SCA ROASTING
You will get the chance to experience roasting coffee and taste the roast. This is a very good way for students to understand more deeply "What is roasting coffee?" You will be taught how to use internationally recognized terms to describe roasting processes and roasting machines. Along with that is to learn the different types of roasters and the physical and chemical changes of the grain during the roasting process as well as the study of the roasting profile.
ABOUT CLASS
SCA Roasting Intermediate
32 hours of lessons (4 days, 8:30 - 17:30)
- 80% of the time is for practising directly on the roaster, data analysis, cupping coffees
- 20% of the time for lectures
Class content: Designed to provide a more detailed understanding of the roasting process
Designed to introduce core roasting skills and equipment to people with no previous roasting experience.
1. Technical terminology
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Common terminology to describe a coffee roaster, its operation, and the changes that occur during the roasting process.
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Professional terminologies to describe the coffee roasting process and roasting equipment, especially common features and controls on drum roasters.
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Identify common design elements of a coffee roaster.
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Different types of roasters
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Describe how air moves through a roasting system and how to control manipulations can affect the roast.
2. Introduction to Artisan for recording data
3. Roasting process
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Physical progression of the coffee roasting process.
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How to record and calculate specific events during the development of a complete roast cycle (Produce a roast profile)
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Identify critical events during a roast cycle.
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Describe basic tastes and aromas associated with different roast colours.
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Fundamental modes of heat transfer.
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Three stages of the roasting process.
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Physical and chemical changes during roasting.
4. Roast profile
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Recognizing, recording, calculating and controlling variables and specific events (time, temperature) during the development of a complete roast cycle.
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Study the Roast degree and Flavour emphasis by roast degree.
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Learn how to consistently roast coffee to a desired colour (Agtron colour)
5. Robusta Roasting
6. Sample Roasting
7. Roast Defects
8. Cupping
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Cupping for roast profile (different basic tastes and aromas associated with different roast colours)
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Cupping for roast defects
9. Roastery workspace management and Maintenance
10. Challenge
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Roast 2 imported specialty Arabica coffees (vote by Cupping)
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Roast 1 Robusta (vote by making Vietnamese Phin Filter)
Practice roasting with 3 types of Arabica coffee (Vietnamese coffee and imported Specialty coffee) and 2 types of Robusta coffee (two different processing methods) for 20 batched during 4 days of class.
The class has 6 - 9 students
Tuition fee: $840 (EXCLUDES SCA Certification Fee)
SCA Roasting Foundation Certificate: $200
SCA Roasting Intermediate Certificate: $200
*All fees above do not include VAT
SCA Roasting Professional
32 hours of lessons (4 days, 8:30 - 17:30)
- 80% of the time is for practising directly on the roaster, data analysis, cupping coffees
- 20% of the time for lectures
Class content
SCA Roasting Skills Professional is an advanced course so we highly recommend that you have reasonable experience working in this field before taking this level. In order to take the SCA Roasting Professional Exam, there needs to be at least a 3-month gap from the date of the SCA Roasting Intermediate Certification.
1. Processing methods and comparison of different methods to process coffee.
2. Coffee bean composition
3. Physical changes during roasting
4. Chemical reactions during roasting
5. Roast based on profile. Study deeply on roast profile: Acidity, Aroma, Sweetness, Body, Bitterness
6. Benchmarking a roaster
7. Airflow and its effect during roasting
8. Blending: types of blending, protocols and methods, introduce some ways to blend coffee
9. Sample roasting
10. Roaster Maintenance Schedule: daily, weekly, semi-annually, annually
11. Business and Roastery management
Practice roasting with 3 types of Arabica coffee (Vietnamese coffee and imported Specialty coffee) and 2 types of Robusta coffee (two different processing methods) for 20 batched during 4 days of class.
The class has 4 - 6 students
Tuition: $970 (EXCLUDES SCA Certification Fee)
SCA Roasting Professional Certificate: $200
Platinum Combo (SCA Roasting Foundation & Intermediate + SCA Roasting Professional): 1.780 USD
Roaster Combo (SCA Roasting Foundation & Intermediate + SCA Sensory Foundation & Intermediate): 1.430 USD
*All fees above do not include VAT
Location
HQJ Coffee School - 738 Su Van Hanh, Ward 12, District 10, Ho Chi Minh City, Vietnam
Instructor Team
Mr. Sam Choi
Authorized SCA Trainer for all six modules in coffee: Introduction to Coffee, Green Coffee, Roasting, Sensory, Brewing and Barista.
Q Instructor Assistant certified by Coffee Quality Institute (CQI).
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Mr. Danh Nguyen
Founder and Chief Executive Officer of Dancafe roastery
CERTIFICATIONS
Certified Q Arabica Grader and Q Robusta Grader SCA Roasting Professional Certificate, Specialty Coffee Association International SCA Green Coffee, SCA Sensory, SCA Barista, SCA Brewing Intermediate Certificate, Specialty Coffee Association International
EXPERIENCE
Design & operation of coffee shops
Head Barista at The Coffee Emporium, Macquarie Park, NSW, Australia
