EVENT PROGRAM

Making Water Chemistry Accessible

Speaker: Brady Butler

Every cup of coffee starts with water. Understanding the components and properties of water is essential for any coffee professional who wants to brew coffee better and increase the lifespan of their equipment. But, since the chemical composition of water is invisible to the human eye, this can be difficult for learners to visualize and comprehend. In this session, trainers will learn to create hands-on and sensory activities that help learners appreciate the relevance of water chemistry and evaluate water composition.

Introducing the CVA Affective Assessment to Learners

Speaker: Shaun Ong

One of the most innovative aspects of the SCA Coffee Value Assessment tool is the introduction of the separate Descriptive Assessments and Affective Assessment. The perceived subjective nature of the Affective Assessment can be challenging for both experienced coffee professionals and newcomers to the industry. In this session, trainers will gain practical and effective strategies (and tricks!) to help learners understand the purpose and function of the Affective Assessment, and do the assessment confidently.

Prepare for this session by watching the YouTube video series Theory of the SCA Coffee Value Assessment, reading the SCA Publication: A System to Assess Coffee Value: Understanding the SCA’s Coffee Value Assessment (June 2024) and reviewing SCA Standards 102-104-P.

Teaching the Complex History of Coffee

Speaker: Laurel Carmichael

We’ve all heard stories about coffee’s early history, including evocative tales of caffeinated goats dancing around a fire. When teaching the history of coffee, it can be hard to distinguish fact from fiction, especially when we know that the myths about coffee’s origins have emotive power. This session explores the history of coffee, focusing not only on significant historical events but also on the historiography of coffee—how its history has been shaped, recorded, and taught. Participants will learn about pivotal moments in history that have shaped how coffee is cultivated, consumed, and traded today. They will also develop skills for critical analysis, including how to determine the accuracy of historical sources, how to include diverse voices when teaching coffee history, and how to trace the impact of coffee's history on the contemporary coffee system.

Getting in Harmony with Your Supporting Materials

Speaker: Ben Helt

A dynamic classroom instructor maximizes the impact of course materials while maintaining a direct connection with learners. In this session, coffee trainers will learn how to use supporting visual aids, samples, and worksheets to supplement their teaching programs. We will identify which types of supporting materials are best for different applications, and then explore how to interact with those materials in a way that benefits the learner.

Designing Informal Assessments

Speaker: Chelsea Dubay

Do you ever wonder whether your learners are following along during your training sessions? Informal assessments—tools that quickly assess learners’ understanding of a concept or skill without the pressure of formal testing—provide a wealth of information that allows trainers to gauge learner comprehension and track progress toward learning objectives. This session explores a variety of strategies to foster participation and pinpoint areas where learners need more support.

SPEAKER BIOS

Brady Butler

Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician trainings since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was also co-lead for the SCA's Brewing Content Creator Group and Lead Author for the Coffee Technicians Program, including the Water and Preventive Maintenance Foundation and Intermediate Water Treatment courses. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC.

Laurel Carmichael

Laurel Carmichael (they/them) works as an editor at the Specialty Coffee Association. They have a master’s degree in History from Victoria University of Wellington, where they also worked as a research assistant and tutor. They’ve worked with coffee for over ten years, as a barista, roaster, and green buyer. They are originally from Aotearoa/New Zealand and are based in Berlin, Germany.

Chelsea Dubay

Chelsea Dubay is the Curriculum Development Director at the Specialty Coffee Association. Since starting her coffee journey in 2015, she has designed and facilitated dozens of unique classes in barista, sensory, and professional skills. Today, she focuses on using instructional design methodologies and talent development expertise to help trainers and business leaders create more effective, engaging education programs.

Shaun Ong

Shaun’s professional coffee career spans with over two decades - He has experience across the whole coffee value chain, starting his career as a barista and now working with producers in South East Asia to improve coffee quality.
In addition to training, Shaun consults as a coffee source-er, business optimisation & life coach.
He has extensive experience in SE Asian green coffees and has judged in numerous green coffee competitions with great interest in South East Asian Fine Robustas.
Shaun is also an SCA AST, a SCA CVA Ambassador and a CQI Q Arabica Instructor.

Ben Helt

Ben Helt is the director of the Authorized SCA Trainer Program and works with more than 1,900 trainers around the world who offer SCA assessment-based certificate programs. With a background in adult education and experience as an owner of a roasting company and café, he guides coffee educators through the authorization process and serves as a practical resource for trainers in the field.