SCA Roasting Intermediate

Elaborating on the roasting process – dynamics of heat transfer types, basic physical changes in the beans, roast defects in detail & how to avoid them. The aim, to consistently produce high quality coffee with the desired attributes.

Learners gain a comparative viewpoint on how different roast profiles lead to different sensory expressions for the same coffee, even at the same roast degree.

This course will provide an elaborate understanding of the roasting process, including the dynamics of the types of heat transfer at play, basic physical changes the beans undergo, and roast defects in detail and how to avoid them. The main objective is to consistently produce high quality roasted coffee with the desired attributes.

At this intermediate level, learners gain a comparative perspective on how different roast profiles lead to different sensory expressions for the same coffee, even at the same roast degree. There will also be a brief introduction to workspace management and lean production, which are instrumental in improving productivity and would be beneficial for those planning to take on a more senior role.

This course will be most suitable for those with the fundamental knowledge and skillset in the craft of roasting, gained either from completing the SCA Roasting Foundation course, or substantial experience working within or closely adjacent to the roasting function.

Priority is given to those with the Foundation qualification, or have related work experience. Although not pre-requisite, these are strongly recommended for ease of learning and greater relevance to the learner’s own professional situation.

Highlights:
- Rate of Rise
- Weight and Volume Changes
- Roaster Elements
- Sample Roasting with Sensory Evaluation of Samples
- Safety and Maintenance in the Roasting Plan

Kemal Risyad is Co-Founder and Head Roaster at Archers Coffee, as well as a licensed Q Grader. He has been working in the coffee industry for 10 years. From starting as a barista, he has built his way to his current position by seizing every opportunity to expand his coffee knowledge and skillset — learning daily on-the-job as a roaster, through immersion at farm-level, studying post-harvest processing, sitting at certification exams, and participating as both competitor and coach in the different Coffee Championship disciplines.

Delivering this program is also part of Kemal’s ongoing professional development journey. Learners stand to benefit from real-world insights gained from his extensive experience, which has shaped his approach to teaching and roasting.

SCA Roasting Intermediate

CLASS STARTS AT: 09:00AM
CLASS ENDS AT: 05:00PM

Date 2023

We accept all major debit and credit cards. All of our transactions are handled on a secure server using bank-grade encryption. Payments can be handled through trusted third parties like Stripe, Apple Pay, and Tabby.

Students who wish to pay cash upon date of class or pay with Tabby, feel free to e-mail us at hello@archerscoffee.com with your full name, company, desired class, and contact number. OR you can call 065316869 so we can assist you and reserve you a slot.

1. If you cancel your booking more than 12 weeks before the course starts, you will get a full refund.

2. If you cancel your booking more than 6 weeks before the course starts, you will get 70% of your booking refunded. The remaining 30% off your payment will be deducted as administration charges.

3. If you cancel your booking less than 6 weeks before the course starts, you will not get a refund. However, you can use 70% of the initial payment as partial payment to avail of our next scheduled course. The remaining 30% off your payment will be deducted as administration charges.

4. If in rare circumstances Archers Coffee Academy needs to cancel a course, you will get a full refund. Refunds will be made in approximately one month.

5. Paying this fee does not guarantee that you will pass any of the exams scheduled in the course/s.

6. By proceeding with your payment, you agree to these terms and conditions.

If you have additional inquiries about the course or wish to request for the study materials of your class, feel free to e-mail our Head of Education and In-house Instructor, Dave Peralta. And we'll get back to you as soon as possible.

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