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.
Gas airflow
Scaling from sample to production
This topic explains how to translate insights from sample roasts into consistent full-batch production profiles.
Repeatability and batch consistency
This topic explores how to achieve consistent roast results across multiple batches through precise control, monitoring, and profiling techniques.
Development Time and DTR targets
This topic explains how to manage the development phase of roasting, including how to target the optimal Development Time Ratio (DTR) for flavor and roast consistency.
Managing RoR flicks and crashes
This topic explains how to monitor and control sudden fluctuations in Rate of Rise (RoR) during roasting, ensuring a smooth, predictable roast curve.
Charge temp and turning point
This topic explains the significance of charge temperature and the turning point in coffee roasting, and how they affect bean development and final flavor.