In the Professional SCA Certification course for Roaster’s we will explore the depths of our understanding of roasting by pushing boundaries and preconcieved notions of what we can and can’t do as roasters.

This course is ideal for someone who has a deep understanding and has at least one year of roasting experience or has completed the Roasting Intermediate course and has 3 months of roasting experience. Roasting Intermediate is a PREREQUISITE

Over three days we will explore concepts and share experiences with other professional roasters. Curriculum includes physical and chemical make-up of green coffee and how it changes due to roasting, thermodynamics, sensory investigation of development modulation, the sensory of quality control, wholesale and retail business, and roastery management.

Quality Assurance in the course will use triangles as a method of finding differences in production roasts and identifying acceptability of variations in roasts.

Roasting equipment includes a Loring S15, Diedrich IR-5, Stronghold S7, Probat sample roasters, and an Ikawa.

This course is near New York City, at Royal NY in South Plainfield, NJ.

This is the highest-level roast course avialable by the SCA and part of the SCA Roastery Diploma. Successful completion will result in a Professional Certification from the Specialty Coffee Association.

Simple lunches of build-your-own sandwiches or salads will be provided but attendees are welcome to venture out on their own for lunch.

Course fee - $1450 includes printed materials, plenty of coffees, lunches, and live instruction. Payment can be made to Royal NY - https://www.royalny.com/course/sca-roasting-professional-22425/

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot. All purchased class credits will transfer to a future class at RNY. RNY reserves the right to cancel or reschedule classes, as necessary. If a class is cancelled or rescheduled RNY will refund cost of class only.