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.
Different roast
Temperature profiling and surfing
How temperature profiling and temperature surfing influence espresso extraction, especially across roast levels and machine types.
Flow-regulated extractions
How flow-regulated espresso extractions differ from pressure-based methods, and how they influence consistency, puck integrity, and flavor.
Triangle testing and statistics
How triangle testing is used in coffee sensory science to determine whether detectable differences exist between samples, and how statistics validate the results.
PID control and temperature stability
How PID (Proportional-Integral-Derivative) controllers improve espresso machine temperature stability and extraction consistency.