FOUNDATION >> 5 CREDITS TOWARD SCA COFFEE DIPLOMA

The focus of this class is to get some basic impressions and physical understanding of the product and roasting process. You will learn how to and practice distinguishing between green coffee and roasted coffee, identify the change in roaster flame control, repeat the process of timing a roast temperature evolution, learn how to weigh and record the moisture of green and roasted coffee, and identify the first crack.

Full Day Course with IBCA and SCA Certificate // $710 including all materials

Hours: 9:00 am - 5:00 pm

INTERMEDIATE >> 10 CREDITS TOWARD SCA COFFEE DIPLOMA

In the Intermediate course, you will learn how to easily identify the color range of roasted coffee beans and understand the cup result with different roast profiles. You will be taught the steps required to install a coffee roaster, including different heat, energy sources, and materials needed for a professional roaster. You will be guided through the roasting stages, physical reactions, chemical reactions, browning process, and how different environmental conditions can affect the roast. By the end of the class, you will be able to determine different defects of the roast, how air quality can affect roasting, maintenance of the machine, and how to stop a possible roaster fire. Finally, learn about different types of roasters and we will give you the tools to set up and design a typical micro roasting facility.

Two Day Course with IBCA and SCA Certificate // $1,110 including all materials

Hours: 9:00 am - 5:00 pm

PROFESSIONAL >> 25 CREDITS TOWARD SCA COFFEE DIPLOMA

The Roasting Professional Level class takes a more practical approach than the Intermediate Level, thus taking you further into the world of roasting. More time will be spent in actual roasting sessions. You will roast three batches of the same coffee to a pre-determined color range, getting within ten points as a target. You will learn to identify coffee roasted at different times and temperatures in a cup tasting session. We will dive deeper into the science of coffee, the chemical makeup of coffee, and chemical reactions of roasted coffee. At the end of the course, you will have the ability to profile roast.

*Students must have passed IBCA or SCA Roasting Intermediate Course prior to registering for this course.

Three Day Course with IBCA and SCA Certificate // $1,965 including all materials

Hours: 9:00 am - 5:00 pm