-26th, 2020 - POSTPONED
Los Angeles, CA


Introduction


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. 


Event Details


Seminar Fees & Registration

Dates:

This CSC-2 seminar will take place over two and a half days (2.5) on: 

  • Dates: March 24-26th, 2020 - POSTPONED
  • Location: Apffels Fine Coffee

Course Agenda: 

  • Day #1 - 10:00am - 5:00pm
  • Day #2 - 9:30am - 5:00pm
  • Day #3 - 9:30am-1:00pm

Final agenda will be distributed on the first day of class. 

Registration Fees (USD)*

  • Regular Registration
    • $1,175.00 - now until Mar 9th

  • Late Registration
    • $1,295.00 - Mar 10th - Mar 21st

  • Registration will close Mar 21st

Register Now!

To REGISTER for this course click on the button below:


|--- Registration is now open---|

Please note that in order to enroll in CSC-2 you must have completed CSC-1

You will need a code to register to CSC-2 which will be sent to all previously certified CSC-1 students.


Location

 

Apffels Coffee Company - 12115 Pacific St, Santa Fe Springs, CA 90670 USA
(Click for Map

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Seminar Description


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

Intro to Roasting Chemistry

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. 

Organic Acids Chemistry - Part II

This module will expand on the Organic Acids module presented in CSC-1. Acid decomposition, roasting effects and its overall impact on the cup will be discussed. This module will be accompanied with more advanced tasting exercises.

The Chemistry of Aroma

This module will explore the formation of aromas during the roasting process as well as explore how precursors play a role in the development of flavor. An in-depth discussion of aroma perception, physiology and other physiochemical aspects of olfaction will be explored.

Decaffeination Chemistry

This module will explore the process of decaffeination chemistry, compare the various methods currently on the market and discuss issues related to coffee quality. 

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.

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 
"The course was beyond my expectations and I really enjoyed every part. This course has been seriously the best I attended in my life and I am so glad and proud I passed." - Lupo Lab Roasters, Mirko Silvestri, SCA AST (Italy/Australia)

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:    

     

Previous Seminars

Video from July 2018 session
(credit: Andre Eiermann)


 Frequently Asked Questions


Registration

How do I register?

To register simply go to our Registration Page.

Please note, your seat will NOT be held if you do not complete the registration.

There will be NO on-site registration.

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 Simonelli Group.

How do I pay for this seminar?

All registrations will be handled online - payment can be made with credit card (Visa, Mastercard and AMEX). Please contact us if you wish to make a wire transfer - additional fees will apply. 

If you would like to pay 50% now and the remainder later, please let us know. Final payment will be required two weeks before the start of the seminar.

Cancellation Policy

All cancellations require advance notice and are subject to the following terms.

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 Mar-24-2020
Event End Date Mar-26-2020
Registration Start Date 2019-12-30
Cut off date 2020-03-20
Price $1,175.00
Late Fee $100.00 (From 2020-03-01 00:00)
Location Apffels Coffee Company
We are no longer accepting registration for this event