SCA Roasting - Intermediate

SCA Coffee Skills Program - Roasting Intermediate 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. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to roast correctly and remove the coffee at the correct color using a reference, while accurately completing the roast log form. Upon the successful completion of both courses you will receive both Roasting Foundation and Intermediate certificates from the Specialty Coffee Association and will earn 10 credits towards your SCA Coffee Skills Diploma.

Course Language: English

Course Dates: November 24th, 25th, 26th, & 27th (10:00am to 5:30pm each day)

Cost: €900 (SCA Members) / ₺980 (Non-Members) (inclusive of KDV and SCA certification fee)

Topics covered in courses:

ROASTER BASICS

• Terminology
• Roaster Elements
• Controlling the Roast

ROASTING PROCESS

• Physical Changes
• Producing and Using a Roast Profile
• Critical Events
• Transformational Changes
• Impact of Heat
• Taste and Aroma
• Using a Roast Log

SAFETY AND MAINTENANCE

• Safety in Roasting Plant
• Roaster Cleaning

ROAST PROFILE

• Measurements and Variables
• Supporting the Roast Profile
• Heat and Temperature’s Impact on the Profile
• Documenting the Roast Color
• Measuring and Importance Roast to Color
• Sensory Analysis
• Impact on Flavor and Color
• Recognizing and Documenting
• Cupping for Green vs for Profile
• Relationship between Development Time and Flavor
• Relationship between Profile and Roast Color
• Terminology

PHYSICAL CHANGES

• Chemical and Physical Changes during Roasting
• Rate of Rise (RoR) Basics and Projection
• Changes in Weight and Volume Basics, Calculation and Comparison
• Changes in Size, Density and Moisture

ROASTER ELEMENTS

• Drum and Fluid Roasters
• Basic of Thermodynamics of Coffee Roasting
• Heat Transfer

SAMPLE ROASTING

• Purpose of Sample Roasting Program
• Types of Sample Roasters
• Process and Sensory Evaluation of Samples

SAFETY AND MAINTENANCE

• Preventive and Maintenance Protocols
• Health and Safety
• Green and Roasted Coffee Storage Conditions

Included in course fees

• Instructor fees
• Certificate and examination fees
• Materials and coffee beans needed during class
• Snacks
• Facility usage

Secure your spot in this course

• Spots in this course are limited.
• Registration is done online through the "Register" link on this event.
• In order to register for your class, you must have a learner number from the SCA. If you don't have a learner number, you can register for one for free at this link. 
• Course fees must be paid in full in advance order to secure your slot in a course and are collected online during the registration process.

About the Instructor

Caleb (Ismet) Bilgen is Incommon and Average Bear's head roaster. Before becoming a roaster, Caleb worked in the coffee industry as a barista and a cafe manager giving him a holistic understanding of the coffee industry. In 2021, Caleb completed his Accredited SCA Trainer (AST) accreditation, becoming one of the few AST's focusing on the roasting track of the Coffee Skills Program in Turkey. His relaxed and interactive teaching style makes content easily accessible and understandable for students with an emphasis on giving skills that can easily be applied in their own businesses.