scaa campus | requirements for accreditation

 SCAA CAMPUS | REQUIREMENTS FOR
ACCREDITATION
PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA)
September 2015 l Pages: Cover + 15
SCAA Campus | Requirements for Accreditation
PURPOSE
This document outlines the minimum requirements necessary to achieve a successful
SCAA Campus Accreditation. The document will be used by an SCAA Credentialed
Lab Inspector to determine whether the Campus meets the standards for
accreditation set by the SCAA. The SCAA Campus Program (hereafter referred to as
“Campus Accreditation”) exists to promote SCAA’s mission to recognize, promote,
and develop specialty coffee.
REQUEST AN INSPECTION
To request an inspection for the purpose of obtaining SCAA Campus Accreditation,
please submit a request to the SCAA to have your lab inspected by an SCAA
Credentialed Lab Inspector. To view the complete instructions, please view the
document SCAA Campus Accreditation | Inspection Procedures for further
information on the process. To submit a request, please visit scaa.org/education and
click the link to request an inspection under the “How to Become an SCAA Campus”
tab.
MAINTAINING CAMPUS EQUIPMENT
All specified equipment is to be maintained up to accreditation standards. In the
occurrence of a malfunction, this problem needs to be remedied before the next class
is given. No further classes will be held until the Campus can demonstrate that the
problem has been resolved.
CONTACT FOR ASSISTANCE
Any questions on the Laboratory Inspection & Campus Accreditation process can be
directed to certification@scaa.org.
Requirements for Accreditation
CAMPUS ENVIRONMENT REQUIRMENTS
I. Cupping Rooms & Classroom
a. SCAA Campuses must have a cupping room/classroom big enough to
accommodate at least one cupping table (maximum of six cuppers per
table) and additional furniture to perform the rest of the required
testing.
b. Room Dimensions | Room should be no smaller than 110 sq. ft (10.2 sq.
meters). Tables should be at least 5 ft by 2 ft (1.524m by 0.6096m) with
a height of 42 in. to 46 in. (1.0668m to 1.1684m). The dimensions of the
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room should be comfortable, allowing for 3 feet (0.9 m) of free space
around the cupping table. Cupping rooms that are larger than the
dimensions specified above are allowed.
c. Classroom should be able to accommodate at least the same number of
students as the cupping tables. The cupping room may double as a
classroom, but there should be a distinct area for students to perform
the required testing.
d.
Roasting should be done in a separate room so that it does not interfere
with classes that are in session. It is allowable to have a roaster in the
room so long as it is not in use at any time during teaching.
II. Lighting
a. Type | Either:
i. Full spectrum light source to achieve the following light
parameters: minimum of 4,000 Kelvin (measure of color
temperature) / 1200 LUX (measure light cast on a surface of 1 sq.
meter) / 120 FTC (Foot-candles measure the light cast on 1 sq. ft).
Replace light bulbs accordingly to maintain the above retention
indexes.
ii. Table-Top Lighting Fixtures | To grade green coffee, if the
overhead lighting is not to requirements. One light is required per
every four students.
b. Red Lighting Requirements | Some of the testing will require a dark
environment. Campuses must be equipped with window shades to
darken the environment as needed. To perform these tests, the Campus
must also be equipped with red lights over the tables capable of
masking the color differences of the coffee in the cups.
III. Ventilation
a. Controlled | Ideally, air conditioning or alternative system as an
Evaporative Cooling System. It is important that the air movement is not
so strong that will disturb the smelling of the aroma during cupping or
the act of smelling during other exercises. If such disturbances occur, the
AC or alternative air system must be temporarily shut off until that
specific part of the exercise or test is over.
b. Pleasant | Temperature inside cupping rooms must be comfortable,
within the range of 68˚F to 86˚F (20˚C to 30˚C) and relative humidity is
not to exceed 85%. Temperature should be consistent throughout the
rooms, free of hot or cold spots.
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IV. Environment
a. No odors | No strange odors are allowed, food, perfumes, smoke, etc.
b. No phones | No phones are permitted except those with a “do not
disturb” (DND) function so that cupping and other exercises can take
place uninterrupted. The candidate lab must agree to place any phones
in DND mode while conducting tests.
c. No noise | A “no noise” environment is required. External noise should be
minimal, muffled or non-existent. Cars, airplanes, working machinery,
people and other noises should be down to a level where they will not
interfere with the cuppers work at hand.
d. No distractions | No visitors are allowed in class, but may observe from a
viewing area (behind glass, outside of the classroom). Visitors’ presence
is absolutely restricted during the course testing. Campus must be clean,
orderly, and insect-free.
CAMPUS MATERIALS REQUIRMENTS
V. Sample Roaster
a. Must be able to roast coffee within the parameters recommended by the
SCAA as outlined in the document SCAA Protocols | Cupping Specialty
Coffee. Whether the candidate Campus roasts its own samples to be
used during testing, or if another sample roasting source is used, sample
roasting must be delivered within these parameters. Batch size must
accommodate the number of students being taught. (This grading
system outlines that a light to light-medium roast is ideal, measured via
the M-Basic (Gourmet) Agtron scale of approximately 58 on whole bean
and 63 on ground, +/-1 point (55-60 on the standard scale or
Agtron/SCAA Roast tile #55), and moisture of the green coffee between
10-12%.)
VI. Grinder
a. Must be able to grind meeting SCAA parameters for grind particle size.
Must be able to perform within a 10% margin of difference from grind to
grind using the same coffee. Grinders will be named for future reference
and follow-up QC tests. SCAA Lab Inspector will assign these names or
codes and inform the Campus Supervisor of how they will be identified.
VII. Measuring Equipment
a. The following piece of equipment is required to accurately prepare
tasting solutions: A scale capable of precision of 0.01 grams and a
capacity of 100-300 grams and that is ANSI certified to standard 169.
b. Also required are graduated cylinders in these sizes: 250 ml, 500 ml, and
1000 ml.
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VIII. Roast Color Identification
a. Must be able to identify roasted coffee color and compare with the
SCAA/Agtron Roast Color Identification Scale. Different technologies
can be used to achieve this measurement: refraction wavelength in a
near infrared format; true color measurement; etc. If different than an
Agtron Machine a correlation must be determined and should correlate
to the minimum 95% confidence, +/-3 points. Please review the
Confidence Range Scores document for clarification.
IX. Water Treatment
a. A candidate lab must produce water that meets SCAA specifications for
water quality for cupping. Bottled that meets the SCAA standard is
acceptable. The Inspector will check that if a filtration system is present
that the filter has been changed within 1 year. The Inspector will collect
samples from all individual water supplies used for cupping, and
measure the total dissolved solids to ensure water is compliant with
SCAA standards, as outlined in the document SCAA Standard | Water
for Brewing Specialty Coffee. If this is questionable, then the water will
be sent to a qualified facility for testing.
b. The Inspector will also evaluate the hot water heater for temperature
and ensure the capacity of the hot water heater is consistent with the
number of students being taught.
X. Hot Water
a. Must be able to heat an adequate amount of water proportional to the
number of cuppers being taught. Adequate is defined as 57.48 oz. (1.7L)
per student per flight (345 oz. or 10.2L for six students). Water must
meet the temperature requirements in the document SCAA Protocols |
Cupping Specialty Coffee.
XI. Cups
a. Glass (tempered) or ceramic materials are acceptable materials for
cupping coffee. Recommended cup size is 7 to 9 fluid ounces (207ml to
266ml), where all cups used are of identical volume, dimensions and
material of manufacture. Tempered glass and or ceramic cups are
recommended to have a diameter between approximately 3” and 3.5”
(76mm and 89mm). If the cups appear too wide or narrow, the Inspector
may request that the Lab Supervisor set up a small cupping (one
placemat of five cups). The crusts should not auto-break (where the
grounds do not form a crust because the cup is too wide), nor should
they show dry tops (where the crust is too deep and the top layer does
not extract because the cup is too narrow). Cups should also
accommodate cupping spoons in their typical utilization. SCAA Cupping
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Protocols should be followed to use the correct amount of ground
coffee to match the respective recipient dimension and obtain the ideal
extraction. For every six students, a minimum of 35 cups is required.
XII. Cupping Spoons
a. Spoons must be able to take 0.135 to 0.169 fl oz. (4 to 5 ml) of coffee
sample and should be of non-reactive metal so as not to add any offflavors to the coffee.
XIII. Cupping Forms
a. Forms can be paper or electronic format but must follow the SCAA
Approved Cupping Form format. Campus Supervisor must show that
they have access to these supplies.
XIV. Spittoons
a. Any receptacle able to contain the cupper’s expectoration is acceptable.
XV. Le Nez du Café Kits
a. Two sets of vials of Le Nez du Café are necessary per 6 students (Le
Nez du Café sets to be used in testing must be replaced every two
years)
XVI. Grading Mats
a. Black, non-reflective grading surface/mat of at least 2’ x 2’ (61 cm x 61
cm) per student.
XVII. Posters
a. One set of The Art of Aroma - Perception in Coffee (four-poster set)
b. Coffee Taster’s Flavor Wheel
c. SCAA Green Arabica Coffee Grading Classification System
XVIII. Organic Acids
a. One set of the recommended SCAA Organic Acids. The kit must include
acids (Citric / Malic / Acetic / Phosphoric) Citric – 1 molar (CAS 77-92-9)
19% + balance Water; Acetic – 1 molar (CAS 64-19-7) 6% + balance
Water; Malic (CAS 617-48-1); Phosphoric Acid Crystals reagent grade
>98% (CAS 7664-38-2).
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XIX.
Green Coffee Defect Kits
a. Laboratories shall prepare “clean” defect kits for inspection. These kits
shall be constructed with only “clean” coffee, with defects removed and
separated out when available. Each kit shall be 350 grams in weight, and
individually packaged with an identifying random 3-digit number. One
350 gram green kit is required per student.
XX.
Roasted Defect Kits
a. Laboratories shall prepare “clean” defect kits for inspection. These kits
shall be constructed with only “clean” coffee, with defects removed and
separated out when available. Each kit shall be 100 grams in weight, and
individually packaged with an identifying random 3-digit random
number. One 100 gram roasted kit is required per student.”
XXI. SCAA Arabica Green Coffee Defect Handbook
a. One per student is required.
XXII. SCAA Standards & Protocols | Documents available at www.scaa.org
a. SCAA Standard | Green Coffee Quality
b. SCAA Standard | Water for Brewing Specialty Coffee
c. SCAA Protocols | Grading Green Coffee
d. SCAA Protocols | Cupping Specialty Coffee
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APPENDIX I
Building Green & Roasted Coffee Defect Kits
Green Coffee Defect Kits
•
Obtain green coffee from the current harvest year. We recommend using a
washed arabica that has consistent and uniform bean size and color. Begin
with about 8 lbs of green coffee per each 6 students.
o
We suggest contacting any green coffee importer / trader from the
SCAA membership directory. Please let the supplier know the reason
for the request so they may select the appropriate coffee to use when
building the kits.
•
Using the photos in the SCAA Arabica Green Coffee Defect Handbook as a
guide, remove all the defects from the green coffee. The result should be zero
(0) primary and zero (0) secondary defects, also known as “clean” coffee.
Please also remove any other coffee beans that could be mistakenly identified
as possible defects. This is a time consuming and may take one experienced
grader several hours to complete.
•
Retain the defects. Please contact the supplier if additional defects are
required. All defects shall be of the same age as the “clean” coffee sample.
•
Separate the “clean” coffee in 350-gram boxes (kits). Account for 1 kit of
coffee per student. We suggest building extra kits in case of spillage or
damage.
•
Mark sample with a random three digit number code on the box body and on
the box lid.
•
Upon laboratory certification the kits shall be verified by the Inspector for
weight and “clean” preparation, and separated defects.
•
Specialized Instructors shall “spike” the defect kits with various defects prior to
the start of each Skill Building Workshop, creating two sets, and shall
establishing the answer key at that time.
o
Specialty; zero (0) primary, ≤ five (5) secondary defects, but very close
to non-specialty.
o
Non-Specialty; but very close to Specialty, with a difference of a few
beans.
•
After the kits have been used once, the Specialized Instructors shall validate
the kits prior to starting each new class and the Specialized Instructor shall
create the answer key at the start of each class.
•
The boxes and the answer codes shall always kept away from the students.
•
Boxes with spiked samples and codes shall be discarded after 2 years. After 2
years this process shall begin from the first step with fresh green coffee and
fresh defects.
o
Do not use old defects to spike new box set; the difference in bean color
and age of the coffee will make defect detection too easy.
o
Use a new set of random three digit codes on the boxes.
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Special note for Q Grader Classes
•
Laboratories shall coordinate with the Q Instructors regarding the supply needs
for Q classes. The Q instructor shall provide specific instruction regarding their
needs and any educational tools that they will provide.
Roasted Coffee Defect Kits
•
Begin with specialty grade green coffee; current crop, washed arabica is
recommended. Estimate about 3.0 lbs of green coffee per 6 students.
•
Roast the coffee using SCAA protocol for sample roast cupping. We suggest
roasting to the 12-minute mark as this produces coffee that has a more uniform
and consistent development but leaves the difference in roast colors from
Quakers still visible.
•
Using the photo SCAA Arabica Green Coffee Defect Handbook, remove all
Quakers from the roasted coffee sample. Separate the “Clean” coffee into 100gram boxes (kits). Account for 1 kit per student. We suggest building extra
kits in case of spillage or damage.
•
Retain the defects. Please roast more coffee additional defects are required.
All defects shall be of the same age as the “clean” coffee sample.
•
Mark sample with a random three digit number code on the box body and on
the box lid.
•
Upon laboratory certification the kits shall be verified by the Inspector for
weight and “clean” preparation, and separated defects.
•
Boxes should then be individually spiked with Quakers to create two sets.
o
Specialty; zero (0) Quakers.
o
Non-Specialty; Quakers are present.
•
After the kits have been used once, the Specialized Instructors shall validate
the kits prior to starting each new class and the Specialized Instructor shall
create the answer key at the start of each class.
•
The boxes and the answer codes shall always kept away from the students.
•
Boxes with spiked samples and codes shall be discarded after 2 years. After 2
years this process shall begin from the first step with fresh green coffee and
fresh defects.
o
Do not use old defects to spike new box set; the difference in bean color
and age of the coffee will make defect detection too easy.
o
Use a new set of random three digit codes on the boxes.
Special note for Q Grader Classes
•
Laboratories shall coordinate with the Q Instructors regarding the supply needs
for Q classes. The Q instructor shall provide specific instruction regarding their
needs and any educational tools that they will provide.
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APPENDIX II
Available Classes for Pathway Programs
SCAA Campuses (General Certification)
•
CP103 Customer Service Essentials
•
CB100 Seed to Cup
•
CB205 Coffee Buying Essentials
•
CB206 Coffee Market Dynamics Explained
•
CB230 Production and Inventory Control Practices
•
GE103 Orientation to SCAA Cupping
•
GE151 Green Coffee Grading
•
GE153 Le Nez du Café: Aroma of Coffee
•
GE154 Sensory Skills Tests Preparation
•
GE201 The SCAA Cupping Form & Peer Calibration
•
GE202 Comparative Cupping: World Regions
•
GE203 Comparative Cupping: Africa
•
GE204 Defect Cupping
•
GE205 Comparative Cupping: Central and South America
•
GE206 Grinding and Grind Analysis
•
GE217 Coffee Lab Equipment
•
GE255 Organic Acids in Coffee
•
GE261 Le Nez du Café: Test Preparation
•
GE303 Triangulation Cupping
•
GE308 Consumer Product Taste Testing: Coffee
•
GE353 Coffee Tasters Flavor Wheel
•
RP104 Decaffeination
•
RP110 Basic Roasting Equipment & Operation
•
RP206 Coffee Farming: Digging Deeper than Seed to Cup
•
RP207 Coffee Processing Methods
•
RP208 Roaster Plant Safety Essentials
•
RP216 Identifying Defects in Roasting
•
RP219 Exploring the Cost of Quality Coffee: Economies of Scale
•
RP324 Air Quality and the Roaster
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SCAA Campuses with CP Equipment Module
All Classes listed under ‘SCAA Certified Labs’ above AND:
•
CP101 Espresso and Milk Steaming Fundamentals Part 1
•
CP102 Espresso and Milk Steaming Fundamentals Part 2
•
CP151 Brewing and Extraction Principles
•
CP152 Brewing and Extraction Principles Applied
•
CP158 Golden Cup Brewing
•
CP201 Grind, Dose, Tamp, Extract
•
CP202 Espresso Bar Efficiency and Workflow
•
CP203 Milk Essentials & Latte Art Practices
•
CP204 Espresso Machine Preventive Maintenance
•
CP302 Espresso Exploration
•
EXM_BP1 Barista Level 1 Practical Exam
•
EXM_BP2 Barista Level 2 Practical Exam
•
EXM_GP1 Golden Cup Technician Pratical Exam
SCAA Campuses with RP Equipment Module
All Classes listed under ‘SCAA Certified Labs’ above AND:
•
RP112 Introduction to Roasting Concepts
•
RP120 Profile Roasting Practices
•
RP218 Heat and the Roasting Machine
•
RP223 Sample Roasting
•
RP225 Espresso Roasting and Blending
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APPENDIX III
Equipment and Materials Requirements for
Coffee Preparation (CP) Module for SCAA Campuses
•
Computer Projector and space to project
•
Espresso machine (2 groups/1 machine per 6 students)
o Conditions: Not super-automatic
§ Must be set a temperature between 195-205 F
§ Must have a pump pressure set between 8.5 – 9.5 bars
•
A drain/waste system for each espresso machine
•
1 knockbox per espresso machine
•
1 Doser Grinder
•
1 Doserless Grinder
•
And a minimum with 1 grinder per espresso machine
•
2 tampers per espresso machine
•
1 tamp pad per espresso machine
•
Espresso machine toolkit/cleaning kit with extra parts, detergent, etc…
•
A bottomless portafilter basket to fit into each espresso machine
•
Milk Fridge
•
Aprons, bar towels
•
Counter and grinder brushes
•
Steaming thermometers (2 per espresso machine)
•
Stopwatches (2 per 6 students)
•
Timers for timing espresso shots (2 per espresso machine)
•
Assorted chocolate, syrups, etc…
•
12 oz latte cups and saucers (12 per espresso machine)
•
6 oz cappuccino cups and saucers (12 per espresso machine)
•
Espresso demitasses and saucers (12 per espresso machine)
•
Demitasse spoons (12 per espresso machine)
•
12 oz steam pitchers (4 per espresso machine)
•
20 oz steam pitchers (4 per espresso machine)
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•
Measurement shot glasses (2 per espresso machine)
•
French Press (1/6 students)
•
24 oz chemex and filters (1/6 students)
•
V-60 with glass pitcher and filters (1/6 students)
•
Beehouse with glass pitcher and filters (1/6 students)
•
1 Toddy system
•
1 Siphon brewer
•
Aeropress (1/6 students)
•
Airpots (1 per student)
•
Batch brewers and filters (2 per class, or 1 per 6 students???)
•
Refractometers (1 per 6 students)
•
Plastic eye droppers, kimwipes, and syringe/filter systems (for refractometers)
•
Distilled water (1 gallon minimum per class)
•
Ice system or freezer with ice
•
Bus tubs (2 per 6 students)
•
Coffee brew control charts (with different units)
•
Coffee brewing handbook (1 per 6 students?)
•
4 and 6 oz paper cups (lots per class)
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APPENDIX IV
Equipment and Materials Requirements for
Roasting and Processing (RP) Module for SCAA Campuses
•
Projector and place to project the class presentations
•
1 production roaster per 4 students (see requirements below)
•
1 sample roaster per 4 students (see requirements below)
•
1 Green coffee moisture meter per class
•
Small sample trays for roasted coffee (30? Per class)
•
Airpots (1 per student)
•
Stop watches/timers (1 per roaster)
•
Roast logs
•
Various bags/packaging types for roasted coffee
•
Assortment of specialty grade green coffee
Requirements for Roasters
Production roasting equipment must have the minimum requirements:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Manually adjustable variable heat application/control of variables of heat.
No heat pulses.
Bean temperature probe and gauge—at SCAA events in both Celsius and
Fahrenheit, at IEPL’s a single unit of measurement is sufficient
Visual means to observe roast development- at minimum a bean “trier”
Adjustable air flow
Chaff collector
Working extraction-exhaust fan
In compliance with local and federal guidelines for safe installation – and
any/all alterations made are done so with guidance from roaster
manufacturer.
If a drum roaster, should have solid or perforated drum made from
acceptable material (FDA /HACCP compliance; stainless steel or iron)
Ability to produce consistent, acceptable roasts in 8 to 16 minutes.
Capacity of minimum 1kg per batch. Higher capacity roasters must use
appropriate weights of coffee (i.e. if using a 12 kg roaster, the batch should
not be less than recommended for appropriate roasting, like 9 kg)
Minimum usage capability of eight batches in 3 hours back to back.
Fast cooling capacity
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Sample roasting equipment must have the minimum requirements:
1. Capacity of minimum 100g per sample, maximum 500g.
2. Minimum usage capability of eight (eight) 100g samples in 2 hours back to
back.
3. Ability to manually adjust temperature to slow the roast down or speed it
up to meet target SCAA sample roasting standards.
4. Ability to produce consistent roasts in 8 to 12 minutes for SCAA standard
green quality evaluation.
5. Have a chaff collector.
6. Mechanism to observe roast development visually.
7. Proper ventilation if sample roaster is in same room as cupping (i.e. no
sample roasting smoke in the cupping room)
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APPENDIX V
Hosting SCAA Classes at a Certified Campus
If you are an SCAA Specialized Instructor:
•
Make arrangements to host classes at an SCAA Campus (All Campuses are
listed under the Campus tab on scaaeducation.org)
•
Set up student registration through your own website or labs may have this
capability.
•
Complete the event set up form (http://bit.ly/IEPL_EVENT). THIS FORM MUST
BE COMPLETED for students to receive SCAA credit for classes and tests and
for your event to be listed on the SCAA site.
•
Pay administrative fees to SCAA.
•
Submit roster to SCAA. Contact education@scaa.org for instructions.
If you operate a Certified Lab:
•
Find an SCAA Specialized Instructor to teach classes - this person may be a
staff member of your company. Contact SCAA to recruit an outside instructor.
•
Set up student registration on your own website or the instructor may have
this capability
•
event set up form (http://bit.ly/IEPL_EVENT). THIS FORM MUST BE
COMPLETED for students to receive SCAA credit for classes and tests and for
your event to be listed on the SCAA site.
•
Pay administrative fees to SCAA.
•
Submit roster to SCAA. Contact education@scaa.org for instructions.
Fees are due no later than 7 days from start date of each event. An invoice will be
placed on the SCAA.org profile of the Instructor or certified lab when online event
setup forms are received.
Length of Event (partial days round up)
Fee in USD (member
pricing)
1 day event
$350
2 day event
$600
3 day event
$850
4 day event
$1000
5 days or more (max. 1 Pathway + Foundations)
$1200
6 months - unlimited
$3200
1 year - unlimited
$6000
Any ONLINE testing fees are paid directly by the student to SCAA.
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