SCA roasting Skills - INTERMEDIATE (2 dayS, 9am - 6pm)

For: Working commercial roasters, experienced home roasters
Recommended courses before taking this class are Roasting Skills Foundation,  
Sensory Foundation and Green Coffee Foundation.


The Intermediate course introduces the core skills for consistently reproducing roast profiles and identifying roast defects. Learners are introduced to different conditions and principles that cause the various physical and chemical reactions introduced at foundation level, and will also be also introduced to roastery workspace management and maintenance.

It is designed to deepen the core skills and knowledge of coffee roasters with at least 1-2 years working in the industry.


The course fee includes 1 written and 1 practical test. Any subsequent retests will be charged as follows:

  • Written retest - S$40.00
  • Practical retest - S$80.00

We require a minimum number of 2 learners to run each class. If the number of sign-ups does not meet this requirement, learners will be notified and have their class rescheduled to the next available date. Please visit our FAQ page to learn more about rescheduling/cancellation policies.


Save when you combine SCA Roasting Skills courses with with Rob Hoos' Masterclasses on 1 November (updated with new content). The following packages are available:

  • Roasting Intermediate + One Masterclass: S$990
  • Roasting Foundation + Roasting Intermediate + One Masterclass: S$1,435

All packages include a complimentary Roast Lab session.

If you're looking to sign up for more than one SCA course, please contact us for information on our package prices.

Please note: In order to sit for the SCA Roasting Skills Professional exam, there needs to be at least a 3-month gap from the date of the Intermediate exam. However, current roasters who are interested in taking both the Intermediate and professional courses with guest instructor, Rob Hoos, can contact us about a part-time option that we're offering.



Rob is an independent coffee roasting consultant who has worked with a variety of businesses, roaster manufacturers, and coffees.

His book, “Modulating the Flavor Profile of Coffee - One Roaster’s Manifesto” sold over 1,600 copies in over 20 countries in its first 3 months.

Rob brings a wealth of experience, having started out as a barista and working for years as a barista trainer. He is a subject matter expert for the Specialty Coffee Association (SCA) and has devoted the bulk of his professional and personal attention to coffee buying and roasting.

Rob is not only a Roaster’s Guild Level 1 & 2 Certificate holder, but is also a specialised lead instructor for the SCA who has taught nationally and internationally. He also serves on the Roaster’s Pathway Committee and works on curriculum development for SCA and Roaster's Guild classes.

Coffee is both a passion and profession for Rob, and he works with his clients and students to roast coffee that is not only an expression of their own style and preference, but something that their customers will love.