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Below you will find a comprehensive list of courses that are offered through the SCAA Professional Development program. Please use the tabs on the right of this page to display only the courses pertaining to your experience level, the subject area you are interested in, or the certificate program that you'd like to pursue.


RP104  |  RP104 Decaffeination

This Roaster Certificate Level 1 class is designed to provide coffee professionals with a knowledge base of the decaffeination of green coffee. Participants are introduced to the chemical composition of caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods, and the regulatory aspects regarding decaffeination. Roasting and quality issues surrounding decaf coffee, market opportunities and pertinent terminology are discussed in this comprehensive class presented by knowledgeable industry leaders.

RP110  |  RP110 Basic Roasting Equipment

There are many types of roasting systems that vary by manufacturer (patented or proprietary systems), heat application system, and expected operator performance.  This class presents different pieces of equipment found in roasting facilities.  By surveying roasting equipment throughout history, participants observe the roles roasters have played in the development of the craft of roasting.  In addition, studying the sophistication of equipment throughout the years summarizes how engineers of the past solved problems. By reviewing what worked and what needed to be changed, roasters look at the process of roasting from a different angle than the usual direct, hands-on methods.

RP112 (formerly RP202)  |  RP112 Introduction to Roasting Concepts

This class lays the foundation for successful small batch roasting. New and/or novice roasters will learn critical terms and concepts that are the underpinning of the roasting process. Roasters are guided through initial roast development (everything before first and second crack) and observe how decisions and actions can affect (both positively and negatively) the final product. Through class practice, roasters will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Recommended Prerequisites: RP110 Basic Roasting Equipment

Required Prerequisites: GE103 Introduction to Cupping

RP120 (formerly RP210)  |  RP120 Profile Roasting Practices

This hands on, intermediate level roasting workshop is designed enable a roaster to define and apply profile roasting practices. This class has a short lecture, focusing on profile definitions followed by comparative cupping. The bulk of the class is at the roaster, recording data and comparing results through sensory analysis. Participants must be working roasters who have attended the pre-requisite classes.

Required Prerequisites: RP110 - Basic Roasting Equipment, RP112 - Introduction to Roasting Concepts, GE103 - Introduction to Cupping

RP206  |  RP206 Basics of Coffee Farming

In order to communicate quality throughout the coffee chain (producer through consumer), having a basic knowledge of the production of coffee is essential. RP206 Coffee Farming and RP207 Coffee Processing are designed to enable Roasters, Baristas and Cuppers to discuss coffee (green, roasted, and brewed) from an agricultural, horticultural and milling perspective. The classes aim to introduce basic farming and processing information to help enhance purchasing decisions and promote specialty coffee to consumers. Participants will learn vocabulary, concepts and mental models to support communication and understanding between all members of the supply chain. Material for this class can alternatively be presented in a coffee-producing country with on-site examples as part of a Roasters Guild Origin Trip. RP206 should be given first and in conjunction with RP207.

Recommended Prerequisites: This class is for Cuppers, Roasters and Baristas and is not intended as a preparatory class for farmers. Basic middle-school level botany is sufficient prerequisite for this class.

RP207  |  RP207 Basics of Coffee Processing

In order to communicate quality throughout the coffee chain (producer through consumer), having a basic knowledge of the production of coffee is essential. RP206 Coffee Farming and RP207 Coffee Processing are designed to enable Roasters, Baristas and Cuppers to discuss coffee (green, roasted, and brewed) from an agricultural, horticultural and milling perspective. The classes aim to introduce basic farming and processing information to help enhance purchasing decisions and promote specialty coffee to consumers. Participants will learn vocabulary, concepts and mental models to support communication and understanding between all members of the supply chain. Material for this class can alternatively be presented in a coffee-producing country with on-site examples as part of a Roasters Guild Origin Trip. RP206 should be given first and in conjunction with RP207.

Recommended Prerequisites: This class is for Cuppers, Roasters and Baristas and is not intended as a preparatory class for farmers. Basic middle-school level botany is sufficient prerequisite for this class.

RP208  |  RP208 Roaster Plant Safety

This class introduces working roasters to concepts in warehouse safety in all areas including Personnel, Product, and Equipment safety, to increase awareness of common safety issues and proactively work to effectively address safety issues. Also covered are ways to develop protocols for roaster fire safety and roaster preventative maintenance.

RP216  |  RP216 Identifying Roast Defects

This class focuses on the chemistry of roasting and identifying defects to the coffee bean caused in the roaster.  Instructors lecture on the physical changes to the coffee bean during roasting and the primary chemical effects of heat application over time.  Instruments and measurements used in analyzing a roast is also reviewed.  The class concludes with hands on analysis of defect samples and cupping them.

Required Prerequisites: RP112 - Introduction to Roasting Concepts

RP218  |  RP218 Heat Transfer in Roasting

Roasting is all about applying heat to green beans to produce a quality roasted coffee. A general understanding of the types of heat and how they apply to roasting is essential for any coffee roaster. The relationship of energy conversion between heat and mechanical systems, is extremely relevant for operators of roasting equipment, for purposes of safety and for managing variables to produce predictable results. This class presents the fundamentals and encourages learners to apply concepts to their own roasting operations.

RP219  |  RP219 Economics on a Coffee Farm

This class helps Professional Roasters develop deeper holistic knowledge of the field-to-cup process. Information presented will lead to better evaluation of green coffee purchases and prepare roasters for direct-trade activities. Specifically, the purpose of the class is to deepen professional roasters knowledge of the field-to-cup process using an economic lens, and provide information that will augment evaluation of green coffee purchasing for quality and marketing.

Recommended Prerequisites: CB205, CB206

Required Prerequisites: CB100 or RP206/RP207

RP223  |  RP223 Sample Roasting

A central part of a professional roaster's job is to be able to evaluate green coffee for buying purposes and blending. A roaster should be able to roast green coffee for evaluation using typical sample roasting equipment, using SCAA protocol as a guide. This class provides an overview of equipment and allows practice time under the guidance of experienced roasters. Included are essential organization and administrative aspects of sample roasting, along with propriety when engaging with importers and growers.

Required Prerequisites: RP112 - Introduction to Roasting Concepts

RP225  |  RP225 Espresso Roasting and Blending

Roasting espresso involves different techniques and approaches than roasting for other brew methods. Participants will produce three different espresso roasts and evaluate them both within the class (which is necessary for learning purposes, albeit by industry standards is not ideal for espresso) and when they return to their workplaces.

Recommended Prerequisites: CP102 - Introduction to Espresso Part 2, CP201 - Grind, Dose, Tamp, Extract

Required Prerequisites: CP101 - Introduction to Espresso Part 1, RP112 - Introduction to Roasting Concepts, RP120 - Profile Roasting Practices

RP237  |  RP237 Roasted Coffee Packaging

This class will outline and detail the various types of packaging equipment used for roasted coffee, as well and the dynamics of packaging materials. This class will be separated into two section; packaging equipment and packaging materials, each itemize the advantages and disadvantages of the different choices available to coffee roasters. Further information presented will include machinery selection for purchase (both new and used), service and maintenance, film change/ size change functions, and vacuum / nitrogen issues. Also included will be packaging's environmental impact and the future of sustainable packaging technology and programs.

RP324  |  RP324 Air Quality from the Roaster

Air quality has become an important issue to coffee roasters around the country. This class will cover the types of air quality equipment that are currently on the market, the way that each piece of equipment works, basic ideas on the set up of that type of equipment, air quality measured from each device, and fuel conservation issues. It will also help point roasters in the direction to find state regulations that may apply to them. This class is 1.5 hours and concludes with a short written test.