Course Description

SCA Roasting Intermediate Course: Master the Science Behind the Roast

Description

SCA Roasting Intermediate Course expands on the Foundation level, making it ideal for those with roasting experience who want a deeper understanding of roast profiles, their link to color and sensory outcomes, and the effects of development time. Learners explore the physical and chemical changes in roasting, basic thermodynamics and heat transfer. The course also introduces sample roasting and reviews safety and maintenance practices in a roasting facility. Assessment includes a written exam to test knowledge and a practical exam to evaluate correct roasting, colour matching using a reference, and accurate roast log documentation.

Why This Course?

In today’s competitive coffee landscape, it’s not enough to roast. You must roast with precision. This course bridges theory and execution, giving you the skills to influence flavour outcomes, control roast development time, and understand the science behind every second in the drum.

Whether you’re scaling a business, refining your flavour portfolio, or working toward SCA certification, this course positions you for technical excellence and sensory distinction.

Why Choose CP’s Training?

• Real Lab Environment: Train using commercial roasters, roast colour readers, and sample roasting equipment.
• Scientifically Structured: Dive deep into physical and chemical changes, heat transfer, and roasting thermodynamics.
• Hands-On Profiling: Learn how to craft and replicate roast profiles using industry-standard tools.
• Sensory Calibration: Explore the relationship between roast stages and cup results through professional cupping protocols.
• Certified Curriculum: Built on the Speciality Coffee Association’s globally recognized Roasting Intermediate Framework.
• Globally Recognised Certificate: Open doors to international coffee roles, consulting, and entrepreneurship.

Who Should Attend?

• Speciality coffee professionals looking to elevate roast control
• Coffee shop owners aiming to build or refine their roasting programs
• Roaster technicians seeking SCA certification
• Production staff seeking SCA certification
• Quality control personnel looking to sharpen sensory and analysis skills
• Aspiring green coffee buyers or cuppers aiming for a well-rounded coffee education

Course Details

What You Will Learn

• Roast profiling techniques: how to create and repeat target roast curves
• Measuring and Variables: roast development, time-temperature curves, and turning points
• Logging roast data: tools, forms, and software used in top roasteries
• Colour analysis: understanding Agtron scales and roast colour instruments
• Sensory impacts of roasting: how each variable influences aroma, acidity, body, and finish
• Heat transfer and airflow: thermodynamic principles in drum roasting

• Chemical and physical changes during roasting
• Changes in weight and volume basics, calculation and comparison

• Physical changes: tracking moisture loss, volume increase, and bean density shifts
• Sample roasting protocols: selection, sensory analysis, and calibration

• Process and sensory evaluation of samples
• Green and roasted coffee storage conditions
• Preventive maintenance schedules and safety protocols for roasting operations

Learning Outcomes

By the end of this course, participants will be able to:

1. Design and control a repeatable roast profile tailored to sensory goals
2. Conduct a sample roast and evaluate its suitability for production
3.  Use objective roast colour metrics to determine roast level
4. Analyze changes in bean weight, size, and moisture during and after roasting
5. Document roast data and log results for traceability and quality control
6.  Interpret roast curves and diagnose issues (e.g., tipping, scorching, baking)
7.  Identify roast defects and their root causes
8. Establish safe, hygienic roasting facility standards and workflows
9. Evaluate and adjust roasting based on sensory feedback and cupping
10.  Prepare for and complete the SCA Roasting Intermediate written and practical assessments

Courses Frequently Bought Together

SCA Green Coffee Foundation
Understand origin, processing, grading, and the essentials of green coffee evaluation.

SCA Sensory Skills Foundation
Learn how to identify and evaluate flavor, aroma, and balance in coffee through professional cupping protocols.

SCA Barista Skills Foundation
Explore the fundamentals of espresso, milk techniques, and café workflow ideal for those aiming to master the entire coffee chain.

Packages Frequently Bought Together

Roasting Bundle: Foundation + Intermediate
Start with the basics and progress to advanced profiling and color matching at a discounted package rate.

Roaster’s Full Track: Green Coffee + Roasting + Sensory
A full-spectrum program for aspiring roasters who want deep skills in sourcing, roasting, and quality control.

Roastery Launch Package
Includes consulting hours, lab access, and roasting setup guidance to help launch your own brand or facility.

FAQs

What equipment will I use during the course? Participants will roast on commercial drum roasters and use industry tools like ColorTrack or Agtron devices for color matching, along with standard cupping tables.

Is there an exam included in this course? Yes. The SCA Intermediate Roasting exam includes both a theory test and practical tasks like roast execution, logging, and color matching.

How is this different from the Foundation course? This course dives deeper into the science of roasting, with a focus on consistent flavor outcomes, roast data interpretation, and sample evaluation.

Can I take the course if I haven’t done the Foundation level? Yes, it’s a must and recommended to complete the Foundation course (Check HERE) to enrol

Will I receive a certificate at the end? Yes, upon successful completion of the exam, you’ll be awarded the SCA Roasting Intermediate Certificate.

Is this course suitable for someone planning to start a roastery? Absolutely. This course gives future roasters the skills and frameworks needed to design production-ready roast profiles and establish professional standards.

How much coffee will I roast during training? Each student will complete multiple roasting exercises, including at least one full batch roast and sample roasts.

What sensory skills are taught? You will practice cupping for roast level, acidity, sweetness, body, and aftertaste, calibrated to industry standards.

Will this help me improve consistency in my café roasts? Yes. You’ll learn how to replicate roast outcomes through precise measurements and roast curve control.

Are group discounts available? Yes, group and business bookings may be eligible for special rates. Please contact us for customized packages.

Training Calendar

What to Bring

• Comfortable shoes (you’ll be standing during roasting exercises)
• Notebook or device for taking notes
• Curiosity, focus, and a love for coffee!

Age Requirement

• Minimum age to attend: 15 years and above
  Participants under 18 must submit a consent form from a guardian before the course starts.

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