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SCA Roasting Professional Course

  • Advanced roast profiling for particular types of bean (processes, density, flavor-related attributes) and specific extraction methods.
  • Blending and advanced sensory analysis for master roasters.
  • Roast coffee quality improving programs: standardization of roasting and brewing protocols;
  • Developing roast coffee product portfolios and roast coffee menu upgrading; 
  • Hot and cold brew improvements and innovation; 
  • Coffee pairing with food and deserts; 
  • Outcompeting rival blends.

Torch Coffee Lab Yunnan

Earlier Event: July 5
SCA Brewing Professional Course
Later Event: July 19
SCI Instructor Program