The SCA Roasting Intermediate course will give you a more in-depth understanding of the roasting process and how different methods of heat transfer affect the roast. You will explore how adapting roast profiles leads to sensory differences, even when applied to the same coffee, and how to repeat these decisions in production roasting.

You will learn about the physical and chemical changes that beans undergo during roasting, and how thermodynamics plays a role in what happens inside the drum. Sample roasting, roast colour and its relationship to the profile, and aspects of daily roastery management are also covered.

The SCA Roasting Intermediate course is ideal for roasters who roast regularly and are confident in their skills. It builds well on the Foundation course, though anyone with solid hands-on roasting experience will find it valuable

This course would be challenging for anyone new to roasting.

The practical assessment takes place during the course and covers roasting and cupping tests.

Book Now at: https://www.coffeenexus.co.uk/shop/p/sca-roasting-intermediate