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.
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Green, roast, and brew QC checkpoints
How to establish quality control (QC) checkpoints across the coffee supply chain—from green beans, through roasting, to brewing—to ensure consistency and excellence.
Corrective profile adjustments
How to adjust roast profiles to correct defects and achieve consistent cup quality.
Baked and underdeveloped profiles
Learn to identify baked and underdeveloped roast profiles and understand their causes and remedies.
Scorching and tipping causes
Understand why scorching and tipping occur during roasting and how to prevent them.
Software tools for tracking
Learn how digital software tools help monitor, record, and analyze roasting data for consistency and efficiency.