Roasting & Blending Courses aim at solid foundations of coffee roasting: the science of the roasting phases, the most suitable roasting machine for your project, the chemistry, and physics of the bean during roasting, the use of software and roasting curves, the most suitable profiles for specialties coffee both for espresso and filter.
Roasting Foundation Level (1 Day, 5 Credits towards SCA Diploma)
The focus of this class is to get some basic impressions and physical understanding of the product and roasting process. You will learn how to practice distinguishing between green coffee and roasted coffee, identify the change in roaster flame control, repeat the process of timing a roast temperature evolution, learn how to weigh and record the moisture of green and roasted coffee, and identify the first crack
Roasting Intermediate Level (2 Days, 10 Credits towards SCA Diploma)
In the Intermediate course, you will learn how to easily identify the color range of roasted coffee beans and understand the cup result with different roast profiles. You will be taught the steps required to install a coffee roaster, including different heat, energy sources, and materials needed for a professional roaster. You will be guided through the roasting stages, physical reactions, chemical reactions, browning process, and how different environmental conditions can affect the roast. By the end of the class, you will be able to determine different defects of the roast, how air quality can affect roasting, maintenance of the machine, and how to stop a possible roaster fire. Finally, learn about different types of roasters and we will give you the tools to set up and design a typical micro roasting facility.
Roasting Professional Level (3 Days, 25 Credits towards SCA Diploma)
The Roasting Professional Level class takes a more practical approach than the Intermediate Level, thus taking you further into the world of roasting. More time will be spent in actual roasting sessions. You will roast three batches of the same coffee to a pre-determined color range, getting within ten points as a target. You will learn to identify coffee roasted at different times and temperatures in a cup-tasting session. We will dive deeper into the science of coffee, the chemical makeup of coffee, and the chemical reactions of roasted coffee. At the end of the course, you will have the ability to profile roast.
*Students must have passed IBCA or SCA Intermediate Course prior to registering for the Professional Course
Note: SCA Exam fees are not included in the course price and shall be paid additionally
Prepay for the course to Register, COD purchases will not be considered.
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