SCA Roasting Skills Day 3: Bringing the Roast and the Cup Together

The final day of this SCA Roasting Skills class brought the three days of learning together through profile analysis and coffee evaluation. Participants considered how their roasting decisions appeared in the finished cup.

Cupping and comparing different profiles helped the group observe aroma, sweetness, acidity, body and balance. Small changes during roasting became points for discussion, linking practical work with sensory feedback.

The class revisited roast profile development and troubleshooting. Rather than stopping when a batch was roasted, learners examined the result and discussed how to choose an approach suited to each coffee.

Thank you to everyone for the attention and experience shared across the programme. Browse the original final-day album for the roasting work, cups and classroom discussions.