SCA Roasting (Foundation + Intermediate) with focus on Robusta
Duration: 5 days
Upcoming classes:
Class A
September 1 / 9AM – 12PM, 1PM – 4PM (On-Campus, Manila)
September 2 / 9AM – 12PM, 1PM – 4PM (On-Campus, Manila)
September 3 / 9AM – 12PM, 1PM – 4PM (On-Campus, Manila)
September 4 / 9AM – 12PM, 1PM – 4PM (On-Campus, Manila)
September 5 / 9AM – 12PM, 1PM – 4PM (On-Campus, Manila)
Instructor: Si Eu Koon, Authorized SCA Trainer
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.
Foundation Course
The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process and how to control sensory aspects of the coffee by roasting light or dark. Learners will also gain an understanding of the basic structure of the roasting machine, general maintenance, and fire prevention. Practical learning objectives and activities prepare the learner to follow instructions, given by the trainer, for three different roasts and record relevant data and observations per roast using a suitable roast log. A written exam tests theoretical knowledge based on Foundation course learning objectives.
Intermediate Course
The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to roast correctly and remove the coffee at the correct color using a reference, while accurately completing the roast log form.
The Coffee Skills Program consists of five different modules and one introductory course. The five specialist modules are Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills. These are offered at three different course levels. Introduction To Coffee is a popular, standalone course that familiarizes participants with specialty coffee and the broad topics that can be explored within the specialist modules.
In addition to the certificate earned by successfully completing a course, learners can also achieve the SCA Coffee Skills Diploma. SCA has introduced a new set of diplomas that give you in-depth knowledge and practical experience you can immediately apply in an industry setting. Each diploma requires a combination of advanced level learning and foundational coursework.
ABOUT THE INSTRUCTOR
Si Eu Koon is an experienced coffee roaster and trainer with a decade of expertise in the specialty coffee industry. As a freelance roaster and trainer since 2021, she previously served as Head Roaster and Trainer at Bettr Barista Pte Ltd and worked with Smitten Coffee Roasters. Ms. Koon is an SCA Authorized Trainer specializing in SCA Barista and Roasting courses. She has competed on the national and world stages. Currently, she also advises roasteries on profiling, production roasting, and green coffee purchasing, reflecting her comprehensive knowledge of the coffee industry.
