Among the changes introduced after the union between the SCAE and SCAA, surely one of the most important was the complete change of the old Coffee diploma System SCAE  which changed its name in Coffee Skills Program but also has modified the contents of the Roasting courses and the SCA certifications exams. After talking about the Roasting Foundation SCA Module in this post we are going to discover the second level of SCA certification, Roasting Intermediate.

The Roasting Intermediate certification is part of the new training system created by the Specialty Coffee Association, the Coffee Skills Program. A credit training system that, once you have reached 100 credits, .allows you to have the Coffee Diploma SCA

The Roasting Intermediate module, like all the Intermediate levels of the other modules, allows to obtain 10 credits and is structured to provide the student with a more detailed understanding of the roasting process and the different forms of heat transfer. To obtain this certification it is required to have passed the Roasting Foundation exam which is carried out at the end of our Roasting Foundation SCA Course.

To pass the exam the  Roasting Intermediate certification the  students must pass a practical test and a written with questions that reflect various topics that are covered during our Roasting Intermediate SCA course .

To take part in the course it is recommended, but not mandatory, to take part in the exams, Introduction to Coffee, Green Coffee Foundation and Sensory Skills Foundation.

Roasting

During the SCA Roasting Intermediate Course, the student must demonstrate that he is able to recognize, record and control all the variables that occur during the roasting process. As far as the measurements of green and roasted coffee are concerned, the measurement of humidity and density of green coffee beans, the screen grade and roasting color detecting of the roasted batch are carried out during the Roasting Intermediate SCA practical examination. 

Roasting

During the Roasting Intermediate course, the student must demonstrate that he is able to document a roasting profile with all the possible data to be replicable and modify some parameters to modify the sensory profile of the roasted coffee.

During the Roasting Intermediate SCA course, many practical tasting tests will be carried out using the triangulation method, one of which will see the participants involved in recognizing and describing the organoleptic profiles of roasted coffee with different roasting colors. (light toasting and dark roasting)

Durante l’esame Roasting Intermediate SCA tra le prove pratiche gli studenti saranno impegnati nel modificare il profilo di tostatura cercando di controllare il Development Time (tempo di sviluppo che va dal primo crack allo scarico del caffè in vasca di raffreddamento) attraverso il controllo del calore applicato alla tostatrice e del Rate of Change o Rate of Rise.

Roasting

During the SCA Roasting Intermediate Exam among the practical tests the students will be engaged in changing the roast profile trying to control the Development Time (development time that goes from the first crack to the discharge of the coffee in the cooling tray) through the control of the heat  applied to the roaster and the Rate of Change or Rate of Rise.

The written exam of the SCA Roasting Intermediate module also includes questions on the various methods of heat transmission (conduction, convection, radiation), maintenance and safety of professional roasters, the use of sample roast for quality control and other topics that they are treated during the SCA Roasting Intermediate course.

In Espresso Academy we regularly organize courses that prepare for the Roasting Intermediate SCA certification, here you can find the scheduled dates but contact us for any private courses !