Looking to further your coffee education? If you’ve never taken a coffee class at the RNY Lab, this is your sign! We’ve added courses to the calendar for the beginning of 2024. All classes will be taught by RNY Lab Guest Instructor Thomas Ameloot, who answered your questions about the upcoming courses in a previous blog post! Explore all scheduled course offerings below.

Find the right roasting coffee class for you:

SCA Roasting Foundation: March 5 @ 9:00AM – 5:00PM

The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process and how to control sensory aspects of the coffee by roasting light or dark. Additionally, learners will gain an understanding of the basic structure of the roasting machine, general maintenance, and fire prevention. Furthermore, the trainer provides practical learning objectives and activities to prepare the learner to follow instructions for three different roasts and record relevant data and observations per roast using a suitable roast log. A written exam tests theoretical knowledge based on Foundation course learning objectives.

SCA Roasting Intermediate: Wed, March 6 – Fri, March 8 @ 9:00AM – 5:00PM

The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has been roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. In this coffee class, learners will further explore the physical and chemical changes, as well as the basic thermodynamics and heat transfer that occurs during the roast. Then, there will be an introduction to sample roasting, as well as a review of safety and maintenance protocols in the roasting plant. A written exam tests intermediate course knowledge, while a practical exam assess the learner’s ability to roast correctly and remove the coffee at the correct color using a reference. The learner will be able to do this while accurately completing the roast log form.

Barista Skills teaches the essential practical skills needed behind the espresso bar. These include how to set your grinder, make espresso, foam and texture milk for cappuccinos, as well as an exploration of health and safety issues, customer service protocols, and basic business practices.

Find the right barista coffee class for you:

SCA Barista Skills Foundation: March 11 @ 9:00AM – 5:00PM

The Barista Skills Foundation course allows learners to gain an introductory understanding of coffee itself. Additionally, they gain the foundational skills required to set a grinder, make espressos, foam and texture milk as per SCA quality standards. Learners do this while implementing health and safety practices and customer service. Practical learning objectives and activities prepare the learner to conduct key foundational tasks of a barista. A written exam tests theoretical knowledge based on Foundation course learning objectives.

SCA Barista Skills Intermediate: Tue, March 12 – Wed, March 13 @ 9:00AM – 5:00PM

The Barista Skills Intermediate coffee class builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has barista skills experience and wants to explore how to improve coffee quality and prepare for more complex job functions found in the barista profession. Through this interactive course, learners will gain a deeper understanding of the coffee itself, specifically the impact of a coffee’s variety, origins, and processing methods on flavor.

They will also receive instruction on the parameters of coffee quantity, grind texture, water quality, shot time, and their interaction when dialing in a brew recipe. Furthermore, this class goes over drink construction and taste differences, workflow management and efficiency, sensory aspects of the espresso extraction, milk handling and techniques, as well as latte art. In addition to coffee preparation, this course also covers key concepts regarding health and safety, customer service, and basic business practices. A written exam tests Intermediate course knowledge, while a practical exam assesses the learner’s ability in terms of grinder calibration, espresso extraction analysis, latte art skills and drinks construction.

CQI Q Grader Certification Course: Fri, March 15 – Wed, March 20 @ 9:00AM – 5:00PM

CQI’s Q Coffee System is an internationally recognized program for evaluating cup quality based on a standardized system for Arabica coffee using protocols developed by the SCA. A Q Arabica Grader is a highly trained and calibrated coffee taster who evaluates coffee using SCA cupping standards and protocols.

This course consists of two corresponding parts over 6 days. During the first part, learners review assumed knowledge and theoretical principles, including practice of all activities over 3 days. The second part is a 3-day series of exams regarding the material presented. There are 20 exams over 9 Modules that test the learners’ job-relevant skills. These include cupping protocols, olfactory and gustatory senses, green coffee defect identification, roast sample level identification, and matching pairs of coffee acids. Testing also includes recognizing and recalling CQI Flavor Standards in aqueous solutions.

The Q Arabica Grader Combo Training and Exams 6-day course is rigorous. Because of this, some students find it difficult to pass all exam portions the first time through. That being said, the final day will allow participants to retake certain tests as needed in hopes of completing the certification.

Meet the RNY Guest Instructor

Thomas Ameloot had his first real coffee job as a barista in 2002. Barista work followed him for the next few years while he primarily worked as a chef, bartender, and organic vegetable farmer. When Thomas was hired by Green Mountain Coffee Roasters in 2009, everything changed, and coffee became the main focus of his life.

He spent the next eight years working through a variety of roles with training and education at the forefront. Thomas spent his time developing a passion and knowledge of coffee while simultaneously discovering how to present ideas to adults in a way that was both meaningful and would directly apply to their lives. During these years, he became a Q Arabica Grader and was honored to serve as Chair for the SCAA Coffee Taster Pathway where he developed curriculum with other talented individuals.

After constantly moving around the country for work, Thomas is happy to be based in Detroit, Michigan. He is able to plant roots for himself while also living his dream of traveling the world and sharing experiences that enrich the lives of people in the food and beverage industry. Two of the main ways Thomas does this is by utilizing the CQI & SCA Learning Platforms. In his spare time, he also works with water, tea, soda, cocktails, and other beverages and foods. Thomas does this with a focus on quality assurance, sensory, and sustainability.

Join us at the RNY Lab!

We currently have spots left in our SCA Roasting, SCA Barista Skills, & CQI Q Grader Certification courses, but tickets are going fast! You know that we like to keep class sizes small, so take this opportunity to sign up today. And, don’t forget: when you sign up for 2 or more SCA courses, you receive a 10% discount!

If you have any questions, please contact us.