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.

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.

The first part of our SCA Roasting Skills Intermediate training in Laos focused on understanding the roaster as a system. Students explored the relationship between energy, heat, airflow, time and the movement of beans in the drum.

Our SCA Roasting Skills Intermediate training in Laos brought theory into practical decisions at the roaster. Students worked with roast profiles, coffee colour and sensory evaluation while discussing the results of their batches.

After their Intermediate training, students in Chitwan continued into SCA Roasting Skills Professional. This intensive class focused on analysis, roast design and purposeful decisions.

Our SCA Roasting Skills Intermediate class in Chitwan, Nepal, took place on 21–22 March 2026. Students explored roasting through practical work, observation and discussion.

The final day in Kathmandu brought individual roast plans to life, with students roasting, tasting and adjusting toward their own flavour goals.

Cupping the Day 1 roasts in Kathmandu, comparing roast levels and speed, and using red lighting to reduce the influence of visible colour.

Day 1 in Kathmandu explored drum speed, airflow, energy and roast profiles, preparing more than eight training batches for the next day’s cupping.