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Education Form

March 1, 2026

How would you describe yourself?

Home Barista/Coffee Enthusiast Professional Barista Professional Coffee Roaster Home Coffee Roaster Cafe/Hospitality Business Owner Coffee Importer/Green Buyer/QC Coffee Machine Technician Equipment Resller/Importer/Retailer Salesperson/Account Manager Educator Other

Have you previously competed or are you considering competing in an ASCA competition?

Yes – Regionals (CCC) Yes – Nationals (ACC) Considering – Regionals (CCC) Considering – Nationals (ACC) No

Where are you Located?

How important are the following to you when choosing to engage in Education and Training? Starting with the most important things you look for.

Accessible Location

Not important Not very important Neutral Somewhat important Very important

Course Fee

Not important Not very important Neutral Somewhat important Very important

Instructor Credibility/Quality

Not important Not very important Neutral Somewhat important Very important

Certification

Not important Not very important Neutral Somewhat important Very important

Course Dates

Not important Not very important Neutral Somewhat important Very important

What is your preference for scheduling?

Given all of the above criteria is met, how far would you be willing to travel for an education/training course?

ASCA started offering a Sensory Training Course. If you have not joined us for this course, why not?

What kind of Educational content would you like ASCA to deliver?

Sensory training Judges workshop Competitor workshop Brewing skills Latte art skills Cupping skills Roasting skills Coffee businesss skills Thought leadership / industry trends Other

If Other, Please Elaborate:

What is the average you would expect to spend on coffee education or professional development?

50 2000

What hands-on course capacity feels the most effective to you?

How long would you like the hands-on course to last? Maximum length.

Two Hours Half Day Full Day Multiple Days (Weekday) Multiple Days (Full Weekend)

Is there anything else the ASCA Education Committee could be doing to advance coffee knowledge and skills?

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