Images And Pathway Class Descriptions used with the permission of SCA

The Roaster Certificate Programs present a comprehensive education taught in an SCA Certified Campus. Learning from accomplished subject matter experts, Roasters will develop their sensory skills, learning to evaluate coffee for green coffee contracts, sample and production roasting and quality control. Roasters will establish a mastery of the technical aspects required to safely and effectively manipulate roasting equipment. Practical aspects such as inventory control and production management help to round out a complete roasting curriculum. Candidates earning their certificates will be well prepared to contribute in a wide range of roasting facilities, with a strong background in theory backed by hands-on roasting and evaluation experience.

The Academy of Coffee Excellence's SCA Premier Training Campus has 3 drum roaster training stations, 2 fluid bed coffee roaster training stations, traditional open barrel sample roasters, micro-drum sample roaster and other sample roasting technologies. Also available to Roaster Certificate Candidates are the assets of our Sensory, Green Coffee, Brewing and Barista Labs. For larger client work there are also 2 production roasting training stations. 

SCA Roasting has 3 Certificate Levels:

  1. Foundation gives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark.
  2. Intermediate builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management.

  3. Professional gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production.

Diedrich Roasting has 2 Program Levels:

  1. 3 Day Seminar In this seminar you will roast 15 to 18 batches of coffee. We have designed 6 different roasting experiments to help you understand by doing and tasting the full capabilities of a Diedrich Roaster. 
  2. Intermediate builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management.