SCA Coffee Education

SCA Roasting Course

A practical roasting pathway covering roast cycles and levels, physical bean changes, defect identification, roastery safety, maintenance, and lean production.

Roasting is offered across three levels: Foundation, Intermediate, and Professional. Scroll down to compare the details and prices, then choose the delivery and class option that suits you.

Scroll down to compare the course options and read the full details.

Compare the three levels

Foundation

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Selected option price €245,00

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Intermediate

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Selected option price €380,00

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Professional

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Selected option price €520,00

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Foundation

Selected option price

€245,00

Available as

In-Person / Group · In-Person / Private · Distance Learning / Group · Distance Learning / Private · Hybrid / Group · Hybrid / Private

Delivery guidance

In person, distance learning, or a combination of both, where offered.

Duration

Minimum 7 hours

Who it is for

New roasters seeking a practical starting point in roasting and roast logging.

Entry requirements

Required: none. Recommended: Introduction to Coffee.

Course focus

Understand roasters, roast levels, physical changes, logging, safety, and routine maintenance.

Syllabus for Foundation

Roaster basics, machine structure, and controlling the roast. Physical changes, roast level, taste and aroma, and roast-log use. Safety, cleaning, maintenance, and fire prevention.

Assessment

Written exam | 60%

Credential

Successful completion of the required assessment(s) leads to the relevant SCA course credential.

Intermediate

Selected option price

€380,00

Available as

In-Person / Group · In-Person / Private · Distance Learning / Group · Distance Learning / Private · Hybrid / Group · Hybrid / Private

Delivery guidance

In person or blended delivery: practical work takes place in person; theory may be offered by distance learning.

Duration

Minimum 21 hours

Who it is for

People with roasting experience who want stronger control of profiles, colour, development time, and sensory results.

Entry requirements

Required: none. Recommended: Introduction to Coffee and Roasting Foundation.

Course focus

Control roast profiles, colour, development time, and sensory results through disciplined measurement.

Syllabus for Intermediate

Roast profiles, colour measurement, development time, and sensory expression. Physical and chemical changes, thermodynamics, heat transfer, and rate of rise. Sample roasting, correct-colour roasting, roast logs, safety, and maintenance.

Assessment

Written exam | 70% · practical exam | 70%

Credential

Successful completion of the required assessment(s) leads to the relevant SCA course credential.

Professional

Selected option price

€520,00

Available as

In-Person / Group · In-Person / Private · Distance Learning / Group · Distance Learning / Private · Hybrid / Group · Hybrid / Private

Delivery guidance

In person or blended delivery: practical work takes place in person; theory may be offered by distance learning.

Duration

Minimum 21 hours

Who it is for

Experienced roasters developing advanced profiling, quality-control, production, and roastery-management capability.

Entry requirements

Required: Roasting Intermediate. Recommended: Green Coffee Intermediate and Sensory Skills Intermediate.

Course focus

Lead advanced profiling, quality-control, blending, production, and roastery-management decisions.

Syllabus for Professional

Advanced profile software, colour control and matching, browning reactions, and roast chemistry. Development-time targets, solubility, sensory evaluation, and defect identification through cupping. Blending, production and quality control, customer preferences, cost, and roastery management.