|22.01.202009:30 - 17:00||Day 1||Westrem||English|
|23.01.202009:30 - 17:00||Day 2||Westrem||English|
|24.01.202009:30 - 17:00||Day 3||Westrem||English|
This 3 day course will give you a more elaborate understanding of the roasting process.
We will discuss how different roast profiles lead to different sensory expressions and how to avoid roast defects. An introduction to the basic physical changes of a coffee bean during the roasting process.
The course will close with a practical and a written exam (25 questions with a pass rate of 70% required) to enable you to succeed your Intermediate Level Roasting qualification. Successful students will be awarded 10 points towards the SCA Coffee Diploma.