SCA ROASTING COURSE 烘焙课程

The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process,and how to control sensory aspects of the coffee by roasting light or dark. Learners will also gain an understanding of the basic structure of the roastingmachine, and general maintenance and fire prevention. Practical learning objectives and activities prepare the learner to follow instructions, given by thetrainer, for three different roasts and record relevant data and observations per roast using a suitable roast log. A written exam tests theoretical knowledgebased on Foundation course learning objectives.

The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gaina deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact ofdevelopment time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during theroast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. A written exam testsintermediate course knowledge while a practical exam assesses the learner’s ability to roast correctly and remove the coffee at the correct color using areference, while accurately completing the roast log form.

The Roasting Professional course is designed to build upon the concepts and skills introduced in the Roasting Intermediate course. Learners will gainadvanced skills in profile development and sensory analysis evaluation. This course dives deep into a wide range of topics including control and color matchingwithin different and specified time limits, use and configuration of roast profile software, molecules involved in browning reactions, gas formation during roastingprocess, chemical causes of color and impact on solubility, visual identification of roasting defects, blending and quality control as well as an exploration ofproduction options to help meet differing customer preferences. A written exam confirms professional course knowledge while a practical exam assesses thelearner’s ability to roast to different development time targets within narrow limits, score a roast color visually, identify common roast defects through cuppingand finally distinguish between small and large differences in a roast profile to simulate production quality control processes.