About the course
The Roasting Intermediate course is a comprehensive three-day program designed for individuals seeking to enhance their proficiency and expertise in the art of coffee roasting. This course is part of the esteemed Coffee Skill Program educational system, administered by the Specialty Coffee Association.
The program culminates in both practical and theoretical exams, the successful completion of which is certified.Prior completion of the Roasting Foundation and Introduction to Coffee courses is highly recommended, though not mandatory, for those wishing to enroll in the Roasting Intermediate course.
The course is designed for individuals with prior roasting experience who wish to enhance their understanding of the roasting profile, including its development and relation to color, aroma, and other parameters. A central theme is the impact of coffee development time (DTR) on the sensory experience.
Participants will delve deeper into the physical and chemical changes, along with the fundamental thermodynamics and heat transfer processes during roasting. The practical exam assesses the participant's ability to roast correctly in the correct color on their own while accurately completing the roasting log form.
Objectives of the Roasting Intermediate course
01.
How to create a roasting profile
02.
Access to the Professional course
03.
SCA certification
04.
The chemistry and physics of roasting
05.
Fire safety
All in all, all you have to do is throw the coffee into a hot roasting machine, spin the drum over the burner and it will burn, won't it? And that it will smell like ash, a tire, or burnt bread? Never mind that! Learn how to roast coffee so as to achieve something more than a “coffee” product.
Krzysztof Blinkiewicz, AST
Roast developed specialty coffees
Coffee flavour develops in the roaster, and you make progress by standing behind it. Plan production and achieve quality results.
Get certified
After passing the practical and theoretical exams, you will receive SCA certification in Roasting Intermediate, giving you the right to participate in the highest level of the module.
Develop your coffees
Learn how to create optimal roast profiles and coffees with a DTR (coffee development time in the roaster) consistent with their intended use.
Colorimeter
Make friends with a colorimeter and learn to judge for yourself with your senses, by the appearance, aroma, texture and taste of your coffee, what kind of roasting color it might have.