SCI Brewing Level 1
Apr
15
to Apr 17

SCI Brewing Level 1

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS
  • Overview of traditional brewing methods.

  • Compare automated with manual brewing systems and results.

  • Discussion of variables that affect extracion.measurig strength and extraction to cinfirm results.

  • Continued discussion and practice of variables that affect extraction including roasting affects.

Location: Torch Coffee Lab Yunnan China

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SCI Processing Level 3
Mar
21
to Mar 23

SCI Processing Level 3

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

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)

Location: Torch Coffee Lab, Yunnan

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SCI Processing Level 2
Mar
18
to Mar 20

SCI Processing Level 2

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

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)

Location: Torch Coffee Lab, Yunnan

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SCI Processing Level 1
Mar
11
to Mar 13

SCI Processing Level 1

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

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.

Location: Torch Coffee Lab, Yunnan

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SCI Coffee Shop Manager
Jan
14
to Jan 19

SCI Coffee Shop Manager

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

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 Coffee Lab, Yunnan

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SCI Instructor Program (SIP)
Jan
14
to Jan 15

SCI Instructor Program (SIP)

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

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.

Torch Coffee Lab Yunnan China

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SCI Processing Level 3
Jan
10
to Jan 12

SCI Processing Level 3

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

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)

Location: Torch Coffee Lab, Yunnan

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SCI Processing Level 2
Jan
7
to Jan 9

SCI Processing Level 2

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)

Location: Torch Coffee Lab, Yunnan

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SCI Processing Level 1
Jan
3
to Jan 5

SCI Processing Level 1

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.

Location: Torch Coffee Lab, Yunnan

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SCI Coffee Shop Manager
Dec
12
to Dec 16

SCI Coffee Shop Manager

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: Shanghai, Rinascimento Coffee

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SCI Roasting Level 3
Dec
3
to Dec 5

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)

Torch Coffee Lab Yunnan - China

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SCI Roasting Level 2
Nov
29
to Dec 1

SCI Roasting Level 2

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

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

  • 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

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SCI Roasting Level 1
Nov
26
to Nov 28

SCI Roasting Level 1

  • Torch Coffee Lab Yunnan (map)
  • Google Calendar ICS

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

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SCI Green Coffee Level 3
Nov
23
to Nov 24

SCI Green Coffee Level 3

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

SCI Green Coffee 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: Participate in green trading simulation/competition. Compete based on current market prices and conditions. 

Day 2: In-depth overview of specific regions by origin, affect on green coffee (varieties, flavor/quality, price, processing practices, grading systems). Cupping comparison.

Day 3: Continued origin specific discussion, cupping comparison of specific regions within origins, as well as separate processing methods and affect on quality. Complete green trading simulation.

Track 2 - Business: 

Involves an in-depth look at how to apply green buying and selling applications in running a successful business.

  • Extensive relevant experience is recommended before attempting this level.

  • Pre-requisite: SCI Green Coffee Level 2, SCI Sensory Level 1, SCI Processing Level 1

Location: Torch Coffee Lab, Yunnan

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SCI Green Coffee Level 2
Nov
21
to Nov 22

SCI Green Coffee Level 2

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

Day 1: Discussion of different origins, different grading methods and requirements. Different bagging sizes, regulations. Looking at factors that affect price by origin.

Day 2: In-depth discussion on coffee buying, trading, contracts. Specialty vs commodity beans. In-depth green grading of different coffee processes, as well as species and varieties. Cupping comparison of effects of processing and species on flavor. 

Day 3: In-depth look at milling, storage and transportation, best practices and affect on quality and price. Discussion of green coffee certifications and requirements.

  • 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: Green Coffee Level 1

Location: Torch Coffee Lab, Yunnan

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SCI Roasting Level 2
Nov
20
to Nov 22

SCI Roasting Level 2

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

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

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

  • 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 Alam Almaqahi, Riyadh

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SCI Green Coffee Level 1
Nov
19
to Nov 20

SCI Green Coffee Level 1

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

The Green Coffee module is a comprehensive program created to give an individual a clear understanding and game plan for evaluating, importing and navigating coffee buying intricacies. Topics that will be covered include: assessing green bean quality, importing, storage, coffee aging, working with seasonal coffee, meeting producers, building long-term relationships, market trends, commodity contracts, pricing and finding vs. creating quality. 

Day 1: Overview of coffee supply chain, different stakeholders. In-depth discussion and practice of green grading coffee. Different parts of the bean, and affects of processing/storage. 

Day 2: Discussion of green buying, coffee contracts and terms, documentation required. Discuss how to make a green buying plan (for roasters). 

Day 3: Brief overview of processing and flavor and visual affects on green coffee. Overview of dry mill, sorting and grading and storage of green coffee. 

  • The Level 1 requires no previous experience.

Location: Torch Coffee Lab, Yunnan

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SCI Roasting Level 1
Nov
17
to Nov 19

SCI Roasting Level 1

  • Torch Coffee Lab Alam Almaqahi (map)
  • Google Calendar ICS

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 Alam Almaqahi,Riyadh

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SCI Processing Level 3
Nov
15
to Nov 17

SCI Processing Level 3

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

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)

Location: Torch Coffee Lab, Yunnan

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SCI Processing Level 2
Nov
12
to Nov 14

SCI Processing Level 2

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

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)

Location: Torch Coffee Lab, Yunnan

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SCI Processing Level 1
Nov
8
to Nov 10

SCI Processing Level 1

  • Torch Coffee Lab, Yunnan (map)
  • Google Calendar ICS

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.

Location: Torch Coffee Lab, Yunnan

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SCI Coffee Shop Manager Course
Nov
1
to Nov 5

SCI Coffee Shop Manager Course

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: Cago Coffee, Kunming, China

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SCI Barista Level 2
Oct
23
to Oct 25

SCI Barista Level 2

  • Torch Coffee Lab, Saudi Arabia (map)
  • Google Calendar ICS

In this course you will learn: 

  • 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.

  • 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 and see impact on final beverage as well as different techniques for steaming.

  • Practice advanced latte art.

  • Overview of Barista and Latte art competition rules.

  • Receive tips on competing and simulate competition environment.

Location: Torch Coffee Lab, Saudi Arabia

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SCI Barista Level 1
Oct
21
to Oct 22

SCI Barista Level 1

  • Torch Coffee Lab, Saudi Arabia (map)
  • Google Calendar ICS

In this course you will learn: 

  • 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.

  • Milk. Learn what proper milk texture is (quality and beverage differences) and proper milk foaming techniques.

  • Learn basic latte-art pouring techniques.

Location: Torch Coffee Lab, Saudi Arabia

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SCI Barista level 3
Oct
4
to Oct 6

SCI Barista level 3

  • 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

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SCI Roasting level 3
Oct
1
to Oct 3

SCI Roasting level 3

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

 

View Event →
SCI Roasting 2
Sep
11
to Sep 13

SCI Roasting 2

  • Office #7, building #10 (map)
  • Google Calendar ICS

In this course you will learn:

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

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

•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.

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Sep
10
to Sep 12

SCI Business And Marketing for Coffee Industry

SCI Coffee Business Marketing and Cafe Course designed according to the real market survey and combined with instructors’ years of consulting experience, aim to offer coffee people especially cafe owners the right training they need. 

Price: RMB 5,000

Instructor: Samuel Gurel

Torch Coffee Lab Yunnan - China

This course is 3 days. 

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SCI Roasting 1
Sep
9
to Sep 10

SCI Roasting 1

In this course you will learn:

e industry.

This course explores the following topics: 

  • Physical inspection of green beans, basic sample roasting practices.
  • Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).
  • Consistent industrial roasting at different degrees of roast using a roast log.
  • Cupping and discussion of results.
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SCI Roasting level 2
Aug
30
to Sep 1

SCI Roasting level 2

In this course you will learn:

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

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

•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.

Instructor: Samuel Gurel

Torch Coffee Lab Yunnan - China

This course is 3 days (No class on Sunday). 

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