SCA ROASTING INTERMEDIATE
Due to current Covid 19 situation and for safety concern, we provide only one person class for all courses except learners know each other
1 person class you get more practice
1.(Fri) 11 Feb 13:00-19:00 or
2.(Thu) 24 Feb 13:00-19:00 or
3.(Sat) 26 Feb 13:00-19:00 or
*Also check other schedules for this course with us.
The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.
- Roast Profile
- Physical Changes
- Roasting Elements
- Sample Roasting
- Cupping for Profile
- Sensory Evaluation for Roasted Samples
- Safety and maintenance in the roasting plaint
AST CHRISTINA CHAN (all modules covered)
Written Exam & Practical Assessment (Intermediate)
- Online written exam to be done within 21 days.
10 points for SCA Coffee Diploma (with certificate)
The course is globally accredited via the Specialty Coffee Association (SCA).
Tuition Fee: HK$14,000/head (SCA Examination and Certificate fee included, SCA certificate will be issued if exams passed)