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SCA Roasting Intermediate

SCA Roasting Intermediate

Learn the skills and equipment needed to roast that amazing coffee at home or in your roastery. This course tackles the variables that affects the whole roasting process that will help you begin your roasting journey. 

This course is led by our Head Roaster and AST, Kemal Risyad. 
Roasting Intermediate Course Outline

Rate of rise 
  1. Basic of rate of rise
  2. Rate of rise projection
Change in weight and Volume 
  1. Basic weight and volume change 
  2. Calculate the changes 
  3. Comparing the changes 
  4. Change in size , density and moisture
Roaster elements  
  1. Drum and Fluid roaster
  2. Basic thermodynamics of coffee roasting
  3. Heat transfer 
Sample roasting 
  1. Purpose of sample roasting program 
  2. Different type of sample roasters
  3. Sample roasting process
  4. Sensory evaluation of roasted samples
Safety and maintainance in the roasting plan 
  1. Preventinve and maintainance protocol
  2. Health and safety
  3. Green and roasted coffee storage conditions

Students will Take Home
- SCA Certificate & Archers Certificate
- An Archers bag of coffee
- Detailed hand-outs of all course content
- A new life skill