Description
The Intermediate Roasting course builds upon the foundational concepts covered in the Foundation course. It is designed for individuals with prior roasting experience who wish to deepen their understanding of roast profiles, their correlation with colour, the connection between roast profiles and sensory characteristics, and the importance of development time. Participants will delve further into the physical and chemical transformations, as well as fundamental thermodynamics and heat transfer processes that occur during roasting. Additionally, there will be an introduction to sample roasting and a thorough review of safety and maintenance protocols within the roasting facility.
An intermediate written exam evaluates the knowledge acquired in the course, while a practical assessment gauges the learner’s proficiency in roasting accurately and achieving the desired colour using a reference while meticulously completing the roast log form.
Although prior completion of specific modules is not a prerequisite for enrolling in this course, it is recommended to have completed the following courses:
– Introduction to Coffee
– Roasting Foundation
Points towards CSP diploma: 10
Course duration: 3 days, from 9:00 AM to 4:00 PM
Class size: 4
Price includes VAT and all SCA fees.
