SCA Roasting Foundation in Luang Prabang: Understanding the Bean and the Heat

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.

Participants considered heat transfer, roasting phases and bean development, alongside physical and chemical changes. Reading the roasting curve and observing roasted coffee helped connect theory with what happened in the machine.

The class was part of our Community Support Program with Sahai Lao Coffee Roastery, bringing SCA coffee education closer to the Lao community. Observation and discussion formed a starting point for further practical learning.

Thank you to everyone who joined the first day in Luang Prabang. The original album below captures the people, equipment and shared learning behind the session.