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.
