The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans.  Each level offers theory and much hands on experience, enabling students to leave well trained and confident to further excel outside of the classroom. 

Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer and the roasting systems and sensory analysis. 

SCI Roasting Level 1

Beginner (3-day course)

• Physical inspection of green beans, basic sample roasting practices.

• Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).

• Consistent industrial roasting at different degrees of roast using a roast log.

• Cupping and discussion of results.

SCI Roasting Level 2

Professional (3-day course)

• Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.

• Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.

• Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.