SCAE AST Handbook - Lecture notes 103 PDF

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C O F F E E D I P L O M A

AUTHORISED TRAINERS HANDBOOK

Contents 1

What is sCAe?

2

What is the Coffee Diploma system? How does it work? How can education benefit a career in coffee? How much does certification cost? How much should I charge for my courses?

3

How was the Coffee Diploma system created? How can I get involved?

4

How do I become an Ast? Which modules am I certified to teach?

5

What is the procedure for running courses and issuing certificates ?

6

How is quality controlled?

7

tips for trainers

8

An overview of the modules

9

Recommended reading lists for the modules

10

Recommended equipment for running the modules

n.B. the contents of this document are subject to change without notification. Please refer to our website for the latest version.

1

1

WHAt Is sCAe?

the speciality Coffee Association of europe (sCAe) was founded in 1998 by a small group of representatives from the speciality coffee industry in europe. their mission was to develop a forum for members of the coffee industry who shared a commitment to quality, to exchange information and knowledge and promote speciality coffee through education. sCAe is a membership association with over 2,500 members in more than 85 countries in europe and the rest of the world, all with a passion for making a better coffee world through education, exchang of knowledge and networking. our core ethos is to improve quality at all levels of the chain, from cultivation to the consumer; we promote certification, sustainability, and ethical trading in order to achieve that. We are a not-for-profit organisation and any surplus we make is invested back into the industry we serve.

oUR VIsIon We are the authority on delivering coffee excellence.

oUR mIssIon to create and inspire excellence in the coffee community through innovation, research, education and communication.

oUR VAlUes excellence, knowledge, leadership, integrity, communication, competence, education and community.

2

WHAt Is tHe Coffee DIPlomA system?

the sCAe Coffee Diploma system is the most comprehensive coffee education system available and the most extensively awarded coffee certification in the world. If you are a barista wanting to advanc your skills, want to become a roaster, trade in green coffee, perfect your sensory skills, or just brew great coffee then the diploma has a module for you.

2

NTRODUCTION FFEE

NSORY S

G EEN COFFEE

2.1 How does it work? the Coffee Diploma system offers an introductory module followed by modules in five core areas of cof

each of the five core modules offers qualifications at three levels:

LEVELS INTRODUCTION TO COFFEE

10

FOUNDATION

5

INTERMEDIATE

10

PROFESSIONAL

25

POINTS AWARDED

3

foUnDAtIon insight into the basic skills in an area and help you decide if you want to go on to learn more.

InteRmeDIAte

Intermediate courses, but strongly recommended.

PRofessIonAl in their field.

courses.

students will receive a certificate for each examination they pass and points are awarded towards their Coffee Diploma. When they earn 100 points they will automatically be awarded with the Coffee Diploma certificate.

2.2 How can education benefit a career in coffee? students may find that they just want education in one specific area and follow that path through to Professional level, but they may want to supplement this core skill with an awareness of other area As a rough guide, the table on the right shows a number of jobs within the coffee industry and the modules that may be applicable for them.

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✗

Importer Quality/lab manager

✗

Buyer (for exporter/Importer/Roaster) Roaster

✗ ✗

✗

✗

✗

✗

✗

✗

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✗

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✗

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✗

✗

✗

Barista

Retail Chain manager / Quality manager

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✗

✗

✗

✗

✗

Coffee machine sales Coffee machine engineer

✗

✗

✗

✗

✗

✗

✗

✗ ✗

✗

Barista skills

Brewing

Roasting

sensory skills

✗

✗

Roasted Coffee Distributor (owner/sale)

Green Coffee

✗

Chef food & Beverage manager

✗

✗

✗

✗

✗

✗

✗

✗

sommelier

✗

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✗ ✗

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Coffee shop manager

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✗

✗

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(Producers extension Workers/trainers)

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Head Barista

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Producers / estate managers

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Barista trainers

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traders

foundation

Barista skills

✗

✗

sales & marketing - Importer/exporter

Brewing

✗

✗ ✗

engineer - Roastery/Packaging

Roasting

Green Coffeee

Barista skills

Brewing

Roasting

Green Coffee Roasting Quality manager

Intermediate sensory skills

Professional sensory skills

Professions

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5

2.3 How much does certification cost? sCAe charges a fee for administering the exam and awarding the certificates. All Asts are to charge this same fee to their students. 50% of this fee is taken by sCAe and 50% is retained by the Ast. these costs are detailed below and are subject to change.

leVel

AWARDeD

PoInts

PRICe of CeRtIfICAtIon only members

non-members

10

€50

€50

IntRoDUCtIon

for those with an interest in coffee or

to Coffee

setting out on their coffee career

foUnDAtIon

suitable for beginners to gain an insight into key skills in a new area

5

€50

€50

InteRmeDIAte

suitable for those working in the area already wanting to consolidate their key skills

10

€80

€150

PRofessIonAl

suitable for those who have worked in the

25

€150

€225

area for some time and want to push their knowledge and skills to a high level. (2014 prices)

2.4 How much should I charge for my courses? the charge for the examination and certification is completely separate to any fee charged for the training you deliver. An Ast will usually charge a fee for any training course leading up to a certification. the cost of the course per student will usually reflect the length, skills level and costs involved in running the co and is at the discretion of the Ast. for example, it would be expected that a Professional level course would be charged at a significantl higher cost than a foundation level course, as it is likely to last several days, demand a greater knowledge from the trainer, and potentially require a greater level of equipment and ingredients. As a guideline only, you may expect to charge the following per student daily rate for your courses:

Remember that this is a suggested per student daily rate and that some courses last for several days. It i important that we represent the quality of the courses we offer and these suggested charges would be seen as good value if compared with similar professional courses in other industries.

6

3

system CReAteD? HoW WAs tHe Coffee DIPlomA

the team behind the sCAe qualifications: there is a large team behind the production of the sCAe qualifications. first there is the sCAe education Committee; a team of industry professionals who volunteer their time to develop the sCAe’s education strategy and keep those plans on track. this committee consists of: Ludovic Maillard, Chair Annemarie Tiemes

Panagiotis Konstantinopoulos

David Locker

Paul Meikle-Janney

David Veal

Paul Stack

Edouard Thomas

Sonja Björk Grant

John Thompson

Susan Hollins

Morten Münchow there is also a team of sCAe education staff at the Head office in the UK: Susan Hollins, education manager Annemarie Tiemes, education field manager Kim Staalman, education field Coordinator Aidan Jones, education Administrator Kay Bennett, education Administrator Alex Morrell, education Administrator Working with them are the module “creators”, experts in their field whose task it is to analyse the education needs, develop the curriculum and write the examinations. each “creator” has an international team of industry experts to help them with this development and a wider team of professionals who help in checking the curriculum and testing the exams. And finally, the worldwide network of sCAe trainers can provide feedback and suggestions to constantly update and improve. the “creators” responsible for putting together the new sCAe Coffee Diploma system modules are:

8

NTRODUCTION FFEE

IntRoDUCtIon to Coffee & BARIstA sKIlls moDUles: Paul Meikle-Janney, mAnAGInG DIReCtoR, Coffee CommUnIty ltD.

After receiving a BA (Hons) in Hotel & Catering management, Paul embarked on an award winning career, working in hotels and restaurants in the UK and Us, as well as lecturing at Huddersfield University In 1999 Paul started Coffee Community ltd, that provides barista training and consultants for many major coffee retailers, machine manufacturers, dairy companies and other companies throughout the coffee industry, both in the UK and Internationally. In 2011, they launched their iPhone/iPad Barista training App. Paul has had a long relationship with coffee education; helping to write the City & Guilds Barista qualification, and barista qualifications for the sCAe. He currently sits on sCAe education Committee and is leader of the Creators group. Paul has been involved in the World and the UK Barista Championship from the start. He has also been a Head Judge for the World latte Art Championship and the World Coffee in Good spirits Championship (after being a competitor, coming third in the World in 2006), for four years. He was a board member of World Coffee events, who run the World Barista Championships, from 2011 -2012. Paul would like to thank other members of Barista skills team for their help: Ben Townsend, the espresso Room, UK Christine Cottrell, Perfect espresso, Australia Lauro Fioretti, nuova simonelli, Italy Soren Stiller, Great Coffee, Denmark

G EEN COFFEE

GReen Coffee moDUle:

John Thompson, mAnAGInG DIReCtoR, Coffee nexUs ltD.

UK based coffee consultancy Coffee nexus ltd was founded by John thompson in 2009. John’s career in speciality coffee started in the 1990’s and since then he has worked on projects from the field through to roasting and retail. His work at origin has spanned several continents; he is fortunate to work closely with coffee growers in several countries to develop long term purchasing relationships and sustainable buying programmes, and he advises on product diversification and quality improvement initiatives. In addition to his work in the coffee field and at the wet mill John is also a Head Judge for the Cup of excellence Programme.

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John has extensive manufacturing experience meaning that not only does he hold a practical and working knowledge of coffee laboratory equipment, but also of a range of roasting and packaging systems used in food production. He has developed products for major speciality coffee brands and supermarkets and continues to develop new products for the clients of Coffee nexus. He has been involved in the development of the sCAe Coffee Diploma system since the programme’s launch. He has helped develop the content of Green Coffee, sensory skills and Roasting modules. John would like to thank the other members of the Green Coffee team for their help: Ludovic Maillard, maison P. Jobin, france Phil Schluter, schluter sA, south Africa Max Fabian, Demus spA, Italy Gloria Pedroza, InterAmerican Coffee, switzerland

NSORY S

sensoRy sKIlls moDUle:

Edouard Thomas, International sensory manager, nestlé nespresso s.A.

edouard thomas brings years of tasting experience to his role as an international sensory manager at nespresso, which he has held since 2003. His primary responsibility is to develop, train, and maintain the high level of tasting expertise within nestlé nespresso s.A., in the fields of green coffe cupping, along with the development of blends and finished products giving him a key role within the nespresso Coffee team. edouard is intimately involved in exploring the taste of coffees from origin to the finished product and has an extended knowledge of coffee drinking habits and cultures. He also works with the team to develop new products such as limited editions and propose new coffee experiences such as coffee pairing. He also promotes the coffee tasting culture internally for employees with the Gold Capsule Contest and externally for key opinion leaders in fine dining with the Coffee sommelier Program tm and Chef Academy. edouard is the co-author of the nespresso Coffee Codex and joined the sCAe education Committee in 2012. Prior to joining nespresso, he spent six years tasting food commodities such as cocoa, confectionery and coffee. edouard would like to thank the other members of the sensory skills team for their help: Andrej Godina, Dottore di Ricerca in scienza, tecnologia ed economia nell’Industria del Caffè Joshua Brain, the cognition & behaviour laboratory, Aarhus University Barbara Held, Blaser Café AG, switzerland Gloria Pedroza, InterAmerican Coffee, switzerland

10

RoAstInG moDUle:

Morton Münchow, managing Director, Coffee mind

morten münchow entered the coffee business in 2004 as part of a university project explaining the chemistry of espresso coffee brewing to baristas. this project connected him with Cafe europa 1989 in Copenhagen who took him in 2004 to the sCAe show in Athens and to the nordic Barista Cup in Iceland to show his presentation on the biochemistry of cappuccino foam. morten has been a frequent speaker at the nordic Barista Cup since (2004, 2006, 2009 and 2011). Along with morten’s pioneering work on a scientific understanding of milk foaming at the food science Department of the University of Copenhagen, morten is increasingly involved with research on speciality coffee. His research involved the development of Cafemælk which is a special milk for use by baristas; during this research project morten developed a measurement method to measure quality of cappuccino foam that will soon be published in a journal of dairy technology. In 2005 morten was employed as a roast master in the newly established coffee roastery Kontra A/s Copenhagen where he was taught the craft of roasting. morten was taught the craft of roasting while working for Kontra A/s in Copenhagen in 2005, becoming a master roaster, this led to his consultant role with mercanta in 2007 and for coffee roasters worldwide. morten teaches at the london school of Coffee where he has developed his own unique approach to teaching coffee roasting. In 2013 morten was appointed to succeed filip Åkerblom and Daniela nowitzki in development of the coffee roasting part of sCAe’s Coffee Diploma system. even though morten has spent a lot of time teaching baristas basic barista craftsman ship and expert baristas about the science of espresso brewing and cappuccino foam creation, morten considers himself a coffee roaster and his passion is to teach people who are on the threshold of starting a new coffee roastery. morten has just launched an innovative online learning platform to make his different teachings and consultancy services easily available on an international scale: morten would like to thank the other members of the Roasting team for their help: Daniela Nowitzki, Probat Filip Akerblom, Kafferosteriet filip was involved in developing the format of the CDs roasting modules from 2010-2013 and was a key member of the Roasting Peer Group. John Thompson, Coffee nexus

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BReWInG moDUle:

David Locker, Head of Business Development, Bewleys

David locker comes from stoke-on-trent but broke free at the age of 19. He graduated with a BA in marketing from Chicago and has been involved in coffee for the last 12 years, the same time-frame as being married. At the age of 23 he represented Great Britain in the 800m and ranked 4th in the 800m indoors. He has been a member of the speciality Coffee Association europe education Committee for the last 4 years is the creator of the Brewing and Grinding module for the sCAe Coffee Diploma. His day job is Head of Business Development, training and Auditing for Bewley’s. David would like to thank the other members of the Brewing team for their help: Paul Stack, operations Director, marco Beverage systems Paul is from Cobh in Ireland with a Bsc. degree in Industrial Design. His post-graduate studies are in strategic R&D, manufacturing management and leadership. He is currently operations Director with marco Beverage systems, based in Dublin Ireland – a leading provider of hot water systems for the beverage industry worldwide and has been working in the coffee industry for 11 years. He has been an sCAe committee member for eight years and is a former chair of the sCAe education Committee. He has been the Programme leader of the sCAe Gold Cup & sCAe Gold Cup Research. He is the current Vice President of sCAe, due to take up the role of President in 2015. He is mar...