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SCA Coffee Roasting Intermediate 18. September 2019

September 18 @ 10:00 am - September 20 @ 4:00 pm CEST

€1200

Tickets

Date & Time

September 18th to September 20th
10:00 - 16:00

Address

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.
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Advance your knowledge and skills

What?

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.

Why?

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.

How?

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.

Prerequisites & SCA Certificate

  • SCA Roasting Foundation (recommended)
  • The course provides you with key information enabling you to get your Roasting Intermediate Certification
  • Examination consists of 4 short practical exams and a written exam (25 questions – pass rate of 70% required)
  • Successful students will be awarded 10 points towards the SCA Coffee Diploma

Get your CoffeeMind Curriculum

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