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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.


RP000  |  Roaster Code of Conduct

Upon completion of the Roaster Level 1 Certificate course, participants must sign this Code of Conduct and Ethics before entitlements will be issued. Roasters must re-sign upon completion of the Roaster Level 2 Certificate course.

RP104  |  Decaffeination

Coffee professionals are often asked questions about caffeine, decaffeinated coffee and the process of decaffeination. This class is designed to provide a knowledge base of the decaffeination of green coffee. Participants will be introduced to the chemical composition of coffee and how this includes caffeine, a brief history of decaffeination, followed by an in depth discussion of the various processing methods. Roasting coffee from the different processes will be discussed in general terms. Quality issues surrounding decaf coffee, market share/opportunities and pertinent terminology will be discussed. Participants will taste coffee from 3 or more decaffeination methods.

Recommended Prerequisites: GE103, RP112

Required Prerequisites: CB100, CP151, CP152

RP110  |  Basic Roasting Equipment & Operation

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.


Recommended Prerequisites: CB100, CP151, CP152, GE103

RP112  |  Introduction to Roasting Concepts

This class lays the foundation for successful small batch roasting. Instructors introduce and use 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.

Required Prerequisites: CB100, CP151, CP152, GE103, RP110

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: CB100, CP151, CP152, GE103, RP112

RP206  |  Coffee Farming: Digging Deeper than Seed to Cup (eLearning Class)

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 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  |  Coffee Processing Methods (eLearning Class)

This class follows CB100 or RP206. It introduce basic and processing information to help enhance purchasing decisions and promote specialty coffee to consumers. Videos and diagrams are used to demystify processing methods and allow for competence in explaining washed, semi-washed and dry processes simply to others.

Required Prerequisites: CB100 or RP206

RP208  |  Roaster Plant Safety Essentials (eLearning Class)

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. Hands-on portions of the class include investigating coffee roasters and pinpointing critical areas of cleaning and maintenance.

Required Prerequisites: CB100, CP151, CP152, GE103, RP112

RP216  |  Identifying Defects 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. Learners participate in heat transfer demonstrations and taste the same coffee roasted to the same profile from 3 roasters of different materials and drum thicknesses.

Recommended Prerequisites: GE304

Required Prerequisites: CB100, CP151, CP152, GE103, RP112, RP120

RP218  |  Heat and the Roasting Machine

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, CP151, CP152, GE103, RP112, RP120

RP219  |  Exploring the Cost of Quality Coffee: Economies of Scale

A central part of a professional roaster's job is to be able to evaluate green coffee for buying decisions. In order to do the evaluation, a roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. This class helps participants begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get hands on time with the roasters in small groups. Participants must be working cuppers and/or roasters who have attended the pre-requisite classes

Recommended Prerequisites: RP112, RP223

Required Prerequisites: CB100, CP151, CP152, GE103, CB200

RP223  |  Sample Roasting

A central part of a professional roaster's job is to be able to evaluate green coffee for buying decisions. In order to do the evaluation, a roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCAA protocol as the recommended guide. This class helps participants begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get hands on time with the roasters in small groups.

Recommended Prerequisites: CB200

Required Prerequisites: CB100, CP151, CP152, GE103, RP112

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: CP101-CP102

RP237  |  Coffee Packaging Fundamentals (eLearning Class)

This class will outline and detail the various types of packaging equipment used for roasted coffee, as well and the dynamics of packaging materials. The class is organized to address three main factors of packaging: product conveyance, consumer convenience and preservation of freshness. Specifically, class objective are to:
  • List the main types of barrier materials used for coffee packaging.
  • Discuss staling factors in coffee and factors when choosing packaging materials.
  • Describe the various valves and seals on the market.

RP324  |  Air Quality and the Roaster (eLearning Class)

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. Topics include: Financial (Startup, Regulatory, Fines, Energy), Environmental awareness & stewardship and Zoning.