Q Arabica Course and Exam at Ally Coffee in July 2019.
A Note from Ildi Revi, Director of Learning at Ally Coffee
Hello coffee colleagues!
I am happy to introduce you to Ally Coffee’s learning programs. As you look through the calendar, I’d like to give you some more background to help you make the right decision about using training, education, or group learning to advance your business.
My philosophy is that learning programs (training sessions, educational courses, etc.) should be used as tools to meet business needs. We want learning to be applicable to our jobs and to have defined levels of proficiency, so that the knowledge and skills can immediately meet company standards and add value. There are different ways to accomplish this, and you will see on our calendar a mix of approaches, all chosen to help participants take new knowledge, skill sets, and understanding back to work and make a difference on the bottom line.
Cupping protocol
We offer four different methods of learning:
- Communities of Practice
- Online courses
- Coffee Quality Institute established curricula
- Customized, affordable professional development for you or your company (online, in person, or both)
Our instructors have expertise in the areas of roasting principles and practices, cafe leadership, cold brew production, food safety compliance, workplace learning (training and education for your cafe or wholesale customers), and especially in the sensory evaluation protocols related to earning a Q Arabica Grader license.
Communities of Practices are gatherings of people who share a passion for the jobs they do and want to learn how to do those jobs better as they interact with their peers. Our communities are led by industry professionals and highlight creative solutions that are energizing to individuals, beneficial to business, and useful for the industry as a whole.
Our online courses are self-paced and packed with information. They also allow people to go directly to topics that interest them or fulfill an immediate learning need that they want to apply on the job right away. More short, highly-focused courses are coming soon.
Sensory evaluation using the Specialty Coffee Association’s standardized form.
We offer customized courses because each business is unique and some companies prefer to develop their staff members in a private environment. New and growing businesses often cannot afford to have their own training departments, and our learning programs can provide that function for you. From team building during a period of expansion to training your trainers (and creating training materials!) to meeting food safety regulatory requirements, custom courses can be offered as blended learning, with online components completed at each learner’s pace and practical sessions at your location or at Ally’s office and learning facility in Greenville, South Carolina.
Each event and class we host at is inclusive, accessible, and focused on building a stronger coffee community. I have been working in coffee for many years, and I’ve seen the industry grow quickly. As a former small business owner, I am very sensitive to making sure your time and money are honored; as Ally Coffee’s Director of Learning, it is my hope to bridge learning gaps to truly help you move your business forward.
Join us! Fill out the Contact form on our website to connect with us and become part of our coffee learning community.
Warmly,
Ildi
Le Nez aroma references are one of the common languages in coffee sensory evaluation.