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.
Energy efficiency
Continuous improvement projects
How to design and implement continuous improvement (CI) projects in coffee businesses to sustain quality growth, efficiency, and innovation.
Water and energy footprints
The water and energy demands across the coffee supply chain, how they are measured, and strategies to reduce their environmental footprint.
Energy efficiency and warm-up
How espresso machines manage energy efficiency, why warm-up time matters, and strategies to reduce energy use without compromising quality.
Energy efficiency strategies
Optimize roasting operations to reduce energy consumption, lower costs, and minimize environmental impact.
Environmental footprint and water use
This topic explores the environmental impacts of different coffee processing methods, focusing on water use, waste management, and strategies to reduce the ecological footprint of processing.