Classes & Event Descriptions

 

All classes and exams taken at Barista Camp will be recognized in the new unified curriculum and credit will transfer appropriately. Please review updates here including a chart of how SCAA certificates will transfer into the SCA education program: SCA Education Program Info.

Barista Camp offers numerous opportunities to take your professional development to the next level.  Your registration includes access to a variety of hands on workshops, lectures, group discussions and team building/networking events.  We are pleased to offer courses that apply toward Barista Level 1, Barista Level 2, Golden Cup and Coffee Tasters Level 1 Certificates all in one location!  You can review all of our current certificate programs and requirements here.

You will have the opportunity to register for your preferred courses during registration.  Class sizes are limited and are on a first come, first serve basis.  Certain workshops and lectures have prerequisites that must be completed prior to registration.  All Level 2 classes listed require a BGA Level 1 Certificate or a passing score on the Level 1 Exam.

Please be advised that CP103 Customer Service and CB100 Seed to Cup are not being offered at camp due to a high number of offerings online regularly.  Both are required for the Level 1 Certificate.  If you are seeking a certificate, it is recommended that you take these online classes prior to camp.  Scheduled offerings can be found here.

Several fee-based educational opportunities are available as add-ons at this event, such as the BGA Level 1 and Level 2Practical Exam.  In order to manage the testing environments and ensure exam integrity, only a limited number of exams will be given.

* Please note: Listings in red require prerequisites. Items in blue are limited availability, not included in the Camp registration fee and offered in conjunction with camp for additional cost.

 

HANDS ON WORKSHOPS

BARISTA PATHWAY – LEVEL 1 COURSES

All classes listed below plus CP103 Customer Service and CB100 Seed to Cup are required for the Level 1 Certificate as well as a passing score on the practical and the written exam.

CP101 Espresso and Milk Steaming Fundamentals, Part 1Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Participants work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class.  CP101 is designed to enable students to:

  • Discuss SCA espresso standards and current industry trends for established retailers and baristas
  • Demystify espresso machines, grinders, and espresso preparation techniques for beginners
  • Provide hands-on experience under guidance from SCA Instructors to prepare espresso, milk, and café drinks
  • Administer preventive maintenance to espresso equipment, including essential basic cleaning steps
  • Explain the importance of workstation cleanliness Introduction to Espresso.

During the overview lecture, participants learn the essential elements of a quality espresso; then, in small groups participants craft espresso using SCA protocols.

CP102 Espresso and Milk Steaming Fundamentals, Part 2 Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Participants work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class.  After learning basic theory on milk, industry-accepted recipes and steps of preparation, attendees are coached by station instructors on the espresso grinder and espresso machine, preparing espresso, steaming milk and preparing an industry-accepted beverages.

CP151/152 Brewing and Extraction Principles/Brewing and Extraction Principles AppliedThis class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry.  Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCA’s vetted standards.  CP151 provides this critical instruction and practice.   After a short break, Students return for CP152 which continues to explore the six essential elements of coffee brewing, both through manual brewing methods. Learners get hands-on time with the equipment. This is a required class in the new Foundations of Coffee and a prerequisite for all certificate programs, including the Golden Cup Technician Certificate.

GE103 Orientation to SCA Cupping – Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee.  Using the SCA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the protocol, and focus on basic vocabulary for objective, professional coffee quality evaluation.  This is one of the Foundations of Coffee classes and is required for other classes in all certificate programs.

BARISTA PATHWAY LEVEL 2 COURSES

CP201 Grind, Dose, Tamp, Extract – Intermediate-level baristas study in-depth techniques for use of two different types of espresso grinders, with additional practice in dosing, tamping and evaluating extraction.  SCA Instructors guide and coach baristas through class activities, testing and tasting the impact and effect on espresso shots of dosing weight, distribution, and settling. This is a required class for the Barista Level 2 Certificate.  Only those with the full Barista Level 1 Certificate are permitted to register for this class.

CP202 Espresso Bar Efficiency & Workflow – Efficiency is a critical component of balancing customer service with excellence in quality.  This class is designed to leverage barista skills to improve efficiency while maintaining quality of beverages and service.  Participants learn techniques under the guidance and coaching of SCA instructors, to increase drink production speed, ensure quality control through increased attention to detail, and manage a busy/clean station.  This is a required class for the Barista Level 2 Certificate.  Only those with the full Barista Level 1 Certificate are permitted to register for this class

CP203 Milk Essentials & Latte Art Practices – Latte art is an extremely effective technique for drawing customers’ attention and simultaneously preparing a beverage of high quality. After a short lecture on milk elements and milk substitutes, SCA Instructors provide hands-on training and coaching on basic latte art designs, plus give practice strategies for perfecting latte art technique.  This is a required class for the Barista Level 2 Certificate.  Only those with the full Barista Level 1 Certificate are permitted to register for this class

CP204 Espresso Machine Preventative Maintenance – This class covers basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted.  Participants recognize essential tools and normal replacement items on common espresso machines.  This is a required class for the Barista Level 2 Certificate.

GOLDEN CUP COURSES

CP151/152 Brewing and Extraction Principles/Brewing and Extraction Principles Applied- This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry.  Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCA’s vetted standards.  CP151 provides this critical instruction and practice.   After a short break, Students return for CP152 which continues to explore the six essential elements of coffee brewing, both through manual brewing methods. Learners get hands-on time with the equipment. This is a required class in the new Foundations of Coffee and a prerequisite for all certificate programs, including the Golden Cup Technician Certificate.

 

COFFEE TASTER PATHWAY LEVEL 1

CP151/152 Brewing and Extraction Principles/Brewing and Extraction Principles AppliedThis class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry.  Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCA’s vetted standards.  CP151 provides this critical instruction and practice.   After a short break, Students return for CP152 which continues to explore the six essential elements of coffee brewing, both through manual brewing methods. Learners get hands-on time with the equipment. This is a required class in the new Foundations of Coffee and a prerequisite for all certificate programs, including the Golden Cup Technician Certificate.

GE103 Orientation to SCA Cupping – Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee.  Using the SCA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the protocol, and focus on basic vocabulary for objective, professional coffee quality evaluation.  This is one of the Foundations of Coffee classes and is required for other classes in all certificate programs.

 

GROUP EVENTS & PRESENTATIONS

Ask the Supply Chain! featuring Anne Costello, Lincoln Fowler, Dana Foster and Luis Rodriguez – Rust? Farm Workers rights? Producer succession? Transparency? What are the most pressing issues facing our industry between seed and cup? This panel discussion will feature representatives from various points in the supply chain to delve into the real issues they face. The panel will be followed by round table group conversations to dig deeper into some of these topics.

Espresso: An Exploration of Global Practices – featuring David Fasman – During this lecture and discussion, we will review the results of the recent BGA espresso survey, discuss the implications of the results and explore on the future of espresso best practices. The intent behind the survey was to examine how people are pulling espresso around the world. Some of the results were expected, while others were not. This is sure to be an interesting discussion; full of information that helps solidify our current understanding of espresso while providing new perspectives on current practices.

 

Chemistry of Tea – Hone your senses and learn to unlock the flavors you want from your tea leaves, while avoiding common mistakes. An in-depth look at the chemical composition of the tea leaf and how it translates to taste. This is an ideal class for those interested in presenting tea with the same care and attention as their coffee.

How Did I Get Here? A panel of coffee professionals will tell their stories about how they went from their barista positions to other careers in coffee with a Q&A to follow.

Team Challenges – The team challenges will include competitions which will allow you to work on your skills and network with other camp attendees. You’ll start on Monday evening following the Opening Reception and Dinner by meeting your team which will be comprised of baristas of all levels of experience.  Additional challenges will take place throughout Camp with the grand finale challenge on Wednesday night followed by the award ceremony. So, what are Team Challenges all about?  It’s about having fun, testing your skills alongside some of the best baristas in the business and representin’ for your company!  Each day there will be different challenges focused on Barista Skills, team cohesiveness, and getting to know your fellow camp goers.

ADDITIONAL OPPORTUNITIES (FEE BASED)

EXM BP-1 – BGA Level 1 Exam – The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing.  Test out candidates are highly encouraged to attend the online intensive test preparation class (CP200).  Please see the SCA Upcoming Events page for dates and times. BGA/SCA Member Pricing:  $95, Non Member Pricing:  $125

EXM BP-2 – BGA Level 2 Exam – The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years.  The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate.  For this reason, there is a 3-month required practice period after all classes are completed before candidates may register for this test. (This rule may be appealed in very special cases under special circumstances no less than 6 weeks prior to the event without exception, and approval is NOT guaranteed).  PRICE: SCA/RG/BGA: $95 NON-MEM: $125

NOTE ON CERTIFICATE TESTING
The BGA Level 1 Practical Exam (EXAM BP-1) and BGA Level 2 Practical Exam (EXAM BP-2) will be given in conjunction with Barista Camp but are not included in registration fee. In order to offer proper testing environment and to maintain the integrity of our exams, there will be a limited number of test offerings. If you are interested in completing testing for a BGA Level 1 or Level 2 Certificate you must register for it separately for an additional fee. Level 1 Tests will be given on January 26/27. Level 2 Tests will be offered only for those who have completed all Level 2 coursework prior to camp. Appointments for testing will not be made on site. THE COST FOR THE PRACTICAL ONLY IS $95.00 for members.

Written tests are given online for a separate fee. See below for test structure guideline.

  • The test is offered monthly during the last two weeks of the month.
  • You must register for the exam two weeks prior to the testing period. Click here to see registration deadlines and testing dates (scroll to bottom of page).
  • Cost: $95 for BG, RG and SCA members.  Retakes are also $95.  If you are a nonmember, cost is $125
  • Once you sign up and pay for the exam you will then be sent an email asking you to reserve a specific testing time.  You can test any day and time during the testing period.
  • The email you receive will tell you what equipment you need to access the test.
  • On test day, you will be remotely connected VIA a webcam to a live Proctor who will administer and proctor the exam.
  • You will receive your test results upon submission of the exam to the proctor.  You must pass the exam with an 82%.

 

Skills tests requiring practical assessment (with equipment, etc.) will not be affected. Practical tests will be delivered on-site at Barista Camp as well as at future SCA events. Click here for the most up-to-date offering of practical tests.