SCA Roasting — Professional

Professional

Advanced skills in profile development and sensory evaluation of different profiles. Knowledge of the fundamental chemistry of coffee as well as the chemical reactions happening during coffee roasting. Roastery management include principles of manufacturing efficiency, capital expenditure decision making and quality control.

Green Coffee

Physics of Coffee Roasting

Physical Changes in Beans

Chemistry of Coffee Roasting

Sensory

Business

Roastery Management

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.

3 days including written and practical exam.

AST Trainer Student ratio: 1：6 (max)