SCA Roasting Intermediate
Become a confident coffee professional. Three days of hands-on roasting in an operating roastery - designed to make you expert in product development and quality control.
What you will learn
This course takes you from following recipes to designing them. You will roast on production machines every day, cup every batch you roast, and learn to read your curves - so that by day three, your decisions come from data and taste rather than habit.
- Roast profile design - development time, rate of rise, and how each phase shapes flavour
- Quality control systems you can install in your own roastery the week after
- Roast defect identification, by cup and by curve
- Product development - designing roasts for a target audience, not a scoresheet
- The SCA Roasting Intermediate curriculum and certification exam
Who it is for
Roasters and coffee professionals who want to work systematically - whether you run a roastery, are building one, or work in product development and quality control. You should have basic roasting experience; if you are just starting, begin with our Roast Profile Design Basics e-learning.
The three days
- Day 1 - The system. Roast profile theory, machine dynamics, and your first profiled batches. Cupping: what changed and why.
- Day 2 - Control. Development time modulation, defect roasts on purpose, and blind triangulation of your own results.
- Day 3 - Proof. Design a roast for a brief, defend it in the cup, and sit the SCA Intermediate certification.
Taught by
Morten Münchow - founder of CoffeeMind, developer of the SCA roasting certification system, and teacher at the London School of Coffee since 2007. Every course is taught by Morten personally.
After Intermediate.
SCA Roasting Professional + Sensory Performance
The highest SCA roasting level - proof that you master the craft at teacher and consultant standard.
Sensory Performance Training for Coffee Roasters
Deep sensory confidence - the skill every roasting decision ultimately rests on.