Roasting

Roasting

This course will give you 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. This session is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad-subject matter of roasting coffee.

The course provides you with the key information to enable you to sit your Roasting Foundation certification that consists of a 3 short practical exam and a written exam (15 questions with a pass rate of 60% required). Successful students will be awarded 5 points towards the SCAE Coffee Diploma.

Course and certification normally last at least a day.

This course will give you a more elaborate understanding of the roasting process and how different kinds of heat transfer is at play. You will also see how different roast profiles leads to different sensory expression for the same coffee even at the same roast degree. You will also hear about roast defects and how to avoid them and also be introduced to the basic physical changes that the beans undergo during the roasting process. Finally there is a small appendix about workspace management and lean production. It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Roasting Foundation.

The course provides you with the key information to enable you to sit your Roasting Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required). Successful students will be awarded 10 points towards the SCAE Coffee Diploma.

Courses and certification normally last at least three days. (Course: 2 days, Certification: 1 day)

This course will give you a deeper understanding of heat and heat transfer and more specific understanding of the physical, chemical and sensorial aspects of green and roasted coffee. It will also
teach you about more subtle aspects of profile roasting and how the different parts of the roasting
cycle affects physical and chemical aspects of the coffee. It will also give you 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, plan and execute lean production.

It is recommended that students have been working for a minimum of two years in a job with exposure to roasting coffee before taking this module, and ideally around three to five years. Prerequisites for this module of the CDS are:

• Roasting Intermediate is mandatory
• Green Coffee Foundation, Intermediate and Professional (recommended only)
• Sensory Skills Foundation and Intermediate are strongly recommended
• Sensory Skills Professional (recommended only)
• Roasting Foundation (recommended only)
• Brewing Foundation (recommended only)
• Barista Skills Foundation (recommended only)

The course provides you with the key information to enable you to sit your Roasting Professional certification that consists of 5 short practical exams and a written exam (35 questions with a pass rate of 80% required). Successful students will be awarded 25 points towards the SCAE Coffee Diploma.

Courses normally last at least four days (Course: 2 days, Certification: 2 days)

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