get certified by the specialty coffee association

SCA ROASTING MODULE

SCA Coffee Skills Program Roasting Module classes provide hands-on experience with the roasting process, roast levels, physical and chemical changes of coffee while roasting, and identifying defects.

The Foundations, Intermediate, and Professional levels cover essential topics like workplace safety, production techniques, and roasting operations – earning you credits towards your SCA Coffee Skills Diploma.

Learn About The SCA Coffee Skills Point System

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SCA ROASTING FOUNDATIONS

This one-day course is suitable for beginning professionals and hobbyists and is a solid introduction to roasting, both from a theoretical as well as from a practical point of view.

Roasting Foundations provides a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark.

Students will take the SCA Foundations Roasting exam. Upon completion of course work and passing the exams, students earn 5 points towards the SCA Coffee Skills Diploma.

SCA ROASTING INTERMEDIATE

Interested in roasting? Starting or expanding a roasting operation or seeking employment as a roast master?

Master and refine your roasting techniques, learn about the essence of roasted coffee quality, improve your tasting skills and earn certification from the SCA! 

Roasting Intermediate (2 day intensive course): takes your coffee roasting skills to the next level. We immerse you in a series of hands-on training exercises and cover these and more topics:

On the final day you will take the SCA Intermediate Roasting practical and written exams, students earn 10 points towards the SCA Coffee Skills Diploma.

  • Develop and execute roast profiles
  • Through tasting understand the impact of color, time, and temperature on the flavor of coffee
  • Gain an understanding of roasting plant operations, safety, and workflow
  • Explore environmental and regulatory issues
  • Execute sample roasting protocols and use sample roasting equipment
  • Perform cupping evaluations of green coffee & finished products
  • Undertake important physical measurements for evaluating green and roasted coffees
  • Develop a hands-on understanding of Rate of Rise (RoR) and roast development time and percentage
  • Observe and taste sensory and chemical changes of coffee beans during the roasting process;
  • Implementing protocols for consistency and for continual quality improvement;

SCA ROASTING PROFESSIONAL

The Professional level is suitable for students pursuing roasting knowledge at a high level.

Extensive relevant experience is recommended before attempting this level. Candidates must hold the Intermediate qualification in the module before attempting the professional level.

Students completing Roasting Professional and passing the written and practical exams earn 25 points towards the SCA Coffee Skills Diploma.

Before attempting Roasting Professional Students must have attended  SCA Intermediate Roasting and have held that certification for at least 3 months.

  • Ability to control and match color within specific time limits.
  • Identify by visual assessment different roast colors.
  • Identify by sensory analysis different roasting profiles of the same color with varying development time and rate of change by using the official SCA roasting evaluation form.
  • Create, discuss, and analyze profiles
  • Use roast profile software
  • Perform calculations on rate of change on a known roast curve.
  • Understand and analyze roasting operations using workflow optimization methods including LEAN production and PIC concepts.
  • Describe the two main browning reactions in terms of sequence and flavor development and which basicmolecules are involved in the different browning reactions
  • Explain the principles of heat transfer, how the heat enters and distributes inside the bean and how they aregenerally applied to the roasting process
  • Describe how/which types of heat transfer are adjustable during the roasting process including different roasting technologies
  • Visual identification of roasting defects on beans and/or pictures: Scorching, Tipping and Facing
  • Shelf life: Degassing and valves. Barrier materials. Flushing. Grinding
  • Blending. Pre/post considerations, bean selection, number of components, product purpose (espresso, filter,milk, sugar)
  • Cupping
  • Green coffee selection
  • Quality control methods (In/out, triangulation)
  • Downstream quality control
  • Chemical and physical transformation
  • Describe Green coffee chemistry and the relevant transformations during roasting.
  • Describe the chemical differences of processing methods during roasting and how they impact color and flavor profile
  • Gas formation
  • Acid degradation and formation

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Refund Policy

SCA Module Courses

Refunds or rescheduling is possible 30 days before the course on the SCA Module courses for FREE.

After this period you can reschedule or get a refund minus 20% free of the cost of the purchased course up to 14 days before the course when rescheduling or cancellations are not possible. 

Where is the Coffee Training Centre?

The course will be at the BOOT COFFEE CAMPUS at 619 Lindaro Street, San Rafael, CA (just north of San Francisco).

When Does the Coffee Roasting Course Start?

Our courses typically begin at 9 am each morning and finish each day between 5 and 7 pm depending on the progress of students in each course.

How Can I Get More Information?

Contact Us via Email: in**@bo********.com

OR

Call Us: (888) 814-4347

Is Lunch Included?

We provide 1h lunch break, light snacks and drinks through the duration of the course. Students are responsible to provide their own lunch. 

Address

  • 619 Lindaro Street, San Rafael, CA 94901
  • (888) 814-4347

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