FOUNDATION
SCA ROASTING
Understand the Roast. Control the Flavour.
Roasting is where coffee becomes coffee. Before the roast, it is just a green seed. After the roast, it is a complex, aromatic, flavourful bean that can be brilliant or ruined by a few seconds of bad timing. This course takes you from green bean to finished roast in one day. You will learn the physics of heat, the chemistry of transformation, and the art of timing. And you will roast your own batch on a commercial roaster and take it home.
What You Learn
Roasting Physics & Heat Transfer
How heat moves through the bean: conduction, convection, and radiation in roasting
The role of charge temperature and how it affects the entire roast curve
How to read and control the roast curve: turning point, rate of rise, and development time
The difference between drum roasting and hot air roasting — and why it matters
The Roast Cycle: From Green to Brown
The drying phase: what happens to moisture and why it matters for flavour
The Maillard reaction and caramelisation: where the flavours are created
First crack and second crack: what they sound like, what they mean, and when to stop
How to identify light, medium, and dark roasts by sight, sound, and smell
Roasting for Different Brew Methods
How to roast for espresso vs. filter vs. French press
Why single origins need different treatment than blends
How origin, altitude, and processing affect roasting decisions
How to cup your own roast and evaluate the results
Safety, Equipment & Maintenance
How to operate a commercial drum roaster safely and efficiently
Daily maintenance and cleaning routines that extend equipment life
How to store green coffee and roasted coffee for maximum freshness
Common roasting mistakes and how to avoid them
Who This Course Is For
This course is designed for:
Aspiring roasters who want to start their own roasting business or work in a roastery
Cafe owners who want to roast their own coffee or understand what their supplier is doing
Baristas who want to understand the full supply chain from seed to cup
Home enthusiasts who want to move beyond buying pre-roasted beans
Anyone who wants to understand how roasting affects the flavour in their cup
Cost: MYR 1890 (including SCA fee’s / no hidden charges!)
Course Time: 7 hours (1 day)
Pre-requisites: None / Perfect for beginners
*save by booking Foundation & Intermediate together HERE
INTERMEDIATE
SCA ROASTING
Master the Roast Profile. Control Every Variable.
The Foundation taught you to roast. The Intermediate teaches you to design profiles, replicate results, and control quality at scale. This is the course for anyone who wants to roast commercially — whether for a cafe, a roastery, or their own brand. You will learn to create roast profiles for different origins, different brew methods, and different customer preferences. And you will learn to identify defects, troubleshoot problems, and maintain consistency across every batch.
What You Learn
Roast Profile Development
How to design a roast profile from scratch: target development time, charge temp, and rate of rise
How to adjust profiles for different origins, altitudes, and processing methods
How to create profiles for espresso vs. filter vs. omni-roast applications
How to document, replicate, and scale a successful profile across multiple batches
Defect Identification & Quality Control
How to identify baked, scorched, tipped, and underdeveloped beans by sight and taste
How to identify green coffee defects before roasting: black beans, insect damage, mould, and foreign matter
How to conduct quality control cupping and compare batches against a standard
How to trace defects back to their source: green, roast, or storage
Production Roasting & Scaling
How to manage production schedules for a small roastery
How to optimise batch size and batch consistency
How to calculate yield, loss, and cost per kilogram
How to blend single origins into a consistent house blend
Advanced Cupping & Sensory Evaluation
SCA cupping protocol: how to evaluate coffee objectively using standardised methods
How to identify flavour attributes using the SCA flavour wheel
How to score coffee using the SCA grading system
How to provide feedback to green suppliers based on cupping results
Who This Course Is For
This course is designed for:
Aspiring production roasters who want to roast commercially for a cafe or roastery
Cafe owners who want to roast their own house blend in-house
Head roasters who need to manage quality and consistency across multiple batches
Entrepreneurs who want to launch their own coffee brand with a recognisable qualification
Anyone who has completed Roasting Foundation and wants to go professional
Cost: MYR 3590 (including SCA fee’s / no hidden charges!)
Course Time: 14 hours (2 days)
Pre-requisites: you must complete the SCA Roasting Foundation course or our very own TWO DAY ROASTER COURSE before you can join the SCA Intermediate Roasting course.
*save by booking Foundation & Intermediate together HERE
PROFESSIONAL
SCA ROASTING
The Peak of Coffee Roasting
Most roasters stop at Intermediate. Professionals go further. This is the highest roasting certification in the world — a rigorous, expert-level programme that tests your ability to design blends, manage production at scale, and evaluate coffee at a sensory level that few ever reach. You will master the chemistry of roasting, the economics of production, and the art of creating coffees that stand out in a crowded market. By the end of this course, you will be among the best roasters in the country — and the certificate proves it.
What You Learn
Blend Design & Product Development
How to design a signature blend: selecting origins, balancing profiles, and creating consistency
How to develop seasonal and limited-edition products that differentiate your brand
How to create roasting profiles for omni-use, espresso, and filter applications
How to cost, price, and market roasted products for profitability
Production Management & Scaling
How to manage production workflows for a growing roastery
How to schedule roasting, packaging, and quality control for maximum efficiency
How to manage green inventory, forecasting, and supplier relationships
How to ensure batch-to-batch consistency at volume
Advanced Sensory & Evaluation
How to evaluate roast quality using advanced sensory protocols
How to identify subtle defects that only appear at the professional level
How to provide detailed feedback to green suppliers and origin partners
How to judge roasting competitions and mentor other roasters
Professional Assessment
Live roasting assessment: design and execute a roast profile under exam conditions
Blend design challenge: create a blend and justify your choices
Production planning exercise: manage a hypothetical roastery schedule
Technical written exam covering all aspects of roasting chemistry and production management
Who This Course Is For
This course is designed for:
Roasters who want to run their own roastery or become head roasters
Roastery owners who want the highest qualification to validate their expertise
Aspiring ASTs who want to teach roasting at a professional level
Head roasters who want to lead quality, innovation, and team development
Anyone who wants to be among the best roasters in their country
Cost: MYR 5990 (including SCA fee’s / no hidden charges!)
Course Time: 21 hours (3 days)
Pre-requisites: you must hold an SCA Intermediate Certificate before you can join this course.
EXPERT / TRAINER
speciality education
Above & Beyond SCA
Learn how to trainer the trainer, master the art of teaching roaster skills to others.
- Creating courses (session plans, costing & profit, activities etc)
- Training & assessment (different ways of learning & assessing what’s learned)
- Advanced coffee knowledge (beyond SCA’s basic content)
Cost: MYR 16,990 (including SCA fee’s / no hidden charges!)
Course time: 50 hours (7 days)
Pre-requisites: you must have at least 5 years experience working as a Coffee Roaster.