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:
Final agenda will be distributed on the first day of class.
Registration Fees (USD)*
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.
Apffels Coffee Company - 12115 Pacific St, Santa Fe Springs, CA 90670 USA
(Click for Map)
Keep up to date with event listing and other happenings.
Coffee Science Certificate:
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.
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.
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.
This module will explore the process of decaffeination chemistry, compare the various methods currently on the market and discuss issues related to coffee quality.
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.
Few testimonials from previous seminars in Australia, Barcelona, Copenhagen, and London.
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:
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.
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.
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.
The program is composed of three tiers (CSC-1, CSC-2, CSC-3) each with a specific goals and objectives.
The seminar is approximately 70% lecture/theory with the remaining 30% hands-on practical exercises.
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.
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.
For details on this specific session please refer to the program details for more information.
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.
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!!
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.
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.
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.
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).
Students travelling by plane should fly into either of the following airport:
For those coming in from out of town, here is a list of recommended hotels:
|Event End Date||Mar-26-2020|
|Registration Start Date||2019-12-30|
|Cut off date||2020-03-20|
|Late Fee||$100.00 (From 2020-03-01 00:00)|
|Location||Apffels Coffee Company|