Coffee Roasting Level 2 Intermediate Concepts

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.