ERHAN DIZBAY | SCA Roasting | Specialty Coffee Association Authorised Trainer Berlin

Specialty Coffee Association
Roasting
Your Coffee Career Starts Here!

SCA Roasting

The Roasting modules teaches about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

Foundation

This course will give you a fundamental understanding of the roasting process and the key determining factors in heating control, the roast cycle, process logging and how to control basic sensory aspects of the coffee by roasting light or dark. This session is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad-subject matter of roasting coffee.

Course Lenght: 7-8 Hours/ 1 Day
Prerequisites: None; Introduction to Coffee recommended

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Intermediate

This course will give you a more elaborate understanding of the roasting process and how different kinds of heat transfer is at play. You will also see how different roast profiles leads to different sensory expression for the same coffee even at the same roast degree. You will also hear about roast defects and how to avoid them and also 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.

Course Lenght: 14-16 Hours/ 2 Days
Prerequisites: Introduction to Coffee & Roasting Foundation recommended

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Professional

This course will give you a deeper understanding of heat and heat transfer and more specific understanding of the physical, chemical and sensorial aspects of green and roasted coffee. It will also teach you about more subtle aspects of profile roasting and how the different parts of the roasting cycle affects 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, plan and execute lean production.

Course Lenght: 21-24 Hours/ Days

Prerequisites: Introduction to Coffee & Roasting Foundation recommended

Roasting Intermediate mandatory

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