Roasting and Latte Art championships
An overview of the World Coffee Roasting Championship (WCRC) and the World Latte Art Championship (WLAC)—their formats, skills tested, and career relevance for coffee professionals.
Roast profiling
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.
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.
Probes: placement, lag, calibration
Understand the critical role of temperature probes in tracking bean and environmental temperatures, ensuring accurate roast profiles and repeatable results.
Agtron color and calibration
This topic covers the use of Agtron meters for measuring roast color and how to properly calibrate devices to ensure consistency across batches.
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.