This course is recommended for roasters, baristas, and anyone interested in understanding the key concepts of coffee before the roasting process. No prerequisite required.

In this course we will discuss:

• Botany – species, variety, cultivar differentiation and global spread
• World Production – evolution of production and consumption, areas of growth
• Coffee Farming – plant management, location, seasonality, shade, terroir
• Processing Methodology – weights, cherry anatomy, picking and processing, drying, defects from drying, resting, OTA, and grading
• Markets and Contracts – physical vs futures, arbitrage, spot pricing, differentials, contract formulations, incoterms
• Storage and Transport – weight, technology, documentation, storage
• Certification – market differentiation and third-party accreditation
• Decaffienation – workflow and methods, legal criteria
• Analysis Venues & Operations – overview

CLASS CAPACITY: 12 students

SCA course certificate is included in the class cost.

ATTEND MORE, SAVE MORE! Receive a 10% discount when you purchase 2 or more SCA courses at the RNY Lab.  Discount automatically applied at checkout, no code necessary.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot. All purchased class credits will transfer to a future class at RNY. RNY reserves the right to cancel or reschedule classes, as necessary. If a class is cancelled or rescheduled RNY will refund cost of class only.