Free shipping for orders above 200 AED.
Free shipping for orders above 200 AED.
Time: 10:00 AM – 5:00 PM
Duration: 14-16 hours (2 days)
Credits Earned: 10
Certificate included
The Roasting Intermediate course builds on the knowledge and hands-on skills developed at Foundation level. Designed for practicing roasters ready to move beyond basic execution, this program deepens understanding of roast profile control, color development, sensory alignment, and the science of heat transfer.
Develop advanced control of roast profiles by managing time, temperature, airflow, and key measurement variables, while accurately documenting roast data for consistency and analysis.
Understand the relationship between roast profile structure, development time, roast color measurement, and sensory expression, including how flavor, balance, and body are influenced by roasting decisions.
Examine the physical and chemical changes during roasting, including Maillard reactions, caramelization, moisture loss, expansion, and basic Rate of Rise (RoR) principles with weight and volume calculations.
Apply fundamental thermodynamics and heat transfer concepts, and understand the operational differences between drum and fluid-bed roasters.
Conduct and evaluate sample roasting programs, including green coffee assessment, profile cupping comparisons, and sensory documentation.
Implement preventive maintenance, fire prevention, health and safety standards, and proper green and roasted coffee storage protocols within the roasting environment.
Upon completion of the course, attendees can earn an SCA certificate by passing a practical and online written exam, and receive 10 points towards the SCA Diploma Path.
Price range: 3,600 AED through 4,500 AED "excl. VAT"
The Roasting Intermediate course is designed for coffee professionals ready to move beyond the fundamentals and develop a deeper technical understanding of the roasting process. Building on the knowledge gained in the Foundation level, this program is ideal for individuals with prior roasting experience who want to refine their control, consistency, and sensory precision.
Participants will explore roast profile development in depth — understanding how time, temperature, and heat application influence bean color, chemical transformation, and ultimately, cup quality. The course connects roast curves to sensory expression, helping learners clearly interpret how development time and heat management shape flavor outcomes.
ROAST PROFILE
Measurements and Variables Supporting the Roast Profile
Heat and Temperature’s Impact on the Profile
Documenting the Roast
Color – Measuring and Importance
Roast to Color
Sensory Analysis – Impact on Flavor and Color
Recognizing and Documenting
Cupping for Green vs for Profile
Relationship between Development Time and Flavor
Relationship between Profile and Roast Color
Terminology
PHYSICAL CHANGES
Chemical and Physical Changes during Roasting
Rate of Rise (RoR) Basics and Projection
Changes in Weight and Volume Basics, Calculation and Comparison
Changes in Size, Density and Moisture
ROASTER ELEMENTS
Drum and Fluid Roasters
Basic of Thermodynamics of Coffee Roasting
Heat Transfer
SAMPLE ROASTING
Purpose of Sample Roasting Program
Types of Sample Roasters
Process and Sensory Evaluation of Samples
SAFETY AND MAINTENANCE
Preventive and Maintenance Protocols
Health and Safety
Green and Roasted Coffee Storage Conditions
| Event | Intermediate Course, Foundation + Intermediate |
|---|
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
