Specialty Coffee Association Roasting Intermediate
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The Roasting Intermediate course builds upon the introductory concepts of the Foundation course.
It is ideal for someone who has roasting experience 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.
- Topic: Introduction to Roast Profile
- Topic: Color and the Roast Profile
- Topic: Sensory Analysis
- Topic: Development Time
- Topic: Terminology
- Topic: Chemical and Physical Changes during Roasting
3 days including exams
None; Roasting Foundation and Introduction to Coffee recommended.
Parchmen & Co
21 Tampines Street 92, Singapore 528891
9am - 6pm