Interested in learning more about specialty coffee? Why not do it at origin in a coffee producing region? PCR offers specialty coffee classes and SCA certificate courses at origin in Kona, Hawaii!
Our coffee classes and workshops are designed to give you the tools you need for the next step in your exploration of specialty coffee, whether it’s brewing, roasting, tasting, or even working as a professional barista. Each class is led by an SCA Authorized Trainer and includes hands-on experience with brewing devices, roasting equipment, and/or our certified cupping and sensory analysis lab.
Click here to learn more about our beginner and intermediate classes and workshops.
If you’re looking for professional certificate courses, or you’re just ready for more in-depth coffee education, the SCA Coffee Skills Program is what you are looking for. Click here to see our SCA course offerings.
On Friday, PCR attended the 2018 Kona Coffee Expo at the Old Airport Pavilion! This regional expo is a great way for Kona coffee producers to meet and talk story. It’s also a great way to learn about new products, get updates on research projects conducted by CTAHR and the University of Hawaii.
PCR hosted a table at the expo with educational information on physical defect identification in coffee. In addition we provided lots of great info on cupping, quality analysis, and how to get SCA certifications. It was also great to see all of our farmer friends and hear some of the great talks delivered by Hawaii coffee experts.
We ran a contest throughout the day, asking participants to test their coffee tasting abilities. Entrants were asked to taste three samples of the same coffee, one of which was a different size grade. The three people who identified the odd cup out quickest won awesome prizes including a Baratza grinder and home-brewing kit, and free admission to an SCA Coffee Skills Program Course from PCR.
Cupping Protocol Lecture for Coffee Producers
Brit also led a well-attended lecture on cupping procedure and protocol for local producers. This workshop was an excellent opportunity to get to know the needs of the local coffee producer community better, and to see where we stand as a producing region in terms of objective quality control measures. The talk covered the essentials of conducting objective quality analysis and control in specialty coffee. The producers who attended came away with a better understanding of how to implement quality control programs on their own farms.
All around, the Kona Coffee Expo was a great example of the benefits of living and working at origin as a specialty coffee professional. We hope to see you there next year!