{"id":5524,"date":"2017-07-23T15:23:25","date_gmt":"2017-07-23T13:23:25","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=5524"},"modified":"2025-01-27T16:42:32","modified_gmt":"2025-01-27T15:42:32","slug":"la-certificazione-roasting-intermediate-del-coffee-skills-program-sca","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/coffee-skills-program-sca-en\/la-certificazione-roasting-intermediate-del-coffee-skills-program-sca\/","title":{"rendered":"The Roasting Intermediate Certification of Coffee Skills Program SCA"},"content":{"rendered":"

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\u00a0 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\u00a0Roasting Foundation SCA Module\u00a0in this post we are going to discover the second level of SCA certification, Roasting Intermediate.<\/a><\/em><\/h3>\n
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\"Barista<\/p>\n

Barista Skills SCA<\/p>\n<\/div>\n

The\u00a0Roasting Intermediate certification<\/strong><\/a>\u00a0is part of the new training system created by the Specialty Coffee Association, the\u00a0Coffee Skills Program.\u00a0<\/strong>A\u00a0credit training system that, once you have reached 100 credits, .allows you to have the\u00a0Coffee Diploma SCA<\/strong><\/p>\n

The Roasting\u00a0Intermediate module,<\/strong><\/a>\u00a0like all the Intermediate levels of the other modules, allows to obtain 10 credits\u00a0and 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<\/strong> <\/a>which is carried out at the end of our Roasting Foundation SCA Course.<\/strong><\/a><\/p>\n

To pass the exam the\u00a0 Roasting Intermediate certification<\/strong> <\/a>the\u00a0 students must pass a practical test and a written with questions that reflect various topics that are covered during our Roasting Intermediate SCA course\u00a0.<\/strong><\/a><\/p>\n

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.<\/strong><\/p>\n

\"Roasting\"

Roasting<\/p><\/div>\n

During the SCA Roasting Intermediate Course<\/strong><\/a>, 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.<\/strong>\u00a0<\/a><\/p>\n

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The participants in the Roasting Intermediate certification<\/strong><\/a> will learn to record on the technical sheets parameters such as the environmental data of the roasting room (humidity and temperature), amount of green coffee used, roast profile, percentage of weight loss These parameters\u00a0they will be essential to make the roasting repeatable in order to guarantee a perfect quality control of the roasted coffee.<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\"Roasting\"

Roasting<\/p><\/div>\n

During the Roasting Intermediate course<\/strong><\/a>, 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.<\/p>\n

During the Roasting Intermediate SCA course<\/a>,<\/strong> 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)<\/p>\n

Durante l\u2019esame Roasting Intermediate SCA<\/strong><\/a>\u00a0tra 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 caff\u00e8 in vasca di raffreddamento) attraverso il controllo del calore applicato alla tostatrice e del Rate of Change o Rate of Rise.<\/strong><\/p>\n

\"Roasting\"

Roasting<\/p><\/div>\n

During the SCA Roasting Intermediate Exam<\/strong><\/a> 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\u00a0 applied to the roaster and the Rate of Change or Rate of Rise.<\/p>\n

The written exam of the SCA Roasting Intermediate<\/strong> <\/a>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.<\/strong><\/a><\/p>\n

In Espresso Academy we regularly organize courses that prepare for the Roasting Intermediate SCA<\/strong> <\/a>certification, here you can find the scheduled dates but contact us for any private courses !<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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 [\u2026]<\/span><\/p>\n","protected":false},"author":5,"featured_media":5472,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[170],"tags":[131,171,174,172,173],"class_list":["post-5524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee-skills-program-sca-en","tag-coffee-skills-program","tag-corso-di-tostatura-en","tag-roasting-and-blending-course","tag-roasting-foundation-sca-en","tag-roasting-intermediate-sca"],"_links":{"self":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/comments?post=5524"}],"version-history":[{"count":0,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5524\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media\/5472"}],"wp:attachment":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media?parent=5524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/categories?post=5524"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/tags?post=5524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}