SCA Roasting Foundation + Intermediate

SCA Roasting Foundation + Intermediate Course 3 Days Class Date :

• 6-8, 23-25 ธันวาคม 2567
• 7-9, 13-15, 27-29 มกราคม 2568
• 4-6, 24-26 กุมภาพันธ์ 2567

SCA Roasting Course (Foundation)

Roaster Basics

1. Terminology
2. Roaster Elements
3. Controlling the Roast

Roasting Process

1. Physical Changes
2. Producing a Roast Profile
3. Using a Roast Profile
4. Critical Events
5. Transformational Changes
6. Impact of Heat
7. Taste and Aroma
8. Roast Log

Safety And Maintenance

1. Safety in Roasting Plant
2. Roaster Cleaning and Maintenance

SCA Roasting Course (Intermediate)

Roast Profile

1. Introduction to Roast Profile

• Measurements
• Variables Supporting the Roast Profile
• How Heat and Temperature Impact the Profile
• Documenting the Roast

2. Color and the Roast Profile

• Color Meters
• Importance of Color
• Roasting to color

3. Sensory Analysis

• Impact on Flavor
• Impact on Color
• Recognizing & Documenting
• Cupping for Green vs. Cupping for Profile

4. Development Time

• Relationship between Development Time and Flavor
• Relationship between Profile and Roast Color
• Development Time Impact on Flavor

5. Terminology

Roaster Elements

1. Drum and Fluid Roasters

• Basic Thermodynamics of Coffee Roasting
• Heat Transfer

Physical Changes

1. Chemical and Physical Changes during Roasting
2. Rate of Rise

• Basics of Rate of Rise
• Rate of Rise Projection

3. Change in Weight and Volume

• Basics of Weight and Volume Change
• Calculate the Changes
• Comparing the Changes

4. Change in size, Density & Moisture

Sample Roasting

1. Purpose of a Sample Roasting Program
2. Different Types of Sample Roasters
3. Sample Roasting Process
4. Sensory Evaluation of Roasted Samples

Safety and Maintenance in the Roasting Plant

1. Preventive and Maintenance Protocols
2. Health and Safety
3. Green & Roasted Coffee Storage Conditions

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