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.
Heat transfer
SCA Coffee Skills Program modules
An overview of the Specialty Coffee Association (SCA) Coffee Skills Program (CSP), its structure, and the key modules that support professional coffee careers.
Pitcher choice and vortex creation
How milk pitcher design influences steaming, vortex formation, and latte art performance.
Descaling protocols and risks
How descaling works in espresso machines, when to apply it, and the potential risks if done incorrectly.
Boiler scale prevention and water path
How scale forms in espresso machine boilers, the water path it follows, and strategies to prevent buildup and maintain performance.
Scaling vs etching in boilers
Understand the difference between scaling and etching in espresso boilers and how water chemistry affects them.