This course will provide you with a more elaborate understanding of the roasting process and how different methods of heat transfer affect the roasting process in various ways. You will also see how alternative roast profiles lead to varied sensory expressions for the same coffee, even at the same roast degree. You will also learn about roast defects and how to avoid them and you will be introduced to the basic physical changes that the beans undergo during the roasting process. Finally, there is a small appendix about workspace management and lean production. It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Roasting Foundation.
Curious Roo Coffee Roasters
2 British Grove, Chiswick, London W4 2NL
2 Days (9:30am – 4:30pm each day)
£690 (With SCA Accreditation | SCA Member)
£760 (With SCA Accreditation | Non-SCA Member)
SCA Accreditation (optional)
£90 (SCA Member)
£160 (Non-SCA Member)
Max Class Size
What is a SCA Diploma?
The SCA Coffee Diploma is the most comprehensive and cost-effective way to learn and achieve the highest level of qualification within the coffee industry. Students receive points for each qualification they receive, and once they achieve the 100 points necessary, they receive their Coffee Diploma!
The Specialty Coffee Association (SCA) is a nonprofit, membership-based organisation that represents thousands of coffee professionals, from producers to baristas all over the world. Built on foundations of openness, inclusivity, and the power of shared knowledge, they act as a unifying force within the specialty coffee industry – invested in creating a worldwide circle of like-minded professionals.