Displaying items by tag: SCAA

Thursday, 23 April 2015 21:40

Cupping Fundamentals

Cupping is perhaps one of the most important skill anyone can develop within the coffee industry. Initially developed by green coffee buyer, "cupping" provides a consistent methodology for evaluating a coffee's quality before determining a price on a lot. In much the same way that a wine connoisseur would evaluate a fine Cabernet, cuppers must use a strict set of tasting protocols to assess quality. 

Saturday, 25 April 2015 23:40

Certification

 

Coffee Science Certificate®

Explore the Chemistry in Your Cup®


Seminar Video

 

Program Introduction

CSC Certification Tracks 

 

Students/Instructor & Testimonials

 

Upcoming Seminars

Additional Information & Registration

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.

 

Save

Save

Save

Save

August 19, 2008 - What do rotten eggs, bad breath, and stinky feet all have in common with coffee? Well, more than you think!

Tagged under
Sunday, 31 August 2008 06:00

Coffee Tasters Know their Beans!

August 20, 2008 - Dora Jaramillo slides off the top of a wooden box to reveal 36 numbered vials of "perfume." Each number in the kit corresponds to a different aroma commonly found in coffee, some positive (lemon and butter) and some not so positive (medicinal and rubber). These codified aromas are part of Jaramillo's professional infrastructure...

See LA Times article
Tagged under
Thursday, 23 April 2015 22:09

Brewing Fundamentals

Unlike wine where the winemaker has complete control of the product up to the time of bottling, coffee requires that the consumers use a bit of their own skills during beverage preparation. This final step in coffee preparation is perhaps one of the most critical, since errors here can ruin the quality of the coffee and ultimately all the work that was invested into it.

Thursday, 23 April 2015 22:00

Grinding Fundamentals

Before we can fully appreciate a finely brewed cup of coffee, we must take the laborious task of extracting important flavoring materials locked within the bean. The easiest way to do this of course, would be to place the entire set of beans in hot water and agitate - eventually after much time the flavoring material would extract into solution, but this method would soon prove impractical. 

Sunday, 17 May 2015 11:29

Quality

Here's a video by Dr. Maya Zuniga that highlights some of the research (@9:45min) we did for their Product Innovation team at S&D coffee. It's a great video for those wanting to learn more about cold brew and factors related to food safety.

During the same event in Atlanta, GA resident coffee scientist Joseph Rivera presented his finding on Cold Brew chemistry to a maxed room of attendees.

For those who missed the presentation, we'll be presenting a condensed version of the study during our upcoming Coffee Science Certificate (CSC) seminar in Los Angeles on June 28-29th.