Roasting Course: SCA standard professional level
SCA Roasting Skills Professional Level
The SCA Roasting Skills Professional Level is the highest certification in coffee roasting education, designed for experienced roasters who want to master advanced roast profiling, quality control, and production consistency.
This intensive course focuses on data-driven roasting decisions, sensory-based profile development, defect analysis, and full control of the roasting process, from green coffee to the final cup.
Core Focus Areas
- Advanced roast profiling and curve analysis
- Production consistency and quality control systems
- Data interpretation and decision-making frameworks
- Sensory validation of roast profiles
- Defect identification and correction strategies
- Scaling from sample roasting to full production
Includes official Specialty Coffee Association certification upon successful completion of the written and practical examinations.
- Delivery with Econt (to an office and to an address)
- Payment: Cash on delivery · Bank transfer
SCA Roasting Skills Professional Level
The SCA Roasting Skills Professional Level is the highest and most advanced certification within the Coffee Skills Program by the Specialty Coffee Association. Designed for experienced roasters who want full technical, sensory, and analytical control over the roasting process.
Topics Included in the Course
Advanced Roasting Theory & Heat Transfer
- Advanced thermodynamics of roasting
- Conduction, convection, and radiation
- Energy management strategies
- Momentum control across roast phases
Roasting Machine Dynamics & Control
- Airflow and pressure management
- Drum speed and burner optimization
- Machine responsiveness and environment
- Adapting to different roaster designs
Green Coffee Evaluation
- Defect identification
- Density, moisture, water activity
- Linking metrics to roast strategy
- Profile design by origin and process
Roast Profiling & Data Analysis
- Advanced profiling software use
- RoR and turning point analysis
- Profile replication and consistency
- Scaling sample to production
Sensory Analysis
- Linking roast data to cup results
- Roast defect identification
- Team sensory calibration
- Using feedback to refine profiles
Production Roasting & Scaling
- Batch size management
- Production variable control
- Multi-batch consistency
- Commercial QC protocols
Troubleshooting & Defect Management
- Baked, scorched, underdeveloped, over-roasted
- Flavor and extraction inconsistencies
- Root cause analysis
- Preventative quality strategies
Strategic Roasting Decisions
- Aligning profiles with brewing methods
- Balancing quality and cost
- Professional decision frameworks
- Leading roasting operations
Who This Course Is For
- Professional roasters
- Head roasters and production managers
- Quality control specialists
- Roastery owners
Includes official SCA Roasting Skills Professional Level certification upon successful completion.
- Section
- Courses
- Category
- Coffee Roasting Course
- Model
- 90015
- Minimum order quantity
- 1
- Available from
- 21.02.2026
- Product ID
- #8717
