SCA Roasting Skills: Connecting the Roast Profile with the Cup

This SCA Roasting Skills class connected work at the roaster with what students could taste in the cup. Heat transfer and roaster operation formed part of the learning, alongside observation of bean colour, aroma, temperature and development.

Students experimented with roasting time, energy application and heat adjustments. The exercises explored how different decisions could influence sweetness, acidity, body, aroma and balance in the roasted coffee.

Tasting and comparing the coffees helped the group bring roast data together with sensory results. Each batch became an opportunity to analyse a decision and consider what to change in the next roast.

Thank you to our students for their dedication and enthusiasm. Explore the original album for the roasting practice, cupping and classroom atmosphere behind this update.