Keen to turn your passion for roasting coffee into your profession? This series of modules will equip you with the necessary training to pursue your goal.
Roasting for business requires knowledge on the fundamentals of roasting and an understanding of how different roasting profiles can affect the taste of coffee. Having basic knowledge and understanding of Green Coffee’s growth, processing methods, and buying allows a roaster to make the right purchasing decisions and alter profiles to showcase the coffees' attributes.
Along with the above, Sensory Foundation will enable the aspiring roaster to taste coffees objectively, understand how to maintain consistency and produce the best roasts for their business.
Modules included in this Series:
1. SCA Sensory Skills Foundation
Sensory Foundation introduces the essentials of sensory evaluation, by investigating how our senses influence perception and how to apply this knowledge when evaluating coffee.
Learners gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness, and more. The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.
2. SCA Green Coffee Foundation
The Green Coffee Foundation course introduces basic concepts regarding the production, trade, and evaluation of green coffee.
Participants will learn about the specialty coffee supply chain from farm to roaster, including cultivation, harvesting, processing, drying, shipping, storage, and delivery. Within this supply chain, learners take a closer look at the principles of coffee growing, processing, grading, trade, and portfolio management.
3. SCA Roasting Foundation
Roasting Foundation 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.
4. SCA Roasting Intermediate
The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting experience and desires to gain a deeper understanding of the roast profile, how the profile relates to colour, 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.
New commercial roasters, coffee geeks/enthusiasts.
These modules are delivered via Blending Learning. The theory components are conducted in one session via a Zoom webinar, followed by in-person practical class in the Academy.
E-learning (45 mins) - What is Specialty Coffee? (You will only need to complete this once, if you are signed up for multiple SCA Foundation classes)
Virtual Classroom - The theory components of the module you have signed up for will be taught by an instructor in a Virtual Classroom, on the date that you have signed up for.
Practical - Followed by a practical component of the class at our Academy.
Exam - Theory (online)
The course fee includes online theory tests and practical tests for each module.
Any subsequent retests will be charged as follows:
Students must complete the online theory test (2 attempts) within 21 days from the date of receiving the exam links. After which there will be a S$40.00 administration fee re-enrolment incurred due to the exam link expiration.
Students may also opt to not do the assessments if they choose to. There will be no SCA certification given in this case, but a certificate of completion from Bettr Barista.
We require a minimum number of 6 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 read our Terms and Conditions for information about rescheduling, cancellations and refunds.
For: Career roasters, baristas and coffee professionals looking to advance their knowledge and skill in roasting with ideally 3-5 years of experience.More Information
Gain 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.More Information
Ideal for those who have roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to colour, the relationship between roast profile and sensory expression, and the impact of development time.More Information