SCA COFFEE SKILLS PROGRAM
SCA Coffee Roasting Professional & Practical Exam
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.
Specific areas of expertise covered include:
- 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 productionand 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
- 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)
- Green coffee selection
- Roast profile evaluation
- Roast profile evaluation form
- 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
On the final day you will take the SCA Roasting Professional Written and Practical Exams.
Before attempting Roasting Professional Students Must Have Attended SCA Intermediate Roasting and have held that certification for at least 3 months:
The course provides detailed hands-on experience, theory, and expertise for roasting professionals. We keep class sizes appropriately small to allow for ample one-one-one interaction with the lead-trainers. This course is also designed for current coffee roasting professionals who wish to become SCA certified at the highest level. Marcus Young and Willem Boot will personally share many valuable roasting tips using their extensive track record and professional expertise. The fee represents savings of more than $400 if these course elements are purchased individually.
The course will be at the BOOT COFFEE CAMPUS at 619 Lindaro Street, San Rafael, CA (just north of San Francisco). Our instructors.
Roasting Professional & Exams (4 days): US$1895
All courses include lunches and lecture materials.
Hotel Information: Hotels in Marin County can be booked online.
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.