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.
Drum speed
Corrective profile adjustments
How to adjust roast profiles to correct defects and achieve consistent cup quality.
Smoky/ashy flavors and solutions
Understand why smoky or ashy flavors appear in coffee and how to prevent or fix them.
Scorching and tipping causes
Understand why scorching and tipping occur during roasting and how to prevent them.
Scaling from sample to production
This topic explains how to translate insights from sample roasts into consistent full-batch production profiles.
Environmental changes and corrections
This topic covers how external environmental factors influence roasting and how to adjust profiles to maintain consistency.