SCA Roasting Foundation and Intermediate

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  • SCA Roasting Foundation and Intermediate
  • Product Code: SCA Roasting Foundation and Intermediate
  • Availability: In Stock

Date & Time :

A special time schedule, please contact us to make arrangements.

Course Fee

SCA Certification and and CSP Course Skill Report included


Kwun Tong, Kowloon, Hong Kong


21 Hours


Please contact to 67695215 (Janet Mok) 

SCA Roasting Foundation 

The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process, and how to control sensory aspects of the coffee by roasting light or dark. Learners will also gain an understanding of the basic structure of the roasting machine, and general maintenance and fire prevention. Practical learning objectives and activities prepare the learner to follow instructions, given by the trainer, for three different roasts and record relevant data and observations per roast using a suitable roast log. A written exam tests theoretical knowledge based on Foundation course learning objectives.

Roasting Foundation 



 Roaster Elements

 Controlling the Roast


 Physical Changes

 Producing and Using a Roast Profile

 Critical Events

 Transformational Changes

 Impact of Heat

 Taste and Aroma

 Using a Roast Log


 Safety in Roasting Plant

 Roaster Cleaning

 Roasting Intermediate

The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to roast correctly and remove the coffee at the correct color using a reference, while accurately completing the roast log form. 


Roasting Intermediate 


 Measurements and Variables Supporting the Roast


 Heat and Temperature’s Impact on the Profile

 Documenting the Roast

 Color - Measuring and Importance

 Roast to Color

 Sensory Analysis - Impact on Flavor and Color

 Recognizing and Documenting

 Cupping for Green vs for Profile

 Relationship between Development Time and Flavor

 Relationship between Profile and Roast Color



 Chemical and Physical Changes during Roasting

 Rate of Rise (RoR) Basics and Projection

 Changes in Weight and Volume Basics, Calculation

 and Comparison

 Changes in Size, Density and Moisture


 Drum and Fluid Roasters

 Basic of Thermodynamics of Coffee Roasting

 Heat Transfer


 Purpose of Sample Roasting Program

 Types of Sample Roasters

 Process and Sensory Evaluation of Samples


 Preventive and Maintenance Protocols

 Health and Safety

 Green and Roasted Coffee Storage Conditions


  • $10,800.00

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