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Royal New York
Summer 2023 Coffee Classes at the RNY Lab
Looking to expand your coffee knowledge? Join us at the Royal New York Lab this summer for SCA and CQI coffee classes! Thomas Ameloot of CoLabOps will be leading all courses. Check out the upcoming coffee classes below or use this link to sign up today!
SCA Roasting Skills Coffee Classes
Roasting Foundation
In the SCA Roasting Foundation course, you’ll gain an understanding of the roasting process. This includes the physical changes that take place during the process and how to control sensory aspects of the coffee by roasting light or dark.
You’ll also gain an understanding of the basic structure of the roasting machine, general maintenance, and fire prevention. Practical learning objectives and activities prepare you to follow instructions for three different roasts. You’ll record relevant data and observations per roast using a suitable roast log. A written exam tests theoretical knowledge based on Foundation course learning objectives.
Roasting Intermediate
The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. This coffee class is ideal for someone who has roasting experience and wants 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 class you will further explore the physical and chemical changes that take place. In addition, the class will cover basic thermodynamics and heat transfer that occurs during the roast. There will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.
A written exam is conducted to test intermediate course knowledge. A practical exam is conducted to assess the learner’s ability to roast correctly and remove the coffee at the correct color using a reference, while accurately completing the roast log form.
August 26 – 27th, SIGN UP TODAY!
SCA Sensory Skills Coffee Classes
Sensory Skills Foundation
The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. You will gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness, and more.
The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping. You’ll gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business. Practical learning activities prepare you to identify differences in coffee attributes, recall fragrance identification and set up a cupping according to the SCA Cupping Protocol. A written exam tests theoretical knowledge based on Foundation course learning objectives.
Sensory Skills Intermediate
The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. This class prepares you for more complex job functions in the sensory evaluation of coffee and related products.
This class covers a wide range of topics, including the physiology of taste and aroma, the types of sensory analysis tests, the operation of a cupping session, the diversity of coffee attributes, the use of the SCA Flavor Wheel and WCR Sensory Lexicon, and the implementation of a sensory analysis panel and session.
A written exam is conducted to test intermediate course knowledge. A practical exam is also conducted to assess the learner’s ability to identify basic differences in coffee attributes and recall fragrance identification.
June 13 – 14th, SIGN UP TODAY!
Intro to CQI Cupping
This class teaches people new to sensory analysis how taste, smell, and mouthfeel is used in the context of evaluating coffee. While this class takes place over the course of two days, students have the option of attending one or two days. Planning to take the Q Grader exam in August? This is the perfect Q Grader Prep class!
Day 1 of this class focuses on an introduction to cupping with learning activities for the three key elements of flavor. The three key elements of flavor are taste, aroma, and mouth feel. The class builds by introducing the standard sensory analysis tools of aroma and flavor references. These will then be used in the context of coffee quality evaluation.
Day 2 of this class is the practical, hands on application. Day 2 will focus on conducting quality testing of coffee and simulating an individual calibration with flavor standards.
June 15th (day 1), SIGN UP TODAY!
June 16th (day 2), SIGN UP TODAY!
SCA Brewing Skills Foundation
This course is great for anyone looking to expand their understanding of coffee brewing. Whether you’re new to the coffee industry, a fan of coffee, or even a barista, this class is for you! In this class you will learn how to find the best brew for any coffee.
The Brewing courses cover numerous brewing coffee methods as well as the brewing variables that affect quality. Hands on learning is emphasized with a focus on grind profiles, brewing methods, coffee strength measurements, and coffee extraction charting. The Brewing Foundation course introduces you to the different methods of brewing coffee. You will receive theoretical and practical hands on instruction for a range of devices. This includes automatic and manual gravity brewers, as well as other commonly used brewers within local culture.
Practical learning objectives and activities prepare the learner to produce a tasty brew based on an understanding of the essential brewing elements and an analysis of their brew results. A written exam tests theoretical knowledge based on Foundation course learning objectives.
SCA Barista Skills Coffee Classes
Barista Skills Foundation
This course is excellent for anyone looking to create an espresso and cappuccino and learn more about the role of a barista.
Barista Skills teaches the essentials practical skills needed behind the espresso bar. This foundation course will cover how to set your grinder and make espresso, foam and texture milk for cappuccinos. It will also explore relevant health and safety issues, customer service protocols and basic business practices.
Practical learning objectives and activities prepare you to conduct key foundational tasks of a barista. A written exam tests theoretical knowledge based on Foundation course learning objectives.
Note: Latte art is not covered in this class, only the intermediate level barista class!
Barista Skills Intermediate
The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course. This class 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. Plus, Latte Art!
Through this interactive course, you will gain a deeper understanding of the coffee itself. Specifically, the impact of a coffee’s variety, origins and processing methods on flavor, the parameters of coffee quantity, grind texture, water quality and shot time and their interaction when dialing in a brew recipe, 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 is conducted to test intermediate course knowledge. A practical exam is also conducted to assess your ability in terms of grinder calibration, espresso extraction analysis, latte art skills and drinks construction.
August 12 – 13th, SIGN UP TODAY!
CQI Q Grader Certification
CQI’s Q Coffee System is an internationally recognized program for evaluating cup quality based on a standardized system for Arabica coffee using the 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 six days. In the first part, over 3 days, learners review assumed knowledge and theoretical principles, including practice of all activities. The second part is a 3 day series of exams regarding the material presented. The course includes 20 exams over 9 Modules to test the learners job relevant skills including 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 Exam six day course is rigorous and consequently some students find it difficult to pass all exam portions the first time through. The final day will allow participants to retake certain tests as needed in hopes of completing the certification. Participants who pass all exams earn a Q Arabica Grader certificate.
August 16 – 21st, SIGN UP TODAY!
SCA Intro to Coffee & Green Coffee Foundation Coffee Classes
The introduction to Coffee course is ideal for anyone who is new to specialty coffee. This class charts coffee’s journey from its origins in Ethiopia to the major commodity that it is today. You will gain a general overview of the specialty coffee supply chain and topics such as history and cultivation, variables that affect coffee quality, basics of sensory analysis, fundamentals of roasting, factors of coffee freshness, and principles of brewing.
In addition, you will discuss the importance of water quality, cleanliness and maintenance. This interactive course also includes a cupping, an industry-specific process for evaluating coffee, through a sensory experience.
The Green Coffee Foundation course introduces basic concepts regarding the production, trade and evaluation of green coffee. Participants will learn about the specialty coffee supply chain from farm to roaster, including cultivation, harvesting, processing, drying, shipping, storage and delivery. Within this supply chain, learners take a closer look at the principles of coffee growing, processing, grading, trade and portfolio management. Practical learning objectives and activities prepare the learner to conduct basic assessments of green coffee. A written exam tests theoretical knowledge based on Foundation course learning objectives.
