Courses & Community

The final day of our SCA Roasting Skills Intermediate programme in Luang Prabang focused on practical application, profile evaluation and assessment. Participants brought three days of roasting and learning together.

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.

Our SCA Roasting Skills Intermediate students explored the connection between roasting decisions and the finished cup. Alongside observing changes in the beans, they considered how each decision during the roast could affect flavour.

The second-day recap from private roasting training at Bannok Coffee Roastery in Chiang Mai moved from the 1 kg machine used on Day 1 to a 12 kg production roaster.

Seven training batches at Bannok Coffee Roastery connected roast profiling, machine energy balance and cupping during private SCA Roasting Intermediate training.

Celebrating our learners’ SCA Intermediate and Professional achievements in Barista Skills, Brewing, Sensory Skills and Roasting from February to April 2025.

Welcoming Junior Vargas Otero to SCA Roasting Professional at Espresso Academic Thailand, exploring roasting science, green coffee, profiles, sensory evaluation and roastery operations.

Classroom moments from SCA Roasting Foundation, introducing the roasting process, roast levels and the connection with coffee flavour.

Cupping triangulation features in a September 2020 update on trainer learning within SCA Roasting Skills at our Bangkok academy.

A 2020 Espresso Academic course update from Caffa in Pak Kret described roasting theory, hands-on work with a commercial roaster, and trials across light, medium and dark roast styles.

A February 2016 Espresso Academy report describes a private roasting course for two Hong Kong coffee-shop owners, with visits to La Marzocco and Dalla Corte factories during their Italy trip.