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 colour, 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 colour using a reference, while accurately completing the roast log form.
Participation on this course does not require any prior modules being completed but the following courses are recommended:
- Introduction to Coffee
- Roasting Foundation
For further information or advice send a message to: firstname.lastname@example.org
- Points towards CSP diploma: 10
- Course length: 3 days, 9:00 - 16.00
- Class size: 4