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

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