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Seminars
Seminars that you have registered for will also be subject to a refund/cancellation policy on a per event basis, refer to the event details for more information.

Last Updated: May 17, 2017

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Seminars Map

Upcoming Coffee Science Certificate (CSC) seminars for 2020

For more information on our Coffee Science Certificate (CSC) program please see our program page.

#coffeescience #coffeesciencecertificate

Past Seminars

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Certification

Coffee Science Certificate^®

^{Explore the Chemistry in Your Cup®}

Seminar Video

Program Introduction

Description

The Coffee Science Certificate^® (CSC) is the industry’s first and only training program aimed at providing a greater technical understanding of overall coffee science. The program which extends across a wide range of disciplines is focused primarily on the science and chemistry of coffee from ‘bean to cup’.

The CSC program is composed of three levels of certification (CSC-1, CSC-2, CSC-3). Candidates who have successfully completed all three levels of certification become an official Certified Coffee Scientist™.

Goals & Objectives

Participants completing the CSC program will gain a:

Comprehensive understanding of taste chemistry and its role in coffee quality.
Understanding of technical issues related to cultivation, production and post-harvest processing.
Understanding of coffee’s chemical composition and factors related to quality.
Understanding of coffee’s chemical transformation across all stages of production.
Understanding of quality dynamics, preparation and preservation across the entire supply chain.

Recommended Audience

The CSC program is intended to serve a wide range of coffee professionals including producers, roasters, importers/exporters, baristas, café owners as well as consumers.
Even if you've been in the industry for a while, we are confident that this seminar will greatly increase your technical knowledge of coffee.
In the past we've had roasters, baristas, product developers, technicians, engineers, quality control, marketing/sales and even consumers take the course with rave reviews.
This course is open to beginners with at least a basic understanding of coffee processing as well as coffee professionals with 10+ years experience.

Requirements

Students interested in enrolling in the CSC program are required to have:

at least 1 year experience in coffee and have a thorough understanding of basic coffee processing from bean to cup.
although not required, a technical background is beneficial.

Overall the Coffee Science Certificate (CSC) program is designed for coffee professionals whom don't necessarily have a 4 year in chemistry/science.

The program is designed to assist professionals in 'connecting the dots' between theoretical coffee knowledge, general chemistry and food science fundamentals for real-world applications.

After completing the course the knowledge gained will assist professionals in quality improvement, research & development (R&D), and serve as the basis for coffee/beverage innovation.

CSC Certification Tracks

CSC-1

Is aimed at building a strong technical foundation of coffee, exploring introductory coffee science, taste chemistry, and issues related to coffee as a raw product.

Modules:
- The Chemistry of Taste
- The Chemistry of Coffee I
- Green Coffee Chemistry
- Green Coffee Quality Processing & Storage

Students/Instructor & Testimonials

Former Students

Since 2014 we've had over two hundred students from around the world complete our Coffee Science Certificate (CSC) program. Many of these students have included existing Q-Graders, R-Graders, World Barista Champions (WBC), Authorized SCA Trainers from small to medium companies, to global Fortune 500 around the world.

Below is just a brief list of some of the more notable companies currently holding CSC Certification:

Instructor

Joseph A. Rivera
Director of Research & Development

After receiving his degree in Food Chemistry from California State University, Joseph A. Rivera served as a Research & Development Scientist for the Coffee Quality Institute (CQI) a non-profit educational research foundation. During his role at CQI he served as the organization's lead scientist to bridge science, chemistry and technology with practical coffee science.

As such his work has allowed him to play a key role in the development of numerous internationally recognized certification programs including the: Q-Certification, WBC Certification, SCAA Certification, Roaster Guild Certification, SCAA Brewer Certification, SCAA/CQI Lab Certification as well as several others still in use today.

In 2000, Joseph accepted the position of Director of Science and Technology for the Specialty Coffee Association of America (SCAA) where he served as the industry's lead coffee scientist, lead instructor, and Subject Matter Expert (SME) for the SCAA's Professional Development & Education Committee.

Over the years he has been a frequent technical contributor to several trade publications, international conferences and has appeared on National Public Radio (NPR), Australian Broadcasting Corporation (ABC) and the History Channel’s: Coffee documentary. He's been a frequent presenter at the SCAA's Annual Conference and has presented at numerous events including the Tea & Coffee World Cup, Nordic Barista Cup, National Coffee Assn, Russian Coffee Expo and SCAE 1st World Coffee Roasters Summit.

In 2004, he launched www.coffeechemistry.com - the largest scientific information portal on specialty coffee - which has gained global recognition over the years.

In 2009, after a decade in the specialty coffee industry, Joseph left SCAA to launch an independent consulting firm dedicated to technical training, consulting, testing and addressing the future needs of the industry.

In 2013, he developed the first and only, Coffee Science Certificate (CSC) program with over almost three hundred students currently certified globally.

Testimonials

Few testimonials from previous seminars (2009 - present):

"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

"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 - Roaster at Intelligentsia Coffee & Tea

"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

"I learned many new things and some others from a different perspective" - masters student, Illy Coffee Science & Economics program

"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)

Upcoming Seminars

2020 Seminars

Our 2020 Schedule of Seminars are listed below:

CSC-1: Los Angeles, CA - March 10-12^th, 2020
CSC-2: Los Angeles, CA - March 24-26^th, 2020 - POSTPONED
CSC-1: Athens, Greece - TBA
CSC-1: London, UK - TBA
CSC-1: Moscow, Russia - TBA

If you are interested in attending, please fill out our signup list and we'll notify you.

Corporate Training/Hosting

If you're interested conducting a private training for your staff or simply hosting one of our events, please contact us.
Over the years we've conducted private sessions for numerous Fortune 1000 companies across the US, Canada, Australia and Europe.
If your are interested in hosting one of our upcoming Coffee Science Certificate (CSC) seminars, please contact us.

Additional Information & Registration

Registration

For more information visit our upcoming Schedule of Courses around the world.
If you are interested in attending, we ask that you please Pre-Register so we can gauge the level of interest in that particular session.
We will notify you of the event details as soon as we've confirmed our dates for that particular city/location.

Why enroll in a CSC course?

Over the years we've taught hundreds of coffee professionals around the world including numerous Q-Graders, Q-Instructors, AST Instructors, roasters, engineers, green buyers, cuppers and product development scientists.

We've literally wrote the book on coffee science and developed many of the training modules currently used in the specialty coffee industry.

Top reasons to enroll in our CSC course:

Significantly increase your technical coffee knowledge
Compliment existing Q-Grader or AST certification
Apply coffee science to real-world applications
Understand the "why" behind many of coffee's questions
Understand the "how" in objectively testing coffee
Connect real world food science principles to coffee
Further educate your consumers/clients
Debunk common coffee myths

Press & Media

Credit: Andre Eiermann (2017 Swiss Barista Champion)

A special thanks to one of our star students - Andre Eiermann, the 2017 Switzerland World Barista Champion for making this exceptional video. He is now one of Switzerland's very first CSC-1 certified student.

Press Coverage
Social Media

Press Coverage

Learn more about the Coffee Science Certificate (CSC) is the Mar/Apr 2019 issue of Roast Magazine.

December 2018 - CSC-2 Officially Launches in Italy at Nuova Simelli Global Headquarters
February 2018 - BeanScene Magazine - Coffee Science Certificate (CSC) coming to Australia
June 2017 - Nuova Simonelli - Coffee Science Certificate (CSC) hosted by Nuova Simonelli
April 2017 - Global Coffee Review - Nuova Simonelli officially offers Coffee Science Education Program
February 2014 - Caravan Coffee - A Note from the Master: Coffee Science Certificate
January 2014 - Daily Coffee News - Coffee Science Certificate (CSC) launches in North America

Media Partners:

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Technical Coffee Consulting

We conduct a number of different private consulting services to suit your needs.

From chemical analysis of cold brew coffee, single serve capsules, to sensory analysis of coffee - we are here to assist you.

Need to have a professional review of your product?

Analytical Coffee Testing Services

Chemical Analysis
- Caffeine
- Chlorogenic Acid
- Organic Acids
- Cannabidiol (CBD)
Physical Analysis
Sensory Analysis
All chemical testing is done once a month, please contact us for more information.

Near Infrared (NIR) calibration development

Need a customized NIR calibration, contact us.
Development of quality standards/NIR measurements

Organic Acids Testing

Need to compare acid profiles in your roast?
We offer organic acid profiling which will allow your to objectively compare roasts.

Coffee Brewer Testing

Brewer performance testing
Coffee extraction optimization
Testing of physiochemical measurements of brewing parameters
Taste Mapping^TM of brewers to better understand it's impact on taste

Single Serve Capsule Testing

Want more insight into your single serve capsule?
Understand extraction profiles of your single serve capsules vs competitors
Objectively compare capsule performance & its relation to taste

Cold Brew Training & Consulting

Need technical assistance in developing your cold brew?

Product Research & Development

Need assistance developing signature roast profiles?
Need to compare a competitors product?
Need to take your idea from concept to final product?

Technical Assistance

Need technical assistance?
Need to support backing a scientific claim?
Has a client stumped you on a technical question?
Looking to gain a competitive edge on your competition?

Aroma Testing

How 'stale' is your coffee?
Complete aromatic profile testing for coffee
Testing Schedule (coming soon)

Intellectual Property (IP)

Patent Infringement
Expert Witness
White Paper Development
Product Development

Technical Training

Coffee Science Certificate (CSC)
Private/Staff Corporate Trainings
Speaker Engagements

We can also provide customized training, testing and consulting services meet your needs.

Coffee Packaging & Toll Roasting

Need to expand capacity? Looking for a private label roaster and co-packer?
If so, we have access to state of the art roasters that can assist you in blend development and product optimization.
No need to invest your capital on expensive equipment when you can outsource this so you can focus on your business.

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Press

Media

2018 - Exploring Coffee's Chemical Composition - Cafe Culture , March (Chinese)
2017 - Huffington Post, Jun - Does Cold Brew Coffee Contain More Caffeine Than Hot Coffee?
2016 - Discover Magazine - What's In Your Cup of Coffee?
2016 - Reviews.com - The Best Coffee Maker
2016 - Lifehacker, Aug - Reset Your Caffeine Tolerance by Halving Your Intake Every Few Days
2016 - New York Magazine, Jul - Here’s How to Undo a Caffeine Tolerance
2016 - Sprudge, Jul - The Lonesome Art Of Cowboy Coffee
2016 - Thrillist, Feb - Coffee Trends That Need To Stop
2016 - Thrillist, Feb - 5 Reasons Why Coffee Is Healthier Than Tea
2015 - The Kitchn, Jul - Does Cold Brew Coffee Have More Caffeine than Hot Coffee?
2015 - The OC Register, Jul - Cold Brew Coffee: The Latest Chilly Java Trend is Taking Off Big Time in O.C.
2015 - Thrillist, Jan - How to Quit Coffee
2014 - Thrillist, Sep - 20 Things You Didn't Know About Caffeine
2014 - Tea & Coffee Trade Journal, Aug - CSC Seminar Draws International Attendees
2014 - Daily Coffee News, Jan - Coffee Chemistry Launching Certificate Program in North America
2013 - Sprudge, Jul - 9 Awesome Moments From The World Roasters Summit
2011 - BBC Scotland, Jan/Dec - How to Make the Perfect Coffee
2010 - BeanScene Magazine, Jun - Joseph Rivera The Coffee Scientist
2010 - Cafe Culture Magazine - Issue 23
2010 - Examiner.com - Interview with a Coffee Scientist
2009 - Entrepreneur Magazine, Jul - Insights into the Decaf Market
2009 - Wired Magazine, Sep - by P. Di Justo - What's Inside a Cup of Coffee?
2008 - Specialty Coffee Assn. of America (SCAA) - Are You a Super-Taster?
2007 - National Public Radio (NPR) - The DNA Files
2006 - Herald Tribune, Jan - Coffee Connoisseurs are Roasting Their Own
2005 - The History Channel - Modern Marvels, Season 12 - Coffee

Industry Publications

The following publications were written by Joseph A. Rivera:

2020 - Jul/Aug - Technically Speaking: Using Organic Acids as a Training Tool
2018 - Sep/Oct, 2018, Roast Magazine - Unlocking the Chemistry of Cold Brew
2017 - The Book of Roast - prime contributor to Coffee Science chapter
2015 - Roast Magazine, May/Jun - Organic Acids Revisited
2014 - CoffeeTalk Magazine, June - Flavor Profile Built by Malic and Acetic Acids
2014 - CoffeeTalk Magazine, May - A Glance at Organic Acids in Coffee
2014 - CoffeeTalk Magazine, Apr - Organic Acids - Combining Science and Art
2014 - CoffeeTalk Magazine, Mar - Unlocking Coffee's Chemical Composition II
2014 - CoffeeTalk Magazine, Feb - Unlocking Coffee's Chemical Composition I
2014 - Tea & Coffee Trade Journal, Feb - Dissecting Coffee's Bitterness
2013 - Tea & Coffee Intl. Business Magazine, Feb - The Chemistry of Coffee
2012 - Roast Magazine, May/Jun - The Chemistry of Brewing
2011 - Cafe Culture, Nov - Coffee Chemistry, Part II
2011 - Cafe Culture, Aug - Coffee Chemistry, Part I
2009 - Tea & Coffee Trade Journal, Jul - Updates in the Decaf Market
2009 - Tea & Coffee Trade Journal, Feb - Coffee's Chemical Composition
2008 - Barista Magazine, Apr/May - Superduper Tasters
2008 - Roast Magazine, Mar/Apr - The Science of Browning Reactions
2007 - Imbibe Magazine, Jul/Aug - Distilled/Q&A
2005 - Roast Magazine, Mar/Apr - Alchemy in the Roasting Lab

Cited & Research Publications

2020 - Early growth phase and caffeine content response to recent and projected increases in atmospheric carbon dioxide in coffee. Scientific Reports, Apr 2020
2018 - Chapter 4: Coffee and Health, Social and Personal - From Beans to Barista
2015 - Modulating the Flavor of Coffee - Rob Hoos
2015 - Common Man and the SG Pow-Wow - Singapore, SG
2015 - OC Register - Cold Brew Coffee: The latest chilly java trend is taking off big time
2014 - The Coffee Roaster's Companion - Scott Rao
2014 - Belaroma, July - by H. McDonnell - Acids in Coffee - An Introduction
2013 - Chapter: Coffee and Taste, Alcohol and Drugs in North America
2011 - Joseph Rivera, the Coffee Scientist - Chemistry in Australia
2011 - Fresh Cup Magazine, Mar - by J. Di Properzio - A Different Buzz
2011 - Roast Magazine, Mar/Apr - by R. A. Church - Deconstructing Decaf
2008 - Barista Magazine, Jun/Jul by M. Pendergrast - Cupping Under Pressure
2006 - Fresh Cup Magazine - by J. Di Properzio - Chemistry of Coffee Flavor
2006 - Roast Magazine, Jan/Feb - by P. Allen - For the Love of Peaberry
2000 - Griffin, M. - Davidson College, Dept. of Chemistry - Determination of the Relationship between Phosphate Concentration and Perceived Acidity in Coffee
1998 - Sturdivant, S. Finding the Secret to Kenya's Great Coffee. SCI Research Project Leads to Important Discovery. Tea & Coffee Trade Journal, March
1998 - Mabbett, T. - Coffee Acid's Test. Coffee & Cocoa International. Nov/Dec
1998 - Mabbett, T. - Tasting High Notes. Coffee & Cocoa International. Jul/Aug
1997 - Specialty Coffee Institute (SCI) - Preliminary Report on the Development of Testing Protocol for the Verification of Origin of Specialty Coffees.

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About Us

coffeechemistry.com was launched in 2004 as the coffee industry’s leading information portal on all aspects on coffee science, chemistry and technology.

Joseph A. Rivera, founder and creator of coffeechemistry.com, served as the former Director of Science & Technology for the Specialty Coffee Association of America (SCAA) and the Coffee Quality Institute (CQI) from 1999 to 2009. He's the co-creator of the internationally recognized Q-Certification program in 2002. The Q-Grader program was one of the very first technical education programs within the coffee industry and which has over 5,000 certified graders around the world.

Joseph has a background in chemical engineering and holds a degree in food chemistry with over a decade of experience in researching all aspects of coffee science from "bean to cup". He's been a frequent presenter at dozens of international conferences and has published numerous articles in the area of coffee science for the industry. He is also the creator of the first and only, Coffee Science Certificate (CSC) program which was launched in 2014 and conducted in over four continents.

coffeechemistry.com serves was created to share our love and passion for the chemistry coffee around the world.

Disclaimer: Joseph Rivera currently works as the Director of Coffee for the Kerry Group. The views and opinions expressed on this website are his own and do not necessarily reflect those of his employer.

Last updated: November 1, 2020

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Menu (9)

IndemnityAs a user you agree to indemnify coffeechemistry.com and its affiliates, harmless from any demands, loss, liability, claims or expenses (including attorneys’ fees), for any material , purchases or content that may result by use of this site.

Online Sale (Returns)All sales are subject to a 25% restocking fee if returned within 7 days of purchase. There are no returns after the 7 day window has expired. Credit towards any other item can be used if the return period has elapsed.

SeminarsSeminars that you have registered for will also be subject to a refund/cancellation policy on a per event basis, refer to the event details for more information.

Last Updated: May 17, 2017

Upcoming Coffee Science Certificate (CSC) seminars for 2020

Certification

Coffee Science Certificate®

Explore the Chemistry in Your Cup®

Seminar Video

Program Introduction

Description

CSC Certification Tracks

CSC-1

Students/Instructor & Testimonials

Former Students

Upcoming Seminars

2020 Seminars

Additional Information & Registration

Registration

Press & Media

Credit: Andre Eiermann (2017 Swiss Barista Champion)

Press Coverage

Contact Us

Analytical Coffee Testing Services

Near Infrared (NIR) calibration development

Organic Acids Testing

Coffee Brewer Testing

Single Serve Capsule Testing

Cold Brew Training & Consulting

Product Research & Development

Technical Assistance

Aroma Testing

Intellectual Property (IP)

Technical Training

Coffee Packaging & Toll Roasting

Media

Industry Publications

Cited & Research Publications

Indemnity
As a user you agree to indemnify coffeechemistry.com and its affiliates, harmless from any demands, loss, liability, claims or expenses (including attorneys’ fees), for any material , purchases or content that may result by use of this site.

Online Sale (Returns)
All sales are subject to a 25% restocking fee if returned within 7 days of purchase. There are no returns after the 7 day window has expired. Credit towards any other item can be used if the return period has elapsed.

Seminars
Seminars that you have registered for will also be subject to a refund/cancellation policy on a per event basis, refer to the event details for more information.

Coffee Science Certificate^®

^{Explore the Chemistry in Your Cup®}