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.
The SCA Sensory Intermediate course will give you a deeper understanding of sensory evaluation and how to apply it consistently and accurately in a work context. You will explore the science behind taste and aroma perception, how to identify and describe sensory attributes with greater precision, and how to use structured evaluation methods to assess coffee quality.
You will learn how to apply the SCA cupping protocol at an intermediate level, work with elements of the CVA (Coffee Value Assessment), and develop the vocabulary and technique needed to communicate your evaluations clearly and reliably.
An introduction to triangulation protocols and other assessment methods that can be analysed statistically is also covered.
The SCA Sensory Intermediate course is ideal for coffee professionals who have completed the Sensory Foundation course and want to deepen their practical tasting skills. Anyone with regular cupping experience and a solid grounding in sensory evaluation will also find it valuable.
The practical assessment takes place on the third day of the course and covers cupping evaluations and taste/aroma sensory identification.
