Classes & Event Descriptions

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Barista Camp offers every opportunity you need to take your career to the next level! Your registration includes access to a variety of hands-on classes, 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 certificate programs and requirements here.

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. Prerequisites will be verified.

If you are seeking a certificate, it is recommended that you take your prerequisites online  prior to coming to Camp. A list of upcoming classes can be found here.

Several fee-based educational opportunities are available as add-ons at this event, such as the BGA Level 1 Practical Exam. The BGA Level 2 Practical Exam is also offered, but on a case-by-case basis, as Level 2 requires a workplace practice period of 3 months after course completion. Those interested in pursuing Level 2 testing should contact hneuproler@scaa.org for approval and verification of prerequisites prior to registration. Only a limited number of exams will be given!

PATHWAY CLASSES

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 1- 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. CP101 is designed to enable students to:

  • Discuss SCAA 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 SCAA 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 SCAA 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 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 SCAA’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 SCAA Cupping – Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Using the SCAA 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. SCAA 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 SCAA 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, SCAA 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 SCAA’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 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 SCAA’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 SCAA Cupping – Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Using the SCAA 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
Opening Session: The Chemistry of Water – Presented by Christopher Hendon, Co-Author of Water for Coffee, this presentation takes a look at the chemistry of water and its impact on the flavor of beverages made with it.  The talk begins with a general overview of chemistry slowly focusing on the production of coffee (both hot and cold).  The talk also contains information on how water filtration units function and educates attendees on making the right water treatment decision.  Finally, there will be a tasting of coffee brewed with doctored waters to demonstrate the role of dissolved minerals in coffee perception.  Attendees should leave with an in depth knowledge of water chemistry, several questions relating to their prospective and current shops, and a need to go and titrate their water themselves to help them rationalize what they have been tasting.

Extract: Building Your Milk Palate – Have you ever tasted two milks side-by-side and wondered how they could be so different? Or had the same coffee at two different cafes and why the cappuccinos highlighted totally different flavors?  In this exercise, we’ll compare the taste of milks from different dairies. We’ll also explore the taste differences of pasteurization methods.

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.

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 representing your company!  Each day there will be different challenges focused on barista skills, team cohesiveness, and getting to know your fellow campers.

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 SCAA Upcoming Events page for dates and times. BGA/SCAA 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: SCAA/RG/BGA: $95 NON-MEM: $125

PRE-CAMP OFFERINGS (fee based)

GE353 The Coffee Tasters Flavor Wheel – Offered September 20, 12:30-3 PM – The SCAA Coffee Tasters Flavor Wheel is a tool designed for professional coffee cuppers that defines common industry terminology used in the sensory evaluation of coffee.  The wheel offers insight into how those characteristics develop and gives specialty coffee professionals the tools to articulate sensory experiences.  This class succinctly illuminates the development and theory behind the wheel and delves into the right half of the right wheel.  The class begins with distinguishing the aroma categories and culminates with an activity with 9 representative coffee samples that demonstrate tastes on the Flavor Wheel.  This is a class for advanced coffee professionals.  Required prerequisites will be enforced.

Required Prerequisites: Seed to Cup (CB100), Brewing and Extraction Principles & Principles Applied (CP151 & CP152), Orientation to SCAA Cupping (GE103), Introduction to Sensory Analysis (GE200) and Le Nez du Café Aroma of Coffee (GE153). CB100 can be taken online.
PRICE: SCAA/RG/BGA: $145 NON-MEM: $245

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.

SCAA conducts all knowledge tests in our Certificate Programs (i.e. “written tests”) in a secure online format. These tests are known as E-Exams. This exciting new digital system will allow for easier participant access to tests (all that is needed is a computer that has internet access and a working webcam) faster reporting of results and convenient testing times for students all over the world.

Please see below for the specific details regarding the Barista Level 1 Written E- Exam (EXAM BW-1) offered exclusively online.

  • The test is offered monthly (except in April) 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 SCAA 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 SCAA events and training. Please see here for the most up-to-date offering of practical tests.

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