The Roasters Guild (RG) offers certificate classes at regional SCAA Skill-Building Workshops throughout the year and at our annual events, the SCAA Exposition and Roasters Guild Retreat. Please check back for updates to course offerings and keep an eye out for events coming to your area. To learn more about Roasters Guild Certificates and view the list of certified Roasters, visit the RG website.
Coffee & Industry Knowledge
Required:
Level 1 Roaster Certificate
Required Classes for Level 1 Roaster beginning 2014:| CB100 | Seed to Cup |
| CP151 & CP152 | Introduction to Brewing and Extraction |
| GE103 | Introduction to Cupping |
| RP110 | Basic Roasting Equipment |
| RP112 | Introductory Concepts of Roasting |
| RP208 | Roaster Plant Safety |
| GE151 | Green Coffee Grading |
| RP104 | Decaffeination |
| RP112 | Profile Roasting Practices |
| RP223 | Sample Roasting |
| CB205 | Purchase, Finance, and Green Coffee Contracts |
| RP191 | Roast Log – 100 hours Download Roast Log | Roast Log Submission Form |
Level 2 Roaster Certificate
Required Classes for Level 2 Roaster beginning 2014:Coffee & Industry Knowledge
Required:
| CP101 & CP102 | Introduction to Espresso (OR CP121 Introduction to Espresso for Roasters and Sensory Analysts) | ||||||||||||||||||
| GE255 | Organic Acids & the Chemistry of Coffee | ||||||||||||||||||
| RP206 | Coffee Farming (or Origin Trip) | Request for Credit Form | ||||||||||||||||||
| RP207 | Coffee Processing (or Origin Trip) | Request for Credit Form | ||||||||||||||||||
Choose Two (2) Electives: |
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| CB206 | Coffee Market Dynamics | ||||||||||||||||||
| CB230 | Essentials of Supply Chain Management | ||||||||||||||||||
| CP201 | Grind, Dose, Tamp, Extract | ||||||||||||||||||
| RP219 | Economics on a Coffee Farm: The Cost of Quality | ||||||||||||||||||
| RP 320 | Basics of Organic Coffee Farming | ||||||||||||||||||
| SC310 | Science Seminar (topics vary) | ||||||||||||||||||
Roasting Practical Skills with Science Underpinning |
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| Required: |
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| GE206 | Grinding and Particle Size Analysis | ||||||||||||||||||
| RP 218 | Introduction to Heat Transfer in Roasting | ||||||||||||||||||
| RP237 | Packaging | ||||||||||||||||||
| RP291 | Roast Log of 100 hours Download Roast Log | Roast Log Submission Form |
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Choose One (1) Elective: |
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| GE217 | Coffee Lab Equipment Use, Calibration & Testing | ||||||||||||||||||
| RP225 | Espresso Roasting & Blending | ||||||||||||||||||
| RP 324 | Air Quality from the Roaster | ||||||||||||||||||
Sensory Skills Development |
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| Required: |
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| RP216 | Identifying Defects in Roasting | ||||||||||||||||||
| GE201 | The SCAA Cupping Form & Peer Calibration * | ||||||||||||||||||
| GE204 | Defect Cupping | ||||||||||||||||||
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Choose Two (2) Electives: |
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| CP158 | Golden Cup Fundamentals | ||||||||||||||||||
| GE202 | Comparative Cupping | ||||||||||||||||||
| GE303 | Triangulation Cupping * | ||||||||||||||||||
| GE153 | Le Nez du Café: Aroma of Coffee (or GE261) * | ||||||||||||||||||
| GE154 | Sensory Skills Test, parts 1, 2, and 3 (must pass) * | ||||||||||||||||||
* Not required by Licensed Q-Graders
† Candidates can take classes that apply towards credit in the Level 1 and Level 2 Certificates simultaneously, but completion of Level 2 cannot be awarded unless and until Level 1 Requirements are completed.
† Candidates can take classes that apply towards credit in the Level 1 and Level 2 Certificates simultaneously, but completion of Level 2 cannot be awarded unless and until Level 1 Requirements are completed.
