Coffee Roaster Level Two (SCAA)



Master and refine your roasting techniques, learn about the essence of quality, improve your tasting skills, and become accredited by the SCA! This course is very suitable for coffee professionals and roasters who want to expand their coffee horizon with new concepts about roasting practices and tasting protocols. The course provides intensive hands-on roast profiling training, both from a theoretical as well as from a practical point of view. As with all our courses, we allow for sufficient one-one-one interaction with the lead-trainers. This 4-day course is also specifically designed for coffee professionals who wish to become certified through the SCAA pathway curriculum. We are happy to announce that Willem Boot will personally share with you his extensive knowledge; from the intricate design of roasting profiles to roasting techniques of truly exotic coffees, like his award winning Geisha. The course provides solid hands-on training on various roasting systems and there will be sufficient opportunity to put your roasting profiles to the test during our cupping sessions.

Key learning elements in Roaster Pathway Level Two (4 intensive days):
• Coffee roast profiling and advanced roasting techniques with a specific focus on roasting f0r espresso
• Coffee production and processing (it is also recommend that you join us for a farm trip to Rwanda, Ethiopia, or our coffee farms in Panama)
• Analysis of roasted coffee and advance QC methods
• Cupping for defects and for overall quality consistency
• Air quality requirements and regulations
• Fundamental espresso techniques

Graduates of Roaster Pathway Level 2 will receive credits for the following SCAA Courses

RP206      Coffee Farming: Digging Deeper than Seed to Cup
GE201      SCAA Cupping Form & Peer Calibration
RP207      Coffee Processing Methods
CP101       Espresso and Milk Steaming Fundamentals Part 1
GE204     Defect Cupping
CP102      Espresso and Milk Steaming Fundamentals Part 2
RP225      Espresso Roasting
RP218      Heat and the Roasting Machine
RP324      Air Quality and the Roaster
GE200      Introduction to Sensory Analysis
RP216       Identifying Defects in Roasting
GE304      Taste Testing for Production
RP237      Coffee Packaging Fundamentals
GE206      Grinding and Grind Analysis
GE353      Coffee Tasters Flavor Wheel

The course will be at the NEW BOOT COFFEE CAMPUS at 619 Lindaro Street, San Rafael, CA

ROASTER LEVEL TWO (4 days): US$1895

All courses include lunches and a comprehensive professional techniques manual.

Hotel Information: Hotels in Marin County can be booked online.

More Information?
Email us and we usually respond within 24 hours. Boot Coffee: (888)814-4347 (USA).

Reserve Your Seat Now!
For tailor made courses with Willem Boot or Marcus Young, please send us an email.

Boot Coffee Purchase policy:
All sales are final. Course fees are not refundable. If you need to cancel, course fees can be applied to future courses or another person can take your place. For all changes, we will charge a change fee of 25% of the course price. Changes are not possible less than 7 days before the course.

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Master and refine your roasting techniques, learn about the essence of quality, improve your tasting skills, and become accredited by the SCA! Starting or expanding a roasting operation or seeking employment as a roast master? This course is specifically designed for coffee professionals who seek expert training from renowned industry specialists.

Additional information


Roaster Level 2: December 18-21, Bundle Foundations, Roaster 1, Roaster 2 December 13-21


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