{"id":5528,"date":"2017-07-23T15:40:34","date_gmt":"2017-07-23T13:40:34","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=5528"},"modified":"2025-01-27T16:40:43","modified_gmt":"2025-01-27T15:40:43","slug":"the-roasting-professional-certification-of-coffee-skills-program-sca","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/coffee-skills-program-sca-en\/the-roasting-professional-certification-of-coffee-skills-program-sca\/","title":{"rendered":"The Roasting Professional certification of Coffee Skills Program SCA"},"content":{"rendered":"

The\u00a0Roasting SCAE module<\/a>\u00a0of the old SCAE Diploma System has been completely renewed and has also changed its name. We try to find out what is required to pass the most difficult exam of the\u00a0Roasting SCA module\u00a0<\/a>and what this Roaster certification recognized all over the world consist of.<\/em><\/h3>\n
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Roasting<\/p><\/div>\n

The\u00a0Roasting Professional module<\/strong><\/a>, like all the Professional levels of the other modules, allows you to obtain 25 training credits and is designed to certify advanced skills and in-depth knowledge of the subject.<\/p>\n

The\u00a0Roasting Professional\u00a0<\/b><\/a>is 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

This level tests the skills of the professional coffee roaster in the development and sensory evaluation of the roasting profile, in the knowledge of the coffee chemistry and of the chemical \/ physical reactions that occur during roasting.<\/p>\n

To participate in the Roasting Professional exam<\/strong><\/a>, you must have passed the Roasting Intermediate level,<\/strong> and the Sensory Skills Intermediate<\/strong> and Green Coffee Intermediate<\/strong> modules are also recommended by SCA.<\/p>\n

\"Misurazione

Misurazione dell’umidit\u00e0 del caff\u00e8 verde<\/p><\/div>\n

The course that prepares for the Roasting Professional exam<\/strong><\/a> consists of three days full of practical and theoretical tests on the science of coffee roasting and of triangulation tasting tests to recognize the differences that the roasting profile can make to the cup.<\/p>\n

In the practical Roasting Professional exam,<\/strong> <\/a>the student’s ability to check and repeat the same toasting color with different roasting times and to describe the different roasting profiles with changes in the development time and the rate of change are evaluated.<\/p>\n

At the end of the Roasting Professional SCA course<\/a>,<\/strong> the student will be able to analyze in detail a roasting profile, to configure and use a roasting control software such as Artisan or Cropster and to calculate the Rate of Change of a roasting profile.<\/p>\n

\"Roasting\"

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

The cupping tests of the Roasting Professional course<\/strong><\/a> are used to evaluate the coffees that are roasted with different roast profiles during the course.<\/p>\n

During the Roasting Professional SCA Cours<\/strong>e<\/a>, our AST will guide the students to the discovery of the main chemical reactions that occur during roasting: the caramelization of sugars and the Maillard reaction highlighting the sequence of development of the flavor inside the beans and which aromatic molecules are involved in these reactions.<\/p>\n

The student who takes part in the SCA Professional Roasting course<\/strong><\/a> is able to deepen the main methods of heat transfer and how these forces can be modulated and controlled during roasting to replicate a roasting profile.<\/p>\n

\"Misurazione

Misurazione del colore di tostatura<\/p><\/div>\n

During the Roasting Professional SCA course<\/strong><\/a> all the main roasting defects on the beans are analyzed, highlighting why these occur and the impact on the sensor’s sensory profile. One speaks therefore of Scorching, Tipping and Facing.<\/p>\n

A Professionalist Roaster must be able to best preserve the freshness of roasted coffee and in the Roasting Professional SCA course<\/strong><\/a>, the Shelf life of the product and procedures for checking the quality of the product sold are given space.<\/p>\n

Many of the coffees that are sold by coffee roasters are blends of various coffee origins and during the theoretical part of the Roasting Professional course<\/strong><\/a> we talk about blendintg and how to get the best out of the union of more coffee considering also the market and the method of preparation for the which the blend is thought.<\/p>\n

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The knowledge of green coffee is very important to better modulate the roasting profile, the Roasting Professional course<\/strong> <\/a>allows you to know the chemical and physical differences between coffee processed with different methods, (how to roast a washed coffee, how to roast a\u00a0<\/span><\/span>natural\u00a0coffee<\/span>\u00a0, a pulped natural\u00a0<\/span>coffee\u00a0….) and how these differences affect the roast profile and color of roasting.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\"Roasting\"

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

Other chemical parts that are required to pass the Roasting Professional exam<\/strong><\/a> are related to the knowledge of the degradation of organic acids, to the formation of gases during roasting, to chemical and physical parameters that influence the solubility of roasted coffee and the chemical causes of the variation of color during toasting.<\/p>\n

In Espresso Academy we regularly organize courses that prepare for the Roasting Professional SCA<\/a> certification<\/a><\/strong>, but if you do not find the right date for you, contact us for any private courses.<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The\u00a0Roasting SCAE module\u00a0of the old SCAE Diploma System has been completely renewed and has also changed its name. We try to find out what is required [\u2026]<\/span><\/p>\n","protected":false},"author":5,"featured_media":5478,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[170],"tags":[175,131,165,176],"class_list":["post-5528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee-skills-program-sca-en","tag-coffee-roasting-and-blending-course","tag-coffee-skills-program","tag-roasting-professional-sca","tag-roasting-sca"],"_links":{"self":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5528","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=5528"}],"version-history":[{"count":0,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5528\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media\/5478"}],"wp:attachment":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media?parent=5528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/categories?post=5528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/tags?post=5528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}