SCA Roasting Foundations & Intermediate
SCA Roasting Foundation & Intermediate - August 15 to 18
Day 1 - Tuesday - Roasting Foundation
This will give you a fundamental understanding of the roasting process and the key determining factors in heating control, the roast cycle, process logging and how to control basic sensory aspects of the coffee by roasting light or dark.
Written and practical exam. Successful students will receive 5 points towards an SCA diploma and a Roasting Foundation Certificate.
Day 2 & 3 - Wednesday & Thursday - Roasting Intermediate
This will give you a more elaborate understanding of the roasting process and how different kinds of heat transfer is at play. You will also see how different roast profiles lead to different sensory expression for the same coffee even at the same roast degree. You will also learn about roast defects and how to avoid them and also be introduced to the basic physical changes that the beans undergo during the roasting process. Finally there is a small appendix about work pace management and production.
Day 4 - Friday - Examination
This is the examination for the intermediate roasting qualification that consists of a short practical exam and a written exam. Successful students will be awarded 10 points towards the SCA coffee diploma and receive an SCA Intermediate Roasting certificate.
Class will start each day at 10am and finish around 6pm (there will be a 30 minute break for lunch)