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SCA Coffee Roasting Intermediate 30. May 2018

May 30 @ 10:00 am - June 1 @ 4:00 pm CEST

€1200

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SCA Coffee Roasting Intermediate Course

Develop your coffee roasting skills further with the SCAE Coffee Roasting Intermediate course under the inspirational tuition of  Morten Münchow – the creator of the SCA Certification system for Coffee Roasting.

Have you gained the basic knowledge and skills within coffee roasting, but wish to further develop these skills? Then the SCA Coffee Roasting Intermediate Course will take you on a rich learning journey:

  • Gain a more elaborate understanding of the roasting process and how different kinds of heat transfer is at play.
  • Learn how different roast profiles vary sensory expression for the same coffee even at the same roast degree.
  • Understand roast defects and how to avoid them, and learn about the basic physical changes that the beans undergo during the roasting process.
  • Develop your skills in workspace management and lean production

You will train in small groups with no more than 6 students in Morten’s lab at the Kontra Coffee Roastery in Copenhagen. The roastery is fully functional and has over ten years experience of delivering coffee excellence to the Danish market.

The course provides you with the key information enabling you to receive your SCA Coffee Roasting Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required).

Upon successful completion of the course, you will be awarded 10 points towards the SCA Coffee Diploma.

Prerequisites: It is recommended that you have the SCA Coffee Roasting Foundation certification or gained some experience of working in this field.
Days: 2 days training and 1 day certification. Every day from 10am to 4pm

Your SCA COFFEE Roasting Training Continues

Take your Coffee Roasting skills to the top with the SCA Coffee Roasting Professional 4-Day Course – a perfect finale for any serious professional and manager in the coffee industry. Here you will gain the knowledge and skills needed as a manager to plan and execute quality control, create a product range to meet different customer preferences, calculate production costs, and plan and execute lean production.

Details

Start:
May 30 @ 10:00 am
End:
June 1 @ 4:00 pm
Cost:
€1200
Event Category:

Organizer

CoffeeMind

Venue

CoffeeMind Academy
Jernholmen 43-47
Hvidovre, 2650 Denmark
+ Google Map
Phone:
+45 4325 5920

TRAINERS

Jesper Alstrup
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

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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