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

A simple lunch consisting of ingredients for sandwiches or salads will be available but individuals are welcome to go out to lunch or order delivery from one of the many local restaurants.

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.