SCA Roasting Intermediate in Laos: Roast Defects and Quality Control

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.

The group explored roast defects including tipping, scorching, facing, baking and underdevelopment. Students discussed how heat, airflow, batch size and development could be managed to reduce problems in their work.

Different roast levels were treated as choices to understand and use with purpose. Comparing the coffee in the cup helped students connect machine behaviour and recorded data with the results they could taste.

Thank you to the students and Lao coffee community for their questions, experiments and willingness to learn together. The original album records the class atmosphere and shared progress.