SCA Roasting Foundation Training
Course Description
SCA Roasting Foundation Training
SCA Foundation Training 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
- Roaster basics
- Roasters Basics and Terminology
- Roaster elements
- Controlling the roast
- Sensory Influence
- Roasting Process Dynamics
- Physical and chemical changes transformation
- Producing and using a roast profile
- Critical Roast events
- Transformational changes
- Heat Impact Management
- Taste and aroma evaluation
- Using a roast log
- Safety Procedures
- 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
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