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Roasting SCA Intermediate Primer
Introducing the Intermediate Roasting SCA Primer at HowToCoffeePro
01_Welcome to your Intermediate Roasting SCA Course Primer! (5:30)
04_What to expect from this Primer (6:51)
05_Required Equipment, Supplies and Resources (10:46)
Intermediate Roasting Lectures
Part 1 Intermediate - Roast Profiles, Measures, Variables, Impacts, Green, Roast, Color and More. (32:04)
Part 2 Intermediate - Practical Exams & Activities for Green, Roast, Measures and Profiles Development in QC
Part 3 Intermediate - Roast Sensory Analysis with Flavor/Color Impacts + Practical Exam (31:50)
Part 4 Intermediate - Chemical and Physical Changes in the Bean, ROR, Weight, Volume and Measurements (35:35)
Part 5 Intermediate - Roaster Elements, Drum and Fluid Bed, Thermodynamics and Heat Transfer (23:09)
Part 6 Intermediate - Sample Roasters for your Program, Processes and Sensory Evaluation
Part 7 Intermediate - Safety and Maintenance, Prevention Protocols and Coffee Storage (Green and Roasted) (16:45)
PRACTICALS - Intermediate Roasting Practical Skills Exams (9:14)
Intermediate Roasting Exams
z1_Review Your SCA Primer (4:20)
z2_Your SCA Roasting Primer Mock-Exam (3:22)
z3_Primer Complete! Great Work (10:25)
Part 4 Intermediate - Chemical and Physical Changes in the Bean, ROR, Weight, Volume and Measurements
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