SCA COFFEE SKILLS – ROASTING MODULE

SCA roasting course

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.


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    • 495 $
    • 495 $
    • 1295 $
    • 1895 $
    • 895 $
    • 1695 $
    • 1995 $


    WANT TO GET SCA CERTIFIED? 

    • 48 $
    • 48 $
    • 138 $
    • 203 $

    The SCA charges a fee for administering the diploma program and awarding the certificates for each module. Course fees for SCA Coffee Skills Program Courses from Boot Coffee include all coursework and the practical and written examinations as part of your registration.

    Check below if you want to track your credits and earn a certificate from SCA, Boot Coffee Campus students pay 1/2 of the SCA standard rate.


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    THE DISCOUNTED PRICE IS VALID ONLY WITH THE PURCHASE OF A BOOT CAMPUS COURSE.


    • 299.95 $

SCA ROASTING FOUNDATIONS

This one-day course is suitable for beginningprofessionals andd 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 earn 5 points in the SCA Coffee Skills Program towards their Coffee Skills Diploma.

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Develop and execute basic roasting techniques, understand what contributes to roasted coffee quality, develop your tasting skills, and earn credits from the SCA! Roasting Foundations (1 day introductory course): provides a basic understanding of the roasting process, including the different phases of the roasting cycle and how to manipulate sensory attributes of the coffee by varying the roasting degree.

Gain valuable roasting techniques and hands on experience roasting coffees with three different profiles, improve your tasting skills, and earn points towards an SCA Coffee Skills Diploma! This one-day course is suitable for beginning professionals  and hobbyists. Roasters who want to expand their coffee horizon with new concepts about roasting practices and tasting protocols can bundle Foundations with Intermediate Coffee Roasting.

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

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

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Roasting Intermediate (3 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:

  • 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;

On the final day you will take the SCA Intermediate Roasting practical and written exams.

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.

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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
  • 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
  • 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.

Pre-Requisites
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.

TIP

Save significantly and sign up for the comprehensive 5-day SCA Intermediate Roasting Combo, consisting of:

  • Introduction to Coffee (1 day)
  • Roasting Foundations (1 day)
  • Roasting Intermediate (3 days, this course)

The course provides a solid introduction to the roasting profession, both from a theoretical as well as from a practical point of view. We allow for sufficient one-one-one interaction with the lead-trainers. This course is also designed for aspiring coffee professionals who wish to become SCA certified. 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.

PRICES

Introduction to Coffee (1 day): US$495

Roasting Foundations (1 day): US$495

Roasting Foundations with Introduction to Coffee (2 days): US$895

Roasting Foundations + Roasting Intermediate (4 days): US$1695

Introduction to Coffee + Roasting Foundations + Roasting Intermediate (5 days): US$1995

All courses include lunches and lecture materials.

WHERE

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

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.

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