The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has been roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.
A written online exam tests intermediate course knowledge and will be made available 1-2 weeks after the course. A practical exam will be administered the final day and assesses the learner’s ability to roast correctly and remove the coffee at the correct color using a reference, while accurately completing the roast log form. The practical exam also includes sensory triangle tests the learner’s skill to taste roast variations.
A simple lunch consisting of ingredients for sandwiches or salads will be available but individuals are welcome to go out to lunch or order delivery from one of the many local restaurants.
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.
