Education at Atlas

There is always more to know about coffee. Come learn with us.

Coffee Courses

From the outset, Atlas has endeavored to be not only a source for green coffee but a knowledgeable resource. We see our customers’ success as our success and we support this by offering a variety of classes and events for coffee people. Whether you are just getting started in the industry or seeking to deepen your expertise in a particular area, our class offerings are geared to help acquire and refine skills that enable success in the specialty coffee industry.

Our courses take place in our coffee lab, which has been designed according to SCAA standards and built expressly to facilitate educational events like the Q course in an efficient, comfortable, and enriching manner. The small class size and approachable delivery make this an excellent venue for SCAA training. See below, or contact us for event details.

With two licensed Q instructors on staff, we regularly offer Q courses and calibrations. The Q Grader program is an initiative of The Coffee Quality Institute, which works to create opportunity for producers by promoting global awareness of coffee quality.

 

The Specialty Coffee Association of America (SCAA) is a great resource for professional development in coffee. Atlas regularly offers SCAA classes for coffee professionals at all levels who seek to cultivate relevant skills and acquire greater awareness of industry standards.

Drawing from the ample industry experience of Atlas’ staff, we offer original workshops designed to equip new and growing coffee businesses with practical knowledge and skills in a range of coffee disciplines, including green buying practices, roasting, and cupping.

Reserve Your Class

  • Wednesday, February 15th 8:00 AM – 10:50 AM, Instructor: Drew Billups
    This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA’s vetted standards. CP151 provides this critical instruction and practice.
    Price: $195.00 Quantity:
    5 items remaining.
  • Wednesday, February 15th 11:00 AM – 1:00 PM, Instructor: Drew Billups
    This class continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Students get hands-on time with the equipment.
    Price: $135.00 Quantity:
    6 items remaining.
  • Wednesday, February 15th 2:00 PM – 5:00 PM, Instructor: Drew Billups
    Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Using the SCAA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the SCAA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel for objective, professional coffee quality evaluation.
    Price: $195.00 Quantity:
    11 items remaining.
  • Thursday, February 16th 8:00 AM – 10:50 AM, Instructor: Drew Billups
    Sensory Analysis is a field that traverses industries. Individuals in the field of coffee tasting or cupping must employ techniques of the field of sensory analysis by nature, since any coffee must first undergo sensory analysis to be defined as “specialty”. The quality of the sensory information can affect the quality of business decisions. Understanding the broader scope of Sensory Analysis, learners will be challenged to develop widely used guidelines, prepare scientific tests, and approach analyzing coffee in commonly accepted formats.
    Price: $195.00 Quantity:
    9 items remaining.
  • Thursday, February 16th 11:00 AM – 1:00 PM, Instructor: Drew Billups
    Discriminating the basic components of taste is the first step towards successful cupping. This series of tests evaluates a taster’s ability to identify and discern different taste thresholds. Students are presented with a set of aqueous solutions, each containing varying levels of salt, sweet and sour. The class is preparation for the Sensory Skills test of CQI Q-Grader.
    Price: $135.00 Quantity:
    11 items remaining.
  • Thursday, February 16th 2:00 PM – 5:00 PM, Instructor: Drew Billups
    Triangulation is a specialized skill in cupping that sharpens a cupper’s ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. This class is also recommended as a training class for coffee professionals interested in preparing for the CQI Q-Grader Test.
    Price: $195.00 Quantity:
    13 items remaining.
  • Friday, February 17th 8:00 AM – 10:50 AM, Instructor: Drew Billups
    The SCAA Cupping Form was developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use. After an instructive lecture, students cup three coffees, score them, and calibrate to experienced instructors. Open discussion and active participation is the driving force as students align on the methods and concepts used to evaluate coffee. This class is recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.
    Price: $195.00 Quantity:
    12 items remaining.
  • Friday, February 17th 11:00 AM – 1:00 PM, Instructor: Drew Billups
    This class provides experiences for participants to gain familiarity with the thirty-six (36) common aromas chosen for the standardized industry tool, the Le Nez du Café kit, which represent an array of scents found in coffee’s fragrance & aroma. Using the Le Nez Du Café aroma kit for coffee, students self-assess their ability to recognize and categorize aromas found in coffee. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.
    Price: $135.00 Quantity:
    13 items remaining.
  • Friday, February 17th 2:00 PM – 3:50 PM, Instructor: Drew Billups
    Organic Acids are some of the most important flavor compounds in coffee and this class introduces participants to four of the most prevalent organic acids found in coffee. By deepening knowledge of chemistry behind taste, coffee professionals can increase their repertoire of terms and descriptions when evaluating coffee. This skill will assist producers, mill staff, importers, roasters and baristas focus their own quality-producing efforts by making the connection between organic acids and their role in the chain of quality.
    Price: $135.00 Quantity:
    9 items remaining.
  • Friday, February 17th 4:00 PM – 5:30 PM, Instructor: Drew Billups
    The Coffee Taster Level 1 Practical Exam tests the most critical and frequently-done practical skills of a coffee taster in terms of standard processes and protocols.
    Price: $80.00 Quantity:
    11 items remaining.
  • Wednesday, March 8th 8:00 AM – 10:50 AM, Instructor: Drew Billups
    This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA’s vetted standards. CP151 provides this critical instruction and practice.
    Price: $195.00 Quantity:
    9 items remaining.
  • Wednesday, March 8th 11:00 AM – 1:00 PM, Instructor: Drew Billups
    This class continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Students get hands-on time with the equipment.
    Price: $135.00 Quantity:
    9 items remaining.
  • Wednesday, March 8th 2:00 PM – 5:00 PM, Instructor: Drew Billups
    Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Using the SCAA Cupping Protocol and exploring two flights of coffee, participants are introduced to and practice the SCAA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel for objective, professional coffee quality evaluation.
    Price: $195.00 Quantity:
    9 items remaining.
  • Thursday, March 9th 9:00 AM – 12:00 PM, Instructor: Gavin Tull-Esterbrook
    Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Students work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. CP101 is designed to enable students to:
    Discuss SCAA espresso standards and current industry trends. Demystify espresso machines, grinders, and espresso preparation techniques for beginners. Provide hands-on experience under guidance from SCAA Instructors to prepare espresso, milk, and café drinks. Administer preventive maintenance to espresso equipment, including essential basic cleaning steps. Explain the importance of workstation cleanliness. Learn the essential elements of a quality espresso; then, in small groups craft espresso using SCAA protocols.
    Please note: This is the first half of a 6-hour class and both parts must be taken the same day.
    Sorry, this item is sold out.
  • Thursday, March 9th 1:00 PM – 4:00 PM, Instructor: Gavin Tull-Esterbrook
    Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. Students work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class.
    Please note: This is the first half of a 6-hour class and both parts must be taken the same day.
    Sorry, this item is sold out.
  • Friday, March 10th schedule by appointment, Instructor: Gavin Tull-Esterbrook
    The Barista Level 1 Practical Exam evaluates practical knowledge and skills of a barista at the level of essential competencies. Based on the Barista Certificate Level 1 curriculum, completion of ALL classes is recommended prior to testing.
    Price: $80.00 Quantity:
    5 items remaining.
  • Wednesday, March 22nd 9:00 AM – 12:00 PM, Instructor: Miguel Vicuna
    Intermediate-level baristas study in-depth techniques for use of two different types of espresso grinder, with additional practice in dosing, tamping and evaluating extraction. SCAA Instructors guide and coach baristas through class activities, testing and tasting the impact and effect on espresso shots of dosing weight, distribution, and settling.
    Price: $195.00 Quantity:
    4 items remaining.
  • Wednesday, March 22nd 1:00 PM – 4:00 PM, Instructor: Miguel Vicuna
    Efficiency is a critical component of balancing customer service with excellence in quality. This class is designed to leverage barista skills to improve efficiency while maintaining quality of beverages and service. Students learn techniques under the guidance and coaching of SCAA Instructors to increase drink production speed, ensure quality control through increased attention to detail , and manage a busy/clean station.
    Price: $195.00 Quantity:
    4 items remaining.
  • Thursday, March 23rd 9:00 AM – 12:00 PM, Instructor: Miguel Vicuna
    Latte art is an extremely effective technique for drawing customers’ attention and simultaneously preparing a beverage of high quality. After a short lecture on milk elements and milk substitutes, SCAA Instructors provide hands-on training and coaching on basic latte art designs, and give practice strategies for perfecting latte art techniques.
    Price: $195.00 Quantity:
    4 items remaining.
  • Thursday, March 23rd 1:00 PM – 4:00 PM, Instructor: Miguel Vicuna
    This class covers basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Students are taught to recognize essential tools and normal replacement items on common espresso machines.
    Price: $195.00 Quantity:
    4 items remaining.
  • Friday, March 24th scheduled by appointment, Instructor: Miguel Vicuna
    The Barista Level 2 Practical Exam validates practical knowledge and skills of professional baristas who have been on the job for several months or years. The exam evaluates the level to which the objectives of the Barista Certificate Level 2 curriculum have been met by the candidate.
    Price: $80.00 Quantity:
    6 items remaining.
  • Monday, May 15th, 2017 through Saturday, May 20th, 2017, Instructor: Trish Rothgeb
    The Q course is a six day training and testing experience that evaluates sensory acumen and precision in one’s ability to grade coffees from various growing regions in calibration with globally recognized standards in the specialty industry. The first three days consist of teaching and sensory practice activities, while the final three days are for sensory and cupping examinations. There are 18 component tests that must be passed in order for the participant to become a certified Q grader.

    In addition to signing up here, you must also create a personal profile and register on the CQI Website. Early registration expires EOD March 15th, after which the course fee becomes $1800.
    Price: $1,650.00 Quantity:
    13 items remaining.
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