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SCA Roasting Skills Foundation coffee roasting course in UAE

SCA Roasting Skills Intermediate

Time: 10:00 AM – 5:00 PM
Duration: 14–16 Hours (2 Days Intensive)
Credits Earned: 10 SCA Points
Certificate Included

The SCA Roasting Skills Intermediate Course is designed for practicing coffee roasters and specialty coffee professionals ready to deepen their understanding of roast profile development, heat transfer, roast color, and sensory analysis.

Building on the skills introduced at Foundation level, this hands-on specialty coffee roasting course focuses on advanced roast control, consistency, roasting theory, and professional roasting workflows aligned with SCA standards.

  • Develop advanced roast profile control through time, temperature, airflow, and heat management
  • Understand the relationship between roast color, development time, flavor balance, body, and sensory expression
  • Learn the physical and chemical changes during coffee roasting including Maillard reactions, caramelization, moisture loss, and Rate of Rise (RoR)
  • Apply thermodynamics and heat transfer principles in drum and fluid-bed roasting systems
  • Conduct sample roasting, profile comparison cupping, and sensory evaluation
  • Implement preventive maintenance, roasting safety, fire prevention, and coffee storage protocols

Upon successful completion of the practical and online written examinations, learners can earn an official SCA Roasting Skills Intermediate Certificate and receive 10 credits toward the SCA Coffee Skills Diploma.

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3,600 AED "excl. VAT"

Description

SCA Roasting Skills Intermediate Course

The SCA Roasting Skills Intermediate course is a two-day specialty coffee roasting program designed for coffee professionals who are ready to move beyond the fundamentals and develop deeper technical control of the roasting process.

Building on the knowledge gained from the Roasting Skills Foundation level, this course is ideal for participants with prior roasting experience who want to improve roast consistency, profile development, heat application, sensory analysis, and roast documentation.

Through practical learning and guided roasting exercises, participants will explore how time, temperature, heat transfer, roast color, and development time influence flavor, structure, and final cup quality.

Who Is This Course For?

  • Coffee roasters with foundational roasting knowledge
  • Baristas and coffee professionals moving into roasting
  • Café owners managing their own roasting program
  • Green coffee buyers and quality control professionals
  • Coffee enthusiasts with hands-on roasting experience

What You Will Learn

This intermediate coffee roasting course helps learners connect roasting theory with practical roast control, sensory analysis, and professional production standards.

Roast Profile Development

  • Measurements and variables that shape a roast profile
  • How heat and temperature affect profile development
  • Documenting roast data accurately
  • Roast color measurement and its importance
  • Roasting to target color
  • Sensory analysis and its relationship to color and flavor
  • Cupping for green evaluation vs. roast profile evaluation
  • Development time and its impact on flavor
  • Relationship between roast profile and roast color
  • Professional roasting terminology

Physical & Chemical Changes During Roasting

  • Chemical and physical changes during coffee roasting
  • Rate of Rise (RoR) basics and projection
  • Weight loss and volume change calculations
  • Changes in bean size, density, and moisture
  • Understanding how physical changes influence roast performance

Roaster Elements & Heat Transfer

  • Drum roasters and fluid bed roasters
  • Basic thermodynamics of coffee roasting
  • Heat transfer methods in roasting
  • Understanding how equipment design affects roast control

Sample Roasting

  • Purpose of a sample roasting program
  • Different types of sample roasters
  • Sample roasting workflow
  • Sensory evaluation of roasted samples
  • Connecting sample results to production roasting decisions

Safety, Maintenance & Storage

  • Preventive maintenance protocols
  • Roasting health and safety practices
  • Roaster cleaning and care
  • Green coffee storage conditions
  • Roasted coffee storage best practices

Course Details

Course: SCA Roasting Skills Intermediate
Duration: 2 Days
Level: Intermediate
Training Type: Hands-On Specialty Coffee Roasting Course
Focus: Roast Profiling, Heat Transfer, RoR, Sensory Analysis & Roast Consistency

Advance Your Roasting Skills

The SCA Roasting Skills Intermediate course is designed to help coffee professionals gain greater control over roast development, improve consistency, and understand how roasting decisions impact flavor in the cup.

Join The Ore Coffee Workshop and develop practical roasting knowledge through structured training, sensory evaluation, and hands-on specialty coffee education.

SCA Roasting Skills Intermediate Course in UAE

The Ore Coffee Workshop offers SCA coffee roasting courses in the UAE for aspiring and experienced coffee professionals. This intermediate roasting course focuses on roast profile development, heat transfer, Rate of Rise, sensory analysis, sample roasting, and roasting consistency.

Our goal is to support coffee roasters, baristas, and café professionals through practical specialty coffee education and internationally recognized roasting skills training.

Additional information

Event

Intermediate Course, Foundation + Intermediate

Event Details

Start time: 10:00 a.m. UTC+04

End time: 05:00 p.m. UTC+04

Venue: The ore coffee training venue

Directions: Al Quoz - Al Quoz Industrial Area 3 - Dubai / Busybees Warehouse

Phone: 055 306 1945

Email: Sherryl@theorecoffee.com

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