SCA ROASTING
Course: 5 points
Duration: 1 Day
Course fee: R5000
SCA Roasting Foundtion
The SCA Roasting Foundation course gives the learner the understanding of the roasting process, including the physical changes that take place during the process and how to control sensory aspects of the coffee by roasting light or dark.
Learners will also gain an understanding of the basic structure of the roasting machine, general maintenance and fire prevention. Practical learning objectives and activities prepare the learner to follow instructions given by the trainer, for three different roasts and record relevant data, as well as observations per roast, using a suitable roast log.
A written exam tests theoretical knowledge based on foundation course learning objectives.
Course: 10 points
Duration: 2 Days
Course fee: R8000
SCA Roasting Intermediate
The SCA Roasting Intermediate course builds upon the introductory concepts of the foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to colour, the relationship between roast profile and sensory expression, as well as the impact of development time.
Learners will further explore the physical and chemical changes, as well as the basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting, a review of safety and maintenance protocols in the roasting plant.
A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to roast correctly and remove the coffee at the correct colour using a reference, while accurately completing the roast log form.
Course: 25 points
Duration: 3 Days
Course fee: R12000
SCA Roasting Professional
SCA Roasting Professional course is designed to build upon the concepts and skills introduced in the Roasting Intermediate course. Learners will gain advanced skills in profile development and sensory analysis evaluation.
This course dives deep into a wide range of topics including control and colour matching with different and specified time limits; use and configuration of roast profile software; molecules involved in browning reactions; gas formation during roasting process; chemical causes of colour and impact on solubility; visual identification of roasting defects; colour blending and quality control, as well as an exploration of production options to help meet different customer preferences.
A written exam confirms professional course knowledge while a practical exam assesses the learner’s ability to roast to different development time targets within narrow time limits, score a roast colour visually, identify common roast profile defects through cupping and finally distinguish between small and large differences in a roast profile to simulate production quality control process.