Talks

 
Kate Fischer, Ph.D.   Keynote Speaker   Keynote: Who Needs Caffeine? Engagement and Excitement in the Coffee Classroom  Drawing on years on instruction in a wide variety of classrooms, this interactive keynote address will model different ways to engage with adult learners in the coffee classroom. From delivering lectures to small groups to assessment, attendees will walk away with ideas for upping the engagement in their own courses and for understanding why what they do works.   Sustainability and You: Exclusive Preview of the new Sustainability courses  This April, SCA will release the newest learning modules available to ASTs: the Sustainability program. Attendees at AST LIVE! will be the first to learn about the program design. They will hear from students in the first pilot course and will get a sneak preview of the material from one of the program designers. Finally, attendees will learn how and why they should add Sustainability Foundation, Intermediate, and Professional courses to their teaching certification.

Kate Fischer, Ph.D.
Keynote Speaker
Keynote: Who Needs Caffeine? Engagement and Excitement in the Coffee Classroom
Drawing on years on instruction in a wide variety of classrooms, this interactive keynote address will model different ways to engage with adult learners in the coffee classroom. From delivering lectures to small groups to assessment, attendees will walk away with ideas for upping the engagement in their own courses and for understanding why what they do works.

Sustainability and You: Exclusive Preview of the new Sustainability courses
This April, SCA will release the newest learning modules available to ASTs: the Sustainability program. Attendees at AST LIVE! will be the first to learn about the program design. They will hear from students in the first pilot course and will get a sneak preview of the material from one of the program designers. Finally, attendees will learn how and why they should add Sustainability Foundation, Intermediate, and Professional courses to their teaching certification.

 
Morten Münchow   Coffee Roasting Certification System and Scientific Research  Morten will give an overview of new developments in the CSP Roasting module. He will also give a short introduction to ongoing research on coffee roasting and explain how this research is related to the education system.

Morten Münchow
Coffee Roasting Certification System and Scientific Research
Morten will give an overview of new developments in the CSP Roasting module. He will also give a short introduction to ongoing research on coffee roasting and explain how this research is related to the education system.

Jean-Xavier Guinard   Sensory Properties and Consumer Acceptance of Specialty Coffee  Jean-Xavier will present the sensory and consumer research being conducted at the UC Davis Coffee Center and discuss and contrast the various approaches to sensory testing of coffee.

Jean-Xavier Guinard
Sensory Properties and Consumer Acceptance of Specialty Coffee

Jean-Xavier will present the sensory and consumer research being conducted at the UC Davis Coffee Center and discuss and contrast the various approaches to sensory testing of coffee.

Ludovic Maillard   Teaching Futures Market at the Professional Level  This presentation aims at giving tips to understand markets and calculations for the Green module in order to build the course and exercises accordingly since it is often seen as an obstacle by ASTs to teach this module.

Ludovic Maillard
Teaching Futures Market at the Professional Level
This presentation aims at giving tips to understand markets and calculations for the Green module in order to build the course and exercises accordingly since it is often seen as an obstacle by ASTs to teach this module.

Tim Sturk  CSP Brewing Module

Tim Sturk
CSP Brewing Module

Dr. Marco Wellinger   Water Made Simpler  The presentation will summarize the key concepts from the SCA water quality handbook and then focus on the application in a café or a training environment. The three step approach to water: to measure, aim and treat, has been further simplified and more tips for everyday operation are given. As an added bonus we will explore how water recipes can be adapted to brewing or beverage ratios.

Dr. Marco Wellinger
Water Made Simpler
The presentation will summarize the key concepts from the SCA water quality handbook and then focus on the application in a café or a training environment. The three step approach to water: to measure, aim and treat, has been further simplified and more tips for everyday operation are given. As an added bonus we will explore how water recipes can be adapted to brewing or beverage ratios.

Benjamin Townsend   Delivering CSP Professional Barista Skills  An overview of the curriculum and exam design for CSP Professional Barista Skills. We will go through the delivery requirements and demonstrate the practical skills needed to both pass and grade this course.

Benjamin Townsend
Delivering CSP Professional Barista Skills
An overview of the curriculum and exam design for CSP Professional Barista Skills. We will go through the delivery requirements and demonstrate the practical skills needed to both pass and grade this course.

 
John Thompson  Sensory Skills Calibration and Module Overview

John Thompson
Sensory Skills Calibration and Module Overview

Carla Martin    More than Mochas -  Exploring Chocolate and Coffee Together

Carla Martin
More than Mochas - Exploring Chocolate and Coffee Together