SCA Coffee Roasting Intermediate 2. – 4. September 2020
September 2 @ 10:00 am - September 4 @ 4:00 pm CEST€1200
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!
Advance your knowledge and skills
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.
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