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SCA Roasting Professional Certification (English)
The SCA Roasting Professional Certification is designed for those seeking to refine their skills and gain an in-depth understanding of roast profile development, sensory analysis, and quality control in coffee production. Building upon Intermediate-level concepts, this course explores the physical, chemical, and technical aspects of roasting at an advanced level.
Participants will learn to:
- Design and adjust roast profiles using specialized software.
- Identify and address common defects like scorching, tipping, and baking through visual and sensory evaluation.
- Understand how roasting variables, such as heat transfer and development time, impact coffee color, solubility, and acidity.
- Optimize blending and production processes to meet customer preferences and ensure consistency in large-scale operations.
The course also covers roastery management, including strategies for cleaning and maintenance based on roast degree. Assessments include a written exam to validate advanced scientific knowledge and a practical exam to demonstrate the ability to apply these skills in a professional environment.