SCA Roasting Professional
with Wouter Brunia, the CoffeeNose
Registrations are closed
At Amsterdam Coffee Lab we run this course over 4 days (28 hours) to ensure enough time for practice, experiments and exam retakes.
Roasting Professional will provide a more detailed understanding of the roasting process and the different kinds of heat transfer at work. Advanced skills in profile development and sensory evaluation of different profiles are tested. Knowledge of the fundamental chemistry of coffee is tested as well as the chemical reactions happening during coffee roasting. Roastery management include principles of manufacturing efficiency and capital expenditure decision making and is being tested.
Extensive relevant experience is recommended before attempting this level.