SCA Roasting
Professional
Course Description
The Roasting modules teaches about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production. Professional Course: The Roasting Professional course is designed to build upon the concepts and skills introduced in the Roasting Intermediate course. Learners will gain advanced skills in profile development and sensory analysis evaluation. This course dives deep into a wide range of topics including control and color matching within different and specified time limits, use and configuration of roast profile software, molecules involved in browning reactions, gas formation during roasting process, chemical causes of color and impact on solubility, visual identification of roasting defects, blending and quality control as well as an exploration of production options to help meet differing customer preferences. A written exam confirms professional course knowledge while a practical exam assesses the learner’s ability to roast to different development time targets within narrow limits, score a roast color visually, identify common roast defects through cupping and finally distinguish between small and large differences in a roast profile to simulate production quality control processes.
Upcoming Sessions
Booking and Rescheduling Policy
All payments made for courses are final and non-refundable. However, in certain cases, rescheduling may be permitted provided that a formal request is made at least 72 hours prior to the start of the course. Requests made after this period may no longer be accommodated, and the payment will be forfeited. Please note that class schedules are subject to change due to unforeseen circumstances or operational requirements. In such cases, all enrolled participants will be promptly notified, and appropriate arrangements will be made to ensure minimal disruption.