SCI ROASTING LEVEL 3

SCI Roasting Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Explore more scientific theory & skills involving roast profiling for different types of beans and extraction methods; blending and advanced sensory analysis; and an indepth look at roast coffee quality improving programs.

Track 2 - Business: 

Involves an in-depth look at how to apply sensory applications in running a successful roastery.

• Extensive relevant experience is recommended before attempting this level.

• Pre-requisite: SCI Sensory Level 2, SCI Roasting Level 2, SCI Green Coffee Level 2 (recommended only)

In this course you will learn:

Day 1: Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

Day 2: Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

Day 3: Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.

Torch Coffee Lab Yunnan - China

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

This course explores the following topics: 

Day 1: Physical inspection of green beans, basic sample roasting practices.

Day 2: Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).

Day 3: Consistent industrial roasting at different degrees of roast using a roast log. Cupping and discussion of results.

Torch Coffee Lab Yunnan - China

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

1. General Knowledge

2. Sensory Test

3. Olfactory Test

4. Triangulation

5. Matching Pairs

6. Roast Sample ID

7. Green Grading

8. Roasted Grading (quakers)

9. Coffee Cupping

About Instructor -- Marty Pollack

• CQI Q Grader and R Grader Instructor

• SCA AST

• Co-Founder of Torch Coffee Company and Sustainable Coffee Institute

Foundation: this is a 3 day mandatory course for new students wanting to learn more or to standardize more experienced students. (required to advance). 

Classes include: Intro to SCI, Intro to Coffee, and SCI Sensory Foundation.

Torch Coffee Lab Yunnan - China

Why you need Calibration? Every 3 year, Q graders need to attend the calibration test to make sure cuppers still have the professional ability to evaluate coffee. All students that pass extend the certification for 3 more years!

Calibration Requirement: Cup 3 flights of coffee，at least pass 2 flights

If you get your Q certificate from June 2016 to June 2017 you should attend the Calibration!

Inclusive of a Coffee Origin Farm Tour on 8th Dec 2019

• In-depth look at different brands of equipment

• Learn about the different types of blending, American style (2-3 origins) vs complex Italian style (10+ origins).

• See impacts of roasting (degree and time) and origin on flavor impact.

• Learn about different ways that people are recycling the spent coffee grounds post-brewing.

Torch Coffee Lab Yunnan China

In this course you will learn: 

Day 1: Overview of espresso machines, different types and functionality. Pros and cons. Simple to extremely complex (3 boilers per group head). Boiler systems discussion. Take apart steam wands, group heads, gaskets, boiler, put back together. Learn maintenance. Overview of grinders, different types and functionality. Pros and cons. Side by side comparison of different grinder types and burr types on flavor impact. Take apart and put back together grinders. Learn maintenance.

Day 2: Learn about the different processes that milk goes through and the impact on the quality of the milk and coffee beverage. Learn and practice steaming different fat content as well as other types (soy, UHT vs fresh, organic, etc.) and see impact on final beverage as well as different techniques for steaming. Practice advanced latte art.

Day 3: Overview of Barista and Latte art competition rules. Receive tips on competing and simulate competition environment.

Torch Coffee Lab Yunnan China

As a barista, it’s critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialised levels learn how to blend espresso beans. 

In this course you will learn: 

Day 1: Overview of espresso machine and grinder models and functionality. Practice adjustment of equipment and proper protocols, as well as proper machine maintenance. Keys of customer service.

Day 2: Milk. Learn what proper milk texture is (quality and beverage differences) and proper milk foaming techniques. Learn basic latte-art pouring techniques.

Day 3:  Farm Tour & Continued practice of latte art and machine operation. 

Torch Coffee Lab Yunnan China

A five-day course with a six-month implementation plan.

Focuses on :

• The skills need to be a good coffee shop manager

• The job scope of a coffee shop manager

• The authority and shared of responsibility between the coffee shop manager & owner

• Brand Building & Marketing

• Optimise plan of Coffee Shop Operation

• Financial , Human Resources & Inventory Management

• Problems Solving Skills

Highlight of the Class:

• 6 months implementation tracking system with our course instructors

• Tools-based teaching method, tools will be shared after class for direct-implementation in your coffee shop.

• Solve the root problem you are facing at your coffee shop management

• Money-back guarantee if your coffee shop is not more profitable after six month of implementation system & tools provided.

Location: Torch Lab，Pu'er

• Water Chemistry .

• Profile brewing- how to dial in a brew for different origins 

• Comparison of alternative filtering/steeping methods available. 

• Look at creative ways of using more traditional brewing methods to create more unique beverages.

• Specialty Drink creation.

• Balance of brewing skills and espresso skills.

Torch Coffee Lab Yunnan China

The brewing module takes an in-depth hands on approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, blending techniques with different single origins, and learning about competition techniques. 

Day 1: Overview of traditional and less common brewing methods and techniques.  

Day 2: Learn different cold brewing techniques, equipment, and results. 

Day 3: Overview of Brewer’s Cup competition rules. Receive tips on competing and simulate competition environment. 

Torch Coffee Lab Yunnan China

The brewing module takes an in-depth hands on approach to learning commonly used as well as more advanced brewing techniques, including multiple cold brewing methods. Other topics covered are bypass brewing, blending techniques with different single origins, and learning about competition techniques. 

Day 1: Overview of traditional brewing methods. Discussion of variables that affect extraction. Measuring strength and extraction to confirm results.

Day 2: Experiment with traditional and by-pass brewing to optimize extraction and flavor. Compare automated with manual brewing systems and results.

Day 3: Continued discussion and practice of variables that affect extraction, including roasting affects. 

Torch Coffee Lab Yunnan China

SCI SENSORY LEVEL 3 SCI 感官三级 SCI Sensory Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills:

Day 1: Overview current market trends. Overview of sensory evaluation of quality and different systems used (SCA, COE, SCI). Physical inspection and grading systems. Odor, color and homogeneity, shape, size, moisture content and drying quality, density, grading (classification and counting of defect). Table of defects. Grading formats and classification systems (examples from Brazil, Colombia, Guatemala and other countries).

Day 2: Cupping and results discussion of different in-depth/research processing methods (naturals, washed, honeys; fermentation types and times; drying technologies and temp.) Cupping different species, improved catimor hybrids and Arabica varietals as well as an in-depth Robusta component, with some discussion of other species (Liberica, Excelsa).

Day 3: Roasting theory and sample roasting protocols. Cupping different roast profiles based on degree and time.

Track 2 - Business:

Involves an in-depth look at how to apply sensory applications in making successful business decisions.

Extensive relevant experience is recommended before attempting this level. Pre-requisite: SCI Sensory Level 2, SCI Roasting Level 2, SCI Green Coffee Level 2

Torch Coffee Lab Yunnan China

Day 1: Introduction, coffee history and market trends. Specialty coffee and sensory evaluation of quality. General physical inspection, roasting, brewing (water quality and temperature, extraction ratio), and review cupping protocols and standards. Physical inspection and grading systems. Odor, color and homogeneity, shape, size, moisture content and drying quality, density, and grading.

Day 2: Chemistry of aroma precursors in coffee and their role in flavor integration. Practice with aroma vials and descriptors. Calibration in intensity and complexity of fragrance-aroma and use of aroma descriptors. Theory and practice of aromatic taints and defects. Theory of taste precursors; origin, perception threshold and taste dynamics. Identification of 5 basic tastes and calibration on intensity and quality. Taste modulation theory and exercises. Theory and practice of texture. Flavor modulation by polyphenols and fats in coffee.

Day 3: Review SCA cupping protocols and format. Cupping tutoring using the SCA format by stages and sharing descriptors (not scores). Cupping different processing methods (naturals, washed, honeys; fermentation types and times; drying technologies and temp.) and different species, improved catimor hybrids and Arabica varietals. Cupping skills testing: precision (finding the right grade), calibration (deviation from the group), consistency (scoring the same sample consistently), spread (save cupping) and defect detection.

The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

Pre-requisite: Sensory Level 1 (recommended only)

Torch Coffee Lab Yunnan China

Day 1: Specialty coffee and sensory evaluation of quality. General physical inspection, roasting, brewing (water quality and temperature, extraction ratio), and SCI cupping protocols and standards.

Day 2: Basic theory of aroma perception. Practice with aroma vials and descriptors. Identification of basic tastes (sugars, organic acids, salts, bitter and umami) and calibration on intensity and quality (modulation).

Day 3: Introduction and informal exercises of affective, discriminative and descriptive cupping of the same coffees. Cupping tutoring. Learning the SCA cupping protocols and format. Cupping tutoring using the SCA format and sharing descriptors. Cupping different origins (defining flavor profiles) and basic processing methods (naturals, washed, honeys).

The Level 1 requires no previous experience.

Torch Coffee Lab Yunnan China

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

1. General Knowledge

2. Sensory Test

3. Olfactory Test

4. Triangulation

5. Matching Pairs

6. Roast Sample ID

7. Green Grading

8. Roasted Grading (quakers)

9. Coffee Cupping

About Instructor -- Marty Pollack

• CQI Q Grader and R Grader Instructor

• SCA AST

• Co-Founder of Torch Coffee Company and Sustainable Coffee Institute

Foundation: this is a 3 day mandatory course for new students wanting to learn more or to standardize more experienced students. (required to advance). 

Classes include: Intro to SCI, Intro to Coffee, and SCI Sensory Foundation.

Torch Coffee Lab Yunnan - China

Why you need Calibration? Every 3 year, Q graders need to attend the calibration test to make sure cuppers still have the professional ability to evaluate coffee. All students that pass extend the certification for 3 more years!

Calibration Requirement: Cup 3 flights of coffee，at least pass 2 flights

If you get your Q certificate from June 2016 to June 2017 you should attend the Calibration!

Inclusive of a Coffee Origin Farm Tour on 8th Dec 2019

The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.  This modules involves both theory and practice and students will be required to successfully perform all said methods. 

Day 1: Overview of basic processing methods. Start and monitor samples of each simple method. 

Day 2: Cupping and discussion of processing methods. Discussion on drying best practices and affect on processing. Continued monitoring of processing methods. 

Day 3: Cupping and discussion of further processing methods. Discussion of storage best practices. Continued monitoring of processing methods. 

• The Level 1 requires no previous experience.

A five-day course with a six-month implementation plan.

Focuses on :

• The skills need to be a good coffee shop manager

• The job scope of a coffee shop manager

• The authority and shared of responsibility between the coffee shop manager & owner

• Brand Building & Marketing

• Optimise plan of Coffee Shop Operation

• Financial , Human Resources & Inventory Management

• Problems Solving Skills

Highlight of the Class:

• 6 months implementation tracking system with our course instructors

• Tools-based teaching method, tools will be shared after class for direct-implementation in your coffee shop.

• Solve the root problem you are facing at your coffee shop management

• Money-back guarantee if your coffee shop is not more profitable after six month of implementation system & tools provided.

Location: Torch Lab，Pu'er

SCI ROASTING LEVEL 3

SCI Roasting Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Explore more scientific theory & skills involving roast profiling for different types of beans and extraction methods; blending and advanced sensory analysis; and an indepth look at roast coffee quality improving programs.

Track 2 - Business: 

Involves an in-depth look at how to apply sensory applications in running a successful roastery.

• Extensive relevant experience is recommended before attempting this level.

• Pre-requisite: SCI Sensory Level 2, SCI Roasting Level 2, SCI Green Coffee Level 2 (recommended only)

In this course you will learn:

Day 1: Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

Day 2: Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

Day 3: Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.

Torch Coffee Lab Yunnan - China

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

This course explores the following topics: 

Day 1: Physical inspection of green beans, basic sample roasting practices.

Day 2: Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).

Day 3: Consistent industrial roasting at different degrees of roast using a roast log. Cupping and discussion of results.

Torch Coffee Lab Yunnan - China

The 7 Steps to become a certified SCI Instructor :

1. Complete a module study to get 50 credit hours

2. Participate in SCI Instructor Program (SIP)

3. Obtain approval from the Instructor Manager & Professional Development Association

4. Class conducted should be observe by a certified instructor, as an assistant and teach a course.

5. As a part of course testing, candidates are require to create original teaching materials.

6. Upon approval from the certified instructors, you will be a certified new SIP

   and you are require to participate in the annual calibration and curriculum improvement class.

7. Pay a loyalty fee of $1000/year before start teaching a class.

Venue: Torch Coffee Lab, Yunnan

Camp for four days, three nights, twenty mountain men and one location. Open to males and females. The price includes accommodation and meals.

Click on the booking now for more details.

SCI Processing Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: In-depth discussion on new experimental coffee processing methods, and affect on quality. Discussion and practice adding outside elements into processing (yeast, sugars, pulp, etc.). Discussion of defects, how they are formed, prevention, and defect profiling.

Day 2: Design an ideal coffee production layout, from harvest to storage, the best equipment, best design, pros and cons of each. Cupping of advanced experimental methods. Learn to profile advanced methods. 

Day 3: Class discussion and creation of new experimental method to be produced on a trial basis for coming year, based on previous discussion and research. Start new method and begin monitoring. 

Track 2 - Business: 

Involves an in-depth look at how to apply processing applications in running a successful business.

• Extensive relevant experience is recommended before attempting this level.

• Pre-requisite: SCI Processing Level 2, SCI Sensory Level 2, SCI Farming Level 2(recommended only)

Day 1: Overview of basic processing methods, as well as variants of these methods. Start and monitor samples of each method. Discussion of variety, sugar content, and impact on quality.

Day 2: Cupping and discussion of experimental processing methods. In depth discussion on drying methods, embryogenic activity, fermentation, best practices and affect on processing. Continued monitoring of processing methods.

Day 3: Further cupping and discussion of experimental processing methods. In-depth discussion on proper storage techniques, as well as types ofprocessing equipment, cleaning and maintenance best practices. 

• The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

• Pre-requisite: SCI Processing Level 1 (recommended only)

The 7 Steps to become a certified SCI Instructor :

1. Complete a module study to get 50 credit hours

2. Participate in SCI Instructor Program (SIP)

3. Obtain approval from the Instructor Manager & Professional Development Association

4. Class conducted should be observe by a certified instructor, as an assistant and teach a course.

5. As a part of course testing, candidates are require to create original teaching materials.

6. Upon approval from the certified instructors, you will be a certified new SIP

   and you are require to participate in the annual calibration and curriculum improvement class.

7. Pay a loyalty fee of $1000/year before start teaching a class.

Venue: Torch Coffee Lab, Yunnan

Robusta Grader

Launched in collaboration with the Uganda Coffee Development Authority, the Robusta Coffee Resident Course aims to: Improve the quality of the original Robusta coffee in Uganda, and train coffee professionals on robusta standards Good looking.

The booklet and standards are similar to Arabica, but the concepts and formulas have been modified accordingly. To obtain the Robusta certification, candidates must pass all 22 individual tests in the The six-day course is conducted by a certified instructor, and those who do not pass all departments can Restore tests during the course or at any time after 18 months.

The evaluation license certificate is valid for three years and can be renewed upon completion of the approved calibration test.