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SCA Coffee Roasting Professional 23. April 2019

April 23 @ 10:00 am - April 26 @ 4:00 pm CEST



Date & Time

April 23rd to April 26th
10:00 - 16:00


CoffeeMind Academy
Jernholmen 43-47
Hvidovre, 2650 Denmark

Venue description

CoffeeMind Academy shares premises with Kontra Coffees roasting facilities so the training is embedded in an operating roastery which extends the experience with an extra dimension of authenticity and experience
Jesper Alstrup
Master degree in Food Innovation and Health
My studies in Food Innovation and Health allowed me to gain holistic knowledge and competences in the various steps of food product development. This involves food and aroma chemistry, product design, innovation, sensory profiling, consumer testing and much more. During my time as a student I assisted Ida Steen in sensory training and profiling. The many great experiences led to a growing interest in the speciality coffee industry. This inspired me to conduct research projects about coffee, and finally to write my Master’s thesis on the effect of roast profile modulations on the sensory perception of ‘body’ in the coffee brew. The coffee industry became the perfect platform for me to apply my knowledge. I specialize in sensory testing of roast profile modulations, in which I can utilize my academic knowledge for a practical purpose that highly motivates me. One of my key functions in CoffeeMind is to conduct research with a high standard of scientific principles. Experience in both roasting and sensory evaluation allows me to empower professionals who seek to improve their experimental approach in developing new roast profiles. The goal of my consultation is to assist individuals in self-development, and not merely presenting the solution. I believe a much higher impact is achieved by providing tools that allow for increased independence and consistency in the approach to roasting and sensory evaluation.
Morten Münchow
MA in Biology and Philosophy

SCA coffee roasting courses & consultancy

It all started with an EXCELLENT cup of coffee in 2002! I still vividly recall the moment and the emotions.

There is nothing more satisfying for me than using my full skill set of coffee knowledge and experience to either teach people about coffee from where they are, streamline quality, efficiency and the joy of the daily life in a roastery. Or to craft and to deliver the perfect research design to answer specific questions investigating and mapping out a deeper understanding of coffee quality in various different production steps from green beans to the final cup or consumer behavior. This is the basis for making CoffeeMind's three pillars of education, consultancy and research.

I have taught coffee roasting at The London School of Coffee since 2007, developed and conducted barista training as the manager of Kontra coffee’s training centre, taught research design and statistics for medical students on their final years of study for 5 years and recently used my experience and knowledge as a teacher and trainer to develop the roasting certification system for The Specialty Coffee Association of Europe, and then of course I also joined the Education Committee in SCAE.

I have regularly consulted with a variety of different sized roasteries around the world, including several times in South Korea, United Kingdom, South Africa, Nicaragua, Bolivia, Iceland, Sweden, Greece, Italy, Switzerland, Austria, Singapore, Kuwait and Denmark.

I have conducted research on cappuccino foam chemistry, roast defect, water quality, processing methods, starter cultures, sensory science, roasting defect, behavioral economics of consumer preferences, focus groups, roast degree preferences.

As a trainer, consultant and researcher, I am always interested in having a chat, or answering any possible questions that you may have, so please feel free to contact me any time!

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Become a Roast Leader


At the SCA Roasting Professional course, we take your knowledge and skills of the roasting process to the highest level. It’s a 4-days course with two full days of roasting and additional theoretical learnings. We’ll dive into chemistry, product development, and business organization. Our focus is on gaining full control over the roasting machine and the most important parameters of process control.

By completing the course you will have the knowledge and experience to have a structured approach when roasting, and learn universal principles that allow you to design your desired roast profile on any machine!


Knowing what you are doing in your daily processes and WHY is fundamental to an efficient coffee roasting process. By completing this course you will have learned the necessary tools to develop and fine-tune your own roast profiles and develop appropriate products for your local market.

At CoffeeMind we put emphasis on critical thinking, helping you to make better decisions in both roasting processes and the business in general. Through our background in research we aim to teach an evidence-based approach, which saves you both time and resources. Furthermore, the staff at CoffeeMind have conducted several research projects in coffee roasting, some of which has been utilized for the development of the SCA Roasting modules.


The course introduces theory about acids, changes to the composition of the bean through roasting, main classes of aromas, consumer segments, and business organisation. This broad approach aims to give you the best foundation for you to pursue your roasting career. Theoretical concepts are continuously discussed throughout the course, and a Q&A session is held daily. Theory takes up most of day 1.

Most of day 2 and 3 is spent roasting, where modulating development time is the main focus. The exercises are designed to facilitate full control and confidence in modulating roast profiles. Tastings of your own roasts allows you to see the effect of your modulations in terms of flavour.

Day 3 is exam day, where each individual will perform certain roasting exercises on their own. The exam also includes the ability to identify fast, medium and baked development time effects in a cupping setup.

Prerequisites & SCA Certificate

  • SCA Roasting Foundation (recommended)
  • SCA Roasting Intermediate (mandatory)
  • The course provides you with key information enabling you to get your Roasting Professional Certification
  • Examination consists of 5 short practical exams and a written exam (35 questions – pass rate of 80% required)
  • Successful students will be awarded 25 points towards the SCA Coffee Diploma

Get your CoffeeMind Curriculum

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