SCA Roasting Intermediate in Laos: Understanding the Machine and Building a Roast Map

The first part of our SCA Roasting Skills Intermediate training in Laos focused on understanding the roaster as a system. Students explored the relationship between energy, heat, airflow, time and the movement of beans in the drum.

Observing first and second crack gave the group reference points for discussing roast development. They used those observations to build a roast map and compare a range of roast levels.

The work continued after each batch left the machine. Tasting and discussion helped students connect development and energy choices with aroma, acidity, sweetness, body, balance and aftertaste.

Roast data helped guide the investigation, while tasting gave the group a way to evaluate the result. Browse the original photographs for more of the training.