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SCA Roasting

SCA Coffee Skills Program (Professional Certification Courses)

SCA Roasting

Roasting (Fundamental)

The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process, and how to control sensory aspects of the coffee by roasting light or dark. Learners will also gain an understanding of the basic structure of the roasting machine, and general maintenance and fire prevention.

Roasting Basics

Roasting Process

Safety and Maintenance

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

Specialty Coffee Association Curriculum.

7 hours including CSP Course skills report.

Online written exam to be done within 21 days.

AST Trainer Student ratio: 1：6 (max)

Tuition fee: HK$3,500 $3,000 (SCA fee included)

> Please visit Timetable for our schedule

> Knowing your Trainers

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)

Tuition fee: HK$12,000 $11,000 (SCA fee included)

> Please visit Timetable for our schedule

> Knowing your Trainers

Roasting (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)