BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Eventin//Event Calendar//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VEVENT UID:27600f78bce85b3a97f94860efa4c713@bootcoffee.com SUMMARY:SCA Roasting Module DESCRIPTION:SCA Roasting Foundation: One-Day Coffee Roasting Course\nLearn 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\, and anyone considering roasting their own coffee.\nRoast your first batches\nCharge t he coffee\, watch the colour change\, listen for first crack\, and decide w hen to drop the batch. You’ll try different roasting machines and record the milestones of your first roasts\, learning what the controls do as you use them.\nWe’ll explain how heat reaches the beans and what happens as g reen coffee loses weight\, expands\, and develops its aroma. You’ll start reading roast profiles and understanding the difference between roast degr ee\, how light or dark the coffee is\, and the profile used to get there.\n Taste how roasting changes coffee\nYou’ll taste different roast levels an d compare their acidity\, body\, bitterness\, and flavour. Connecting those differences to the roasting process gives you a useful starting point for deciding how you want your own coffee to taste.\nWe also cover safe operati on\, cleaning\, and the everyday maintenance routines that belong in a roas ting day.\nYou’ll leave having roasted coffee yourself\, recorded what ha ppened\, and tasted the results.\nPlanning to start a coffee roasting busin ess?\nIf you want lots of roasting practice and are preparing to open a bus iness\, we highly recommend our Start a Coffee Roasting Business course\, e specially if SCA certification isn’t your main goal.\nSCA Roasting Interm ediate: Three-Day Coffee Roasting Course\nLearn to control your roast\, rep eat your results\, and understand how your decisions affect flavour. This t hree-day SCA Roasting Intermediate course combines roasting exercises\, cof fee measurements\, and tasting\, with both practical and theory exams.\nCan you repeat a good roast?\nYou’ll create a reference roast\, record its m easurements\, and aim to match its colour in two more batches. Using a colo ur meter and tracking weight loss\, density\, and volume helps you judge co nsistency with more than a final temperature.\nThis exercise gives you a pr actical way to check your work and identify what needs adjusting in the nex t batch.\nConnect roast profiles with flavor\nIf two coffees finish at the same colour\, will they taste the same? You’ll compare coffees with diffe rent development times and explore how roasting choices affect fruitiness\, acidity\, chocolate\, caramel\, and nutty flavours.\nYou’ll also learn t o read rate of rise\, the speed at which bean temperature changes\, and use it to understand how your roast is progressing.\nBefore 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 b ehave differently from later batches? These questions help you make better decisions when the coffee or roasting conditions change.\nEvaluate green co ffee through sample roasting\nYou’ll learn how consistent sample roasting helps you compare supplier samples and assess coffee before buying. We cov er sample records\, preparation\, and the roasting protocols that make comp arisons more useful.\nPractical training and exams\nIntermediate includes h ands-on roasting exercises and a practical exam\, alongside the theory asse ssment. You’ll practise recording your roasts\, measuring the results\, a nd repeating a target roast.\nYou can book Foundation + Intermediate\, or s ign up for all three SCA Roasting levels together and complete them in orde r.\nSCA Roasting Professional: Three-Day Advanced Coffee Roasting Course\nR efine your roast profiles\, investigate quality problems\, and understand t he production decisions behind your coffee. This four-day SCA Roasting Prof essional course combines advanced roasting theory with practical exercises\ , sensory evaluation\, and roastery cost calculations.\nYou’ll need to pa ss Intermediate before attending Professional.\nUnderstand what to change i n your next roast\nA roast curve can look good while the coffee tastes flat . You’ll examine how bean size\, moisture\, and density affect roasting\, then study what happens inside the bean as water evaporates\, pressure bui lds\, and its structure changes.\nWe connect roasting chemistry with the cu p: how Maillard reactions\, caramelisation\, and changes in coffee acids in fluence aroma\, acidity\, bitterness\, body\, and extraction. The purpose i s to help you understand your results and make more informed adjustments.\n Identify roast defects through tasting and measurement\nYou’ll use cuppin g and sensory comparison tests to investigate differences between coffees\, including underdeveloped and baked flavours.\nWe also examine physical def ects such as tipping and scorching. Roast records\, colour measurements\, a nd sensory evaluation help you assess what happened and decide what to try next.\nBuild blends with a clear purpose\nShould you blend before or after roasting? How many components make sense? What happens when one coffee beco mes unavailable?\nYou’ll explore blending decisions for espresso\, milk d rinks\, customer requirements\, and target prices. We’ll consider both th e flavour you want and the work involved in producing it consistently.\nCal culate costs and realistic roasting capacity\nYou’ll work through product ion costs using green coffee prices\, roast weight loss\, packaging\, and o ther expenses. These exercises help you understand what your coffee costs t o produce and how that affects your margins.\nYou’ll also calculate reali stic roaster capacity\, accounting for batch sizes\, warm-up\, cooling\, an d the working day. That matters when choosing equipment or deciding whether your current machine can meet demand.\nPractical training\, exams\, and bo oking\nProfessional includes practical roasting\, measurement\, and sensory exercises\, with a practical exam alongside the theory assessment.\nYou ca n sign up for Foundation + Intermediate + Professional together and complet e them in order. Passing Intermediate is a very achievable step with prepar ation and practice\, and its exercises provide a useful basis for Professio nal. LOCATION:619 Lindaro Str\, San Rafael\, CA DTSTAMP:20261002T155213Z DTSTART:20270803T160000Z DTEND:20270806T223000Z END:VEVENT END:VCALENDAR