Courses & Community

The final day of this SCA Roasting Skills class brought the three days of learning together through profile analysis and coffee evaluation. Participants considered how their roasting decisions appeared in the finished cup.

Our SCA Roasting Foundation journey at Sahai Lao Coffee Roastery in Luang Prabang began by exploring how green coffee changes during roasting. Day 1 connected the fundamentals of the bean and the heat with the flavours we find in the cup.

This SCA Roasting Skills class connected work at the roaster with what students could taste in the cup. Heat transfer and roaster operation formed part of the learning, alongside observation of bean colour, aroma, temperature and development.

This SCA Roasting update followed a student who chose to continue directly from Intermediate into Professional learning. The journey built understanding of heat, time, energy and bean development alongside the results in the cup.

Our EA Roasting class brought students into the roasting process through observation, experimentation and practical work. Preparing the beans and watching their changes during roasting were part of the learning experience.

Danny Pang’s Bangkok masterclass connected roast profiles, roaster calibration and practical roasting with cupping, discussion and analysis of flavour.