SCAE RoastING Foundation

The SCAE Roasting Foundation course provides 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. The course is ideally suited for new commercial roasters and coffee geeks or enthusiasts who look to gain an insight into the broad subject matter of roasting coffee. This one-day course consists of three short practical tests and a written test with 15 questions and a passing score of 60%; successful students will be awarded 5 points towards the SCAE Coffee Diploma.

SCAE Roasting Intermediate

The SCAE Roasting Intermediate course builds on the basics covered in the SCAE Roasting Foundation and provides a more elaborate understanding of the roasting process. It covers roast defects, different kinds of heat transfer, the physical changes that beans undergo during roasting, and how different roast profiles lead to different sensory expressions for the same coffee even at the same roast degree. There is also an appendix about workspace management and lean production. This three-day course and certification consists of four short practical tests and a written test with 25 questions and a passing score of 70%; successful students will be awarded 10 points towards the SCAE Coffee Diploma.

SCAE Roasting Professional

The SCAE Roasting Professional course provides a deeper understanding of heat and heat transfer, as well as a more specific understand of the physical, chemical, and sensorial aspects of green and roasted coffee. It teaches about the more subtle aspects of profile roasting and how different parts of the roasting cycle affect physical and chemical aspects of the coffee. This course is recommended for students who have been working for a minimum of two years in a job with exposure to roasting coffee. It will give them the knowledge and skills needed as a manager to plan and execute quality control, create a product range to meet different customer segment preferences, calculate production costs, and ensure lean production. The SCAE Roasting Intermediate course is a mandatory prerequisite for this four-day course, which consists of five short practical tests and a written test with 35 questions and a passing score of 80%; successful students will be awarded 25 points towards the SCAE Coffee Diploma.