Manufacturers will show how to use roasting machinery, but consultants and conferences provide additional training to enhance both roasting skills and business acumen. "Roasting without proper training on the front end can not
only damage the company's image, but also waste a lot of energy and resources,
" says Marlee Benefi eld, marketing specialist at
Boot Coff ee Consulting. Th e company conducts training at the source in Colombia, Panama and Honduras, as well as advanced three-day sessions in California (www.bootcoff ee.com). Chris Wade, who serves on the executive council of the
SCAA's Roasters Guild, notes that Guild workshops cover more than technical skills. "Th e classes focus on making good decisions in buying
and roasting coff ee of a consistent high quality, and many other informative classes that help a shop owner understand the industry,
" Wade says. "Th e classes are taught by various
people within the coff ee industry and give a shop owner a chance to gather helpful information." Th e Roasters Guild off ers certifi cation at apprentice,
journeyman and master levels. Hands-on classes will be conducted this year at the SCAA Expo April 19-22 in Portland, Ore., and the Roasters Guild retreat Aug. 16-19 in Stevenson, Wash. (roastersguild.org)
A start for basic information are home-supply companies
such as Sweet Maria's in Oakland, Calif. (www.sweetmarias. com). Industry seminars and consultants off er training tailored to coff ee operators expanding into purchasing and roasting. "Th e formal education that we received came from two
schools: the American Barista and Coff ee School in Portland, Ore., and Coff ee Lab International in Waterbury, Vt.,
" " says
Noah Kegley of the Rise Up Coff ee cafes in the Chesapeake Bay area. "I can't say enough positive things about both organizations. Th e people and the education at both schools are absolutely of the highest possible caliber.
Th e American Barista and Coff ee School's off erings
include a two-day workshop on coff ee buying, storage, roasting and blending ($1,095) at Portland's Water Avenue Coff ee roastery. Manufacturers also off er training beyond the basics.
Diedrich Manufacturing is scheduling a warmup to the SCAA show with a three-day class conducted by Stephan Diedrich April 16-18 in Sandpoint, Idaho (www.diedrichroasters.com). Other sources of daylong to weeklong training include
Klatch Coff ee in Upland, Calif. (www .klatchroasting.com) and Coff ee Training Institute, Burlingame, Calif. (650-259-9308).
April 2012 • www.specialty-coffee.com | 25
