SCA Roasting (Foundation / Intermediate / Professional)

We are the ONLY SCA Premier Training Campus in Hong Kong, which means that both our teaching environment and equipment meet strict standards and are recognized as professional. The SCA Coffee Skills Program (including five specialist modules - Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills) is a modular, skills-based training program designed to prepare learners to gain more success in their career while contributing to the progress and evolution of the specialty coffee industry. 

The SCA Roasting modules teaches about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

🌈 Course Features

• We provide private classes or online classes
  
  • One-on-one teaching for online courses. Learning materials will be sent and a delivery fee billed on freight collect basis will be charged by SF Express.
• You must progress through the levels sequentially unless you can provide proof of completion for the Foundation and/or Intermediate courses.
• The courses are taught in Cantonese. Please contact us if you need instruction in another language.

🌈 Bundle Discount

• Discount for two: $100 off per head. Discount will be applied when you add it to the cart.
• Foundation+Intermediate Private Class Offer: $500 off, i.e. $16,400 per head
• Foundation + Intermediate + Professional Private Class Offer: $1,000 off, i.e. $32,700 per head
• The price includes all learning materials, SCA administrative fees, examination and certificate fees. Students are required to separately pay the SCA course registration fee of USD50 per course.

🌈 Teacher–student ratio

• Group class 1:4 (Foundation only)
• 7 hours / Minimum 2 students
• Online class 1:1 (Foundation only)
• 7 hours
• Private class 1:1 or 1:2
• Foundation 7 hours
• Intermediate 14 hours
• Professional 21 hours

🌈 About the Courses

• Foundation
  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 roasting machine, general maintenance, and fire prevention. Practical learning objectives and activities prepare the learner to follow instructions, given by the trainer, for three different roasts and record relevant data and observations per roast using a suitable roast log. A written exam tests theoretical knowledge based on Foundation course learning objectives.
  
  
• Intermediate
  The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to roast correctly and remove the coffee at the correct color using a reference, while accurately completing the roast log form.
  
  
• Professional
  The Roasting Professional course is designed to build upon the concepts and skills introduced in the Roasting Intermediate course. Learners will gain advanced skills in profile development and sensory analysis evaluation. This course dives deep into a wide range of topics including control and color matching within different and specified time limits; use and configuration of roast profile software; molecules involved in browning reactions; gas formation during roasting process; chemical causes of color and impact on solubility; visual identification of roasting defects; blending and quality control; as well as an exploration of production options to help meet differing customer preferences. A written exam confirms professional course knowledge while a practical exam assesses the learner’s ability to roast to different development time targets within narrow limits, score a roast color visually, identify common roast defects through cupping, and finally distinguish between small and large differences in a roast profile to simulate production quality control processes.