SCA Roasting Intermediate Course

The Roasting module will help you understand the roasting process, how it works, and how to control the sensory characteristics of coffee by adjusting the roast profile or roast degree. The module also covers roasting defects, the physical changes that coffee beans undergo during roasting, as well as workspace management and production optimization.

Certification fees are included in the course price.

Location
Vicenza
At the Schio headquarters
Via Lago di Pusiano, 20

Program
Building on the foundations of the previous level, this course explores roasting defects in greater depth, the physical changes that coffee beans undergo during roasting, and the managerial aspects of production methods and workspace organization.

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Andrea Monteverdi

Creative and innovative, he travels the world in search of new flavours to hone his skills in green coffee. He sees a challenge in every cup of coffee and, to get the best out of it, he dedicates himself to experimentation by roasting and tasting.

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