SCA Coffee Roasting Intermediate 10. April 2019

On the SCA Roasting Intermediate we aim to take your skills as a coffee roaster to the next level. It is assumed that you already have some experience in roasting, but wish to further your knowledge of the science behind roasting and to gain experience in how you can control the process and produce consistently great products. The course dives deeper into theoretical principles such as the mechanisms of heat transfer, maintenance of the roasting system, and how different roast profiles alter the physical structure of the bean and the flavour profile of the final brew.

The course is highly focused on logging the roasting process and measuring the results of your roast profiles. These are key skills to have as a roast master, and allow you to create better quality control protocols that ensure a consistent high quality product for your customers. The course includes a full day of roasting on our 1kg sample roasters. This allows you to explore the extremes of roast profiling with our guidance, giving you the necessary experience and confidence to begin designing your own roast profiles.

It's a 3-day course, including theory, practical exercises and exams in both theory, roasting and tasting of roast profiles. The first day will focus on theory, and an introduction to the roast machines at CoffeeMind Academy. Day two is focused on roasting exercises and a tasting of different roast degrees and development times.

The course aims to bring theoretical principles to light through practical exercises, allowing you to see the effects of certain changes with your own eyes.