Advice for Coffee Roasting

In a new effort to document and record the many learning objectives and skills required to complete your SCA Training Certifications - we will post a series of audio and video recordings with documentation to guide you in your path to becoming an SCA Master.

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Audio Notes


  • Coffee roasting and roasting equipment

  • Common roaster parts and design elements

  • Names of processes and changes

  • Use common terminology to describe a coffee roaster, its operation, and the changes that occur during the roasting process.

  • Common features and controls on drum roasters

  • Identify common design elements of a coffee roaster Describe how air moves through a roasting system and how control manipulations can affect the roast.


  • Describe the order and coffee roasting process with the physical progression of the changes to the coffee that occur in roasting. Identify that such changes determine the roast level.

  • Water evaporation

  • Change in color

  • First crack

  • Change in size

  • Second crack

  • Record time, temperature and other relevant data on roast logs along with observations during and after a roast record:

  • Temperature at time (roast profile)

  • Colour of roasted coffee

  • Weight loss

  • Volume gain

  • Cupping observations

  • Produce a roast profile and description of the properties of a roasted coffee

  • Identify the use of a roast profile as a tool to support quality control processes and to determine if a roast is acceptable

  • Calculate development time and temperature midway point

  • How to record and calculate specific events during the development of a complete roast cycle.

  • Temperature midway point

  • Development time

  • Identify critical events during a roast cycle to enable calculation of development time Calculate and record different transformational phases of roast development

  • The relationship between flame and roast speed and their measurement on the roast log

  • The heat source heats up the air and the roast chamber which in turn heats up the beans so the speed of the temperature increment depends on the heat source settings during the roast. So the following causal succession applies

  • Heat source

  • Air/roast chamber

  • Beans

  • Discuss the basic effects of time and heat on roast development Predict what changes in heat application are needed to effect a change in the flavor of a roasted coffee


  • Logging/documentation information about the roast

  • Identify what information should be placed in the Roasters Guild roast log (adjust to regional variations)

  • Sensorial changes that occur during roasting

  • Basic color changes that occur during the roasting process and the taste associated with them

  • Describe basic tastes and aromas associated with different roast colours


  • Safety in the roasting plant

  • Common dangers in the roasting process, including roaster fires, ventilation and personal safety

  • Recognize the common dangers involved in the roasting process Describe the preventative measures and corrective actions to ensure safety in the workplace

  • Roaster cleaning and maintenance

  • Remove chaff/deposits

  • Lubrication

  • Consult the manual

  • Identify and describe the regular cleaning and maintenance requirements of a roaster Identify the importance of reading and being familiar with the coffee roaster manual