SCA Roasting Course Professional (Coming Soon)
SCA Roasting Professional
– GREEN COFFEE
Analysis of Physical Attributes
Chemistry of Green Coffee – Major Chemical
Components and Causes of Ochratoxins (OTA) and
Health Risks
– THERMODYNAMICS IN COFFEE ROASTING
Heat Transfer Modes
Heat Diffusion – Basics, Diffusion from Outer to Inner
Bean, Water’s Role and Effect on Roast Defects
– PHYSICAL CHANGES
Expansion – Glass Transition, Internal Pressure,
Porosity and Structural Degradation
Changes in Extractability and Solubility – Roast
Degree and Speed Effects
– CHEMICAL CHANGES
Chemical Reasons for Color Change
Measuring Roast Color
Effect on Solubility
Acidity and Bitterness Changes
Bitterness Changes
Effect on Aromatics
Acrylamide Formation
– SENSORY ANALYSIS
Evaluation of Development Time Modulations
Quality Control Methodology
– WHOLESALE AND RETAIL BUSINESS
Customer Preferences
Price calculations – Cost of Roasted Coffee, Profit
Margin and Batch Size Requirements
– ROASTERY MANAGEMENT
Roastery Production Design and Optimization
Supply Chain Management
Monitoring Roasting Process
Blending
Roast Degree’s Effect on Cleaning and Maintenance
Please Contact Admin (+66)99-1420888
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Related courses
SCA Roasting Professional
– GREEN COFFEE
Analysis of Physical Attributes
Chemistry of Green Coffee – Major Chemical
Components and Causes of Ochratoxins (OTA) and
Health Risks
– THERMODYNAMICS IN COFFEE ROASTING
Heat Transfer Modes
Heat Diffusion – Basics, Diffusion from Outer to Inner
Bean, Water’s Role and Effect on Roast Defects
– PHYSICAL CHANGES
Expansion – Glass Transition, Internal Pressure,
Porosity and Structural Degradation
Changes in Extractability and Solubility – Roast
Degree and Speed Effects
– CHEMICAL CHANGES
Chemical Reasons for Color Change
Measuring Roast Color
Effect on Solubility
Acidity and Bitterness Changes
Bitterness Changes
Effect on Aromatics
Acrylamide Formation
– SENSORY ANALYSIS
Evaluation of Development Time Modulations
Quality Control Methodology
– WHOLESALE AND RETAIL BUSINESS
Customer Preferences
Price calculations – Cost of Roasted Coffee, Profit
Margin and Batch Size Requirements
– ROASTERY MANAGEMENT
Roastery Production Design and Optimization
Supply Chain Management
Monitoring Roasting Process
Blending
Roast Degree’s Effect on Cleaning and Maintenance
Please Contact Admin (+66)99-1420888
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