Copyright London School of Coffee 2018

 

SCA ROASTING

basic

£350 +VAT includes SCA certification

5 points

Understand heating control, coffee defects, changing reactions amongst other things.

sca foundation roasting

This course will give you an understanding of the roasting process and the key determining factors in heating control, changing reactions, coffee defects, roasting methods and roasting machines.

 

The course provides you with the key information to enable you to sit your Foundation Level Roasting qualification which consists of a short practical exam and a written exam (15 questions with a pass rate of 60 % required). Successful students will be awarded 5 points towards the SCA Coffee Diploma.

 

The cost for this course is £350 plus VAT and  includes  SCA certification.  One day course from 12 midday to 6pm. This course will give you an understanding of the roasting process and the key determining factors in heating control, changing reactions, coffee defects, roasting methods and roasting machines.

 

The course provides you with the key information to enable you to sit your Foundation Level Roasting qualification which consists of a short practical exam and a written exam (15 questions with a pass rate of 60 % required). Successful students will be awarded 5 points towards the SCA Coffee Diploma.

 

The cost for this course is £350 +VAT - SCA certification is included in the price. We have two trainers who offer this course Jamie Banwell (JB) and Morten Munchow (MM) dates below will confirm trainers.

Dates Available  28th October (JB) & 25th November (JB)2019, 6th January 2020 (JB), 9th March (JB) 16th March (MM), 28th April (JB)

 

Our personalised 3 or 4 day course roasting course, which can be followed by the intermediate exam.

3 day - £1200 +VAT

4 day - £1500 +VAT inc SCA cert member

4 day - £1600 + VAT inc SCA non member

intermediate

SCA roasting

How To start a roastery (3 day course) or Diedrich ROasting and Profiling (3 DAY course) BOTH with option to complete SCA intermediate ROASTING EXAM on Day 4.

At the London School of Coffee you can either just attend the 3 day "How to Start a Roastery" or Diedrich Roasting and Profiling course but if you want to sit your SCA Intermediate Roasting exam you can stay on for the 4th day. 

 

We do this so attendees can do the course with or without the SCA exam day.


The How to Start a Roastery course is taken by a Morten Munchow (MM) Master Roaster who we bring over from Copenhagen 3 or 4 times a year, the trainer is a specialist in roasting and also lectures in Milk Chemistry and Gourmet Coffee he is also very involved in research in the Specialty Coffee Industry (for further details of the trainer please refer to our website),  The Diedrich Roasting Profiling course is taken by Jamie Banwell (JB)who is an experienced Roaster with a more technical roasting background.

 

Both courses include basic roasting training and cupping, coffee profiles and green buying. We will discuss equipment requirements and set up for your roastery as well. These are great course for someone considering a micro roaster or wanting to gain some general experience. We train from 10am to 4/5pm each day.


Please contact us for a more detailed course agenda.

 

3 Day Course - £1200 +VAT

4 Day Course - £1500 + VAT for SCA members and £1600 + VAT for non SCA Members.  price includes the SCA Certification.

Dates Available: 29th October to 1st Nov (JB) , 26th to 29th November 2019 (JB), 7th to 9th January (JB), 10th to 12th March (JB), 17th to 19th March (MM), 

 

SCA Intermediate - Exam. Following on from our 3 day how to start a roastery course.

£900 +VAT includes +SCA certification

intermediate

SCA ROASTING

10 points

sca intermediate roasting -3day course

This course is suitable for roaster who have passed foundation level and have some roasting knowledge/experience. The course starts with a more detailed understanding of the roasting process.  We will cover how different kinds of heat transfer are used, look at different roast profiles and how they affect the sensory experience and learn about roast defects. We will also cover the physical changes that beans undergo during the roasting process.  In addition we also cover work space management.

 

2 Day Course from 9.30/10am - 5/6pm with a third day for the SCA Intermediate Examination


£800 +VAT + SCA Certification (£160 for non-member and £90 for member)

Dates Available: 12th, 13th & 14th February (JB) 29th & 30th April and 1st May (JB) - 3 day course. 27th to 29th May (MM)

 

SCA roasting

professional

£1500 + Vat + SCA certification 160 member or £240 non member

25 points

sca professional roasting

I

Dates Available: 3rd, 4th, 5th & 6th December 2019 - contact us for further details of this course - info@londonschoolofcoffee.com

 

roasting/sensory

BASIC

£400+VAT

Gives you the knowledge to start roasting using the IKAWA roaster

IKAWA roasting/SENSORY (2 day course)

This course will be aimed at students who are about to start roasting or have some basic skills but need to really understand about roasting parameters and profiles.  The idea behind this two day course is to give you the tool kit for your future roasting so that you understand and can improve your coffee profiles.  We aim to introduce you to develop a profile for your coffee that suits you and your market place.  On this course we will be using the Ikawa Professional Sample roaster.  As this way we can look at all the stages of the roast and then taste and assess. We aim to introduce you to develop a profile for your coffee that suits you and your market place. 

This two day course is £400+vat . (£480)  - details below:

 

Trainer:  Phil Gervaux – experienced roaster/trainer for Origin Coffee and Tate Coffee.

 

Day 1.

10am – General introduction, explanation of course layout, fire safety.

10.30 – Taste:  solutions group calibration.  How do we think about taste and intensity in the same way.

11am – Roast Tasting – We will taste every minute during a roast – discuss these changes:

11.30am – Roast Defect:  discuss a roast defect, including under roast and over roast

12:  More tasting/cupping of single roast – Q & A session.

1.0-    1.30 - Lunch

1.30 – Demonstration on the use of the roaster

2:30 – 4.30pm - Roasting the new coffee for Filter

 

DAY 2:

10-10.30 – Introduction to the day

10:30 – Cupping of previous days roasts and Discussion

11:00 – Cupping the best coffee with different water and grind size

11.20 – 12.00 – break – light lunch

12.00 to 2.30pm – Roasting for Espresso.

Dates Available: Dates TBC.

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