Course Description

The Roasting Intermediate course builds upon the concepts of the Foundation course. It is ideal for someone who has roasting experience and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profiles and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. 

General Course Info

Course Length: Minimum 21 hours including course study, online exam and the practical exam

Prerequisites: None; Introduction to Coffee, Roasting Foundation, Sensory Skills Foundation and Green Coffee Foundation are recommended. 

Online Exam Information: Total Number of Questions: 35 (worth one point each). Total Time Allowed: 37 minutes. Passing Score: 70%

Practical Exam Information: Total time allowed for Practical Exam: 3 hours. Passing Score: Candidates must achieve a minimum overall score of 70%. 

SCA Intermediate Roasting Content

• Roast profiles and documenting the roast  (PRACTICAL EXAM)
• Measurements in roasting (PRACTICAL EXAM)
• Variables supporting the roast profile (PRACTICAL EXAM)
• Heat and temperature impacts to the profile
• Color in the roast profile and it's importance
• Color meters and measuring roast color.
• Roasting to color (PRACTICAL EXAM)
• Sensory analysis and documentation
• Roast impact on flavor, color and more
• Cupping for green vs. profile roasting
• Development time and relationships with color and flavor development for profiles (PRACTICAL EXAM)
• Rate of Rise: basics and projections
• Chemical and physical changes in the roast, changing weight and volume basics
• Calculating and comparing changes in mass, size, density, moisture and these change impacts
• Roaster elements: drum and fluid roasters
• Basic thermodynamics and heat transfer in coffee
• Sample roasting purposes and programs
• Types of sample roasters, the roasting process and sensory evaluation of roasted samples
• Health, safety and maintenance in the roasting plant
• Green and roasted coffee storage conditions
• Solutions Exercise and Intensity

Mock-Exam to Prepare for SCA Certification

Your mock exam at the end of this section will test how well you have mastered the knowledge presented as mentioned above. When you can confidently pass this mock exam you can confidently proceed to SCA certification with an AST.

Skills and Activities to Prepare for Certification

You should complete all videos, recommended activities and required practical skills included in this course to help you proceed with confidence towards SCA certification at this level with an AST. You do NOT need to submit these by email, but you are welcome to share and ask questions as they arise and as you perform your work. We always love to hear from you as you proceed through your course.

Please use the Comments Section at the bottom of lectures to add your feedback, upload photos or documents for review from our team and to encourage discussion with other learners in this course. Those comments are public and can be a great resource for you as you continue to learn through all of our courses and primers.

Support at All Times

By participating in this hybrid online primer, it is our goal to help you continue growing in coffee skills while you advance to the next level of SCA certification within the Coffee Skills Program.

Welcome to the Community.

Enjoy the Playground!