Roasting Intermediate/Professional
The structure and focus of the SCA Roasting Intermediate and Professional modules, which train roasters to move from operational competence to mastery of profiling and production systems.
Consistent roasting
Spare parts and downtime planning
How to maintain roaster uptime by managing spare parts inventory and planning for downtime.
Designing profiles for density and size
This topic covers how to create roasting profiles tailored to bean density and size, ensuring even roast and optimal flavor development.
Screen size grading standards
This topic explains screen size grading standards in coffee milling, how they are measured, why they matter for market classification, and their impact on roasting and flavor consistency.
Washing channels and density separation
This topic explains how washing channels and density separation are used in washed coffee processing to remove defects, improve uniformity, and enhance final cup quality.