SCA Roasting Intermediate in Bangkok: Reading the Profile, Tasting the Result

On the final day of SCA Roasting Intermediate in Bangkok, students brought the work at the machine back to the coffee in the cup. Heat transfer, energy input, roast curves and Rate of Rise became parts of the same discussion: what happened during the roast, and what could be tasted afterwards?

The class moved through analysis, tasting and comparison. Students considered where a profile might use too much or too little energy, what the curve was showing, and which adjustments could lead to a different result.

That relationship between the graph and the cup gave the group a practical reason to question each decision. A roast profile became something to read and explain, with sensory feedback helping guide the next adjustment.

Congratulations to everyone who reached the final day. Thank you for the roasting, tasting and thoughtful discussion that filled the class. The original album shares the equipment, people and learning atmosphere behind this Bangkok session.