Roasting Module

Foundation | Intermediate | Professional

Course Overview

The Roasting module in the Specialty Coffee Association (SCA) Coffee Skills Program equips learners with a deep understanding of the coffee roasting process—from physical and chemical changes to roast profiling and quality control. This module supports skill development for both aspiring and experienced roasters, covering everything from the fundamentals of heat transfer to production management and sensory analysis.

Foundation Level

Duration: Minimum 7 hours

Assessment: Written Exam (60%)

Points Toward SCA Diploma: 5 points

Recommended Prerequisite: Introduction to Coffee

Learning Focus:

This beginner-level course introduces the basic principles of roasting, helping learners recognize key stages and transformations that occur during the roast cycle.

Detailed Topics:

• Roaster Basics
  • Common roasting machine components (drum, fluid bed, etc.)
  • Basic roaster operation and terminology
• Roasting Process
  • Physical changes during roasting: color, size, weight, volume
  • Key roast stages and turning points
  • Roast color control and its influence on flavor
• Roast Log and Data Recording
  • Using a basic roast log to record time, temperature, and notes
• Safety and Maintenance
  • Fire safety protocols
  • General roaster cleaning and maintenance guidelines
• Roast Profile Outcomes
  • Light vs dark roast differences in cup character

Intermediate Level

Duration: Minimum 21 hours

Assessment: Written Exam (70%) + Practical Exam (70%)

Points Toward SCA Diploma: 10 points

Recommended Prerequisite: Roasting Foundation, Introduction to Coffee

Learning Focus:

This level builds technical knowledge of roast development, thermodynamics, sensory analysis, and consistent profile execution.

Detailed Topics:

• Profile Development
  • Measuring and interpreting roast curves
  • Adjusting heat and airflow to match flavor targets
  • Roast color measurement tools and roast-to-color calibration
• Physical and Chemical Changes
  • Rate of Rise (RoR) tracking and projection
  • Moisture loss, density, and size transformation
  • Heat transfer modes and roast reaction timing
• Sample Roasting
  • Purpose, workflow, and equipment
  • Evaluating samples based on sensory and physical characteristics
• Sensory and Cupping
  • Evaluating roast development through cupping
  • Linking roast profile to taste and aroma outcomes
• Safety and Maintenance
  • Preventative maintenance and cleaning cycles
  • Green and roasted coffee storage protocols

Professional Level

Duration: Minimum 21 hours

Assessment: Written Exam (80%) + Practical Exam (80%)

Points Toward SCA Diploma: 25 points

Required Prerequisite: Roasting Intermediate

Recommended Prerequisite: Green Coffee Intermediate, Sensory Skills Intermediate

Learning Focus:

This advanced course is tailored for production roasters, quality managers, and professionals focused on sensory accuracy, production efficiency, and business planning.

Detailed Topics:

• Thermodynamics in Roasting
  • Advanced heat transfer and bean energy balance
  • Role of water in diffusion and roast development
• Advanced Roast Profiling
  • Controlling development time and consistency across batches
  • Visual and analytical identification of roast defects
  • Color-matching under production constraints
• Sensory & Cupping for Quality Control
  • Organic acid detection and impact of roast stage
  • Profiling for acidity, body, bitterness, and sweetness
  • Production cupping standards and documentation
• Chemical Changes and Reactions
  • Maillard reaction and caramelization breakdown
  • Color chemistry and solubility effects
  • Acrylamide formation and its control
• Production & Blending
  • Designing and executing espresso and filter blends
  • Matching roast profiles to customer preferences
• Business & Roastery Management
  • Roasting to meet volume and quality demands
  • Cost calculations and margin awareness
  • Batch planning and cleaning based on roast type

Certification

Learners receive an official SCA Roasting Certificate upon successful completion of each level. All levels contribute to the SCA Coffee Skills Diploma, building a structured pathway for roasting professionals and quality leads.