ROASTING Basic coffee roasting and blending courses, SCA roasting foundation and more advanced courses such as SCA intermediate and professional coffee roasting. Courses aiming at solid foundations of coffee roasting: the science of the roasting phases, the most suitable roasting machine for your project, the chemistry and physics of the bean during roasting, the use of softwares and roasting curves, the most suitable profiles for specialties coffee both for espresso and filter.
A course aimed at those who begin their journey in coffee roasting. From the right machine for a small company, a micro roastery or a “home roaster” to the stages of roasting, the cracks, the degassing and blending. A large practical session at the roasting machine completes the course.
After the basic course, the intermediate level deals with the management of roasting profiles and introduces the use of softwares (such as Artisan or Cropster) to manage and replicate the process. The practical part is very huge and important (and not easy!).
Three months after the intermediate course, SCA allows students to aim for the roasting professional exam. This is a route more than a course, a route done roasting many batches and identifying the rate or raise and the reference color. Again, we create our own profiles for our own coffee and blends. At the end, several cupping sessions together with the trainer.