SCA ROASTING

Designed to introduce core roasting skills to people with no previous roasting experience.

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1. Technical terminology

• Common terminology to describe a coffee roaster, its operation, and the changes that occur during the roasting process.

• Professional terminologies to describe the coffee roasting process and roasting equipment, especially common features and controls on drum roasters.

• Identify common design elements of a coffee roaster.

• Different types of roasters

• Describe how air moves through a roasting system and how to control manipulations can affect the roast.

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2. Introduction to Artisan for recording data

 

3. Roasting process

• Physical progression of the coffee roasting process.

• How to record and calculate specific events during the development of a complete roast cycle (Produce a roast profile)

• Identify critical events during a roast cycle.

• Describe basic tastes and aromas associated with different roast colors.

• Fundamental modes of heat transfer.

• Three stages of the roasting process.

• Physical and chemical changes during roasting.

 

4. Roast profile

• Recognizing, recording, calculating, and controlling variables and specific events (time, temperature) during the development of a complete roast cycle.

• Study the Roast degree and Flavour emphasis by roast degree.

• Learn how to consistently roast coffee to a desired color (Agtron color)

 

5. Robusta Roasting

 

6. Sample Roasting

 

7. Roast Defects

 

8. Cupping

• Cupping for roast profile (different basic tastes and aromas associated with different roast colours)

• Cupping for roast defects

 

9. Roastery workspace management and Maintenance

 

10. Challenge

• Roast 2 imported specialty Arabica coffees (vote by Cupping)

• Roast 1 Robusta (vote by making Vietnamese Phin Filter)

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Practice roasting with 3 types of Arabica coffee (Vietnamese coffee and Specialty coffee) and 2 types of Robusta coffee (two different processing methods) for 20 batches during 4 days of class.

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