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 color, 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.

Roast Profile

Physical Changes

Roaster Elements

Sample Roasting

Safety & Maintenance in Roasting Plant

The course is globally accredited via the Specialty Coffee Association (SCA).

Specialty Coffee Association Curriculum.

Quality hands-on time for all students with Giesen coffee roaster.

21 hours including practical exam.

Online written exam to be done within 21 days.

AST Trainer Student ratio: 1：6 (max)

Regular classes are conducted in Cantonese.