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. You will have the opportunity to register for desired courses upon completion of your 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 courses listed require a BGA Level 1 Certificate or a passing score on the CP190 Exam. Prerequisites will be verified. Number of years as a barista or work history does not exempt anyone from the required prerequisites. An introductory course does not mean participants are not experienced in their field, but an indicator that participants are just beginning with the SCAA curriculum. NO EXCEPTIONS!
Please be advised that CP103 Customer Service (required for Level 1 Certificate) and CB100 Seed to Cup (required for Level 2 Certificate) are not being offered at camp due to a high number off offerings online. CB100 schedule coming soon. If you are seeking a certificate it is recommended that you take these online classes prior to camp. Scheduled offerings can be found here.
Additionally, you will have the opportunity to register for fee based add on educational opportunities. This includes an offering of the BGA Level 1 Practical Exams and BGA Level 2 Practical Exam. Those interested in pursuing Level 2 testing must contact email@example.com for approval and verification of prerequisites prior to registration. In order to manage the testing environments and ensure exam integrity, only a limited number of exams will be given.
Please note: Listings noted with a * require Prerequisites. Classes noted with a ** are not included in camp registration and are being offered in conjunction with camp for a fee and with limited availability.
HANDS ON WORSKHOPS
CP101 Introduction to Espresso, Part 1 | This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for Barista Guild of America Certification – Level 1. This class is designed to enable students to: Identify key elements of espresso machines and equipment, List correct espresso preparation techniques, assess the quality of an espresso shot and Participate in Introduction to Espresso, Part Two.
CP102 Introduction to Espresso, Part 2 | This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certification – Level 1.
CP151 Introduction to Brewing, Part 1 | 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. This is a required class to become a Certified Golden Cup Technician.
CP152 Introduction to Brewing, Part 2 | Offered at Camp as a self guided and exploratory course, CP152 continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. An instructor will be on hand to guide you through the process. Limited capacity.
CP201 Grind, Dose, Tamp, Extract* | This class gives intermediate level baristas in depth experience and techniques of the espresso grinder, dosing and tamping. Baristas are given hands-on experience under the guidance of an SCAA Instructor to test and taste the impact and affect on espresso shots of dosing weight, distribution, and settling. This is a required class for Barista Guild of America Certification – Level Two. This is a required class for Barista Guild of America Certification – Level 2.
CP202 Espresso Bar Efficiency & Workflow* | Efficiency is a critical component of balancing customer service with excellence in quality. In this hands-on class, students learn skills to improve efficiency through improving drink preparation methods, ensuring quality control through increased attention to detail, and producing drinks of high quality quickly and effectively.
CP203 Latte Art* | Latte art is an extremely effective technique for drawing customers’ attention and simultaneously preparing a beverage of high quality. This class is a hands-on training class focusing first on developing the technique for steaming milk in order to pour latte art, and an introduction to the two basic latte art designs: heart and rosette. In small groups under the supervision of an instructor, students have the opportunity to steam milk and pour. The latte art technique takes hours of practice to perfect; accordingly students should not expect to master the latte art technique during class time, but will be prepared to practice effectively at their own businesses to develop latte art skills over time. This is a required class for Barista Guild of America Certification – Level 2.
CP204 Exploring Espresso Equipment* | This class is intended for the Intermediate Barista or coffee professional knowledgeable with content and skills presented in CP100 level classes. Topics cover basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Students recognize essential tools and common replacement items on common espresso machines. This is a required class for Barista Guild of America Certification – Level 2.
GE103 Introduction to Cupping | Cupping is the Specialty Coffee Industry’s standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation. This class can be applied for credit for Barista Guild of America Certification – Level 1. This class can be applied for credit.
GE200 Intro to Sensory Analysis | This class is an introduction to the field of sensory analysis. This class covers purposes of sensory analysis, such as product matching or reformulation and shelf-life studies. Participants are also introduced to the physiology and psychology of the senses: taste, sight, smell, texture and flavor. Individual differences and bias are touched on in this class, but covered more in depth in GE304 and GE308.
GE201 The SCAA Cupping Form & Peer Calibration* | The SCAA Cupping Form has been developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use. Students cup a variety of coffees and discuss scores in class to help calibrate and use a common language to discuss specialty coffee. Additionally, this class calibrates scores of coffee professionals on a selection of six specialty coffees. Open discussion and active participation is the driving force as participants align on the methods and concepts used to evaluate coffee. The tutorial of the SCAA Cupping Form precedes the cupping. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test. Recommended Prerequisite: “Seed to Cup” is recommended for students unfamiliar with the coffee supply chain. Knowledge of basic supply chain information is assumed in class. Required Prerequisite: GE103 – Introduction to Cupping.
LECTURES & PRESENTATIONS
Consumer Behavior Around Specialty Coffee | Nick Clark, WBC finalist, Current New Zealand Barista Champion, Chair of the New Zealand Barista Guild and owner of Flight Coffee NZ, presents a look at the consumer’s role in specialty coffee. This presentation will dive into this important topic and provide insight into how baristas can learn and grow by studying the consumer.
Back to the Real World: How to Organize an Effective Training Program | Every Café is looking for a dynamic and effective training program to enhance the skills of their associates. This lecture focuses on how to take the tools from Barista Camp and other industry events and develop them into a bar none training program. Presented by Ellie Matuszak, SCAA Director of Professional Development, you will not want to miss this unique opportunity.
Everything You Ever Wanted to Know About Competitions: Demos, Details & Rules for USBC, Brewers Cup, World Latte Art Championship & More | Competitions are opportunities for baristas to not only showcase their skills but also to enhance their skills. However, navigating the competition world can be overwhelming. This presentation offers tips, tricks, demos, rules and more that will give you some of the secrets to the world of competition and how to prepare to compete. Even if you aren’t looking to compete, you will learn how these top baristas take their skills to a whole new level.
Specialty Coffee Professional Development Panel & Discussion | Specialty coffee is an industry with vast and creative career offerings and opportunities. This panel takes a look at some of these unique roles and provides insight on how to develop your career and skill set to take your specialty coffee career to the next level. Networking, certificates, various career paths and other professional development tools and topics will be discussed. Q&A with the panel will be available.
Ideas, Innovations, & Challenges in Specialty Coffee: International Barista Forum featuring Nick Clark, Pete Licata, Trevor Corlett & Sonja Grant | This dynamic opening session will feature some of the most well known baristas in the industry discussing the topics, trends and challenges that are most important to you. An opportunity to submit questions and topics will be provided prior to camp and then they will be presented and discussed at this opening session. This will be an opener that you will not soon forget as no topic is off the table. Baristas of all levels will be challenged and engaged as we explore what is really going on in Specialty Coffee.
SYMPOSIUM@camp and Roundtable Discussions: The Coffee Space and the Barista | SYMPOSIUM is a well known annual specialty coffee event that is described as celebrating new thinking in coffee. The SYMPOSIUM organizers bring a taste of this event to camp, presenting the latest news and ideas in coffee and opening dialogue around it. Learn about and engage in the rapidly evolving world of specialty coffee! All registrants are invited and encouraged to attend SYMPOSIUM@camp and participate in the roundtable discussions with fellow coffee professionals.
The coffee space – the coffee shop, coffee bar, café, whatever you want to call it – has been a part of western culture for at least five hundred years. What is the function- social, intellectual, and culinary- of the coffee space? And what about the role of the barista? Peter evaluates the intellectual and cultural meaning of coffee shops and baristas, and then we’ll lead a discussion of how to evolve the coffee space and the coffee professional in the future.
Camp Team Cup | The team challenge, Camp Team Cup, will include competitions which will allow you to work on your skills and network with other camp attendees. You’ll start on Sunday 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 is Camp Team Cup 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.
Barista Camp 5K | Have a great time taking a run with the group! Go for a leisurely jog or turn up your jets to take home the prize! Prize to be announced.
Professional Development Education Counseling | If you would like to talk with an SCAA representative regarding your current certificate progress, map out which certificate is the best fit for you, review your individual profile and credits or if you have any other questions regarding BGA/SCAA Professional Development; make sure you sign up for an education counseling session. You will have the opportunity to sign up to meet one on one with a member of the Professional Department and get all of your questions answered.
ADDITIONAL OPPORTUNITIES (FEE BASED)
EXAM BP-1 – BGA Level 1 Exam** | The BGA Level 1 Practical Exam evaluates practical knowledge of a barista at the most basic level. Based on several elements of the BGA Certificate Level 1 curriculum, completion of these classes is recommended. Please see below for updated BGA Exam Policy and Procedure.
EXAM BP-2 – BGA Level 2 Exam** | The BGA Level 2 Practical Exam consists of a practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for Level 1 Certification in order to attempt the Level 2 Test. Required Prerequisites: Barista Guild of America L1 Certification, CP201 Grind, Dose, Tamp Extract, CP202 Espresso Bar Efficiency & Workflow, CP203 Latte Art, CP204 Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE ”Seed to Roaster” or ORIGIN Attend an SCAA Origin Trip. Please see below for updated BGA Exam Policy and Procedure. Please contact firstname.lastname@example.org if interested in attempting the Level 2 test. Upon verification of prerequisites a link will be sent to complete registration.
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 June 4/5. Level 2 Tests will be offered on arrival day only for those who have already completed all Level 2 coursework. Appointments for testing will not be made on site. THE COST FOR THE PRACTICAL ONLY IS $95.00. Written tests will be completed post camp with a separate registration. See below for new test structure guideline.
As of June 1, 2013 SCAA will be conducting all knowledge tests in our Certificate Programs (ie “written tests”) in a secure online format. 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) as well as faster turnaround times for reporting of results and awarding of credits and Certificates. The new online format will also allow participants all over the world, even those that cannot attend events, to take SCAA knowledge tests when it is convenient for them in the comfort of their own home or business. The tests will automatically be available in 39 languages including Spanish, Portuguese, Korean, Chinese, Japanese, French, Russian, and Italian to better serve our growing international student base.
Eligible students enrolled in BGA Certificate Programs will receive individual enrollment assignments from SCAA and a window of approximately two weeks in which to register and take the test at the time of the student’s choosing. All tests will be monitored by a live remote professional proctor, and a webcam is required to allow the proctor to monitor students during testing. For Barista Camp attendees, eligible students will receive their assignments following Camp.
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 trainings. Please visit the SCAA events page for the most up-to-date offering of practical tests.
The SCAA professional development programs depend on member feedback and continuous innovation in order to provide the most relevant and impactful programs that help our members advance individual company goals, creating a more vibrant and healthy industry. This initiative represents the culmination of years of member feedback, research, and negotiation and we are thrilled to take this very important step.