Course dedicated to deepening the skills and knowledge of the various roasting methods with specific analyzes of the various types of toasted coffee. At the end of the course, the trainer will be able to understand the factors determining the high quality standards and why they are important in relation to the extraction method used. Valid as a preparation for the Advanced Roasting Certification of the Coffee Diploma System.  Theoretical, collective practice with compulsory attendance.


To know:

Duration: 24 hours (incl Final examination SCA)

Timetable: 9.00-13.00, lunch break, 14.00-18.00

Provided teaching material (pen, block)

Professional equipment Available 

Course handouts

Participants who are interested in the SCA certification must register on the SCA website (http://scae.com/log-in-join-us) through their SCA credentials (e-mail and password), or by creating a learner Account the certification (if exceeded) is valid 25 SCA points 

At the end of the course a certificate of participation will be issued