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  • SCA Roasting Professional Course

SCA Roasting Professional Level

This 3 day course will give you a deeper understanding of heat and heat transfer and more specific understanding of the physical, chemical and sensorial aspects of green and roasted coffee. It will also teach you about more subtle aspects of profile roasting and how the different parts of the roasting cycle affects physical and chemical aspects of the coffee. It will also give you the knowledge and skills needed as a manager to plan and execute quality control, create a product range to meet different customer segment preferences, calculate production costs, plan and execute lean production.

Price for SCA members: € 1180 ex. VAT (certification included)

Price for non SCA members: € 1270 ex. VAT (certification included)

We train in small groups with no more than 4 students.

This price includes:

  • Key information to enable you to do your Professional Level Roasting qualification that consists of a practical exams and a written exam (35 questions with a pass rate of 80% required).
  • In depth knowledge shared by experienced teachers. We are a company with 15 years of roasting experience and active in the specialty coffee movement since the very beginning. The course will be given to you by the OR Coffee Roasters. Authorized Specialty Coffee Trainer (AST) Miguel Maes and Q Grader and founder of OR Coffee, Tom Janssen.
  • A plunge in the real life coffee roasting business. As the course will take place at the roastery you will be able to see and ask whatever you want.
  • Morning coffee, fruits, healthy snacks and lunch every day.
  • A cupping spoon with engraved Logo

Course Agenda


  • Welcome and coffee
  • SCA Roasting Theory part 1
  • Practical roasting session on a 1kg roaster
  • End of the day with quick recap and looking ahead for tomorrow


  • Welcome and coffee
  • SCA RoastingTheory part 2
  • Practical roasting session on a 1kg roaster
  • End of the day with quick recap and Q&A session

DAY 3 SCA Certification

  • Welcome and Coffee
  • Quick recap of theory needed for exam
  • Group A written exam Group B practical on 2 x 1kg roaster
  • Group B written exam Group A practical on 2 x 1kg roaster
  • Practical part B for all students in one group (cupping,…)
  • End of the course and goodbyes
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