Course Summary

This course will provide you with a deeper understanding of heat and heat transfer and provide you with a  more specific understanding of the physical, chemical and sensorial aspects of green and roasted coffee. It will also teach you about the more subtle aspects of profile roasting and how the different parts of the roasting cycle affect the physical and chemical aspects of the coffee. It will give you the knowledge and skills needed as a manager to plan and execute quality control, create a product range to meet different customer segment preferences, calculate production costs as well as how to plan and execute lean production.

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Skill Level

Seasoned Pro


Curious Roo Coffee Roasters
2 British Grove, Chiswick, London W4 2NL


3 Days (9:30am – 4:30pm each day)


£1,270 (With SCA Accreditation | SCA Member)
£1,350 (With SCA Accreditation | Non-SCA Member)

Max Class Size

6 people