Roasting Course: SCA standard intermediate level

SCA Roasting Intermediate — Martines Specialty Coffee Roastery (Sofia)

An immersive, AST-led course designed for roasters who already grasp the basics and want precise, repeatable control over flavor. Across 21+ hours, you’ll sharpen your technical understanding and practice the skills production roasters rely on daily, then sit the official SCA written and practical exams.

Who it’s for

• Baristas, roastery staff, and owners with basic roasting experience
• Roasters ready to move from “intuition” to measurable, consistent outcomes

What you’ll learn

• Roast profile control: turning point, drying phase, Maillard reaction, 1st crack, development time (DT), drop
• Rate of Rise (RoR): reading, managing, and projecting roast curves
• Color & sensory analysis: Agtron and ground color protocols, how color and DT affect flavor
• Physics & chemistry: heat transfer, conduction, convection, radiation, moisture, density, mass and volume changes
• Sample roasting & cupping: building roast profiles and evaluating outcomes
• Safety & maintenance: daily and weekly routines for reliable, safe roasting

Course format & schedule

• Duration: Minimum 21 hours, theory, practical sessions, written exam
• Structure: Lectures, live roasts, guided logging, cupping sessions, Q&A, exam preparation
• Trainer: SCA AST (Roasting)

What’s included

• Training materials, lab coffee, cupping supplies
• Use of meters, color measurement, moisture measurement, and density tools
• Official profile log templates and exam preparation sheets
• Post-course guidance on applying methods in real production environments