SCA Roasting Skills Professional is an advanced course so we recommend participants to possess reasonable experience working in this field to benefit from it.
You will learn about the more subtle aspects of profile roasting and how the different parts of the roasting cycle affects physical and chemical aspects of the coffee.
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 has worked 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.
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$350.00
We require a minimum number of 7 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.
Min. 7 pax per class
Mandatory certification: SCA Roasting Skills Intermediate.
Recommended certifications: SCA Sensory Skills Intermediate and SCA Green Coffee Intermediate.
Students are required to have all the knowledge and skills from these and may be tested on them during the practical and/or written assessments.
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. Experienced coffee roasters who do not wish to take the exams are welcome to sign up for this Professional class.
Learners are welcome to bring their own roasting equipment and green coffees to class.
Career roasters, baristas and coffee professionals looking to advance their knowledge and skill in roasting, with ideally 3-5 years of experience.
Ideal for those who have barista experience and want to improve coffee quality, while preparing for more complex job functions in the barista profession.More Information
Covering a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.More Information
For: Career baristas with extensive experience, especially those who have completed their Intermediate exams and those pursuing their AST (Authorised SCA trainer) qualificationsMore Information
Develop your specialty coffee skills further in our Intermediate series, which is internationally certified by the Specialty Coffee Association.More Information
Ideal for someone who has brewing experience and wants to further explore how to improve coffee quality.More Information
Learners will take a deeper and balanced look at botany, agronomy, seasonality, processing, resting, shipment, storage, decaffeination, markets, certifications, transactions, and quality differentiation.More Information
Immerse yourself in our Foundation series, which is internationally certified by the Specialty Coffee Association.More Information
Barista Skills Foundation allows learners to gain an understanding of coffee itself as well as foundational skills required to operate an espresso bar.More Information
Brewing Foundation introduces the learner to the different methods of brewing coffee in a theoretical and practical hands-on manner for a range of devices.More Information
Sensory Foundation introduces the essentials of sensory evaluation, by investigating how our senses influence perception and how to apply this knowledge when evaluating coffee.More Information
Green Coffee Foundation introduces basic concepts regarding the production, trade, and evaluation of green coffee.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
Always aspired to be a roaster? Here's a great place to start. Training to be a Home Roaster means you can drink fresh coffee whenever you want, experiment with coffee origins, and more.More Information
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.More Information