Course Description

SCA Roasting Professional Course

Description

SCA Roasting Professional course builds on the Roasting Intermediate level, equipping learners with advanced skills in profile development and sensory analysis. It covers control and color matching within set time limits, roast profile software configuration, browning reaction molecules, gas formation, chemical effects on color and solubility, visual roast defect identification, blending, and quality control. The course also explores production strategies tailored to customer preferences.

Whether you’re fine-tuning your roastery’s output or managing a high-volume roasting business, this course will sharpen your analytical skills, boost your consistency, and enhance your ability to craft roasts that meet both sensory expectations and commercial viability.

Assessment includes a written exam to test knowledge and a practical exam to evaluate roasting to specific development times, visual color scoring, defect identification through cupping, and recognizing differences in roast profiles for quality control.

Why This Course?

The SCA Roasting Professional course is a gateway to roastery mastery. With the global coffee industry demanding increasingly consistent and traceable roasting outputs, this course equips professionals with scientific insights and hands-on expertise in:

• Color matching and profile control
• Advanced cupping for defect detection
• Roast profiling software integration
• Understanding roast chemistry’s impact on flavor, solubility, and safety
• Building customer-centric production strategies

In short: it’s the perfect course for those who want to lead roasting operations with confidence and precision.

Why Choose This Training?

• Learn from authorized SCA trainers (ASTs) with extensive roasting and consulting experience.
• Access state-of-the-art roasting equipment and labs.
• Practical focus with real-time roasting and cupping sessions.
• Gain skills applicable to wholesale, retail, and custom roasting models.
• Hands-on blending and defect identification techniques.
• One-on-one coaching during roasting simulations.

Who Should Attend?

• Experienced roasters managing daily production
• Quality control leads at roasteries
• Coffee entrepreneurs scaling up operations
• Coffee consultants
• Green coffee traders and quality advisors
• Professionals preparing for SCA certification

Course Details:

What You Will Learn

• Advanced Green Coffee Analysis
• Browning Molecules & Aromatic Chemistry
• Thermodynamics & Heat Transfer Models
• Water’s Role in Energy Transfer
• Roast Defect Science: Causes & Corrections
• Solubility & Extraction Potential of Roasts
• Impact of Roast Level on Sensory Qualities
• Formation of Acrylamide & Safety Considerations
• Advanced Sensory Cupping Techniques
• Development Time Modulation Techniques
• Designing Quality Control Protocols
• Roasting to Market: Profiles for Client Needs
• Batch Costing, Profit Calculation & Yield Management
• Roastery Operational Flow & Maintenance
• Blending for Flavor and Consistency
• Using Roast Logging & Profiling Software

Learning Outcomes

By the end of the course, you will be able to:

• Create, adapt and replicate roast profiles based on sensory and analytical data
• Diagnose roast defects and implement real-time corrections
• Interpret chemical changes to predict final flavor notes
• Analyze and compare development time effects
• Optimize batch size and blending for retail and wholesale markets
• Integrate software tools into your production workflow
• Build roasting strategies aligned with customer expectations
• Apply SCA protocols for quality assurance
• Evaluate cost structures and calculate pricing strategies

Frequently Asked Questions

Do I need to pass the Intermediate level to attend?
No, but to sit the Professional exam and receive the certificate, you must have passed the SCA Roasting Intermediate.

Will I get hands-on roasting experience?
Yes. You’ll work directly with roast machines, profiling software, and sensory cupping exercises.

What machines are used?
We use industry-standard commercial drum and sample roasters, as well as roast analysis tools (e.g., ColorTrack, Agtron, Cropster).

What happens if I fail the exam?
You can retake the exam within a designated time period, with additional coaching available.

Is this course suitable for opening a roastery?
Absolutely. The course includes financial modeling, customer targeting, and production strategy essentials.

Can I take this course if I roast on fluid bed roasters?
Yes, although drum roasters are used in class, the scientific concepts are applicable across roast technologies.

Is the course available in languages other than English?
Inquire with the academy. Instructors can support select languages based on availability.

How are development times measured and evaluated?
You’ll learn manual and software-based timing techniques linked to sensory evaluation protocols.

Is accommodation or travel assistance provided?
Accommodation is not included, but we offer local recommendations for lodging near the training center.

Can I bring my own coffee samples for testing?
Yes, bringing green coffee samples for practice or evaluation is encouraged during designated sessions.

Will I learn about environmental and sustainability aspects of roasting?
Yes, the course touches on energy usage, sustainable practices in production, and waste reduction strategies.

Are there networking opportunities with other professionals?
Yes, group discussions and cuppings are integrated into each day to encourage peer learning and collaboration.

Training Calendar

Courses Frequently Bought Together

SCA Sensory Skills Professional+ Roasting Intermediate + Professional Combo

Packages Frequently Bought Together

• Roastery Launch Plan + Roasting Professional Course
• Full SCA Coffee Skills Program (Barista, Sensory, Roasting, Green, Brewing)

What to Bring:

• Comfortable shoes for standing during training

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