Displaying items by tag: SCAA
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.
Coffee Science Certificate®
Explore the Chemistry in Your Cup®
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™.
CSC Certification Tracks
Students/Instructor & Testimonials
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:
Our 2020 Schedule of Seminars are listed below:
- CSC-1: Los Angeles, CA - March 10-12th, 2020
- CSC-2: Los Angeles, CA - March 24-26th, 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.
Additional Information & 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.
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.
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
August 19, 2008 - What do rotten eggs, bad breath, and stinky feet all have in common with coffee? Well, more than you think!
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
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.
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.
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.
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.