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.
Roast levels
Temperature profiling and surfing
How temperature profiling and temperature surfing influence espresso extraction, especially across roast levels and machine types.
Flow-regulated extractions
How flow-regulated espresso extractions differ from pressure-based methods, and how they influence consistency, puck integrity, and flavor.
Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
PID control and temperature stability
How PID (Proportional-Integral-Derivative) controllers improve espresso machine temperature stability and extraction consistency.
Corrective profile adjustments
How to adjust roast profiles to correct defects and achieve consistent cup quality.