SCA Roasting Intermediate: Connecting Roast Decisions with Flavour

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 class included heat application, roast-profile planning and observation of physical changes in the beans. Those exercises gave students a practical basis for discussing the choices made during a roast.

Sensory evaluation brought the work back to aroma, flavour, acidity, body and balance. Students compared what they did at the machine with what they could perceive when tasting the coffee.

Thank you to the students for experimenting and sharing this roasting journey together. The original album shows the hands-on learning behind these discussions.