Ethiopian Coffee Green Beans 2019 are now available!
$312.50 USD

SCA Roasting (Foundation)


Roasting gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

This module is 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.

The focus of Foundation is to get some basic impressions and understanding of the product and roasting process. Eventually students will be test on understanding  of the skills in designing and executing different positive roast profiles as well their sensory recognition of different roast defects. Students are instructed to do some basic distinguishing between green coffee and roasted coffee; identify change in roaster flame control, repeat the process of timing a roast temperature evolution, repeat how to weigh and record the moisture of green and roasted coffee, and identify the first crack. The students will also introduce to different chemical conditions and principles that cause the physical properties and reactions. 

Sensory and Green Coffee Foundation level courses are recommended (but not mandatory) pre-requisites. Introduction to Coffee is a highly recommended (but not mandatory) pre-requisite module.

This is one of the Coffee Diploma System Foundation modules, 5 credits will be awarded after completion. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and written assessments.

Language: Cantonese or English
Course material:  English
Course Length:  ~ 6 hours (including exams)

* Course fee includes Exam & Certificates fee
** Date and time can be arranged for groups of 8 or above.
Please email to for more information.