SCA Roasting Foundation
CAD$772.00 – CAD$978.00
| Course Hour: | 8-12 Hours |
|---|---|
| Course Date: | NOV. 14-15, 2024 |
| Course Fee: | CAD$750 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee)
– Register 3 or more SCA CLASS 1st time, 10% discount will be applied to CLASS FEE (not include certificate fee) |
| Practical Exam/
Written Exam/ Certificate (Optional): |
CAD$200 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee) |
| Required/ Recommended Prerequisites: |
Mandatory: None Recommended: Introduction to coffee, Green Coffee Foundation (highly recommended), Sensory Foundation |
Description
Overview: Designed to introduce core roasting skills and equipment to people with no previous roasting experience. The student will be able to describe the various stages of roasting using all terminology from the keyword list below.
1. Coffee roasting and roasting equipment
2. Common features and controls on drum roasters
3. Physical progression of coffee roasting process
4. Record time, temperature and other relevant data on roast logs
5. Calculate development time and temperature midway point
6. Measure weight of green and roasted coffee and calculate the difference
7. The relationship between flame and roast speed and their measurement on the roast log
8. Roasting logging and documentation information about the roast
9. Sensorial changes that occur during roasting
10. Safety in the roasting plant and roaster cleaning/maintenance
This is a 2 FULL DAY class from 8:30am – 6pm. Attendees will be attending this in-person class at Bicerin Coffee Lab @ UNIT 16 – 145 ROYAL CREST CRT., MARKHAM ON CANADA L3R 9Z4.
Posted by SW •
This course really taught me how coffee roasting works including the science behind it. We get learn how to operating a commercial roaster including safety concern. The most interesting part of the course was the actual roasting! We all get to design our roasting plans and roast the green beans ourselves! Further, we get to taste our own roasts.
Posted by CT •
This course was very interesting to discover how coffee bean is complex. I love the part designing the roasting plant and put it in place. I cannot wait to have a date for the intermediate course.
Posted by Zhi cheng Huang •
a very good lesson for you has understanding how different roasting affects the flavor. Also, you can roast your own coffee.
Posted by Antoine Vautherot •
What a great couple of days this was! An in depth, thorough and complete introduction to the art of roasting coffee. We had the opportunity to get hands on a coffee roaster, first following a few profiles given by Jingbo and then moving on to designing our own profiles. We then cupped every batch and decided how to tweak the next to get to satisfactory results.
I would absolutely recommend this class to anyone thinking of getting into the business or simply just curious to learn about roasting.