This course is ideal for someone who has a deep understanding and has at least one year of roasting experience or has completed the Roasting Intermediate course and has 3 months of roasting experience.

Over three days we will explore concepts and share experiences with other professional roasters. Curriculum includes physical and chemical make-up of green coffee and how it changes due to roasting, thermodynamics, sensory investigation of development modulation, the sensory of quality control, wholesale and retail business, and roastery management.

Quality Assurance in the course will use triangles as a method of finding differences in production roasts and identifying acceptability of variations in roasts.

Roasting equipment includes a Loring S15, Diedrich IR-5, Stronghold S7, Probat sample roasters, and an Ikawa.

CLASS CAPACITY: 6 students

SCA course certificate is included in the class cost.

ATTEND MORE, SAVE MORE! Receive a 10% discount when you purchase 2 or more SCA courses at the RNY Lab.  Discount automatically applied at checkout, no code necessary.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot. All purchased class credits will transfer to a future class at RNY. RNY reserves the right to cancel or reschedule classes, as necessary. If a class is cancelled or rescheduled RNY will refund cost of class only.