Courses 2

New to roasting?
This is where it all starts.

If you are a beginner, curious about roasting, or just stepping behind a machine for the first time, this course gives you the foundation you actually need. Not random tips. Not scattered YouTube advice. A clear, structured understanding of what is happening from charge to drop.

This course follows the official SCA Roasting Foundation curriculum and turns it into lessons you can confidently work through at your own pace. You will learn:

• How heat moves inside a roaster

• What coffee physically does during roasting

• Charge, turning point, first crack, development time

• How to calculate weight loss and volume gain

• How roast degree shapes acidity, bitterness, body, and flavor

• The safety and maintenance basics every roaster must know

By the end, roast curves will make sense. First crack will feel predictable, not dramatic. The terminology used in the SCA written exam will feel familiar because you understand it, not because you memorized it.

Important:
This online course does not provide SCA certification. To receive the official SCA Roasting Foundation certificate, you must attend an authorized SCA course live or online and pass the written exam.

You know the basics. You can run a roast. You understand first crack, development time, and roast degree.

Now you want precision.

The SCA Roasting Intermediate level is designed for roasters who want deeper technical understanding and greater control. This course follows the official SCA Roasting Intermediate curriculum and prepares you for both the written and practical components of the certification.

Here, roasting becomes analytical.

You will dive into:

• The difference between heat and temperature and how each impacts the profile

• Rate of Rise and how to use it intentionally

• How development time changes flavor, even at the same end color

• Why two coffees roasted along the same curve can finish at different colors

• Objective color measurement and production consistency

• Weight loss, volume change, density, and moisture relationships

• The structure and purpose of a professional sample roasting program

• Preventive maintenance and operational discipline

You will learn to interpret roast data, make projections, and adjust with purpose. You will understand not only what happened in a roast, but what should happen next.

Important:
This online course does not provide SCA certification. To earn the official SCA Roasting Intermediate certificate, you must attend an authorized SCA Intermediate course and pass both the written and practical exams.