Are you an Emerging Coffee Roaster?

The Intermediate Coffee Roasting Course by the Specialty Coffee Association (SCA) is PERFECT for you!

Join us July 9-10, 2026 in Portland, Oregon.

The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.

Course Length: +20 hours with combined online course calls, at-home activities, study/practice module guidance and in-person testing for practical skills. This is a HYBRID COURSE combining both online learner calls as well as in-person practical skills testing.

Pre-requisites: Prior skill and experience is required. Introduction to Coffee, Roasting Foundations, Green Coffee Foundation, and Sensory Skills Foundation are all recommended. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments.

SCA Roasting Resources

• Roast Color Correlation

• ROCC Roast Log both F°and C°

• ROCC Double Roast Log w/calculations

• ROCC T chart Roasting Tool

• Roast Profile Celcius Log SCA (C°)

• SCA Intermediate Practical Exam Base Sheets

• SCA TasterWheel English 8.5x11

• SCA Protocols & Best Practices

• SCAA CuppingScoresheet

Practical Exam Information:

Plan for 1-full day of hands-on testing, roasting, cupping and skills observation. Total Time Allowed: 200 Minutes.Passing Score for written exam is 70% and above. Practical skills must show competence in all aspects.

Easy 3-Steps to Join

1. Purchase below with “Register Course”

   Price includes certification fees.
   

2. Request admission to purchased course date at: https://specialtycoffee.my.site.com/s/course-detail?id=a1VVw000008qg3NMAQ
   

3. Watch your email for your admission and course materials.

Are you a Professional Coffee Roaster?

Join us July 10-11, 2026 in Portland, Oregon.

The Professional Coffee Roasting Course by the Specialty Coffee Association (SCA) is PERFECT for you!

This Roasting Professional course is designed to build upon the concepts and skills introduced in the Roasting Intermediate course. Learners will gain advanced skills in profile development and sensory analysis evaluation. This course dives deep into a wide range of topics including control and color matching within different and specified time limits, use and configuration of roast profile software, molecules involved in browning reactions, gas formation during roasting process, chemical causes of color and impact on solubility, visual identification of roasting defects, blending, quality control as well as an exploration of production options to help meet differing customer preferences. A written exam confirms professional course knowledge while a practical exam assesses the learner’s ability to roast to different development time targets within narrow limits, score a roast color visually, identify common roast defects through cupping and finally distinguish between small and large differences in a roast profile to simulate production quality control processes.

Course Length: +20 hours with combined online course calls, at-home activities, study/practice module guidance and in-person testing for practical skills. This is a HYBRID COURSE combining both online learner calls as well as in-person practical skills testing.

Pre-requisites:Roasting Intermediate. Sensory Intermediate and Green Intermediate highly recommended. Roasting skill and experience are required at this level of education.

SCA Professional Roasting Resources

• Roast Color Correlation

• ROCC Roast Log both F°and C°

• ROCC Double Roast Log w/calculations

• ROCC T chart Roasting Tool

• Roast Profile Celcius Log SCA (C°)

• SCA PracticalExam Base Sheets

• SCA TasterWheel English 8.5x11

• SCA Protocols & Best Practices

• SCAA CuppingScoresheet

• Professional SCA Roasting Equipment Supplies List

Practical Exam Information:

Plan for 1-full day of hands-on testing, roasting, cupping and skills observation. Total Time Allowed: 200 Minutes.Passing Score for written exam is 80% and above. Practical skills must show competence in all aspects.

Easy 3-Steps to Join

1. Purchase below with “Register Course”

   Price includes certification fees.
   

2. Request admission to purchased course date at: https://specialtycoffee.my.site.com/s/course-detail?id=a1VVw000008qjKbMAI‍ ‍

3. Watch your email for your admission and course materials.