SCA Coffee Roasting Foundation 5. November 2019
November 5 @ 10:00 am - 4:00 pm CET€400
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!
Kickstart your roasting career
On the SCA Roasting Foundation you are taken through the most important fundamentals of the roasting process to understand what roasting is, and how you can control it. Whether you plan to roast professionally or as a hobby, the Foundation course covers what you need to know to get started. The course includes theoretical and hands-on practical aspects to maximize your learning.
Starting something new always includes hours of trial and error. By completing this course you will have a much better understanding of how to approach the roasting machine, and how the basic modulations lead to different flavour profiles. You will understand the basics of how the machine works which enables you to troubleshoot and solve problems that may arise. Lastly, through hands on experience and access to a variety of roast machine technologies on the course you will improve your confidence when approaching any other roaster.
The course is split into three main parts. First, the theoretical introduction to roasting and roast logging. You will learn about the process from green to roasted beans, types of heat transfer and burner technologies. On the second day you'll get hands on experience on a coffee roaster. You get the opportunity to roast on our 1kg sample roasters, taste the effect of varied roast degree, and see how the daily operation functions in a larger roastery at Kontra Coffee. Finally, to get your SCA Roasting Foundation certificate you will go through an exam to prove your newly gained skills and knowledge.
Prerequisites & SCA Certificate
- No experience required
- The course provides you with key information enabling you to get your Roasting Foundation Certification
- Examination consists of 3 short practical exams and a written exam (15 questions – pass rate of 60% required)
- Successful students will be awarded 5 points towards the SCA Coffee Diploma