SCAA boutique coffee professional cup test master certification, gold cup master certification [latest notice]
SCAA boutique coffee professional cup test master certification, gold cup master certification
Specialty Coffee Cupping Professional, Certified Golden Cup Technician
July 11-16, 2012, Beijing
★ international authority: share with you the standards and methods of professional cup testing of SCAA boutique coffee!
Essential fundamentals of ★: important foundations for raw bean trade, coffee roasters, baristas, cafe operators and coffee lovers!
★ latest certification: this year's latest course, you have the opportunity to become the first batch of SCAA certified cup testing masters in China!
★ gold cup standard: coffee to water ratio, concentration and extraction degree knowledge, grinding degree matching, water temperature and brewing techniques, etc.
★ sharp weapon: the principle of making golden cup coffee is also the goal of the third wave of coffee trend in the world!
Cup test is the standard to judge the quality of coffee beans.
The score of SCAA boutique coffee mug is more than 83 points. Through the study of SCAA series of professional cup testing courses, you can master the relevant cup testing knowledge and methods, and through systematic sensory evaluation, explore the unique taste of coffee and find the characteristics of coffee, so as to compare the differences, advantages and disadvantages of coffee beans. SCCP certification is the latest certification launched by SCAA. Through this study, you will have the opportunity to become the first batch of professional cup testing masters of fine coffee in Greater China to obtain SCAA professional certification!
The golden cup is the standard for mastering "coffee in the cup".
GCT Gold Cup Master Certification course learns and shares the gold brewing standard of SCAA science by learning the ratio and concentration of coffee to water and extraction rate, so as to master the "golden cup standard" of coffee making. The golden cup standard is also the basis for in-depth discussion and learning.
Tasting and sharing the world's top boutique beans
In this course, lecturers and students will taste and share the rare top coffee in China-Geisha and SCAA from Esmeralda Manor in Panama were selected in this year's COTY (Coffee of the Year) competition. Let everyone directly experience the quality and flavor of the world's top boutique coffee.
[time, place and course name]
● July 11-14, 2012 Beijing, China
SCAA Fine Coffee Professional Cup testing Master first-level Certification course (part I)
SCCP-1:Specialty Coffee Cupping Professional-Level 1 (Part 1)
● 14-16 July 2012 Beijing, China
SCAA Golden Cup Master Certification course
GCT:Certified Golden Cup Technician
[course Lecturer]
Mr. Ricardo Pereira, BRASC Coffee Importers Owner
SCAA certified lecturer, Q-Grader qualification, COE International referee, member of the SCAA Professional Development Committee / Chairman of the Market Committee, served as the SCAA USA regional coffee brewing Masters Cup judging committee, founder and president of BRASC since 2011.
[course Overview]
The ● SCCP-1 course (Phase I) consists of 8 courses:
1. Introduction to GE103 cup testing Intro to Cupping learns to master the basic rules and process of SCAA cup testing, carries out tricycle cup test and evaluation of coffee from different producing areas, different processing methods and different roasting degrees according to SCAA cup testing standards, and learns the methods and language of professional coffee evaluation.
2. GE201 SCAA standard cup test form and taste calibration The SCAA Cupping Form & Peer Calibration using SCAA cup test table is the basis of cup test score. This course will reveal the mystery behind the cup test table and learn to use the SCAA cup test table to evaluate coffee beans. This course can be used as a training course for coffee majors as well as a course for preparing for SCAA / CQI Q-Grader.
3. GE202 comparison cup test Comparative Cupping uses the SCAA cup test standard, including cup test table, to evaluate four rounds of coffee. Through group cup test, discussion and classroom study, cup tests were carried out on coffee from three different regions, coffee with the same treatment in different regions of the same country and coffee with different treatments in the same country. This course can be used as a training course for coffee majors as well as a course for preparing for SCAA / CQI Q-Grader.
4. GE204 defect cup test Defect Cupping to learn to taste and identify defects in all kinds of raw and cooked beans, understand the causes of defects and how to avoid them. This course can be used as a training course for coffee majors as well as a course for preparing for SCAA / CQI Q-Grader.
5. GE153 "Coffee Flavor bottle" introduces the scientific principle of Intro to Le Nez du Caf é: Aroma of Coffee to study the compound aroma of coffee. Identify and discuss common odors in coffee by using "coffee flavor bottles". This course can be used as a training course for coffee majors as well as a course for preparing for SCAA / CQI Q-Grader.
6. GE154 sensory skills exam 1 Magi 2 The Sensory Skills Test 3 part The Sensory Skills Test, understanding the basic composition of coffee taste is the first step to a successful cup test. The ability to identify different taste levels is tested through a series of aqueous solutions with different amounts of salty, sweet and sour taste, which can be used to prepare for sensory skills tests in SCAA/CQI Q-Grader as well as courses for SCAA/CQI Q-Grader.
7. Introduction to CP151 Coffee making and extraction, part I Intro to Brewing, part 1
8. Introduction to CP152 coffee making and extraction. The second part, Intro to Brewing and part 2, introduces the theory of "basic knowledge of brewing" put forward by Ted Lingle, which lays a foundation for coffee making courses in the future. In the study, you will taste the differences in making coffee under different conditions, so as to gain an in-depth understanding of the principle of the best brewing method.
The ● GCT course consists of 5 courses:
1. Introduction to CP151 Coffee making and extraction, part I Intro to Brewing, part 1
2. Introduction to CP152 coffee making and extraction. In the second part, Intro to Brewing and part 2 introduce the theory of "basic knowledge of brewing" put forward by Ted Lingle, which lays a foundation for coffee making courses in the future. In the study, you will taste the differences in making coffee under different conditions, so as to gain an in-depth understanding of the principle of the best brewing method.
3. CP158 Golden Cup Master basic knowledge Golden Cup Fundamentals uses the theory of "basic knowledge of brewing" and the content of CP151 course to learn to use "coffee refractometer" and SCAA coffee product management table to analyze the quality of coffee and make the best coffee.
4. CP255 brewing skills Brewing Technologies focuses on teaching technology to hedge the impact of brewing coffee. In the process of brewing coffee, we will learn the effects of various sprinklers, water flow settings, pre-soaking and pulse brewing techniques on coffee, taste and discuss the impact of scientific and technological development on extraction technology.
5. CP291 Golden Cup Master Professional qualification examination Golden Cup Certification TestSCAA Golden Cup Master Certification applicants conduct on-site assessment, including written test and hands-on ability two parts.
For more information, please call or email:
Beijing dynamic Coffee Co., Ltd.
SCAA Fine Coffee Association of America officially authorizes
IEPL International Education, training and Certification of Greater China Partners (including Chinese mainland, Taiwan, Hong Kong and Macau)
Tel: 8610-6407-9618 Fax: 8610-6401-7387 Web site: www.wcoffeechina.com
Email: bwcc@wcoffeechina.com address: block B, No. 199B Chaonei Street, Dongcheng District, Beijing
(responsible Editor: vinden)
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