Summary of Level 1 Roasters Guild Program:
The Level 1 program is intended to develop necessary and sufficient knowledge and skills of a professional coffee roasting facility, including proficiency of basic specialty coffee roaster skills. The competencies represent the foundations of knowledge and skill of the roasting professional. Upon satisfactory completion of the course, candidates are awarded the Level 1 Certificate by the Roasters Guild and SCAA. This Level 1 program is for working, commercial roasters and minimum required time for completion of the program is 6 months. The 100-hour Roast Log must begin after the candidate registers for his or her first class of the course.

The requirements below are valid through December 31, 2013.

Level 1 Required Courses:

GE 151   Basic Green Coffee Grading §*
RP 112   Introduction to Roasting Concepts (former RP202 [A2])*
GE 103   Introduction to Cupping§
RP 104   Decaffeination*
GE 255   Organic Acids & The Chemistry of Coffee§
RP 206   Coffee Farming Basics* OR attend Roasters Guild Origin Trip §
RP 207   Green Coffee Processing* OR attend Roasters Guild Origin Trip
RP 208   Roaster Plant Safety*
GE 303   Triangulation§
RP 110   Basic Roasting Equipment & Operation*
RP 191   Roasting Log of 100 hours of commercial roasting

§ Not required for Licensed Q-Graders


Level 1 Required Classes (beginning 2014):

In order to maintain a Certificate program that evolves with the changing best practices in the industry, the Roasters Guild has updated the requirements for the Level 1 and Level 2 Roasting Certificate. Please use this chart to help decide how to complete the Level 1 certificate. To view more information on these changes, please click here.


Required Classes

  • 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
  • RP120 Profile Roasting Practices
  • RP223 Sample Roasting
  • CB205 Purchase, Finance, and Green Coffee Contracts
  • RP191 Roast Log – 100 hours

Essential Competencies (not requirements)

  • Green buying practices (CB205 and RP223)
  • Green grading (GE151, CB100)
  • Describe/knowledge base of farming & processing (& supply chain) (CB100, RG origin trip)
  • Basic roast profiles (RP120)
  • Basic cupping skills (SCAA cupping protocol) (GE103, CB100)
  • Basic brewing standards and demonstration (CP151)
  • Plant safety (RP208)
  • Roaster maintenance (RP209)
  • Production roaster operation (RP112, RP110)
  • Roast defects (RP112)
  • Machine design (RP110)
  • History of roasting equipment, naming types of roasters and basic equipment (RP110)
  • Sample roasting- describe its importance and uses (RP223)
  • Basic information on caffeine, decaffeination and roasting decafs (RP104)

Please note: Volunteering as a lead instructor or station instructor can be applied for credit for any of these courses provided the following:

  • Candidate must be a Certified SCAA Lead Instructor through the SCAA Instructor Development Program
  • Candidate must pass any written tests for courses
  • Candidate must be a Roasters Guild member in good standing at the time of the volunteer service
  • Volunteering must take place at an SCAA Event


Summary of Level 2 Roasters Guild Program:
The RG Certificate Program Level 2 develops intermediate and advanced skills necessary for coffee roasters to excel in the craft of specialty coffee roasting. The Level 2 course is organized into three areas: coffee and industry knowledge, roasting practical skills with a science underpinning, and sensory skills development. The Roasters Guild and SCAA will award the full Level 2 Certificate upon successful completion of the requirements outlined below.

The requirements below are valid through December 31, 2013.

Level 2 Required Courses:

RP 301   Advanced Green Coffee Processing
GE 202   Comparative Cupping §
GE 154   Sensory Skills Test, Parts 1, 2, and 3 §
CB 205   Purchase, Finance, & Green Coffee Contracts
GE 206   Grinding & Particle Size Analysis
RP 237   Packaging
CP 158   Golden Cup Fundamentals
RP 120   Profile Roasting Practices**
GE 153   Introduction to Le Nez du Café: Aroma of Coffee §
GE 212   CQI Matching Pairs
GE201   The SCAA Cupping Form & Peer Calibration §
RP 216   Identifying Defects in Roasting
GE 217   Coffee Lab Equipment: Use, Calibration, and Testing
RP 218   Introduction to Thermodynamics and Heat Transfer in Roasting
RP 219   Economics on a Coffee Farm: The Cost of Quality
RP 320   Basics of Organic Farming
CP 151   Introduction to Coffee Brewing & Extraction
GE 204   Defect Cupping
RP 223   Sample Roasting
RP 324   Air Quality from the Roaster
CP 225   Espresso Blending or Grind, Dose Tamp, Extract
CP 226   CQI General Knowledge Test
   CQI Green Grading Test
   Completed Roast Log showing 100 hours of Roasting

**Required course
§ Not required for Licensed Q-Graders


Level 2 Required Classes (beginning 2014)

In order to maintain a Certificate program that evolves with the changing best practices in the industry, the Roasters Guild has updated the requirements for the Level 1 and Level 2 Roasting Certificate. Read about these changes here. Please use this chart to help decide how to complete the Level 1 certificate. To view more information on these changes, please click here.

Coffee & Industry Knowledge

REQUIRED:
  • CP101 & CP102 Introduction to Espresso
  • GE255 Organic Acids & the Chemistry of Coffee
  • RP206 Coffee Farming (or Origin Trip)
  • RP207 Coffee Processing (or Origin Trip)

CHOOSE TWO (2) ELECTIVES:
  • 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)

REQUIRED:
  • GE206 Grinding and Particle Size Analysis
  • RP 218 Introduction to Heat Transfer in Roasting
  • RP237 Packaging
  • RP291 Roast Log of 100 hours

CHOOSE ONE (1) ELECTIVE:
  • GE217 Coffee Lab Equipment Use, Calibration & Testing
  • RP225 Espresso Roasting & Blending
  • RP 324 Air Quality from the Roaster

Sensory Skills Development

REQUIRED:
  • RP216 Identifying Defects in Roasting
  • GE201 The SCAA Cupping Form & Peer Calibration §
  • GE204 Defect Cupping

CHOOSE TWO (2) ELECTIVES:
  • 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) §

Essential Competencies (not requirements)

  • Basic Contracts and market strategies (CB206)
  • Purchasing, traffic, inventory management (CB230)
  • Heat transfer and roasting (RP218)
  • Profile development, advanced profiles; Prediction and knowledge about how profiling will affect a coffee (RP225)
  • Flavors attributed to profile roasting (GE153)
  • Cup on a higher, more advanced sensory level (GE201, GE202, GE303)
  • Proficient cupping skills (could teach others); Proficiency of using SCAA form & consistency & calibration with the industry (GE201)
  • Economics of origin, coffee farm (RP206, RP207, RP219, RP320, Origin Trip)
  • Basic coffee agronomy (diseases, varietals, cultivars, etc) (RP206, RP207, RP219, RP320, Origin Trip)
  • Crop cycles and seasonal schedules (RP206, RP207, RP219, RP320, CB206, Origin Trip)
  • Basic knowledge of certifications (CB206)
  • Organic farming knowledge (RP320)
  • Identifying defects in cupping & associated causes (RP216, GE204)
  • Basic air quality knowledge (RP324)
  • Can prepare espresso & brewed coffee and basic cafe drinks to standards (CP101, CP102, CP158)
  • Basic knowledge of packaging materials & product stability (RP237)

Please note: Volunteering as a lead instructor or station instructor can be applied for credit for any of these courses provided the following:

  • Candidate must be a Certified SCAA Lead Instructor through the SCAA Instructor Development Program
  • Candidate must pass any written tests for courses
  • Candidate must be a Roasters Guild member in good standing at the time of the volunteer service
  • Volunteering must take place at an SCAA Event

† 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.




Summary of Master Program:
This Level is currently in development. Please check back soon.


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