{"id":7471,"date":"2022-05-10T13:52:52","date_gmt":"2022-05-10T06:52:52","guid":{"rendered":"https:\/\/thecoffeenery.com?post_type=product&#038;p=7471"},"modified":"2024-05-17T15:56:08","modified_gmt":"2024-05-17T08:56:08","slug":"sca-roasting-course-professionals","status":"publish","type":"product","link":"https:\/\/thecoffeenery.com\/en\/product\/sca-roasting-course-professionals\/","title":{"rendered":"SCA Roasting Course Professional (Coming Soon)"},"content":{"rendered":"<p><b>SCA Roasting Professional<\/b><\/p>\n<p>&nbsp;<\/p>\n<p><b>&#8211; GREEN COFFEE<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Analysis of Physical Attributes<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Chemistry of Green Coffee &#8211; Major Chemical<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Components and Causes of Ochratoxins (OTA) and<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Health Risks<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>&#8211; THERMODYNAMICS IN COFFEE ROASTING<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Heat Transfer Modes<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Heat Diffusion &#8211; Basics, Diffusion from Outer to Inner<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bean, Water\u2019s Role and Effect on Roast Defects<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>&#8211; PHYSICAL CHANGES<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Expansion &#8211; Glass Transition, Internal Pressure,<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Porosity and Structural Degradation<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Changes in Extractability and Solubility &#8211; Roast<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Degree and Speed Effects<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>&#8211; CHEMICAL CHANGES<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Chemical Reasons for Color Change<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Measuring Roast Color<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Effect on Solubility<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Acidity and Bitterness Changes<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bitterness Changes<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Effect on Aromatics<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Acrylamide Formation<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>&#8211; SENSORY ANALYSIS<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Evaluation of Development Time Modulations<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Quality Control Methodology<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>&#8211; WHOLESALE AND RETAIL BUSINESS<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Customer Preferences<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Price calculations &#8211; Cost of Roasted Coffee, Profit<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Margin and Batch Size Requirements<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>&#8211; ROASTERY MANAGEMENT<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Roastery Production Design and Optimization<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Supply Chain Management<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Monitoring Roasting Process<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Blending<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Roast Degree\u2019s Effect on Cleaning and Maintenance<\/span><\/p>\n<h5 style=\"text-align: center; color: #29bb89;\">Please Contact Admin (+66)99-1420888<\/h5>\n<p><center><a href=\"https:\/\/www.facebook.com\/thecoffeenery\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4911\" style=\"display: inline;\" src=\"https:\/\/thecoffeenery.comwp-content\/uploads\/2022\/01\/facebook@2x.png\" alt=\"\" width=\"40\" height=\"40\" \/><\/a> <a href=\"https:\/\/www.instagram.com\/thecoffeenery\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4913\" style=\"display: inline;\" src=\"https:\/\/thecoffeenery.comwp-content\/uploads\/2022\/01\/instargram@2x.png\" alt=\"\" width=\"40\" height=\"40\" \/><\/a> <a href=\"https:\/\/lin.ee\/eQ2cKQl\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4915\" style=\"display: inline;\" src=\"https:\/\/thecoffeenery.comwp-content\/uploads\/2022\/01\/line2@2x.png\" alt=\"\" width=\"40\" height=\"40\" \/><\/a> <a href=\"mailto:coffeeacademy@thecoffeenery.com\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4915\" style=\"display: inline;\" src=\"https:\/\/thecoffeenery.comwp-content\/uploads\/2022\/01\/Asset-8@2x.png\" alt=\"\" width=\"40\" height=\"40\" \/><\/a> <a href=\"tel:0991420888\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4915\" style=\"display: inline;\" src=\"https:\/\/thecoffeenery.comwp-content\/uploads\/2022\/01\/Asset-9@2x.png\" alt=\"\" width=\"40\" height=\"40\" \/><\/a><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"<p>SCA Roasting Professional &nbsp; &#8211; GREEN COFFEE Analysis of Physical Attributes Chemistry of Green Coffee &#8211; Major Chemical Components and Causes of Ochratoxins (OTA) and Health Risks &nbsp; &#8211; THERMODYNAMICS IN COFFEE ROASTING Heat Transfer Modes Heat Diffusion &#8211; Basics, Diffusion from Outer to Inner Bean, Water\u2019s Role and Effect on Roast Defects &nbsp; &#8211; [&hellip;]<\/p>\n","protected":false},"featured_media":9683,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"product_brand":[],"product_cat":[30],"product_tag":[],"class_list":{"0":"post-7471","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-sca-courses","8":"first","9":"instock","10":"virtual","11":"taxable","12":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO 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