You are here

Coffee Steward Certification
 

The coffee steward is the sommelier of the coffee world, and their role is to guide the coffee drinker through the myriad flavors of coffees from around the globe. The Counter Culture Certified Coffee Steward Program includes coursework in coffee history, botany, trading, brewing, and tasting. Successful Certified Coffee Stewards have attended classes in Brewing Science, Cupping, and Coffee Origins, and have demonstrated their knowledge of these subjects in a written exam. In addition, the Certified Coffee Steward has demonstrated their ability to taste and describe coffee flavors accurately. The Certified Coffee Steward is also qualified to serve as a coffee expert in a retail, restaurant, or coffee bar setting, and guide consumers through the experience of selecting, purchasing, brewing, and tasting specialty coffees.
 

  • All Certified Coffee Stewards will receive a certificate of recognition and a cupping spoon engraved with the Counter Culture Coffee logo and a custom personalization.


Coffee Steward Qualifications:
 

  • Completion of Coffee Origins, Brewing Science I-II, and Cupping Leader’s (pre-October 2014) or Cupping Fundamentals labs
  • Written exam based on lab materials and knowledge of Counter Culture Coffees; exam includes a 500 word essay and a practical, cupping-based portion. 85 percent passes. If a candidate does not pass the certification exam, they may reschedule a makeup exam for a later time.



The coursework behind these two certifications is a solid foundation of coffee knowledge for the working coffee professional. We believe that this base of knowledge is essential for anyone who seeks to be a professional in the coffee industry. We are proud to maintain these programs, and are dedicated to supporting the recognition and development of Certified Baristas and Coffee Stewards throughout the industry.

Related Updates:
In this post, I'm going to shift away from talking about sustainability where we buy coffee and focus on our own operations as a roaster. A coffee grown sustainably shouldn't necessarily retain that "sustainable" designation if others involved further along the supply chain aren't also acting...
In this post, I'd like to dive in to what I mentioned in the first post as a good indicator of a coffee's sustainability: certifications. Wouldn't it be great if there were a certification and corresponding label that could simply tell us whether a coffee is sustainable or not? The good news is...
Click here to see this photo set on Flickr. Our annual Origin Field lab trip is an opportunity for  Counter Culture wholesale customers to learn about coffee cultivation in an immersive environment. We host this lab, in part, because we recognize that the dedicated professionals...
Theme This week, we'll familiarize ourselves with the current versions of three of our year-round products: Big Trouble, Fast Forward, and Slow Motion. Style of Tasting: Freestyle! Cup them, pourover compare them, or choose three different brewing methods to emphasize different flavors...
Theme This week’s tasting offers a us tour of Nariño, Colombia, which is arguably the coffee giant’s best region for the production of high-quality coffee, in three coffees: La Florida, Rosales, and Jorge Avilio Cabrera. Style of Tasting: Set up a cupping of the three coffees and brew...