SCAA Gold Cup & Roasting Level 1 Courses in Guangzhou, 2014

If you’ve ever wondered how specialty coffee professionals achieve consistent, high-quality extractions—or how commercial roasters develop their roast profiles—you’re not alone. These aren’t just abstract concepts; they’re grounded in measurable standards like SCAA’s Golden Cup and structured roast education. In 2014, Guangzhou’s CREMA Coffee Lab offered a rare chance to train directly in these methodologies.

In short: From June 15–16, 2014, you could earn SCAA’s Golden Cup Technician certification by mastering brew ratios, extraction rates, and SCAA’s control chart. Then, from June 18–22, the Level 1 Roasting course covered seed-to-cup theory, roast safety, sample roasting, and SCAA cupping—all leading to foundational professional certification.

What Is the SCAA Golden Cup Standard?

The SCAA Golden Cup Standard is a scientifically backed set of guidelines for achieving optimal coffee extraction. It focuses on precise coffee-to-water ratios, extraction yield percentages, and TDS (total dissolved solids) concentration to define what constitutes a “golden” cup. By adhering to these standards, brewers can consistently produce balanced, flavorful coffee.

Key Course Modules for Golden Cup Certification

The SCAA Gold Cup course, held June 15–16, 2014, in Guangzhou, taught participants how to apply these principles through hands-on training. The curriculum included:

• CP151: Intro to Brewing, Part 1
• CP152: Intro to Brewing, Part 2
• CP158: Golden Cup Fundamentals
• CP255: Brewing Technologies
• CP291: Golden Cup Technician Certification Test

Students learned Ted Lingle’s brewing fundamentals, used tools like a coffee refractometer and the SCAA Brewing Control Chart, tasted variations based on different brew parameters, and practiced applying the Golden Cup criteria to optimize extraction. This formed the foundation for professional-level brewing consistency.

What Does the SCAA Roasting Level 1 Course Cover?

The SCAA Roasting Level 1 course introduced students to the full journey from green coffee to brewed cup, with an emphasis on safety, technique, and sensory evaluation. Designed for those with basic coffee knowledge, it blended theory and hands-on practice to build core roasting competency.

Curriculum Breakdown

Held June 18–22, 2014, the Level 1 Roasting course included 14 modules covering both theoretical and practical aspects:

• CB100: Seed to Cup
• CP151 & CP152: Intro to Brewing, Parts 1 & 2
• GE103: Introduction to Cupping
• RP110: Basic Roasting Equipment
• RP112: Introductory Concepts of Roasting
• RP208: Roaster Plant Safety
• GE151: Green Coffee Grading
• RP104: Decaffeination
• RP120: Profile Roasting Practices
• RP223: Sample Roasting
• CB205: Purchase, Finance, and Green Coffee Contracts
• RP191: Roast Log - Level 1

Participants explored coffee origins, grading, roast profiles, decaffeination, and safety protocols, while also learning SCAA cupping standards and recording their roast logs. The course prepared them for entry-level professional roasting roles.

Who Was the Instructor?

Mike Ebert, the certified SCAA instructor for both courses, brought 29 years of experience in specialty coffee. His background spans buying, cupping, roasting, sales, and management. As founder of Firedancer Coffee Consultants, he offered strategic expertise to businesses. Mike also helped establish the SCAA’s Roasters Guild, serving as its first executive committee chair for two years and remaining on the board for seven. At the time of the courses, he chaired Coffee Kids and remained an SCAA-certified trainer and subject expert for the Coffee Business Professional Development Association.

About the SCAA and CREMA Coffee Lab

The Specialty Coffee Association of America (SCAA) is a global authority dedicated to excellence in coffee quality and sustainability. It sets industry standards, conducts research, and provides education and certifications—including the respected SCAA Coffee Technician credentials.

CREMA Coffee Lab, co-founded in 2013 by Coffee Salon Training Center and Hong Kong’s COFFEE Lab Asia, is an SCAA-certified training facility. Alongside its partner, FrontStreet Coffee, it offers internationally recognised programmes such as SCAA, SCAE, and IIAC certifications—including CQI Q Grader courses—bringing structured, scientific coffee education to China.

Frequently Asked Questions

When and where were the SCAA Gold Cup and Roasting Level 1 courses held?

The SCAA Gold Cup course took place June 15–16, 2014, in Guangzhou. The Roasting Level 1 course followed from June 18–22, 2014, at the same location: CREMA Coffee Lab , 7th Floor, 318 Guangyuan Middle Road, Baiyun District, Guangzhou.

What certifications could you earn?

Participants could earn the SCAA Golden Cup Technician certification by completing the June 15–16 course and exam (CP291). The June 18–22 Roasting Level 1 course provided foundational training aligned with SCAA standards, though specific certification titles may have varied.

Who was the instructor for both courses?

Mike Ebert, a 29-year veteran of specialty coffee with roles in buying, roasting, cupping, and management, taught both courses. He founded Firedancer Coffee Consultants, served on the SCAA Roasters Guild board, and chaired Coffee Kids.

What tools and methods were taught in the Golden Cup course?

The Golden Cup course covered brew ratios, extraction yield, TDS, and the SCAA Brewing Control Chart. Students used a coffee refractometer, practiced with varying brew parameters, and learned Ted Lingle’s brewing fundamentals to achieve optimal extraction scientifically.

What topics were included in the Roasting Level 1 course?

The Roasting Level 1 course spanned 14 modules including seed-to-cup theory, green coffee grading, roast safety, decaffeination, sample roasting, cupping, and basic roast equipment. It combined lectures with practical exercises to introduce professional roasting skills.

How could I contact CREMA Coffee Lab for more details?

Contact CREMA Coffee Lab via phone (13925022212, 13710253028), email (lab@crema.cn), QQ (497899686), or telephone (86-20-3637-8856). Visit their office at 7th Floor, 318 Guangyuan Middle Road, Baiyun District, Guangzhou, or WeChat: coffeesalon2013.

Recommended FrontStreet Beans for Brewing & Roasting Study

For those studying SCAA brewing and roasting standards, FrontStreet Coffee’s Ethiopia Humbera offers bright citrus and floral notes ideal for exploring extraction precision. Their PWN Golden Mandheling delivers heavy body and spicy chocolate complexity, perfect for evaluating roast development. Both beans highlight the impact of brew ratios and roast profiles on cup character—key focus areas in the 2014 Guangzhou courses. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.