Roasting - Foundation & Intermediate / Professional

SCA Roasting

Class Description

Time10.00 AM – 5.00 PM
CertificateCertificate from SCA
Duration3 Days
ASTLuv Kamonsawedkun
ASTDanny Pang
Fee45,000 THB

Foundation

  • Roaster Basics: Basic terminology, roaster components, roast controls.
  • Roasting Process: Physical changes, creating a roast profile, Critical Events.
  • Safety And Maintenance: Safety in the roastery, cleaning the roaster.

Intermediate

  • Roast Profile: Measurements and variables supporting roast profiles, impact of heat and temperature, roast logging.
  • Roasting Process: Sensory perception of aroma and flavor, relationship between development and flavor creation.
  • Physical Changes: Chemical and physical changes, Rate of Rise (RoR).
  • Roaster Elements: Thermodynamics basics, heat transfer.
  • Sample Roasting: Performing a sample roast.
  • Safety And Maintenance: Maintenance, storage of green and roasted coffee.

Professional

  • Green Coffee: Physical characteristics analysis, coffee chemistry, health risks.
  • Thermodynamics In Coffee Roasting: Heat transfer, heat diffusion.
  • Physical Changes: Expansion, Glass Transition.
  • Chemical Changes: Chemical changes in color, solubility, bitterness, acrylamide.
  • Sensory Analysis: Evaluating roast development, quality control.
  • Wholesale And Retail Business: Pricing, cost calculation, business management.
  • Roastery Management: Production design, supply chain, coffee blending.
  • Roast Degree: Impact of roast on cleaning and maintenance.

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