Events

Sensory Skills Intermediate – SCA Certificate Course This two-day course is designed for coffee professionals looking to advance their sensory expertise. Building on foundational knowledge, it introduces analytical tools and methodologies to evaluate coffee quality with greater precision. Central to the course is the Coffee Value Assessment System (CVAS), the SCA’s evolving global framework for standardized coffee evaluation. Participants will gain hands-on experience with both the Descriptive and Affective Forms, practice difference testing and triangulations, and learn to design and manage sensory panels. Ideal for those in quality control, roasting, green buying, or preparing for Q Grader training, this course equips learners with the skills to conduct structured cuppings, interpret sensory data, and make informed quality decisions.

Sensory Skills Intermediate and Professional BUNDLE course– SCA Certificate Course

Sensory Skills Professional – SCA Certificate Course This advanced 3-day course is designed for experienced coffee professionals leading sensory programs or working in quality control, R&D, or product development. As the final level in the SCA Sensory Skills pathway, it focuses on advanced sensory science, data analysis, and professional application of the Coffee Value Assessment System (CVAS). Participants will learn to design and evaluate complex sensory tests, build and calibrate sensory panels, and apply statistical tools to interpret sensory data. Through hands-on exercises and cuppings, students gain the expertise to assess coffee with scientific rigor and guide quality and product decisions across the supply chain.

Drawing Life: Live Figure Drawing 📅  Hosted at Pacific Coffee Research – Thursday, June 26 | 3 pm – 6 pm Step away from the espresso machine and into the studio for a special evening of creativity and connection. Drawing Life is a live figure drawing session co-hosted by local artist and educator Johanna Schumacher—a new kind of experience at Pacific Coffee Research that invites you to slow down, observe, and explore the human form through art. Whether you're picking up a pencil for the first time or revisiting a long-time practice, this session offers a welcoming space to sharpen your skills and enjoy the meditative rhythm of drawing from life.  What to Expect: 🎨 Choose Your Medium – Bring your own sketchbook and favorite tools—charcoal, pencil, ink, watercolor, or anything else you love to draw with. All levels and styles are welcome. ⏲️ Timed Poses – We’ll move through a series of short and long poses with a live model, helping you build confidence and fluidity in your mark-making. 🌟 Guided Support – Johanna will offer light instruction, tips, and feedback throughout the session to help you explore new techniques or deepen your personal approach. ☕  Coffee & Pupus – Enjoy freshly brewed coffee and light bites while you draw. BYOB. About the Artist: Johanna is a watercolor painter based in Hōnaunau, Hawai‘i. Her work is deeply influenced by the vibrant forests and ocean life of the islands, and her practice centers on expressing emotional depth through color, shape, and story. During the COVID lockdown, Johanna founded a figure drawing group that sparked a lasting love for the discipline and the creative community it nurtures. No experience necessary—just bring your curiosity, your materials, and a willingness to see the human form with fresh eyes. Join us for an evening of artistic exploration and shared inspiration. $30/ person Next dates would be July 31 3pm - 6pm and August 28 3 pm - 6 pm

You're Invited! August Community Pau Hana: Tasting Experimental Processing Join us for our monthly Pau Hana Tasting on Friday, October 10 from 4:00–6:00pm at Pacific Coffee Research. Join us at Pacific Coffee Research for a very special Community Pau Hana tasting on Friday, August 8, where we’ll explore the experimental processing methods being cooked up by Eric Musil. Whether you have always wondered about yeast inoculation or have a burning need to try some tasty co-ferments, this event is for you! Come unwind in our beautiful setting with a relaxing afternoon of coffee exploration. We'll guide you through a curated tasting of exceptional coffees from around the world, paired with a casual talk story session to dive deeper into each cup.  Space is limited, so we encourage you to register early to reserve your spot. As always, this is a free event, open to the public. No coffee experience needed.

Roastery Foundation – SCA Certificate Course 📅 Hosted by AST Eric Musil – Wednesday, October 15 – 9 am – 5 pm | 🕘 Full-Day…

Coffee Value Assessment for Cuppers – SCA Certificate Course Friday & Saturday, October 17-18 This 2-day course is designed for experienced cuppers ready to evolve their sensory practice using the Specialty Coffee Association’s new Coffee Value Assessment (CVA) system. Participants will learn to apply a modern, structured approach to evaluating coffee that goes beyond traditional scoring, using tools like 15-point intensity scales, CATA (Check-All-That-Apply) descriptors, and hedonic scaling techniques to capture both objective sensory data and consumer preference insights. Through guided cuppings and calibration using official SCA references, students will gain hands-on experience with the CVA Descriptive and Affective Forms and learn to balance descriptive, affective, and extrinsic evaluation tools. This course is ideal for Q Graders, quality managers, and seasoned professionals who regularly use cupping protocols and are ready to integrate the CVA framework into their workflow. Upon successful completion, participants receive an SCA certificate of acknowledgement indicating formal CVA training.

Pour-Over Workshop: Master the Art of the Pour Take your brewing skills beyond the basics in this immersive workshop led by an SCA Brewing Trainer. Y

Barista Skills & Espresso Techniques Workshop 📅 Hosted at Pacific Coffee Research – Tuesday, October 28 - 9 am - 12 pm Elevate your barista game with this hands-on, three-hour workshop designed for coffee enthusiasts and aspiring professionals alike! We’ve taken core elements from our Comprehensive Barista Training—typically reserved for our wholesale partners—and made them accessible to anyone eager to master espresso and milk-based drinks. 🌟 What You’ll Learn: ☕ Espresso Machine Essentials – Get familiar with the key components of a commercial espresso machine, learn their functions, and understand the proper terminology like a pro. 🛠️ Form & Safety – Proper posture and technique are crucial to avoiding muscle strain in a high-volume café setting. We’ll teach you how to work efficiently and safely. 🔬 Extraction Science – Taste the difference between under-extracted, over-extracted, and perfectly balanced espresso shots. Learn how variables like grind size, dose, and pressure impact flavor. ⚙️ Dialing in the Grinder – Learn to adjust the grind and pull consistently delicious espresso shots by fine-tuning your recipe based on taste and extraction time. 🥛 Milk & Mylk Frothing – Steam milk to perfection, understanding the chemistry behind microfoam and texture. If time allows, we’ll also explore alternative mylks and how their steaming techniques vary. 🎨 Latte Art Foundations – With properly frothed milk, we’ll guide you through the basics of latte art, starting with a simple circle and working up to hearts and more. 🧼 Daily Maintenance & Cleaning – Keep your espresso machine and grinder in top shape with essential cleaning routines and maintenance practices. Whether you're a home barista, a coffee professional looking to refine your skills, or simply a coffee lover eager to understand the craft behind every great espresso, this workshop will set you up for success. Join us for a deep dive into the art and science of barista skills!

Sensory Skills Foundation – SCA Certificate Course 📅 Hosted by AST TBD – Thursday, Nov. 6 9 am - 5 pm | 🕘 Full-Day Course This introductory course is designed for anyone looking to develop a foundational understanding of sensory analysis in coffee. As part of the SCA Coffee Skills Program, Sensory Skills Foundation explores how we perceive flavor, aroma, and mouthfeel, and how to apply this knowledge in a coffee cupping context. Through interactive tasting exercises and guided instruction, students will learn to identify key sensory attributes and begin building a sensory vocabulary. This course also introduces the core principles of the Coffee Value Assessment System (CVAS)—the SCA's evolving framework for assessing coffee quality and value across the supply chain. With the new SCA–CQI partnership, this course now serves as a stepping stone toward the Q Arabica Grader Program, including an introduction to two key forms from CQI’s updated Quality Evaluation (QE) program. Whether you're a barista, roaster, green buyer, or aspiring Q Grader, this course offers practical tools and insight to help you navigate sensory evaluation with clarity and confidence. 🌟 What You’ll Learn: Discover Sensory Science – Learn the fundamentals of sensory evaluation through practical, interactive exercises that help you understand how we perceive taste and flavor. Coffee Cupping – Build a strong foundation in cupping protocols and sensory analysis, developing the skills and tools to assess coffee quality using professional terminology. Engage All Your Senses – Through interactive exercises, explore how gustation, olfaction, taction, and even auditory and visual cues influence sensory perception in coffee. You will get to use sensory tools including, SCA Flavor Wheel, WCR Sensory Lexicon and the Les Nez du Café Aroma kit. Evaluate Coffee with Confidence – Gain the tools to analyze coffee characteristics objectively and apply this knowledge in a professional setting. 💡 Topics Covered: Introduction to the Coffee Value Assessment System Principles of Sensory Science Physiology & Sensory Attributes Identifying Sensory Characteristics in Coffee SCA Coffee Cupping Protocol Practical Considerations for Sensory Professional Services 🍴 Additional Details: This full-day course runs from 9:00 AM – 5:00 PM. Registration includes: SCA certificate cost, lunch, snacks, refreshments, and coffees. Final Exam: Upon course completion, students have 21 days to take the SCA Sensory Skills Foundation written exam online. Allergy Note: This course includes tasting exercises with various foods and liquids, including potential allergens (dairy, nuts, wheat, etc.). While we strive to accommodate dietary needs, we cannot guarantee 100% avoidance of allergens.