This course will give you a deeper understanding of heat and heat transfer and more specific understanding of the physical, chemical and sensorial aspects of green and roasted coffee.
It will also teach you about more subtle aspects of profile roasting and how the different parts of the roasting cycle affects physical and chemical aspects of the coffee.
It will give you the knowledge and skills needed as a manager to plan and execute quality control, create a product range to meet different customer segment preferences, calculate production costs, plan and execute lean production.

The course provides you with the key information to enable you to sit your Roasting Professional certification that consists of 5 short practical exams and a written exam (35 questions with a pass rate of 80% required).
Successful students will be awarded the SCA Coffee Skills Program Certificate.

Pre-requisites for participation in the Professional certification process:
- Roasting Intermediate (mandatory)
- Green Coffee Foundation, Intermediate and Professional (recommended only)
- Sensory Skills Foundation and Intermediate (strongly recommended)
- Sensory Skills Professional (recommended only)
- Roasting Foundation (recommended only)
- Brewing Foundation (recommended only)
- Barista Skills Foundation (recommended only)

Course Content Includes:
- Green Coffee & Processing (Chemistry & Physical properties)
- Heat Transfer (Drum, Beans...etc)
- Glass transition temperature
- Solubility of Roasted Coffees (Chemistry & Physical properties)
- Roasted Bean Evaluation methodology
- New Product Development (NPD)
- Pre/Post Blend
- etc....

(Will issued SCA Coffee Skills Program Certificate if the Exams PASSED)
(Course fee including Exam & Certificate fee)

Please register your interest by submit the form or sending us an email.

課程內容可助各學員擁有充分的知識及技能，從而通過5個小型技術測試及1個筆試(35條題目, 80% 為合格分數)。
通過考試的學員，將可獲得 精品咖啡協會-Coffee Skills Program 證書一張！

參加此課程前最好已考獲以下 SCA 認證：
- 咖啡烘焙中級 (必需已擁有)
- 味覺感官初級及中級 (強烈建議已考獲)
- 味覺感官高級 (建議已考獲但不是必需)
- 咖啡生豆初級, 中級及高級 (建議已考獲但不是必需)
- 咖啡沖煮初級 (建議已考獲但不是必需)
- 咖啡師初級 (建議已考獲但不是必需)

本課程內容包括：
- 生豆與加工過程 (化學與物理性質)
- 熱能轉換
- 玻璃化轉變溫度
- 咖啡熟豆的可溶性 (化學與物理性質)
- 咖啡熟豆的評估方法
- 新產品開發
- 烘焙前/後混合
- 其他

(如所有考試合格，將獲頒發 SCA Coffee Skills Program 的合格證書)
(費用包括上課,考試及證書費)

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