An SCA Roasting Journey from Intermediate to Professional

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.

Intermediate work explored roast curves, control of variables and the relationship between roasting and flavour. The next level developed analysis, decision-making and the design and adjustment of roast profiles for different coffees.

The original post recognised the commitment behind choosing to keep learning. Experimentation and observation remained important as the student worked toward a deeper understanding of roasting.

Thank you for trusting Espresso Academic Thailand with this part of the journey. Browse the original album for the roasting practice and equipment behind this continuous Intermediate-to-Professional learning experience.