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.
Data logging
Traditional Italian vs modern light roast espresso
The key differences between traditional Italian espresso and modern light roast espresso, including roast profiles, extraction parameters, and sensory outcomes.
Data logging and experiment design
How to design structured coffee experiments and use data logging to track variables, extract insights, and improve consistency.
Manometers and flow meters
The roles of manometers and flow meters in espresso machines, how they function, and how baristas can use their readings to monitor extraction.
Flow profiling and needle valves
How flow profiling and needle valve systems give baristas precise control over water delivery and extraction dynamics in espresso machines.
Data logging for espresso
How to use data logging to track espresso variables, improve consistency, and support recipe development.