5 DAY SCAA CUPPING JUDGE – CLASS OUTLINE Class Outline 2009 Principal Instructor = Marty Lead Instructor = Tracy Sensory Test Instructor = Stephen
DAY 1 Welcome – Principal Instructor/Lead Instructor/ Sensory Test Instructor Introduction – Conduct of Class 8:00-8:30am (30 minutes) Classroom
– Principal Instructor/Lead Instructor SCAA Cupping Form Presentation SCAA Cupping Form Exercise Cupping Calibration Training Exercise 8:30-10:00am (90 minutes) Lab Area
10:00-10:30am Break (Snack)
– Principal Instructor/Sensory Test Instructor Sensory Skills I & II Test Graded Exercise 10:30-11:30am (60 minutes) Lab Area
12:00-1:00pm Lunch Classroom (Pizza’s/Pepsi only)
– Principal Instructor/Lead Instructor Cupping Set #1 – 6 Washed Mild coffees Graded Exercise 20 min – Calibration with Ref Sample – Marty/Tracy 45 min – Cupping & Grading 15 min – Discussion of Results 10 min – Description of Coffees / Q&A
1:00-2:30pm (90 minutes) Lab Area
–Principal Instructor/Lead Instructor Green Coffee Grading Training Exercise 2:30-3:30pm Marty/Tracy
– Principal Instructor/Sensory Test Instructor Olfactory Skills Test #1 Graded Exercise 3:30-4:30pm Classroom / Lab Area
DAY 2 – Principal Instructor/Sensory Test Instructor Sensory Skills I&III Test Graded Exercise 8:00-9:00am (60 minutes) Lab Area
– Principal Instructor/Lead Instructor Triangulation Set #1 (6 series of 3 coffees) Graded Exercise (Washed Milds/East African/Indonesian) 9:00-9:45am (45 minutes) Lab Area
9:45-10:15am break (snack)
– Principal Instructor/Lead Instructor Organic Acid Profiling (2 acids) Training Exercise 10:15-11:15am (60 minutes) Classroom / Lab Area
– Principal Instructor/Sensory Test Instructor Olfactory Skills Test #2 Graded 11:15-11:30am (15 minutes) Classroom / Lab Area
– Principal Instructor/Lead Instructor Cupping Set #3 – 6 Indonesian coffees Graded Exercise 20 min – Calibration with Ref Sample – Marty/Tracy 45 min – Cupping & Grading 15 min – Discussion of Results 10 min – Description of Coffees / Q&A
11:30-1:00pm (90 minutes) Lab Area
1:00-2:00 lunch Classroom (Hoagies/Coke only/Chips) – Principal Instructor/Lead Instructor Organic Acid Profiling (2 acids) Training Exercise 2:00-3:00pm (60 minutes)
– Principal Instructor/Lead Instructor/Sensory Test Instructor Results of Graded Exercise 3:00-5:00pm
DAY 3 – Principal Instructor/Sensory Test Instructor Sensory Skills Aptitude Test (Repeat) Graded Exercise 8:00-9:00am (60 minutes) Lab Area
– Principal Instructor/Lead Instructor Cupping Set #4 – 6 East African coffees Graded Exercise 20 min – Calibration with Ref Sample – Marty/Tracy 45 min – Cupping & Grading 15 min – Discussion of Results 10 min – Description of Coffees / Q&A 9:00-10:30pm (90 minutes) Lab Area
10:30-11:00am Break (Snack)
– Principal Instructor/Lead Instructor Organic Acid Profiling (2 acids) Training Exercise 11:00-12:00pm (60 minutes) Classroom / Lab Area
– Principal Instructor/Lead Instructor Sample Roast I.D. Test Graded Exercise 1:00-2:30pm (90 minutes) Lab Area
– Principal Instructor/Lead Instructor Cupping Set #5 – 6 Colombian coffees - Graded Exercise 20 min – Calibration with Ref Sample – Marty/Tracy 45 min – Cupping & Grading 15 min – Discussion of Results 10 min – Description of Coffees / Q&A 2:30-4:00pm (90 minutes) Lab Area
– Principal Instructor/Lead Instructor/ Sensory Test Instructor Results of Graded Exercise 4:00-5:00pm Classroom
DAY 4 – Principal Instructor/Sensory Test Instructor Sensory Skills Aptitude Test (Repeat) Graded Exercise 8:00-9:00am (60 minutes) Lab Area
– Principal Instructor/Lead Instructor Triangulation Set #3 (6 series of 3 coffees) Graded Exercise (African/Washed Milds/Colombian) 9:00-9:45am (45 minutes) Lab Area
– Principal Instructor/Sensory Test Instructor Olfactory Skills Test #3 Graded 9:45-10:00am (15 minutes) Classroom / Lab Area
10:00-10:30am Break (Snack)
– Principal Instructor/Lead Instructor Green Coffee Grading/Roast ID Graded Exercise 10:30-12:00pm Green Coffee Grading Lab Area
– Principal Instructor/Lead Instructor Triangulation Set #4 (6 series of 3 coffees) Graded Exercise (Brazil/Colombian/Washed Milds) 1:00-1:45pm (45 minutes) Lab Area
– Principal Instructor/Lead Instructor Cupping Set #3 – 6 Indonesian coffees Graded Exercise 20 min – Calibration with Ref Sample – Marty/Tracy 45 min – Cupping & Grading 15 min – Discussion of Results 10 min – Description of Coffees / Q&A 1:45-2:30pm (45 minutes) Lab Area
– Principal Instructor/Lead Instructor Triangulation Set #5 (6 series of 3 coffees) Graded Exercise (Colombian/Indonesian/East African) 2:30-3:15pm (45 minutes) Lab Area
– Principal Instructor/Lead Instructor/ Sensory Test Instructor Make-Up Test 3:15-5:00pm Lab Area
DAY 5 – Principal Instructor/Head Judge Cupping Set #2 – 6 Brazilian coffees Graded Exercise 20 min – Calibration with Ref Sample – Marty/Tracy 45 min – Cupping & Grading 15 min – Discussion of Results 10 min – Description of Coffees / Q&A 8:00-9:30am (90 minutes - Graded Exercise) Lab Area
– Principal Instructor/Sensory Test Instructor Olfactory Skills Test #4 Graded Exercise 9:30-9:45am Classroom / Lab Area
– Principal Instructor/Lead Instructor Triangulation Set #2 (6 series of 3 coffees) Graded Exercise (Guatemala-Mexico-Sumtra-Ethiopia) 9:45-10:30pm (45 minutes) Lab Area
– Principal Instructor/Head Judge Organic Acid Recognition Test Repeat Graded Exercise (Identification of 9 sample mixtures) 10:30-11:00am (90 minutes) Lab Area
11:00-11:30am Break (Snack)
Start Retakes for any test needed. 04:45-5:00 Class picture and Certificates
