You will also see how different roast profiles lead to different sensory expression for the same coffee even at the same roast degree. You will also hear about roast defects and how to avoid them and also be introduced to the basic physical changes that the beans undergo during the roasting process. Finally there is a small appendix about workspace management and lean production. It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Roasting Foundation.

The course provides you with the key information to enable you to sit your Roasting Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required). Successful students will be awarded 10 points towards the SCA Skill Program.

Courses and certification normally last at least three days. (Course: 2 days, Certification: 1 day)