SCA Roasting Professional in Chitwan, Nepal: Analysis, Design and Decisions

After their Intermediate training, students in Chitwan continued into SCA Roasting Skills Professional. This intensive class focused on analysis, roast design and purposeful decisions.

Students worked on controlling variables, planning roast profiles and evaluating results in the cup. They explored how the information from the machine and the characteristics of each coffee could guide their approach.

Roast colour, aroma, flavour and sensory results were considered alongside the roasting data. Connecting those observations helped students develop a more systematic view of their work.

Thank you to all the students and partners in Nepal who helped create this learning experience. The original class album preserves more of the training and its community.