SCAA Gold Cup and Coffee Roaster Master Level 1 Certification Course

SCAA Gold Cup and Coffee Baking Master level I Certification course June 15-22, 2014

Klima Coffee Laboratory (Guangzhou)

SCAA Golden Cup course

The Golden Cup Master Certification course learns and shares the gold brewing of SCAA science by learning the ratio and concentration of coffee to water and the extraction rate.

Standard, so as to master the "golden cup standard" for making coffee. The golden cup standard is also the basis for in-depth discussion and learning.

Time and place: 15-16 June 2014, Guangzhou

Course content: learn professional SCAA standards to make the most delicious coffee. Learn the "basic knowledge of cooking" put forward by Ted Lingle

According to the theory of "coffee refractometer" and SCAA brewing control table, we can analyze the quality of coffee and taste all kinds of brewing conditions.

Out of the coffee, in-depth understanding of the principle of the best brewing method, and the use of brewing principle to make the best extracted coffee.

1. Introduction to CP151 Coffee making and extraction, part I Intro to Brewing, part 1

2. Introduction to CP152 coffee making and extraction, part II: Intro to Brewing, part 2

3. CP158 Golden Cup basic course Golden Cup Fundamentals

4. CP255 Coffee making Technology Brewing Technologies

5. CP291 Golden Cup Master Certification examination Golden Cup Technician Certification Test

SCAA Bakery Master level I Certification course

SCAA coffee roaster international certification!

SCAA baking curve chart

Understand the characteristics and key points of sample roasting and commercial baking, and try coffee sample baking!

For coffee lovers and practitioners, learn the basic knowledge of coffee beans and professional knowledge of coffee roasting, through

Theoretical study and coffee roasting practice, grow into a coffee roaster.

Time and place: June 18-22, 2014, Guangzhou

Course content: learn the knowledge and techniques of coffee roasting, and understand all aspects from "coffee seed" to "one cup of coffee" from a professional point of view.

And process, learn the concept and origin of fine coffee, learn the grading knowledge of raw coffee beans, understand the methods and knowledge of decaffeination, and learn coffee.

Knowledge of coffee extraction, learning SCAA standard cup test method, coffee roasting concept, equipment and coffee roasting factory safety.

1. CB100 from seed to cup Seed to Cup

2. Introduction to CP151 Coffee making and extraction, part I Intro to Brewing, part 1

3. Introduction to CP152 coffee making and extraction, part II: Intro to Brewing, part 2

4. Getting started with GE103 Cup testing Introduction to Cupping

5. RP110 basic baking equipment Basic Roasting Equipment

6. Introduction to the concept of RP112 baking Introductory Concepts of Roasting

7. RP208 Bakery Safety Roaster Plant Safety

8. GE151 raw bean grading Green Coffee Grading

9. RP104 decaffeinated Decaffeination

10. Introduction to RP120 baking operation Profile Roasting Practices

11. RP223 sample baking Sample Roasting

12. CB205 procurement, finance and raw bean contracts Purchase, Finance, and Green Coffee Contracts

13. RP191 baking record level 1 Roast Log-Level 1

SCAA recommended Lecturer-Mike Ebert

Mike has devoted himself to boutique coffee for 29 years. He is involved in all aspects of boutique coffee-buying, cup testing, roasting, sales

And management. He is the founder of Firedancer Coffee Consulting, which provides professional coffee consulting services and will take advantage of its unique

And a wide range of skills to help the company succeed.

As a volunteer, he helped set up the Bakery Association, a member of the Fine Coffee Association of America. He serves as the executive committee.

The first chairman of the association served for two years, continued to serve on the board for seven years, and ended his term of office in 2009 / 2010. Now

Mike serves as chairman of Coffee Kids. In addition to being a certified lecturer at SCAA, he is also a member of the Coffee Business Professional Development Association.

Topic expert.

About SCAA

SCAA is committed to the pursuit of the excellent quality of coffee "from seed to cup" and the sustainable development of high-quality coffee.

On the same platform, establish the quality standard of coffee and standardize the certification standard for the skill of coffee professionals. Its main functions include: in coffee

Set and maintain coffee quality standards in the industry; carry out investigation and research on coffee, coffee equipment and for the purpose of improving coffee handicrafts;

The Association also provides coffee education, training, resources and commercial services to its members; baristas established and awarded by SCAA

The barista certificate issued is currently one of the most authoritative barista certifications in the world.

About Klima Coffee Lab CREMA Coffee Lab (SCAA Certification Room)

Klima Coffee Lab CREMA Coffee Lab is a coffee salon training center co-established with Hong Kong COFFEE Lab Asia in 2013.

The internationally certified coffee room. We are going to launch SCAA (US), including CQI Q Grader (certified quality appraiser of coffee quality institute).

International certification courses such as National Fine Coffee Association, SCAE (European Fine Coffee Association), IIAC (Italian Association of Tasters), etc. The aim is to make a more systematic department

The learned coffee knowledge system is brought to China to share with coffee peers and enthusiasts.

For details of fees and registration, please call or E-mail:

Klima Coffee Lab CREMA COFFEE LAB (SCAA Certification Room)

Consultation and contact information:

13925022212 Mr. Li

13710253028 Miss Chen

E-Mail: lab@crema.cn

QQ consultation: 497899686 (add friends, please indicate SCAA course consultation)

Landline: 86 (20) 3637 8856 Miss Chen

Add: 7 / F, 318 Guangyuan Zhong Road, Baiyun District, Guangzhou

WeChat account: coffeesalon2013

(responsible Editor:)