Coffee Roasting ,

Coffee Roasting Level 1 Core Theory

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.

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Valerian

Master the science behind every roast. This course gives you the foundational knowledge to understand what’s happening inside your roaster, control your results, and roast with confidence.

What you’ll be able to do:
Stop guessing. Start controlling heat with precision. Understand the three types of heat transfer and how conduction, convection, and radiation each shape flavor differently. Learn why beans crack, how profiles develop complexity, and what adjustments actually matter.

Build the mental framework that separates reactive roasters from intentional ones.
This course is for you if:

You want to roast better coffee without the pressure of certification exams
You’re preparing for an SCA Roasting Foundations exam and need solid theory first
You need flexible learning that fits your schedule and lets you move at your own pace.

Great roasters don’t just follow recipes. They understand the physics and chemistry that create flavor. This course walks you through different roaster types, from drum to fluid bed to hybrid systems, so you can see which style matches your goals. You’ll learn how heat moves through the bean, what drives chemical transformation, and how to read the critical moments that define roast quality.

About certification:
The SCA requires live instruction for certification. If you want the credential, check our calendar for upcoming certified webinars. This course gives you the theory. The webinar gives you the certificate.