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UID:d05ff6345e4ef8b04c7bf7994de9c8f3@bootcoffee.com
SUMMARY:SCA Roasting Module
DESCRIPTION:SCA Roasting Foundation: One-Day Coffee Roasting Course\n				\n
 		Learn the basics of coffee roasting through hands-on roasting\, tasting\,
  and an introduction to the equipment. This one-day SCA Roasting Foundation
  course is for beginners\, coffee professionals curious about roasting\, an
 d anyone considering roasting their own coffee.Roast your first batchesChar
 ge the coffee\, watch the colour change\, listen for first crack\, and deci
 de when to drop the batch. You’ll try different roasting machines and rec
 ord the milestones of your first roasts\, learning what the controls do as 
 you use them.We’ll explain how heat reaches the beans and what happens as
  green coffee loses weight\, expands\, and develops its aroma. You’ll sta
 rt reading roast profiles and understanding the difference between roast de
 gree\, how light or dark the coffee is\, and the profile used to get there.
 Taste how roasting changes coffeeYou’ll taste different roast levels and 
 compare their acidity\, body\, bitterness\, and flavour. Connecting those d
 ifferences to the roasting process gives you a useful starting point for de
 ciding how you want your own coffee to taste.We also cover safe operation\,
  cleaning\, and the everyday maintenance routines that belong in a roasting
  day.You’ll leave having roasted coffee yourself\, recorded what happened
 \, and tasted the results.Planning to start a coffee roasting business?If y
 ou want lots of roasting practice and are preparing to open a business\, we
  highly recommend our Start a Coffee Roasting Business course\, especially 
 if SCA certification isn’t your main goal.		\n					SCA Roasting Intermedi
 ate: Three-Day Coffee Roasting Course				\n		Learn to control your roast\, 
 repeat your results\, and understand how your decisions affect flavour. Thi
 s three-day SCA Roasting Intermediate course combines roasting exercises\, 
 coffee measurements\, and tasting\, with both practical and theory exams.Ca
 n you repeat a good roast?You’ll create a reference roast\, record its me
 asurements\, and aim to match its colour in two more batches. Using a colou
 r meter and tracking weight loss\, density\, and volume helps you judge con
 sistency with more than a final temperature.This exercise gives you a pract
 ical way to check your work and identify what needs adjusting in the next b
 atch.Connect roast profiles with flavorIf two coffees finish at the same co
 lour\, will they taste the same? You’ll compare coffees with different de
 velopment times and explore how roasting choices affect fruitiness\, acidit
 y\, chocolate\, caramel\, and nutty flavours.You’ll also learn to read ra
 te of rise\, the speed at which bean temperature changes\, and use it to un
 derstand how your roast is progressing.Before each roast\, we’ll look at 
 the variables that influence your approach. How should moisture and density
  affect heat application? Why might the first batch of the day behave diffe
 rently from later batches? These questions help you make better decisions w
 hen the coffee or roasting conditions change.Evaluate green coffee through 
 sample roastingYou’ll learn how consistent sample roasting helps you comp
 are supplier samples and assess coffee before buying. We cover sample recor
 ds\, preparation\, and the roasting protocols that make comparisons more us
 eful.Practical training and examsIntermediate includes hands-on roasting ex
 ercises and a practical exam\, alongside the theory assessment. You’ll pr
 actise recording your roasts\, measuring the results\, and repeating a targ
 et roast.You can book Foundation + Intermediate\, or sign up for all three 
 SCA Roasting levels together and complete them in order.		\n					SCA Roasti
 ng Professional: Three-Day Advanced Coffee Roasting Course				\n		Refine yo
 ur roast profiles\, investigate quality problems\, and understand the produ
 ction decisions behind your coffee. This four-day SCA Roasting Professional
  course combines advanced roasting theory with practical exercises\, sensor
 y evaluation\, and roastery cost calculations.You’ll need to pass Interme
 diate before attending Professional.Understand what to change in your next 
 roastA roast curve can look good while the coffee tastes flat. You’ll exa
 mine how bean size\, moisture\, and density affect roasting\, then study wh
 at happens inside the bean as water evaporates\, pressure builds\, and its 
 structure changes.We connect roasting chemistry with the cup: how Maillard 
 reactions\, caramelisation\, and changes in coffee acids influence aroma\, 
 acidity\, bitterness\, body\, and extraction. The purpose is to help you un
 derstand your results and make more informed adjustments.Identify roast def
 ects through tasting and measurementYou’ll use cupping and sensory compar
 ison tests to investigate differences between coffees\, including underdeve
 loped and baked flavours.We also examine physical defects such as tipping a
 nd scorching. Roast records\, colour measurements\, and sensory evaluation 
 help you assess what happened and decide what to try next.Build blends with
  a clear purposeShould you blend before or after roasting? How many compone
 nts make sense? What happens when one coffee becomes unavailable?You’ll e
 xplore blending decisions for espresso\, milk drinks\, customer requirement
 s\, and target prices. We’ll consider both the flavour you want and the w
 ork involved in producing it consistently.Calculate costs and realistic roa
 sting capacityYou’ll work through production costs using green coffee pri
 ces\, roast weight loss\, packaging\, and other expenses. These exercises h
 elp you understand what your coffee costs to produce and how that affects y
 our margins.You’ll also calculate realistic roaster capacity\, accounting
  for batch sizes\, warm-up\, cooling\, and the working day. That matters wh
 en choosing equipment or deciding whether your current machine can meet dem
 and.Practical training\, exams\, and bookingProfessional includes practical
  roasting\, measurement\, and sensory exercises\, with a practical exam alo
 ngside the theory assessment.You can sign up for Foundation + Intermediate 
 + Professional together and complete them in order. Passing Intermediate is
  a very achievable step with preparation and practice\, and its exercises p
 rovide a useful basis for Professional.
LOCATION:619 Lindaro Str\, San Rafael\, CA
DTSTAMP:20261002T155127Z
DTSTART:20270309T170000Z
DTEND:20270312T233000Z
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