EVENT PROGRAM
活動議程
Making Water Chemistry Accessible
讓水質化學變得簡單易懂
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.
每一杯咖啡的基礎都是水。對於想要提升咖啡沖煮品質並延長設備壽命的咖啡專業人士來說，掌握水的成分與特性至關重要。然而，由於水的化學成分肉眼無法察覺，這讓學員難以具象化和理解。在此課程中，培訓師將學習設計實作與感官活動，幫助學員了解水化學的重要性，並學會如何評估水的成分。
Introducing the CVA Affective Assessment to Learners
如何向學員介紹CVA情感評估
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.
SCA咖啡價值評估工具的創新之處在於引入了獨立的描述性評估與情感性評估。情感性評估的主觀性對於經驗豐富的咖啡專業人士及 行業新手來說，都是一項挑戰。在這堂課中，培訓師將學習到實用且高效的策略（以及一些小技巧！），以幫助學員理解情感性評估的 目的和功能，並能自信地進行評估。
本堂課課前準備：請預先觀看 YouTube 影片《CVA咖啡價值評估理論》、閱讀 SCA 出版物《評估咖啡價值系統：了解SCA咖啡價值評估(2024年6月版本)》以及複習《SCA標準 102-104-P 》。
Teaching the Complex History of Coffee
如何教授複雜的咖啡歷史
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.
咖啡的早期歷史常伴隨著引人入勝的故事，例如喝了咖啡的山羊圍著火堆跳舞。然而，在教授咖啡的歷史時，辨別事實與虛構可能頗具挑戰，尤其是許多有關咖啡起源的神話帶有強烈的情感影響。本次會議將深入探討咖啡的歷史，不僅關注重大歷史事件，還包括咖啡歷史的記錄與傳承過程。與會者將了解那些影響當今咖啡栽培、消費和貿易的歷史關鍵時刻。此外，也將培養批判性分析的能力，包括如何評估歷史資料的準確性，如何在教授咖啡歷史時納入多元觀點，以及如何追溯咖啡歷史對當前咖啡系統的影響。
Getting in Harmony with Your Supporting Materials
如何有效利用輔助教材
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.
一位出色的課堂教師能有效利用課程材料，同時與學員保持良好的互動。在本課程中，咖啡培訓師將學習如何使用視覺輔助工具、樣品和工作表來增強教學效果。我們將探討各種輔助材料的最佳用途，並探索如何與這些材料互動，以促進學員的學習。
Designing Informal Assessments
如何設計非正式評估
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.
你是否曾經想過你的學員在培訓課程期間是否能夠跟上進度？非正式評估是一種快速檢測學員對課程概念或技能理解程度的工具，沒有正式測驗評估的壓力，且能夠提供豐富的信息，幫助培訓者評估學員的理解情況，並追蹤他們在學習目標上的進展情況。本堂課將探討多種促進學員參與的策略，並找出他們需要進一步支援的領域。
SPEAKER BIOS
講者簡介
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.
Brady Butler 是一名SCA授權講師，自2009年起專注於咖啡師、沖煮及咖啡設備技師的培訓。他的咖啡職業生涯涵蓋了咖啡師、設備技師及批發客戶支援等多個角色。此外，Brady曾擔任SCA沖煮課程教材內容創作小組的聯合負責人，並擔任咖啡技師課程的主要作者，參與設計了水與預防性維護基礎課程以及中級水處理課程。目前，他經營Trail Blaze Coffee Academy，位於北卡羅來納州夏洛特的一家獨立咖啡培訓機構。
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.
Laurel Carmichael（they/them）是精品咖啡協會的編輯，擁有惠靈頓維多利亞大學的歷史碩士學位，並曾擔任該校的研究助理和講師。他們在咖啡行業工作超過十年，擔任過咖啡師、烘豆師和生豆採購的角色。Laurel來自紐西蘭Aotearoa，目前定居於德國柏林。
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.
Chelsea Dubay是SCA課程開發總監。自2015年進入咖啡行業以來，她設計並教授了多場咖啡師、感官評估和專業技能的相關課程。如今，她專注於運用教學設計方法和人才發展專業，幫助培訓師和企業領導者打造更具效果和吸引力的教育計劃
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.
Shaun擁有超過二十年的咖啡專業經驗，橫跨整個咖啡價值鏈。他的職業生涯從咖啡師起步，現今則專注於與東南亞的生產者合作，提升咖啡品質。除了培訓，他還提供咖啡採購、業務優化和生活教練的諮詢服務。Shaun對東南亞的生豆尤其熟悉，並多次擔任生豆競賽評審，特別關注東南亞的優質羅布斯塔咖啡。他也是SCA授權講師、SCA CVA 大使以及 CQI Q 阿拉比卡認證講師。
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.
Ben Helt 是SCA AST專案總監，負責與全球超過1,900名講師合作，提供基於SCA評估的證書課程。擁有成人教育背景及經營烘焙公司和咖啡館的經驗，他指導咖啡教育工作者完成授權過程，並為在職講師提供實用資源。