Coffee Roasting Course Professional SCA
The Professional Roasting Course takes place, as per SCA protocol, over three intense days of training and above all practical tests. The goal is in fact to reach an all-round professional level, able to communicate with the trainer, able to propose objectives and procedures up to knowing how to manage the roasting process in each step and knowing how to accurately replicate an organoleptic profile of a coffee and a blend.
Passing the SCA Professional exam allows to get 25 points for the SCA Coffee Skills Program diploma.
Courses are held in English
Where
Florence - Italy
Next dates
15th, 16th and 17th of June 2024
from 10am to 6pm
Cost
810€
Are you interested in the course
One Journey, One Vacation In Italy
The dates of the Espresso Academy courses are always set in such a way as to allow you to take part in several courses, one day after another, to give the maximum value to your trip, and your Italian vacation.
Find out below the dates coordinated on our calendar
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Program of the course
The theoretical part of the course focuses on:
- The technical terminology of organoleptic description of the roasted coffee
- Ability to describe the main reactions, browning and degradation of acids, in terms of gustatory development and aromatic molecules involved
- Packaging: role of Co2 and oxidation. Packaging material, one-way valves.
- Blending: selection of beans, number of components, purpose of the product (espresso, filter, milk, sugar)
This part is accompanied by several practical sessions on
- The management of the rate of rise
- Ability to roast reaching a reference color
- Ability to roast by planning and following different profiles
- Knowing how to recognize subtle differences in the roasting profile by blind taste
- Knowing how to blindly recognize small defects depending from roasting mistakes
- Capability to identify through cupping batches roasted with the same degree but with different development times stages
- Describe the results using the correct technical terminology.
* SCA suggests to have taken part in the SCA Sensory Intermediate and SCA Green Intermediate levels before to take this exam. It is also required to have taken part in the intermediate green level at least three months before.
SCA CERTIFICATIONS
At the end of this course it is possible to take part to the SCA Roasting Professional level certification. Anyone wishing to take part in the certification exams are asked to report it to us when registering for the course. For more info on SCA certifications, consult this page
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- Profili di tostatura
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- Tostatura del caffè
Trainer
Marco Cremonese
Robert Brinck
SIGN UP FOR THE COURSE
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