SCA Roasting Foundation Course

SCA Foundation Course gives the learner an 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 and observations per roast using a suitable roast log. A written exam tests theoretical knowledge based on the Foundation course learning objectives.

Why Choose This Training?

• Trainer-Led Guidance offering expert direction through each roast
• Structured Learning Path combining theoretical modules and practical experience
• Actionable Outputs with real-world roast logs and data-driven profile creation
• Cross-Functional Competence useful in roasting, cafe management, or green coffee sourcing
• Professional Networking building connections with fellow roasters and industry professionals

Who Should Attend?

This course is perfect for:

• Aspiring roasters seeking foundational knowledge
• Café and specialty coffee shop staff aiming to understand roast influence
• Green coffee buyers who want to predict roast outcomes
• Baristas, coffee educators, and quality control technicians expanding their skillset
• Anyone intrigued by the science and artistry of coffee transformation

What will you Learn

1. Roaster basics
2. Roasters Basics and Terminology
3. Roaster elements
4. Controlling the roast
5. Sensory Influence
6. Roasting Process Dynamics
7. Physical and chemical changes transformation
8. Producing and using a roast profile
9. Critical Roast events
10. Transformational changes
11. Heat Impact Management
12. Taste and aroma evaluation
13. Using a roast log
14. Safety Procedures
15. Equipment Maintenance and Roaster cleaning

Learning Outcomes

By the end of the course, participants will:

• Define essential roasting terminology and machine components
• Explain the significance of physical changes during roast (e.g., bean expansion, color shift)
• Distinguish light, medium, and dark roasts based on taste and aroma profiles
• Monitor and adjust a roast curve using thermal data and sensory feedback
• Utilize a roast log to record and interpret roast parameters
• Conduct three distinct roast styles under trainer supervision
• Apply structured profile development for consistency and quality
• Demonstrate machine maintenance skills and safety-first practices
• Evaluate roasted coffee using controlled sensory criteria
• Understand fire risk factors and implement precautionary measures

Accompanying Courses

• SCA Sensory Foundation

• SCA Roasting Intermediate

Frequently Asked Questions

What equipment does this Foundation course cover?
Covers both air and drum roasters, focusing on core components: burners, airflow systems, drums, thermocouples, and cooling mechanisms.

Should a green coffee sample be supplied?
Green beans are provided during hands-on labs, but participants may bring special beans to apply theory on a favorite origin.

Is sensory training included?
Yes the course integrates aroma, flavor, acidity, body, and aftertaste evaluation in every module.

Do participants receive roasting logs?
Yes – a pre‑formatted roast log is available, with guidance on data entry, interpretation, and profiling strategies.

What safety protocols will be taught?
Fire safety includes proper ventilation, emergency shut‑off procedures, chaff management, and daily maintenance routines.

How is the written exam structured?
The exam tests terminology, roasting phases, machine parts, sensory principles, safety knowledge, and data interpretation.

Will this certificate aid career advancement?
Absolutely – recognized globally, the SCA Foundation certificate supports roles in roasting, quality control, and coffee education.

Can participants roast all three profiles in one day?
Lab sessions are split across days; three full roasts are completed alongside theoretical markers.

Are there follow-up courses?
Yes – after Foundation, consider SCA Intermediate/Professional courses for advanced heat control, sensory calibration, and profile design.

How many participants per class?
Classes are limited to 8 learners to ensure personalized attention and trainer feedback during roasts.

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