SCI Roasting Level 1

Beginner (3-day course)

• Physical inspection of green beans, basic sample roasting practices.

• Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).

• Consistent industrial roasting at different degrees of roast using a roast log.

• Cupping and discussion of results.

SCI Roasting Level 2

Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

• Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

• Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.

SCA ROASTING INTERMEDIATE

This course will provide a more detailed understanding of the roasting process and the different kinds of heat transfer at work.

• The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.

• Pre-requisite: Roasting Foundation, Green Coffee Foundation and Sensory Foundation

• Courses at the Intermediate level usually take a minimum of 2 days.