By Peter Giuliano
One thing that makes coffee special is that it takes so many skilled professionals to reveal its natural beauty. The skills of the farmer, miller, cupper, roaster, and barista are essential to specialty coffee, and SCAA has, since its inception, taken responsibility for cultivating, teaching, and setting the standard for coffee education and training.
My very first interaction with SCAA was in the mid-nineties, through a brewing class taught at SCAA headquarters. I arrived at the class wanting to learn how to brew coffee, but what really made an impact on me was the professionalism of the teachers. I couldn’t believe there were people who were so knowledgeable about coffee quality, and who were willing to share that knowledge with others. That knowledge, and the willingness to teach others, inspired me. I aspired to become an SCAA coffee instructor myself. In the end, that aspiration was what drove me to become a true coffee professional. It is no exaggeration to say that a large part of my own standing as a coffee professional is due to the professional development I got through SCAA. To read the rest of this article, subscribe to The Chronicle or become a member today! If you’re already a Chronicle subscriber or member, please login.
