Coffee Skills Programm (CSP) - Specialty Coffee Association (SCA) - Module 4 - Roasting

The “Roasting - Foundation” course provides a fundamental understanding of the roasting process, including the physical changes that occur and how one influences the sensory aspects of coffee through light or dark roasting.

Additionally, the course covers basic knowledge about the structure of the coffee roasting machine, general maintenance, and fire safety.

The “Roasting - Intermediate” course builds upon the introductory concepts from the Foundation Course. It is specifically designed for individuals with roasting experience who want a deeper understanding of roast profiles, the relationship between profile and color, the impact of development time on sensory expression, and the physical and chemical changes involved in the roasting process.

The course also introduces sample roasting and reviews safety and maintenance protocols in the roastery.

The “Roasting - Professional” course builds upon the concepts and skills introduced in the “Roasting - Intermediate” course. Learners acquire advanced skills in profile development and sensory analysis evaluation. This course delves deep into a wide range of topics, including control and color matching within various and defined time limits; utilization and configuration of roast profile software; molecules involved in browning reactions; gas formation during the roasting process; chemical causes of color and their impact on solubility; visual detection of roasting defects; blending and quality control; as well as an exploration of production options to meet different customer preferences. A written exam confirms the learner’s subject knowledge, while a practical exam assesses the learner’s ability to roast different development time targets within tight constraints, visually evaluate roast color, identify common roasting defects through cupping, and ultimately distinguish between minor and major differences in a profile for simulating production quality control processes.