SCA 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 

ROAST PROFILE

　Measurements and Variables Supporting the Roast

　Profile

　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

　Terminology

PHYSICAL CHANGES

　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

ROASTER ELEMENTS

　Drum and Fluid Roasters

　Basic of Thermodynamics of Coffee Roasting

　Heat Transfer

SAMPLE ROASTING

　Purpose of Sample Roasting Program

　Types of Sample Roasters

　Process and Sensory Evaluation of Samples

SAFETY AND MAINTENANCE

　Preventive and Maintenance Protocols

　Health and Safety

　Green and Roasted Coffee Storage Conditions