SCA ROASTMASTER CLASS

The SCA Roastmasters Class is a five-day, immersive professional course designed to take participants from zero to confident, informed roasting decisions.

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Built on the foundations of green coffee quality, roasting theory and practice, and sensory evaluation, this course provides a complete understanding of how coffee quality is formed, transformed, and evaluated, from green coffee selection to roasting execution and sensory outcome.

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Following a similar educational philosophy to the SCA Café Owners course, the Roastmasters Class is holistic rather than modular, integrating content traditionally taught across multiple SCA disciplines into one coherent learning journey.

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Participants will learn not just how to roast, but why they roast the way they do, how to select appropriate green coffee, how to design and execute roast profiles for specific outcomes, and how to use sensory evaluation to verify and improve those outcomes.

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Optional SCA Foundation and Intermediate certifications are available for candidates who wish to formally certify their knowledge.

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Who This Course Is For:

• Aspiring roasters with no formal background

• New roastery staff transitioning into production or QC roles

• Café owners and managers responsible for coffee quality decisions

• Baristas moving toward roasting or sourcing roles

• Small to medium roasters seeking a stronger quality-driven framework

• Professionals who want an integrated understanding rather than fragmented modules

No prior SCA certifications are required.

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Course Structure & Learning Philosophy

The Roastmasters Class uses Specialty Coffee Association (SCA) frameworks as its foundation, while emphasizing:

• Practical decision-making

• Cause-and-effect understanding

• Real roasting and tasting feedback loops

• Application over memorization

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Learning is structured around three interconnected pillars:

1. Green Coffee Quality & Selection

2. Roasting Theory, Control & Execution

3. Sensory Evaluation for Outcome Assessment

Each pillar supports the others, mirroring real-world roasting workflows.​

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What You Will Learn

1. Green Coffee Foundations (Quality Before Roasting)

Participants develop a working understanding of green coffee quality, including:

• What defines specialty coffee quality

• Coffee species, varieties, and genetic influence

• Terroir: origin, altitude, climate, and processing impacts

• Green coffee physical evaluation and grading principles

• Moisture, density, screen size, and their relevance to roasting

• Defects, stability risks, and shelf life considerations

• How green coffee attributes influence roast behavior and flavor potential

By the end of this section, participants can evaluate green coffee not just descriptively, but functionally—understanding how it will behave in the roaster.

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2. In-Depth Roasting Theory & Practice

This is the core of the course, moving from theory into hands-on application.

Topics include:

• Roasting as a controlled chemical and physical transformation

• Heat transfer fundamentals: conduction, convection, radiation

• Key roast phases and their functional roles

• Time, temperature, rate of rise, and energy management

• First crack, development, and flavor formation

• Roasting for different objectives (espresso, filter, omni-roast)

• Translating green coffee data into roast strategy

• Common roasting mistakes and how to diagnose them

• Profile repeatability, consistency, and production considerations

Participants roast multiple coffees, applying theory in real time and adjusting decisions based on measured and sensory feedback.

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3. Sensory Evaluation for Roasters

Sensory evaluation is taught as a roaster’s decision tool, not as abstract tasting.

Participants learn:

• Sensory fundamentals: aroma, taste, flavor, mouthfeel

• The role of sensory evaluation in quality control

• Basic cupping protocols and tasting structure

• Identifying roast-related sensory outcomes

• Linking roast decisions to sensory results

• Using sensory feedback to refine roast profiles

• Understanding balance, clarity, development, and defects

Sensory sessions are directly tied to coffees roasted during the course, closing the loop between intention, execution, and outcome.

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Learning Outcomes

By the end of the five days, participants will be able to:

• Understand green coffee quality and suitability for roasting

• Make informed green coffee selection decisions

• Design roast strategies based on coffee characteristics and desired outcomes

• Execute roasts with clear intent and control

• Use sensory evaluation to assess roast success

• Identify problems in roasting and trace them back to the cause.

• Communicate roasting decisions using professional language

Graduates leave with confidence, clarity, and practical competence, not just theoretical knowledge.

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Optional SCA Certifications

Participants may choose to sit for one or more optional SCA certifications, depending on experience level and assessment readiness:

• SCA Green Coffee Foundation

• SCA Sensory Skills Foundation

• SCA Roasting Foundation

• SCA Roasting Intermediate

Certification exams are optional and not required to complete the course.

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Course Format

Duration: 5 full days

Format: Integrated lectures, hands-on roasting, guided sensory sessions

Instruction: Led by HQJ Coffee School instructors using official SCA frameworks

Class Size: Small group for focused instruction and feedback

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Why This Course Is Different:

Unlike traditional modular courses, the SCA Roastmasters Class:

• Teaches connections, not isolated subjects

• Mirrors real-world roasting workflows

• Prioritizes decision-making over memorization

• Integrates green coffee, roasting, and sensory from day one

• Serves both newcomers and working professionals

This course is designed to produce thinking roasters, not just trained operators.